Oak has a soul that can be imbued on a beverage, and beer has a long and varied tradition of using oak and other wooden vessels for storage, transport, fermentation, aging and adding extra soul. While most brewers rely on steel to brew, ferment and transport their craft beer, wood can add new taste profiles and story-telling characteristics to a brewhouse’s brands. Learn all about the relationship of wood and beer from the Brewers Association‘s new book, naturally called Wood & Beer: A Brewer’s Guide. From the souring effects of microbes that take up residence in wood to the history and flavor drawn from awesome vessels called foeders, this new book covers the history, physiology, microbiology and flavor contributions of wood, as well as the maintenance of wooden vessels. Wood & Beer is about both wood and beer (yes) but also the mysteries that arise when the two come together.
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