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Old 10-05-2009, 10:09 PM   #1
Dec 2008
New York, NY
Posts: 324
Liked 3 Times on 2 Posts

It seems like nobody on here has ever put food-grade cedar chunks (like the planks used for salmon) in their beer.

Is there a darn good reason?

Would you have to toast the cedar first? What is the point of toasting, anyway?

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Old 10-05-2009, 10:25 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts

Cigar City in Florida makes a couple cedar aged beers, but they use Spanish cedar (which is most noted for its use in cigar boxes... get it). I had their Humidor Series IPA, but didn't care for the wood character though.

No idea on amounts/times etc... good luck and if you do it remember to post your results.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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