Flavour Of The Week, 5/4/10- Wood Aged Beer

[peas_and_corn]

This is a very variable 'style', if one can describe it as such.

22C. Wood-Aged Beer

Aroma: Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol previously stored in the wood (if any). Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.

Appearance: Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred oak and/or whiskey/bourbon barrels are used.

Flavor: Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood (if any). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer, but this should not be higher than a background flavor (if present at all). Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.

Mouthfeel: Varies with base style. Often fuller than the unadulterated base beer, and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Wood can also add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none.

Overall Impression: A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.

Comments: The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and previous usage of the barrel; and the type of wood. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of the entry), but should not be so dominant as to unbalance the beer. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “BROWN ALE” IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A “VARIETAL” CHARACTER IS NOTICEABLE. (e.g., English IPA with Oak Chips, Bourbon Barrel-aged Imperial Stout, American Barleywine in an Oak Whiskey Cask). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. Specialty or experimental base beer styles may be specified, as long as the other specialty ingredients are identified. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.).

History: A traditional production method that is rarely used by major breweries, and usually only with specialty products. Becoming more popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.

Ingredients: Varies with base style. Aged in wooden casks or barrels (often previously used to store whiskey, bourbon, port, sherry, Madeira, or wine), or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged. Vital Statistics: OG: Varies with base style
Typically above average
IBUs: Varies with base style FG: Varies with base style
SRM: Varies with base style ABV: Varies with base style
Typically above average


Commercial Examples: The Lost Abbey Angel’s Share Ale, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, Bush Prestige, Petrus Aged Pale, Firestone Walker Double Barrel Ale, Dominion Oak Barrel Stout, New Holland Dragons Milk, Great Divide Oak Aged Yeti Imperial Stout, Goose Island Bourbon County Stout, Le Coq Imperial Extra Double Stout, Harviestoun Old Engine Oil Special Reserve, many microbreweries have specialty beers served only on premises often directly from the cask.

So let's talk about wood aged beer! What styles lend themselves well to being aged with wood? What woods are best (or are we all using oak chips?)? Tell us about some successful beers you've given wood to... umm.. I mean matured with oak chips.

 

[Bizier]

I would like to know more about different forms of wood (wood species + chips/cubes/staves etc.) and where available in Australia, if that assists the dialogue.

 

[peas_and_corn]

I believe a lot of people get oak chips, you can get it from most HBS's or winemaking supply stores.

 

[manticle]

I have some sour beers ageing with French oak chips (just purchased a pack from grain and grape - should last a lifetime). Results will be seen towards the end of the year - preliminary tastes have been good.

One is a dubbel sour ageing on oak, pomegranate and sour citrus blend (fruits I blended togather and added to ageing vessel).

The second is the same base but with bourbon soaked vanilla and oak. Oak was added to primary but extra added to secondary today (again soaked in bourbon with vanilla).

The third was added to the primary dregs of the above when the last one was racked with extra dregs from orval bottles. It's basically a porter, low hopped and there's a few litres of headspace. I'll be making a small smoked porter wort and adding that in in a few weeks, then racking for further ageing.

No idea how any of it will turn out.

 

[Tim F]

Shame this thread died, I reckon it's an interesting idea. Stout seems the obvious choice but why not some lighter beers? How about a wheat beer on oak? I reckon that could work well - after all you can oak a white wine which can be quite fruity/tart like a wheat beer. I might split 5L of one I'm brewing this weekend and see how it turns out.

 

[j1gsaw]

I have a few 5L demijohns full of 9% old ale that i have had sitting on assorted oak chips for about a year now. I should really rack/bottle them, been a bit slack. I too have no idea what they will taste like.

 

[J Grimmer]

I have some sour beers ageing with French oak chips (just purchased a pack from grain and grape - should last a lifetime). Results will be seen towards the end of the year - preliminary tastes have been good.

One is a dubbel sour ageing on oak, pomegranate and sour citrus blend (fruits I blended togather and added to ageing vessel).

The second is the same base but with bourbon soaked vanilla and oak. Oak was added to primary but extra added to secondary today (again soaked in bourbon with vanilla).

The third was added to the primary dregs of the above when the last one was racked with extra dregs from orval bottles. It's basically a porter, low hopped and there's a few litres of headspace. I'll be making a small smoked porter wort and adding that in in a few weeks, then racking for further ageing.

No idea how any of it will turn out.

How did these turn out?

 

[raven19]

Shame this thread died...

Not at all imo, it takes time with these kind of beers to develop with the addition of the wood, so posts of results may also take time.

Also keen to hear on Manticle's resulting wood aged brews.

 

[manticle]

How did these turn out?

The dubbel/oud bruiny type thing turned out great. I entered it into the funked beer case swap last year and got great feedback. I found the complexity a bit muted a couple of months out so I ended up adding some port soaked raisins and more citrus which gave it a lift.

As for the other two - they are still sitting in demijohns.

The oak in the first was noticeable but not overpowering to my palate.

 

[petesbrew]

The dubbel/oud bruiny type thing turned out great. I entered it into the funked beer case swap last year and got great feedback. I found the complexity a bit muted a couple of months out so I ended up adding some port soaked raisins and more citrus which gave it a lift.

As for the other two - they are still sitting in demijohns.

The oak in the first was noticeable but not overpowering to my palate.

How much oak did you add, Manticle?

 

[manticle]

That's a stretch for the memory. Probably 10-15g in 15 litres I think.

Better to be conservative as you can always add if tastings suggest it's too subtle. I toasted mine too.

 

[petesbrew]

That's a stretch for the memory. Probably 10-15g in 15 litres I think.

Better to be conservative as you can always add if tastings suggest it's too subtle. I toasted mine too.

Added about 25g french oak chips in the primary of my 23L batch of Flanders Bruin. The flavours come through well, a bit too well.
Just letting it sit now and tasting it over time.

 

[winkle]

I have a few 5L demijohns full of 9% old ale that i have had sitting on assorted oak chips for about a year now. I should really rack/bottle them, been a bit slack. I too have no idea what they will taste like.

It'll taste better than Chappo at any rate.
I'll be giving this a crack with a couple of bigger beers this year, I'd be interested to know how yours turned out.

 

[Ryan WABC]

I did a Milk Stout and left it on 15g of French oak chips for two weeks. Seeing that it was my first time, I didn't want to get too heavy handed. Cracked open my first one on the weekend and it was beautiful. Gave the beer a real complexity that I haven't found in previous brews. I'm also conditioning a Chocolate Orange Dark Ale that was also on 15g of French oak chips for two weeks. Will be trying this one in about three weeks. Oh, and I'm currently racking a Honey Raspberry Wheat, also with 15g of French oak chips. Looking forward to experimenting with a few different types!

 

[drsmurto]

I have a RIS in a keg that still has a stave of american oak in it. It's been in there for a year.

Have been tasting it over time to see how the oak develops.

Bottled 24 stubbies a few months back and will be taking a few freshly tapped bottles along to the local case swap on Saturday.

I think it works quite well in this sort of beer where the flavours are already quite strong. Initially it threw a lot of vanilla but that seems to have integrated and the flavour now is, to my palate, a more typical oak and more like french rather than american oak.

I kept the staves (all 14 of them) from last vintages winemaking with the intention of sanding them back to expose fresh oak and then toasting them before adding them to an old ale and/or a barleywine.

 

[Ironsides]

I find it fascinating that wood flavour in beer has almost completely died out, while still being very common with wine. Wooden barrels must have been the only means of transporting large quantities of beer prior to the invention of metal barrels. Perhaps the beer wasn't in the barrel long enough to impart flavour?

I think some styles of beer could really benefit from some light oak characteristics.

 

[drsmurto]

I find it fascinating that wood flavour in beer has almost completely died out, while still being very common with wine. Wooden barrels must have been the only means of transporting large quantities of beer prior to the invention of metal barrels. Perhaps the beer wasn't in the barrel long enough to impart flavour?

I think some styles of beer could really benefit from some light oak characteristics.

Barrels used for storing beer were lined with pitch so there was no contact between the beer and the wood.

Storing wine in barrels is as much about adding oak character to the wine as it is the slow ingress of oxygen.

 

[Ironsides]

That makes sense. I wonder how they prevented the barrels from splitting without a liquid to keep the timber hydrated.

 

[notung]

I have some little cherry logs left over after a tree was removed. I was planning to chip some up with a plane and smoke some pils malt with it. Cherry wood is said to impart a dry, almondy character. Or I wonder if a batch of, say, golden strong ale were to sit on cherry cubes for a while. It could be nice.

 

[Ryan WABC]

I find it fascinating that wood flavour in beer has almost completely died out, while still being very common with wine. Wooden barrels must have been the only means of transporting large quantities of beer prior to the invention of metal barrels. Perhaps the beer wasn't in the barrel long enough to impart flavour?

I think some styles of beer could really benefit from some light oak characteristics.

I've only just started experimenting, but must say I'm a huge fan so far. I think I might head to the local home brew shop today and see what other varieties of wood they have on offer.