Beyond the Bottle: Wood & Beer

elevation-elevated-psaPart of my job includes keeping up on the latest reading. One of our Rare Beer Club features this month is a wheat wine aged in Sauvignon Blanc barrels, and the technical beer book I’m currently exploring happens to be Wood & Beer: A Brewer’s Guide, by Dick Cantwell and Peter Bouckaert, which came out this summer. I got my sample copy via the Brewers Association, and this book in particular is nice to finally see. Wood-aged beers have gained massive levels of interest in the past ten years or so (an early page of the book notes 85% of U.S. breweries were using wood to somehow influence their beer in 2015), and this book’s been a long time coming. I recall first hearing about it at least four or five years ago via a barrel-savvy brewer friend up in NorCal—back when he was the one attempting to tackle this book project.

The book takes on everything from heady science to the really hands-on, blue-collar work of creating liquid-tight cooperage. It was particularly neat, going through it, to see how many of the main breweries cited were familiar from The Rare Beer Club. I learned Brouwerij Boon is notable for not only having its own cooper on permanent staff, but also for keeping whole tree trunks on site for the making of new staves. Cigar City’s got a gadget called the Spinbot 5000—allowing them to use recirculating infusion to get more out of various wood additions like American oak and Spanish cedar, in a shorter period of time. And there’s a detailed look into the blending practices of our friend Ron Jeffries over at Jolly Pumpkin, one of our long-time Rare Beer Club supporters, including the challenges of blending foeders of all different sizes. If you don’t know your vanillins from your furfurals, you’ll find some interesting bits.