stupac2
Well-Known Member
Well, this is interesting: http://www.pbs.org/wgbh/nova/next/physics/ultrasound-ages-liquor-two-years-in-just-three-days/.
Here's the actual paper: http://www.sciencedirect.com/science/article/pii/S1350417716304187
I've been wondering for a long time if there was some way to speed up the transfer of chemicals between wood and beer for things like bourbon-barrel aging, apparently there is. I wonder if anyone would try this out on a BA beer, and I wonder if that would help them hold up longer, since there'd be less oxidation and actual aging in the packaged product.
Here's the actual paper: http://www.sciencedirect.com/science/article/pii/S1350417716304187
I've been wondering for a long time if there was some way to speed up the transfer of chemicals between wood and beer for things like bourbon-barrel aging, apparently there is. I wonder if anyone would try this out on a BA beer, and I wonder if that would help them hold up longer, since there'd be less oxidation and actual aging in the packaged product.