Sometimes wood aging is intended to impart the particularly unique character of the wood and/or what has previously been in the barrel, but wood-aged is not necessarily synonymous with imparting wood flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Usually bacterial and/or wild yeast fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters and new beer with wood and/or barrel flavors. To allow for accurate judging the brewer must provide additional information about entries in this category. Comments could include classic or base beer style being aged in wood, type of wood used (new or old, oak or other wood type), type(s) of microbial contribution, previous liquids in the barrel if any (port-whiskey-wine-sherry-other) and achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.