There’s something undeniably romantic about a barrel. It’s a vessel that holds time, patience, and a little mystery, turning a humble beer into something extraordinary. Barrel-aged beers invite us to slow down, take a moment, and savor every sip, knowing months (or even years!) went into crafting that flavor. In this post, we’ll explore the art of barrel aging, share our journey with it, and get you excited for the unique flavors these beers bring.
Barrel Aged Beer Explained
Barrel aging begins long before beer ever enters the picture. Fresh American oak barrels are charred on the inside and filled with bourbon at the distillery, where they’re used for a single aging cycle. Once the bourbon is emptied, those barrels are sent our way as quickly as possible, because the fresher the barrel, the more character it has to give. As our founding brewmaster Mark Ruedrich says, “American oak is primo!” because it brings rich, expressive flavors that work beautifully with beer.
When the barrels arrive, we fill them with beer and let time do its work. Depending on the style and the barrel, that aging can last anywhere from a few months to a few years. Once the aging is complete, every barrel must be opened and tasted to ensure there are no off flavors, and then the entire batch is blended. Even barrels from the same distillery can leave slightly different impressions, and blending allows us to create balance and consistency while still preserving complexity. That natural variation is also why our barrel-aged beers are vintage dated – each year reflects the barrels we worked with and the moment in time they were aged, making every vintage a little different from the last.
Barrel Aging at North Coast Brewing Company
Our journey into barrel aging didn’t start with a master plan, it started with a happy accident. Our first barrel-aged beer was Anniversary X Ale, born from a batch of Christmas Ale that didn’t quite line up with the calendar. As our brewmaster Chuck Martins remembers, “We brewed one batch of Christmas Ale too many, too close to Christmas. Mark had this great idea to put it in barrels, and it turned out wonderful.” The beer was so great, we thought it was the perfect way to celebrate its ten years with North Coast Brewing Company.
That early success led directly to the creation of Old Rasputin X, our next barrel-aged beer and a milestone release to celebrate ten years of Old Rasputin. From that point on, barrel-aged Old Rasputin became a tradition. Each release is vintage dated, starting with X (10) for the first brew of Barrel-Aged Old Rasputin in 2007, which is why the vintage year doesn’t always line up neatly with the calendar year.
If you’ve ever noticed the Mayan numeral on the Barrel-Aged Old Rasputin label, that’s no accident either. It’s a tribute to the people behind the beer. Some of our most dedicated and long-tenured employees come from Mayan descent, and their influence is woven into our brewery’s culture and daily work. As Mark puts it, it’s about “the Mayan influence of the people who work here…their day-to-day influence on the beer.” The numeral is our way of acknowledging that the beer is shaped not just by barrels and time, but by the hands and hearts of the people who make it.
One of the questions we’re asked most often is how we know when a barrel-aged beer is ready to bottle. The honest answer: it’s not an exact science. While experience gives us a rough timeline (especially with a beer like Old Rasputin, which has years of history behind it) the final decision always comes down to the brewmaster’s discretion. As Chuck explains, “We taste it. We have enough of a record with Old Rasputin to know it will take about a year.” When the balance feels right and the beer tells us it’s ready, that’s when the barrels are emptied and the next vintage is born.
From Our Barrels to Your Glass
Today, barrel aging continues to play a special role in our lineup, giving us the chance to explore how time, wood, spirit and beer come together in different ways. Each of our current barrel-aged releases tells its own story, shaped by the barrels it rested in and the patience behind it.
Barrel-Aged Old Rasputin is our flagship barrel-aged offering and a yearly tradition. Produced once a year and packaged in 12oz bottles, it’s available in 4-packs in limited distribution and in our Brewery Shop. Each vintage reflects the barrels used and the moment it was aged, making no two releases exactly alike. Check our beer locator to track it down in your neighborhood!
Old Stock Ale Cellar Reserve is a more limited, special release. Packaged in 500ml bottles, it was originally created as a beer club exclusive before a small number of bottles were set aside. Today, the remaining bottles can only be found in our Brewery Shop in Fort Bragg and through our online store. Once it’s gone, it’s truly gone—making this one a favorite among collectors and longtime fans.
Westward Whiskey Barrel-Aged Old Rasputin puts a unique spin on a familiar classic. This version is aged exclusively in Westward Whiskey Single Malt barrels, lending distinctive character that sets it apart from our standard barrel-aged releases. A limited number of bottles are still available in our Brewery Shop for those looking to experience a different side of Old Rasputin.
Together, these beers showcase the range of what barrel aging can be, from annual traditions to one-time releases, all united by patience, balance, and a respect for the process.
How We Enjoy Barrel-Aged Beer
Barrel-aged beers are best enjoyed without rushing. We recommend serving them slightly warmer than a typical beer, around 60 degrees or even closer to room temperature. That extra warmth allows the flavors to open up. Pour it into a glass, take a sip, and give yourself time to notice how it changes as you drink. These beers are meant to be experienced slowly, not hurried.
One thing that often surprises people is that barrel-aged beer doesn’t need to be cellared. All the aging has already happened in the barrel. When it’s bottled, it’s ready to drink exactly as intended. As Chuck puts it, “That’s why it takes a year, we want it right. After that, it won’t improve, it won’t decline. There’s nothing to be gained by laying it down.”
“We’re grateful for the patience and curiosity of the drinkers who seek out these beers,” said CEO/CFO Jennifer Owen. “Barrel aging asks more from everyone involved, from brewers to barrels to the people waiting to open the bottle, and that shared patience is part of what makes these beers special.” If you haven’t tried one of our current barrel-aged releases, we invite you to seek one out at your local stores or stop by our Brewery Shop. And when you do pour yourself a glass, we hope it feels less like just a beer and more like a moment worth slowing down for. Cheers!
