Barrel-aged Memphis Beer Beat—
Unfortunately, there aren’t too many barrel-aged beers available in Memphis, but there are a few to be found...and they're absolutely worth trying. Last week I picked up a bottle of Hitachino Nest XH (a Belgian-style strong dark ale aged in sake barrels) by the Kiuchi Brewery of Naka, Japan as well as a bottle of Ola Dubh Special Reserve 16 (an old ale aged in 16 year old single malt scotch whiskey barrels) from the Scottish Harviestoun Brewery.
Over the past decade or so, the conditioning of beer in barrels recycled from distilleries has become a significant trend among craft breweries...and beer geeks can’t seem to get enough of these boozed-up gems. Your typical candidate for barrel-aging is found in the strong, age-able beer (imperial stouts, barleywines, old ales, wild ales, Belgian strong ales, etc.). While oak barrels were once the normal container used for aging and shipping beer, nowadays craft brewers use them to impart certain flavors and depth to their beer. For a short history on barrel-aged beers, check out this article by beer blogger, Michael Tonsmeire.
My sister mentioned that she does not like beets, won't eat them. I told her that roasting them would change her mind. She then asked what I serve the roasted beets with and I said I don't serve them with anything because I eat them straight out of the pan.
We agreed she would try the beets made my way, and I would try the beet greens made her way.