A wood- or barrel-aged dark beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood, that meets the criteria for color shown below. For purposes of this competition entries in this subcategory should have color greater than 18 SRM or 36 EBC, but contain alcohol less than 5% a.b.w. or 6.25% a.b.v. Entries are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character is often characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood flavors. Used sherry, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Fruited or spiced wood- and barrel-aged entries that meet color and alcohol content criteria would be appropriately entered in this subcategory; fruit or spice flavors, aromas or characters would be in balance with other characters in these entries Examples of wood-aged darker classic styles include but are not limited to Irish-style dry stout, robust porter, brown ale or other dark beer styles. Sour wood-aged dark beers, and wood-aged versions of higher alcohol beer styles with >5.2% a.b.w. or 6.5% a.b.v. (such as imperial stout, old ale or experimental styles for example) should be entered in other categories or subcategories.