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Wood & Beer Book

Discussion in 'Homebrewing' started by Naugled, Aug 1, 2016.

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  1. Naugled

    Naugled Pooh-Bah (1,820) Sep 25, 2007 New York
    Pooh-Bah

    Has anyone finished this book yet?

    I just finished and had to write about it. I was very impressed by this book and highly recommend it if you are interested in using wood in beers or like sours. It's very thoroughly and well written and it kept me entertained and interested.

    The surprise I had with this book was all of the great knowledge about sour beers that goes along with wood. I'd buy this book just for the sour beer information, even if you don't want to use wood in beer.
     
    #1 Naugled, Aug 1, 2016
    corbmoster, pweis909, wspscott and 2 others like this.
  2. anteater

    anteater Pooh-Bah (1,802) Sep 10, 2012 Oregon
    Pooh-Bah Trader

    Very interested in this book. How helpful was it in terms of using oak/spirits at a homebrew level to try to replicate barrel aged flavors in strong ales?
     
    #2 anteater, Aug 1, 2016
  3. Naugled

    Naugled Pooh-Bah (1,820) Sep 25, 2007 New York
    Pooh-Bah

    The book is written around commercial examples and experience, but there is a nice section on how to translate the concepts to a homebrew level, and a number of guidelines are presented.
     
    #3 Naugled, Aug 1, 2016
    jbakajust1 and anteater like this.
  4. psnydez86

    psnydez86 Initiate (0) Jan 4, 2012 Pennsylvania

    Did they go over barrel storage solutions??

    I've always heard 1lb citric acid and 1/2 lb Kmeta per 59 gallon barrel....but I've also heard that rare barrel is dialing that amount back and I'm just wondering if it was covered.
     
    #4 psnydez86, Aug 1, 2016
  5. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    Definitely thinking about getting this book and you only make me want it more. I have a lime Berliner Weisse in a prefunked/soured 5 gal whiskey barrel (going for a whiskey sour) and a super funky/sour porter in another 5 gal barrel. Hoping to reuse these barrels for sours for a long time!
     
    #5 DrMindbender, Aug 2, 2016
  6. pweis909

    pweis909 Grand Pooh-Bah (3,126) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I have only used wood in a few beers and meads. I was not impressed. Could be a chip thing. Anyhow, some of the discussions of wood I've listened to (Shea Comfort episode at brewing network; New Belgian folks on Sour Hour and Beersmith podcasts) have been fascinating. Thanks for the reminder of this; at first I wasn't interested but that's changing
     
    #6 pweis909, Aug 2, 2016
  7. RashyGrillCook

    RashyGrillCook Initiate (0) Apr 30, 2011 Florida

    Do they cover other wood species in this book or just Oak?
     
    #7 RashyGrillCook, Aug 3, 2016
  8. Naugled

    Naugled Pooh-Bah (1,820) Sep 25, 2007 New York
    Pooh-Bah

    They do cover this topic.
     
    #8 Naugled, Aug 3, 2016
  9. Naugled

    Naugled Pooh-Bah (1,820) Sep 25, 2007 New York
    Pooh-Bah

    They do talk about other species of wood, but the dominate species discussed is oak.
     
    #9 Naugled, Aug 3, 2016
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