Barrel Aged, Then Dry Hopped?

Maybe this http://www.beeradvocate.com/beer/profile/357/63910/

But I dont see any info about dry hopping after it was aged.

 

E. from Hill Farmstead

 

This one: http://www.beeradvocate.com/beer/profile/11036/107519/

Imperial Brown ale barrel aged then Dry hoped, it was ok

 

Proclamation Keraterra - aged in red wine barrels; dry-hopped with citra and amarillo.

 

Barrel aged AND piney...not sure about that. Can anybody confirm beatification is this way?

 

I'm not sure why more haven't given it a go; Bourbon/rye can go incredibly well with herbal flavors (like mint juleps).

 

Whichever you decide I'm all for it! I'd also like to volunteer as a taste tester before it goes public.

 

Came in to say this. Technically I think Indulgence is as well.

 

Mother's Super Doozy...I've had it, it's good. Plenty of oak character and tastes like a fresh IPA.
http://www.beeradvocate.com/beer/profile/24880/128721/
COMMERCIAL DESCRIPTIONAfter falling in love with Doozy, we decided to crank things up a bit. We added a hefty dose of Citra hops and extended the dry-hopping stage to let the beer pick up every fruity hop flavor note as possible. We aged the brew with fresh French oak, resulting in Super Doozy! It’s a whole new adventure, starting with a huge hop nose & big citrus flavor that’s mellowed by a soft, sweet oak character for a clean, dry finish.

 

Our Fanboy is a virgin oak aged double IPA. We have done it twice, age a majority for 8 months in new oak, and then blend a small amount of fresh base in a fermentor and dry hop them together. It is nice and oaky with a lot of the aroma you get from dry hopping plus some balancing bitterness from the fresh blend to balance the oak.

http://www.beeradvocate.com/beer/profile/28226/107313/

Cheers.

The Elevation Team.