If you’re a craft beer drinker, you’re probably familiar with pFriem Family Brewers–a household name since they came on the scene in 2012. But you might not know that amidst the many beers they’re brewing daily, there’s room for something a little different–a thriving barrel-aged beer program. 

It’s no surprise that Josh Pfriem was interested in this time-honored brewing method. The first kernels of his hope for pFriem came about as he was traveling around Europe, taking in beer culture and how artfully it was made to marry with food. Among the many traditional processes he encountered, many of which inform all the brewing they do at pFriem, he discovered barrel-aging, and whether it was a sweet and sour lambic or a rich imperial stout, he was hooked.

Only a year after pFriem opened, Josh was starting to age beer in barrels. It’s a finicky process, and a lot can go wrong (and if it does, you have to start all over again). But when it goes right, the end result makes you want to do it all over again. 

At pFriem, there are two main categories for barrel-aged beer. The first is the funky or sour variety, which is usually lighter in color and is often fruit-forward. Recently, they’ve used local cherries (from Idiot’s Grace in Mosier, OR), peaches (from Gunkel Orchards in Maryhill, Goldendale, OR), and raspberries (from Hoffman Farms in Sherwood, OR) to add a uniquely Oregon spin to an Old World classic, though they aren’t afraid to go tropical. The second category is what Josh calls “spirited.” These are usually darker beers with higher alcohol content. You might find a rum barrel-aged coconut porter, or a tequila barrel-aged mole stout, for example.

While barrel-aged beers have a diverse loyal following, they might also be what someone in the tasting room recommends for people on the fence about beer. In general, hoppy varieties don’t do well with barrel-aging, so they tend to be less bitter than some of their counterparts, leaving lots of room for exploring other elements of flavor. If you’re not a huge IPA fan (or even if you are), it’s worth giving these varieties a try.

For many breweries, experimentation is the name of the game, and pFriem is no exception. They are always trying something new or seasonal to see what works, what becomes part of the regular rotation, and what recipes are ready to rotate out for something new. In the barrel-aged program, experimentation can run free–but it does require more patience. Most of the beers age between 1 and 3 years, and if it turns out particularly well, there’s a long wait before it comes around again. According to Pfriem, they’ve tried nearly every fruit they can think of–with a focus on real fruit, rather than flavoring, and they’ve used barrels that have housed liquids from Sauvignon blanc and amari to maple syrup and Scotch (with everything in between), offering a wide range of flavor experiences.

pFriem makes about 100 different varieties of beer a year, and roughly 20 of them are barrel-aged, (an additional 8 or so are club exclusive). In their tasting room, 4-6 of their 25 taps have barrel-aged beers, and there are usually 15-20 bottled varieties available to purchase. If you’re new to the barrel-aged offerings (or just excited) be sure to tell your server. Chances are, they’ll be ready to geek out on all the flavor nuance right along with you.

If you fall in love with barrel-aged beer, you may want to join the pFriemsters Union Beer club, which gives you access to regular deliveries of barrel-aged beers (including some that aren’t released to the general public).

Beyond the novelty of trying something new, Josh Pfriem sees barrel-aged beers as something elegant–worthy of an occasion. A well-made lambic-inspired beer can offer similar sophistication as a glass of fine wine. A sumptuous barrel-aged imperial stout can be an indulgent end to a celebratory evening. These beers are made to be savored and shared, paired with good food and great conversation, final sips lasting long into the night. Brewed like a beer, aged like a wine, they manage to be something all their own. We’ll drink to that.

Join the club at pfriembeer.com!