ArticleHomebrewing Oak Alternatives Back in the 1980s and 1990s brewers would often ask whether beers that spent a long time in oak casks, such as IPAs, would have an oak flavor. I would reply (accurately)Already a member? Log InWritten by Terry FosterYou'll Also Like Article FREE Brewing Beers to Cellar Wine isn’t the only beverage that can get better with age. Here’s why (and how) certain beer styles evolve with time, plus tips and keys to make a beer worth cellaring. Article MEMBERS ONLY Methods of the Low Oxygen Brewhouse Two advocates for low oxygen brewing explain the theory and reasoning behind it, plus share best practices to limit oxygen exposure in the brewing process.