Oooooookay boys and girls, I've been wondering this for THE LONGEST time. Ever see a commercial where a guy pulls a nice, carbonated pint straight from the spiggot of a huge wooden barrel, drinking deep the oak aged nectar of kings? Well I've always wanted to know: is that actually possible? Im thinking that, in theory, you could just age your beer in your barrels, add your priming sugar, and (if its airtight) it should yield carbonated, oak aged beer straight from the 'tap', right? Kinda like kegging without the CO2. Granted, it would probably just blow the bung off the top of the barrel, but I have to know. Please respond, and help this grumpy Viking out! Cheers!