I didn't want to threadjack anyone's posts from today and yesterday, but I'm now more curious about oaking beer. I wonder if anyone's experimented between barrel aging beer and using oak chips/cubes. Is there any difference in flavor? I'd assume that chips and cubes are going to be a slower process due to surface area. Otherwise, it's the same style of oak, yea?
Chips and cubes are going to be a faster process due to surface area. KBS can sit in a barrel for over a year whereas a clone using chips may only be in there for a couple of weeks.
Actually, it's opposite. Chips are going to be the fastest way to oak a beer, cubes, and then a barrel. You also introduce some slight oxidization when you age in a barrel as well, versus just the chips in a sealed up secondary fermenter.
I agree with cmmcdonn... the chips will typically impart flavor faster than a barrel. But faster does not necessarily mean better. Chips don't provide a lot of the volatile extractives that you'll get out of cubes, staves or a barrel. Further, the barrel (being porous) will expose the beer to minute levels of oxygen. Over time, this oxygen polymerizes the tannins contributed by the wood, thereby "softening" the flavors and mouthfeel imparted by the wood. Chips on the other hand, will contribute tannins that remain in solution, which add harshness and astringency to the beer. Over time (through substantial cellaring), these tannins will eventually precipitate out of solution, and the beer will "soften" in a similar manner. In short, with chips and cubes, the beer can be a little harsh when fresh, but will improve with time. It is nearly impossible to replicate the oxygenation you get with a barrel at a homebrew level if you're using chips or cubes. All that being said, chips and cubes are much more economical, and don't present the maintenance issues of a barrel, and are therefore most appropriate for home brew... John
Kinda makes you wonder why those folks go through the trouble of barrel aging, no? I'd assume there's a freshness quality that's at play with barrels, but I have no experience. I do know some pro brewers use chips/staves/cubes, however.
I have read many people state that using chips/cubes just doesnt compare to the use of a barrel. I do not have my own tests to rely on here but from what I have tasted it both ways and tend to agree with them.
I have never use a barrel but chips are my best friend. I love using them around two weeks on the secondary. always need extra aging time (in bottle or keg) before the wooden flavors come together nicely.
Since it hasn't been mentioned yet, I'll add that if you are referring to a used barrel (ie bourbon barrel) the oak flavor isn't going to be nearly as intense as if you used a proportional amount of chips/cubes since the chips/cubes still have all the oaky goodness in it. Drink an Odell Woodcut to see the glory that is fresh oak. You'd never get that out of a used barrel. *Disclaimer: Virgin oak barreling is quite polarizing. People usually love those beer or hate them.
