Craft Beer & Brewing Course
Wood Aging Your Beer
Wood offers character that no other ingredient or method can match. In fact, you can think of the wood aging process as a whole new ingredient altogether.
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In this course, you'll learn how to use wood for its unique flavor contributions, as well as for its ability to host a wide range of souring microorganisms.
Course contents
15 chapters, 59 lessons, 1h 1m of video
Chapter 1
Welcome
Chapter 2
Meet the Instructor
- NeilFree preview1:06
- More on Neil
Chapter 3
What We'll Cover
- What You Will Learn in This Course
- About This CourseFree preview0:29
Chapter 4
Flavor and Aroma Contributions
- Why Wood Age Your Beer?
- Flavor & Aroma1:37
Chapter 5
Microflora
- Wild Beer
- Micro Flora & Organisms1:17
- Wood and Brettanomyces
- Wood Sugars0:53
- Ideal Environment
- Maintaining Organisms3:26
Chapter 6
Tradition and Intention
- Choosing to wood-age your beer
- Wood Aging & Tradition2:02
Chapter 7
Get to know wood
- Wood Beer
- Oak1:12
- Types of Wood
- Types of Wood Video2:01
- Toasting
- Bourbon Barrels2:10
Chapter 8
Barrels
- Overview
- Anatomy of a Barrel0:52
- Sourcing Barrels2:13
- Interesting Fact
- Conditioning A Barrel3:10
- Integrity of The Barrel2:19
- Barrel Size1:04
Chapter 9
Barrel alternatives: chips, cubes, and spirals
- Barrel Alternatives
- Chips, Cubes & Spirals1:50
- Resources
- Sourcing Barrels2:18
- Soaking Oak Chips0:24
- Practice Toasting 1:19
Chapter 10
Sourcing barrels
- Where to Find Barrels?2:58
- Barrel Safety0:53
- Wine Barrels1:07
- Barrels Used for Food Products0:39
- Recommended Sources
Chapter 11
Sanitizing, maintaining, and using barrels
- Sanitation Issues
- Sanitation Practices0:42
- Aging Beer2:29
- Sampling1:23
- Storage
Chapter 12
Transferring in and out of barrels
- Transferring
- Transferring In & Out of Barrels3:07
- Small Barrels0:46
- Homebrew Demonstration 2:04
- Homebrew Demonstration II3:31
- Homebrew Demonstration III2:45
- Demonstration Wrap Up0:15
Chapter 13
The sky is the limit!
- Practically Speaking
- Selecting A Style3:51
- Additions
- Benefits of Adjuncts2:01
Chapter 14
Two recipes
- Alexander the Blessed
- Reclamation Red
Chapter 15
Thank You!
- Thank You!0:18
- Thank You!
What students say
Great Backbone
This course offers a great backbone for further research. Not very technical, this serves as an introduction into the methods used in wood aging for both clean and sour beers. This is definitely geared towards the home brewer, but pro brewers with little to no experience in wood aging could still benefit from engaging in this course.
great, it says what you get.
Clear and complete overview of this topic.
Helpful
Lot's of good information and practical knowledge.
Show all 14 reviews
Excelent
Good course
Very usefull
Thks!
Good Introduction to Wood Aging of Beer
Quick course on the fundamentals of wood aging beer. I wish the course had covered in more detail the different grades of toasted & charred wood, procedures covering the toasting of wood cubes, and flavor descriptors found in different toast levels.
Food for Thought
As somebody who has never wood/barrel aged a beer but has recently been tossing around the idea of brewing a wood aged, fruited, gose, this course has given me lots of information to help me make that leap.
Wood Aging Your Beer
interesting info
This was a great overview of barrel aging. I would love to have more detailed info available concerning the attributes of the various microbes used in souring. Also, the recipes could use a little more info on details such as fermentation temps, etc. Thanks.
Educational
Interesting introduction course
The course is clear for beginners. As I am a probrewer and I work in the craft beer industry, I did not learn anything new, but this is an error of mine in choosing the course. For beginners is perfect, so, 5 stars!
Great information for getting started
This is a great confidence boost for kicking off your at home barrel program. Lots of great information that can lead you in the right direction for success.
Very good one
Fantastic