bgraham
Active Member
Will you guys please help me understand which types of oak are generally used for what types of beers.
My understanding is light to medium toasted oak barrels are the norm for aging wine in and charred oak is the norm for aging whiskeys in.
What kind of flavor is a light to medium toast oak going to impart vs a charred oak?
Beers like kentucky bourbon barrel ale are aged in a used bourbon barrel, which is charred inside. If you were trying to clone this type of beer would you add regular medium toast oak cubes/chips... or would you char the crap out of some oak cubes with a torch, soak them in bourbon and then use them?
My understanding is that charred oak aids in releasing more of those vanilla flavors that are at least desirable in a whiskey.
Why would I want to use a medium toast vs charred oak or vice versa? Or would I never want use charred oak?
I don't ever read about anyone using charred oak... but it seems to me like it might be a more desirable flavor. Beer is a lot more like whiskey in its composition and wonder if it would benefit more from charred oak vs just toasted oak.
Tell me what you think or have experimented with... please.
My understanding is light to medium toasted oak barrels are the norm for aging wine in and charred oak is the norm for aging whiskeys in.
What kind of flavor is a light to medium toast oak going to impart vs a charred oak?
Beers like kentucky bourbon barrel ale are aged in a used bourbon barrel, which is charred inside. If you were trying to clone this type of beer would you add regular medium toast oak cubes/chips... or would you char the crap out of some oak cubes with a torch, soak them in bourbon and then use them?
My understanding is that charred oak aids in releasing more of those vanilla flavors that are at least desirable in a whiskey.
Why would I want to use a medium toast vs charred oak or vice versa? Or would I never want use charred oak?
I don't ever read about anyone using charred oak... but it seems to me like it might be a more desirable flavor. Beer is a lot more like whiskey in its composition and wonder if it would benefit more from charred oak vs just toasted oak.
Tell me what you think or have experimented with... please.