Do you always have to brew a porter or a stout to add bourbon and oak or can it be added to a pale ale?
I’ve enjoyed plenty a beer aged in bourbon oak barrels, and only a few were of the porter or stout varietal, so I don’t see why it should be limited to stouts and porters. On a side note, I took the Innkeeper bitter kit, split it into two secondary fermenters and aged one on tequila-soaked oak chips. Came out amazing. If it feels right, go for it.
There are no rules. I used to recommend not to overdo the oak, but then again, some folks like a lot of oak in their beers regardless of type. As always, it all boils down to personal preference.
If it feels good, do it…always best just to try it and see if it is to your own taste.
