Wood & Beer

A Brewer's Guide

Häftad, Engelska, 2016

156 kr

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Beskrivning

Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.

Produktinformation

Utgivningsdatum:2016-06-07
Mått:152 x 228 x 19 mm
Vikt:399 g
Format:Häftad
Språk:Engelska
Antal sidor:228
Förlag:Brewers Publications
ISBN:9781938469213

Utforska kategorier

Öl och cider inom Mat och dryck
Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Peter BouckaertPrior to relocating to the U.S. in 1996 to become New Belgium Brewing Company's brewmaster, Peter brewed for a decade at Brewery Rodenbach. Peter earned the equivalent of a Master's degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Krtrijk. Peter's mantle includes awards from the World Beer Cup and Great American Beer Festival and a handful of other beer accolades. He was honored to be awarded the 2013 Russell Schehrer Award for Innovation in Brewing by the Brewers Association.Dick CantwellDick Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. Cantwell is currently head of production at Magnolia Brewing Company in San Francisco, CA. In 2004, Cantwell received the Brewers Association's Russell Schehrer Award for Innovation in Brewing. Additionally, he has written for various beer magazines, authored Barley Wine with Fal Allen, Brewing Eclectic IPA and The Brewers Association's Guide to Starting Your Own Brewery, Second Edition.

Recensioner i media

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.

Innehållsförteckning

AcknowledgmentsForeword by Frank BoonForeword by Wayne Wambles Introduction1. The History of the Barrel, or There and Back AgainRomans and (Celtic) Countrymen—Wood Replaces ClayVessels of Wood—Barrels, Boats, and BrewingMessages in Barrels—Regulation, the Hanseatic League, and Other Alliances of TradeBarrels Across the World—Exploration and IndustryThe Sun Also Rises—the Shifting Nature and Use of the Barrel2. Cooperage3. Wood & Wooden VesselsThe Wood Before TimeAmerican OakEuropean OakFrench OakThe Oak of Other RegionsHarvesting, Splitting, Dressing, and SeasoningVessels of Wood—About the Size of ItCuriosities and Anachronisms—Other Wooden Vessels Used for Brewing4. Wood MaintenanceCellar Design—from Zero to Infinity (and Beyond)Cellar Ambiance—Temperature, Humidity, and Other FactorsInspecting New Barrels, and Barrels New to YouBasic Cooperage ToolsRepairing Leaks in BarrelsEvaluation and Care of Foeders5. Flavors from WoodMaterials Extracted from WoodSeasoning, Bending, Toasting, and CharringWhat Happens When Beer Contacts WoodMore Arcane Processes and Effects of ExtractionOther Wood-Related Products and Processes You May Not Have Thought Of6. Flavors in WoodSour and Sour—Skinning the CatVoodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going7. Blending and CultureThe Fifth ElementAppendix AAppendix BBibliographyIndex