Wood & Beer: A Brewer's Guide
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 the wood to the wood character drawn from barrels or foeders, this book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. 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 as much about wood as it is about beer, and the mysteries that arise when the two come together.
"A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library." --Tomme Arthur, Co-Founder & Director of Brewery Opertations, The Lost Abbey & Port Brewing Company
"Two of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever." --Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.
We would LOVE it if you could help us and other readers by reviewing the book