Originally Posted by bhatchable
true. just curious what does a barrel go through to keep it viable from batch to batch?
i'm no expert either, but it depends on what it's being used for.
Keep in mind that wine is 12-16% alcohol. So contamination is not the same issue for the. Ever seen pics of people crushing wine with their feet - well they don't boil the juice afterward!! They also 'sanitize' with campden tablets.
Some brewers like Russian River don't sanitize the barrels at all for their sour beers, because they want the bugs in there.
I'm not sure what they do for oak aged beer that shouldn't be sour though. Probably campden, but other regular sanitizers could be used as long as they are 'no-rinse'.