Barrel Aging store bought beer

I think it would be more so for homebrew. If you used store bought beer you would just oxidize it and it would turn out to be a mess.

 

The "ok for beer" part I believe is directed at homebrewers who wish to make beer and give it that extra edge via barrel aging.

I dont suppose there is anything stopping you from doing this with store purchased beer. Just understand that you are risking oxidation, contamination and most certainly going to make the beer go flat. Its your beer to do with what you want, but you could accomplish the same experiment with oak chips or cubes soaked in whatever spirit for alot cheaper and waste a lot less beer.

 

oak is great, but remember you can also just spike a beer with some elijah craig 12 or woodford reserve or something.

oak aging store bought beer, yeah it would go flat and be oxidized. if it's not too oxidized you could re-carb and re-bottle it, i suppose.

 

I did this exact thing. I used a barrel from EBAY, seasoned it with some evan williams and aged Founders IS in it for about 3 weeks. I tried to keep the barrel full while tasting and purged with CO2. I then force carbed it in a small keg. Turned out awesome. It is not cheap to do the first one, but multiples go down exponentially. I am aging the barrel again now. I might try a homebrew in there next.

 

could you not actively allow it to go flat (or not) add sugar, yeast, and throw into barrel?
For example could i referent a saison on some fruit?

 

You could, but it would still be flat (well, very nearly). A barrel isn't usually a pressure vessel so you'd only have a very small bit of disolved CO2. You could bottle -> barrel + fruit -> bottle + sugar and possibly end up with something carbonated, or you could bottle -> barrel + fruit -> keg and force carb.