Topic
#wood
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- news
The Magic of Oak: Wood in Beer, Cider, and Mead
There's a moment in every barrel-aged batch where something clicks. The harsh, tannic edge softens. The fruit comes forward. A faint vanilla warmth settles into the background like it was always there. You didn't add vanilla. You didn't add anything — you just waited, and the wood did the work.
by Matthew Chrispen2 viewsmeadmead-fermentationmead-makingmeadmakingmeadmaking-guidetannin - news
Brew Files – 153 – Barrels and Alternatives
The Brew Is Out There! You can’t walk into a brewery without tripping over a barrel aged stout, but barrels aren’t the most practical choice for homebrewers. (Not that that ever stopped anyone!) Drew sits down with Desi Hall of … Continue reading →
by Experimental-Brewing5 viewsbrew-filespodcastbarrelsoakwood