Oak Cubes?

So, Ive never used oak cubes before and I've been reading a bunch of posts on here with people mostly soaking the cubes in bourbon or rum before putting them into the beer to age it. I was wondering if anyone has read anything about people using a high quality tequila to soak the cubes first? I was lucky enough to get 2 bottles of the private stock of their reposado and figured I might try using a little for the oak cubes. I can't find much about people trying it with beer. It is just just so smooth.

 

If you want to get that tequila flavor in your beer, you can just add it at bottling. There isn't really a need to add oak unless you want that flavor too. That said, I tend to shy away from using expensive liquor in my beer. Once it's blended into the beer, you lose some of the specific qualities that make it so good.

Now, if you're up for experimenting, you could always bottle a small amount of a batch with the reposado, and some with a cheaper/lower quality tequila and see how much of a difference you notice.

 

I had a Pear cider called Reposado Pear from Wyder's once. As I recall it was a bit sweet but the tequila flavor was a nice note to it. I may try making a tequila aged IPA once and see what happens.

 

ill be interested in that ipa if you do make it

 

I saw this interesting article recently, tequila centric.
https://beerandbrewing.com/VnCjriMAAFwNcwIM/article/blending-the-art-and-science-of-sours

 

thinking im going to be ordering a few oak cubes and letting them soak. One in vodka and one in tequila and leave some cubes plain. Test the 3 in the same beer if I can get enough buckets as secondaries

 

I just had a limited edition of tequila barrel aged belgian tripel. It was a seriously surprisingly good beer. I have a few more hidden in a buddys closet. #12 here http://karbachbrewing.com/staff/fun-series/