When Chris Schofield and Matt Mills started Barreled Souls and poured their first beers in 2014, they were still a full year out from serving a barrel aged beer. The brewery and taproom in Saco are distinct in that it ferments all of its beer in oak barrels, a technique first pioneered in Burton-on-Trent England in the 1800s, but fermentation and aging are two different things. It wasn’t until the one-year anniversary party that they were able to unveil their first three barrel aged beers. Now the taproom regularly features two or more barrel aged offerings on draft alongside a variety of other styles, all of which are being executed admirably.