I LOVE big beers aged in oak, especially when the brewer has put some thought into the type and origin of the barrel.
I'd like to experiment with "barrel aging" by splitting batches of RIS, Grand Cru, barleywine, etc. and aging them on oak cubes soaked in different spirits (wine, port, distilled liquors).
Please post all experiences (good, bad, or indifferent) with different types of oak cubes, soaking media, and pairings with big beer styles - I want to use your suggestions as a starting point for experimentations.
Great ideas may be rewarded with samples of the finished product!