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The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bouckaert explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.
The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. Brewing luminaries Dick Cantwell and Peter Bou
This scrapbook of archival and contemporary photos highlights the evolution of American brewery trucks, from turn-of-the-century horse-drawn wagons to the motor
While beer drinkers around the world scour market shelves for Trappist beers, few understand the enigmatic lives of the monks behind these illustrious brews. No
Embark on a craft beer journey—from the science and art of brewing to glassware, storing, and tasting—from the men behind The Craft Beer Channel. Beer has c
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions f
