October 3rd is Barrel-Aged Beer Day, honoring the uniqueness of beer aged for an extended time in a wooden barrel. Every first Friday of October brings to our attention a particular tradition that intensely affects the beverage’s flavor due to tannins and lactones present in wood, but also previous contents of the barrels that cause Brettanomyces fermentation. Whereas oak wood is mostly used, chestnut, ash, and poplar, among others, have also been used successfully. Today is about appreciating the time, energy, and love inherent to this tradition as barrels rest for months to years, waiting for the ideal time to be enjoyed.