Acknowledgments
Foreword by Frank Boon
Foreword by Wayne Wambles
Introduction
1. The History of the Barrel, or There and Back Again
Romans and (Celtic) Countrymen—Wood Replaces Clay
Vessels of Wood—Barrels, Boats, and Brewing
Messages in Barrels—Regulation, the Hanseatic League, and Other Alliances of Trade
Barrels Across the World—Exploration and Industry
The Sun Also Rises—the Shifting Nature and Use of the Barrel
2. Cooperage
3. Wood & Wooden Vessels
The Wood Before Time
American Oak
European Oak
French Oak
The Oak of Other Regions
Harvesting, Splitting, Dressing, and Seasoning
Vessels of Wood—About the Size of It
Curiosities and Anachronisms—Other Wooden Vessels Used for Brewing
4. Wood Maintenance
Cellar Design—from Zero to Infinity (and Beyond)
Cellar Ambiance—Temperature, Humidity, and Other Factors
Inspecting New Barrels, and Barrels New to You
Basic Cooperage Tools
Repairing Leaks in Barrels
Evaluation and Care of Foeders
5. Flavors from Wood
Materials Extracted from Wood
Seasoning, Bending, Toasting, and Charring
What Happens When Beer Contacts Wood
More Arcane Processes and Effects of Extraction
Other Wood-Related Products and Processes You May Not Have Thought Of
6. Flavors in Wood
Sour and Sour—Skinning the Cat
Voodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going
7. Blending and Culture
The Fifth Element
Appendix A
Appendix B
Bibliography
Index
Peter Bouckaert
Prior 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 Cantwell
Dick 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.
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.
*Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.*
A definitive book on sourcing wood, the complexities of the
coopering process and even the finishing oak maturation and
compounds that make their way into your book. This book is a
must-add for your library.
*Tomme Arthur, Co-Founder & Director of Brewery Operations, The
Lost Abbey & Port Brewing Company*
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