Aging beer on wood other than oak

[turkfebruary]

The title pretty much sums up my question. Does anyone have any experience in using wood other than oak. How much, sytle, when you added the wood, etc... Thanks for your help

 

[m3n00b]

I've always wondered about using apple/maple/cherry smoking chips.

 

[forstmeister]

Since you're not actually using a barrel you can add chips or honeycombs of lots of different wood types. I have only used oak but I have seen maple and birch as well as others at my LHBS.

 

[turkfebruary]

I was going to get a short piece of untreated wood and make my own chips, my local store does not have too much of a selection for wood. The questions is what works together.

 

[forstmeister]

I was going to get a short piece of untreated wood and make my own chips, my local store does not have too much of a selection for wood. The questions is what works together.

Experiment with it. Oak wasn't necessarily chosen for its flavor as much as it was chosen for its ability to make a watertight barrel. White oak is used specifically because it's pores are mostly clogged up with stuff that prevents leakage.

Maple is a very mild wood. It would probably work well just like birch. I imagine hickory would add some nice flavors too. I like to soak the wood I am using in a bit of whiskey first too for extra character.