The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Today’s talented brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood.
From the souring effects of microbes that take up residence in wood to the character drawn from barrels or foeders, this book covers the history, physiology, microbiology and flavor contributions of wood, as well as the maintenance of wooden vessels. Join Dick Cantwell and Peter Bouckaert as they examine the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Wood & Beer: A Brewer’s Guide is about both wood and beer, and the mysteries that arise when the two come together.