Quality Control - BA Beers

Barrel aged yeti is pasteurized and is fan-freaking-tasting. I am sure other Brewers could follow suit.

 

Is there an industry standard as to how long a beer is to rest in a barrel to be considered barrel aged?

 

That question has no easy answer. Size of barrel, desired characteristics, and style of beer are only some of the variables here.

 

Not to mention age/condition of the barrel, cleanliness issues, warehouse conditions, the list is very long.

Bourbon Master Distillers (I believe all of them) have commented on the differences between even new, freshly charred oak barrels. Two barrels made on the same assembly line on the same day then filled with new make spirit from the same run and placed side by side on the same rack of the same floor of the same warehouse can produce very different Bourbons. Not better or worse, just noticeably different. The vagaries of aging in a natural product.

I don't believe barrel aging, per se, improves the quality of any beer. What the process does is add flavorings and the beer used doesn't even have to be very high quality. Adding flavorings to beer is a thousands of years old practice so those who do can certainly claim to have tradition on their side. Would this style be equally popular if the beers were readily available and cost no more than the regular stuff?

I think the appeal of limited production beers is just that, the appeal, and using a barrel is the latest flavoring gimmick.