Professional Documents
Culture Documents
Wood Aging = having your beer in contact with toasted oak (barrel, chips, cubes,
staves, etc.)
Generally only use oak.
3 types of oak for fermentation:
---American
------Light can give coconut/fresh oak flavors
------Med can give vanilla
---French
------Smoother than American varieties
---Hungarian
------Heavy can give spicy clovey flavors
All types are toasted to light, medium, medium plus, or heavy toast.
Toasting of the oak creates melanoidins:
---Heat breaks down carbohydrates into sugars in the wood
---Heavier toasts create maliards and charring, also confectionary compounds
(custard/caramel/butterscotch flavors)
Does wood character remain stable or deteriorate over time?
---It does lessen to some extent, it is slow though
Tannins (good body and mouthfeel) can come from wood
Oak chips last about 2 weeks before tannins start to leach into the beer
(body/complexity tannins) too long and it can become astringent (bad tannins
(sour puckering)- can add to dryness of finish)
Doing it right requires slow dosing of your beer over the course of months
Higher alcohol beers possibly draw out more compounds form the wood.
Preparing your wood for the beer:
---Usually just throw the wood in (no sanitary steps)
---Some put wood in water in microwave (steam)
---Some boil water, throw chips in, shake a little, let cool, throw juice and wood
in
fermenter. (Jamil sometimes pressure cooks his wood)
------Usually only sanitize for long aging beers (never any chem. (starsan,
idophore)
--- Brett (and other sour critters) can live in wood (takes a long time to become
problematic)
------You can pasteurize the wood at 170 F for 5 min.
Different flavor in cubes vs. chips
---Chips are toasted on both sides (generally one overall flavor)
---Cubes are taken form already toasted barrels so theyre only toasted on one
side (creates multiple flavor profiles)
------Ozone machine
------Hydrogen peroxide
---Sniff the bung- if its rancid or vinegary then leave it alone
------At least 140-160 F for at least 30 min to pasteurize
---Keep liquid in a barrel, must stay moist, and cannot dry out
Oak infusion spirals (something between a chip and a cube)
---Barrel replica kits for wineries to keep neutral barrels going.
---Brewstrong does not recommend because they have no experience (go with
cubes)
How to preserve chips for future batches?
---Freeze them. Possibly will crack chips from moisture (will not change
character)
---Not put in vodka, will extract flavors, different compounds have different
solubility. Can change character of oak.
Originally IPAs shipped to India should have massive oak flavor?---No,
barrels were lined with pitch (brewers pitch) to make water tight and keep
flavors out
---Brewers did this to keep them from getting oak flavors
---Oak flavors are faults in a traditional IPA
Using bugs in beers from infused cubes:---The flavor of the bugs will change
when extracted from cubes
---Lay cubes out and let them dry, turn over a few times, dont store wet
---Still can store in freezer
LINKS REGARDING WOOD AGING:
Oak Barrels LTD
Oak Barrel Experiment
Thousand Oaks Barrel Supplies
Vadai World Trade Enterprise, Barrels.