I've done wood aged beers in the past, both clean and sour, but those were always done with toasted oak cubes that were either boiled or soaked in spirits before being added to the beer for aging. So this will be my first beer using an actual barrel and I couldn't be more excited. I have at least two clean beers I want to put though the barrel to strip away most of the big, bold flavors that the wood and whiskey will impart before aging sours in it, the first one will be detailed below, a big, luscious, thick Russian Imperial Stout, and the second will be a slightly left of center choice in an English Dark Mild.