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Wood & Beer A Brewer's Guide

Name: Wood & Beer
Author: Dick Cantwell

Auteur: Dick Cantwell

Taal: Engels

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Auteur: Dick Cantwell Peter Bouckaert

Engels
Paperback
9781938469213
07 juni 2016
228 pagina's

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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. During his tenure, Elysian was named Large Brewpub of the Year three times at the Great American Beer Festival® (1999, 2003 and 2004). In 2004, Cantwell received the Brewers Association’s Russell Schehrer Award for Innovation in Brewing. He has written for various beer magazines, authored Barley Wine with Fal Allen (Brewers Publications, 1998), The Brewers Association’s Guide to Starting Your Own Brewery, Second Edition (Brewers Publications, 2013), and Wood & Beer: A Brewer’s Guide (Brewers Publications, 2016) with Peter Bouckaert.

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Samenvatting

Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container-at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.

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Taal: en
Bindwijze: Paperback
Oorspronkelijke releasedatum: 07 juni 2016
Aantal pagina's: 228
Illustraties: Met illustraties

Betrokkenen

Hoofdauteur: Dick Cantwell
Tweede Auteur: Peter Bouckaert
Hoofduitgeverij: Brewers Pubns

Overige kenmerken

Extra groot lettertype: Nee
Product breedte: 152 mm
Product hoogte: 13 mm
Product lengte: 229 mm
Studieboek: Nee
Verpakking breedte: 144 mm
Verpakking hoogte: 23 mm
Verpakking lengte: 215 mm
Verpakkingsgewicht: 592 g

EAN

EAN: 9781938469213

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Taal: Engels
Beschikbaarheid: Leverbaar
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