Creating "Cabernet Sauvignon" Oakiness in Beer

[Tippsy-Turvy]

I've twice tried to recreate in my beers the oakiness you typically find in a decent New World cab sauv. You know, the oakiness that's rich, smokey and somewhat sandalwood-sweet. However, on both occasions the result can be better described as a "damp wood" taste!

Any idea if this is possible? Perhaps the oakiness I'm looking for can only be created in red wine.

I have French oak chips and my first attempt involved soaking the chips in whisky for a week before adding to the fermenter. The second time, I covered the chips with a little water, microwaved for a minute, cooled, repeated and then added to the fermenter. I've read that some soak in cabernet sauvignon itself but that this tends to add sourness to the final beer - not something I'm after.

Thanks everyone!

 

[norcalhomebrewer]

Ditch the chips, use oak cubes and increase your contact time. Getting used cab barrel oak cubes would probably be ideal. Consecration comes to mind, yum.

 

[Tippsy-Turvy]

Ditch the chips, use oak cubes and increase your contact time. Getting used cab barrel oak cubes would probably be ideal. Consecration comes to mind, yum.

Ha ha! Good tips - will try cubes next time and for longer. The used cab sauv oak barrels sound phenomenal but I doubt these are easy (or cheap) to get hold of.

Thanks!

 

[Feurhund]

Soak your cubes in Cabernet for a while and use those! Next best thing.