barrels vs. chips

I like everyone's opinions here It all comes down to your own personal preference really. How much oak is too much or just right is solely up to the person's own palate. American vs French oak, the age of the barrel, the amount of chips/cubes, charred/spirits, etc...

Like jeastman has just said. Try it! Try the different versions yourself and see what you prefer. That's the only way of knowing yourself. You will get many different opinions on here, which is a good thing really just might make it hard for you to make your own without trying it yourself. Cheers

 

it was a joke.

 

Hah I gotchya.. sarcasm did not compute

Cheers

 

I believe this would be prohibited because it would be perceived by the TTB as fortifying the beer with alcohol.

 

Can't believe nobody caught my error - six sides to a cube.

 

I always thought this was the distinguishing difference between "oak-aged" and "barrel-aged."

For oak-aged, the brewery uses spirals, cubes, or chips.
For barrel-aged, they use...well, you know.

i.e. Oak-Aged Yeti vs Barrel Aged Yeti.

 

Anheuser Busch has aged at least two different beers (Michelob Winter's Bourbon Cask, and one of the Budweiser Project 12 beers) on bourbon barrel staves. Allowed as long as the final ABV falls into the required percentage as stated in §7.11 Use of ingredients containing alcohol in malt beverages; processing of malt beverages.

 

Question is, is more wood surface better, because we all no a barrel gives more surface, but that doesn't mean it produces better results. Problem is, most barreled beers are unbalanced

 

ISO: Barrel + chips.

 

I believe there is a difference between using barrels or staves that showed up at the brewery's door with the bourbon already soaked in versus the brewery adding bourbon in house.

 

I caught it, but since some of the sides will be resting on or against other cubes and/or sides of the tank/barrel/what-have-you, I figured you were relatively close to correct anyways. Plus, I've given up grammar-policing/fact-checking the internet!

Cheers!

 

Unless you can find the same base beer aged in an oak barrel and with oak chips how could you tell?

 

these barrels are different than just throwing oak chips in to them, inside they have these things (cant remember the name, not at work yet, but if anyone replies to this and cares ill find out later!) that hold wood pieces specifically so it gets more surface

they are also pretty expensive. the ones ive seen are 2bbls and are we only have 2. i assume if they were cheap we would have bought many more to experiment with. the beer in there hasnt come out yet though, still waiting to see how it works!