Most of the wood aged beers I have encountered that work are stouts, barley wines and lambics. These styles of beer have enough backbone to hold up against the flavors imparted by the wood they are aged in. Other styles of beer generally get over powered by the barrel flavor. Kentucky Bourbon Ale takes a different approach. It is a pale, watered down bourbon colored ale that gets out of the way and lets the barrel flavors shine through. It is aged up to six weeks in bourbon barrels, leaving a subtle yet intense barrel imprint.
Kentucky BBA's nose is burnt vanilla. The flavor is vanilla with some hints of oak. The long finish begins with burnt vanilla bean and lazily descends into a strong creme brulee note that lingers long after each sip.
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