I've been trying to find an answer to this for a while. How does beer age differently in oak versus in the bottle? Example: A wild ale aged 3 years in oak versus the same wild ale bottled after 1 year and cellared for 2. So, same age, just in different environments. With no claims of accuracy this is what I've gathered... 1. Aging in the barrel will continue to add oak, barrel character, and tannin to the beer. 2. The barrel allows more air into the beer than a bottle, so the same beer aged longer in a barrel will have experienced more oxidation, even if it isn't noticeable. 3. Brett and other bacteria may ferment barrel sugars that are present. Hence, the same beer aged longer in a barrel may have higher ABV, or more yeast character. What other differences are there? Especially with regards to fermentation? Has any one done an experiment similar to the mentioned example? Thanks!