The concept of aging beer in oak casks is nothing new to the brewing world. It was how the drink was served and stored at the dawn of the beer age. Hell, even oaking beer with soured bacteria was a well-known craft perfected by the Belgians at the beginning of their artisanship. So why would this have anything to do with Utah? Believe it or not, Utah has been busting out high-quality oak-aged brews for beer festivals since 2005, and the general public since around 2007.