In last Friday’s New York Times, Eric Asimov discussed a tasting of (pricey!) beers aged in oak barrels or, less commonly, aged with oak chips. They tasted a wide range: From lambics to stouts to pale ale.

So, why are these beers so expensive? Garrett Oliver, the brewmaster at the Brooklyn Brewery, cites the high cost of labor and storage for these beers, which are made by hand in small lots. What’s more, barrels themselves can be very expensive. Brooklyn has just issued its own barrel-aged beer, Black Ops, which was not available in time for our tasting. It costs around $20 for a 25.4-ounce bottle.

Obviously, these are not beers for chugging. They are specialized brews that can go beautifully with food. The tangy lambic-style beers would go well with seafood or cheeses. The richer imperial stout-style brews could be just the thing with chocolate. As for the cost, well, think of them as you would of a bottle of wine for sharing. You wouldn’t mind paying $35 for a bottle of wine, would you? Don’t answer that.

Roll Out the Barrel, Open Your Wallet

I have had Oaked Arrogant Bastard from Stone Brewing and Barley and Hops did a bourbon-barrel stout that I rather liked, but can’t remember any others. I’ll have to see if my favorite retailer carries any of those mentioned in the article.