“Oak” On The Water

Most foodies are able to describe the affect of oak on their favorite wine varietal. Chardonnay, for example, becomes decadent and buttery with lingering bitterness. Or, in a word, “oaky.” Your neighborhood beer connoisseur will tell you that wood aging will play similar tricks on your favorite beer styles. Better yet, brewmasters track down used barrels from whiskey, port, and even, yes, Chardonnay, to make some extremely interesting concoctions to tease your palate. From Allagash to Weyerbacher, so many brewers are wood-aging their beer that the tree in your back yard may be in jeopardy. Sit back and enjoy the view through the trees as we travel the world in a barrel.

The concept of barrels in brewing dates back to the Middle Ages. Back then, beer was barrel-aged by necessity. Oak was most common and is today the most widely used wood for both beer and wine barrels. The advent of steel made the brewing process both cleaner and easier. Even today, the barrel is almost exclusively used outside the actual brewing process — more as a flavoring device than a true fermentation vessel. Scottish brewers, in particular Innis and Gunn, are credited for repopularizing oak barrels for flavor. The past couple of years have seen a significant number of U.S. brewers sporting wood…barrels in their beermaking operations. Read more