Wood & Beer: A Brewer's Guide by Dick Cantwell Paperback / softback Book The

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Item specifics

Condition
Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ...
ISBN
1938469216
EAN
9781938469213
Date of Publication
2016-06-07
Publication Name
N/A
Type
Paperback / softback
Release Title
Wood & Beer: A Brewer's Guide
Artist
Dick Cantwell
Brand
N/A
Colour
N/A
Book Title
Wood and Beer : a Brewer's Guide
Publisher
Brewers Publications
Item Length
9 in
Publication Year
2016
Format
Trade Paperback
Language
English
Illustrator
Yes
Item Height
0.3 in
Author
Dick Cantwell, Peter Bouckaert
Genre
Cooking, Science
Topic
Beverages / Alcoholic / Beer, Chemistry / Industrial & Technical
Item Weight
14.4 Oz
Item Width
6 in
Number of Pages
400 Pages
Category

About this product

Product Identifiers

Publisher
Brewers Publications
ISBN-10
1938469216
ISBN-13
9781938469213
eBay Product ID (ePID)
219853203

Product Key Features

Book Title
Wood and Beer : a Brewer's Guide
Number of Pages
400 Pages
Language
English
Topic
Beverages / Alcoholic / Beer, Chemistry / Industrial & Technical
Publication Year
2016
Illustrator
Yes
Genre
Cooking, Science
Author
Dick Cantwell, Peter Bouckaert
Format
Trade Paperback

Dimensions

Item Height
0.3 in
Item Weight
14.4 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2015-050673
Dewey Edition
23
Reviews
Two of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever.
Dewey Decimal
663/.42
Table Of Content
Acknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again Romans and (Celtic) Countrymen--Wood Replaces Clay Vessels of Wood--Barrels, Boats, and Brewing Messages in Barrels--Regulation, the Hanseatic League, and Other Alliances of Trade Barrels Across the World--Exploration and Industry The Sun Also Rises--the Shifting Nature and Use of the Barrel 2. Cooperage 3. Wood & Wooden Vessels The Wood Before Time American Oak European Oak French Oak The Oak of Other Regions Harvesting, Splitting, Dressing, and Seasoning Vessels of Wood--About the Size of It Curiosities and Anachronisms--Other Wooden Vessels Used for Brewing 4. Wood Maintenance Cellar Design--from Zero to Infinity (and Beyond) Cellar Ambiance--Temperature, Humidity, and Other Factors Inspecting New Barrels, and Barrels New to You Basic Cooperage Tools Repairing Leaks in Barrels Evaluation and Care of Foeders 5. Flavors from Wood Materials Extracted from Wood Seasoning, Bending, Toasting, and Charring What Happens When Beer Contacts Wood More Arcane Processes and Effects of Extraction Other Wood-Related Products and Processes You May Not Have Thought Of 6. Flavors in Wood Sour and Sour--Skinning the Cat Voodoo Magic--Inoculation, Re-inoculation, and Keeping It All Going 7. Blending and Culture The Fifth Element Appendix A Appendix B Bibliography Index
Synopsis
Talented craft brewers are embracing the mystical complexity of flavors and aromas derived from wood. From the wood character drawn from barrels or foeders to the souring effects of microbes that take up residence in the wood, this book covers the history, physiology, microbiology, flavor contributions, cooperage, and maintenance of wooden vessels., The use of wooden vessels for storage, transportation, fermentation, or aging of beer is deeply rooted in history. Today's talented brewers are innovating, experimenting, and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the wood character drawn from barrels or foeders, this book covers not only the history, physiology, microbiology, and flavor contributions of wood, but also the maintenance of wooden vessels. Explore the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it. Wood & Beer: A Brewer's Guide is as much about wood as it is about beer, and the mysteries that arise when the two come together., Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container--at least perfect until the bunghole is drilled to accommodate the precious contents. Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed. Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special. All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.
LC Classification Number
TP570.C3165 2016

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