Craft Beer & Brewing Magazine - - Wood-aged Beer -

Whether their in­ten­tion is to im­bue wood char­ac­ter in beer or sim­ply use the wood as a friendly medium for trans­for­ma­tive yeast and bac­te­ria, brew­ers have em­braced bar­rels, pun­cheons, and foed­ers in in­creas­ing num­bers. For this is­sue, our blind-tast­ing panel sam­pled Wood-aged Sour and Wild Ales, Bar­rel-aged Stouts and Porters, Bar­rel-aged Strong Ales, and fla­vored and fruited vari­a­tions of each, to tease out the var­ied im­pacts wood has on beer.

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