In the days of yore, most beers would have been stored in oak casks, but with the advent of steel kegs and casks, wood and beer became estranged from one another. However, the flavours that cask-ageing can impart go very well with beers, which is why some brewers allow their beers to age in barrels and other wooden vessels. In fact, there has definitely been a resurgence of cask-aged beers among big name brewers and craft brewers alike.

The liquid that's been in the cask before the beer will impart some of its character onto the beer - this can range from whisky, rum, Sherry, Port and more. While there’s not really anything stopping brewers from cask-ageing any type of beer, it’s usually the stronger, more assertive beers like stouts, porters and dark ales that are matured in casks, as they can stand up to the flavours that the wood imparts. Fancy getting stuck in? Have a look at Harviestoun’s Ola Dubh range, which are matured in casks that previously held Highland Park whisky!