Talented craft brewers are embracing the mystical complexity of flavors and aromas derived from wood. From the wood character drawn from barrels or foeders to the souring effects of microbes that take up residence in the wood, this book covers the history, physiology, microbiology, flavor contributions, cooperage, and maintenance of wooden vessels.
Talented craft brewers are embracing the mystical complexity of flavors and aromas derived from wood. From the wood character drawn from barrels or foeders to the souring effects of microbes that take up residence in the wood, this book covers the history, physiology, microbiology, flavor contributions, cooperage, and maintenance of wooden vessels.
Acknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen-Wood Replaces Clay Vessels of Wood-Barrels, Boats, and Brewing Messages in Barrels-Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World-Exploration and Industry The Sun Also Rises-the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood-About the Size of It Curiosities and Anachronisms-Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design-from Zero to Infinity (and Beyond) Cellar Ambiance-Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour-Skinning the Cat Voodoo Magic-Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index
Acknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen-Wood Replaces Clay Vessels of Wood-Barrels, Boats, and Brewing Messages in Barrels-Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World-Exploration and Industry The Sun Also Rises-the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood-About the Size of It Curiosities and Anachronisms-Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design-from Zero to Infinity (and Beyond) Cellar Ambiance-Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour-Skinning the Cat Voodoo Magic-Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index
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