One of the best pieces of fish I have ever eaten was served to me at a Virginia restaurant's beer dinner a few years ago. It was rockfish (striped bass to some of you), grilled and served on a piece of oak barrel stave that had been used to age first bourbon and then an Imperial stout. The flavors of the whiskey and beer combined with the tannins from the oak to create a just incredible result, especially when paired with a malty, sweetish, port-barrel-aged barleywine.