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Oak Aged Beers

by Alberta Rager
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Oak Aged Beers

Historically IPA was brewed with more hops and alcohol to withstand the voyage from Englandto the Indiain an oak cask.  Today the popularity of whiskey barrel stouts and barleywines is increasing.  In most home brew situations the use of a barrel to impart these flavors is impractical.  But, the same results can be achieved by using StaVin Oak Beans (oak cubes) or oak chips.  StaVin Oak Beans are cleaner than oak chips making it easier to leave all the oak behind when racking off the oak.

Because the surface area is greater, the contact time with StaVin Oak Beans is longer resulting in mellower more rounded flavor.  StaVin Oak Beans may be left in contact with the beer during the aging process for up to three to sixmonths.  This is a great choice for beers which require aging like Imperial Stouts and Barleywines.  One ounce of StaVin Oak Beans or oak chips added to the fermenter post fermentation will result in a milder flavor.  If added during active fermentation a more pronounced flavor will be produced.  American oak will produce more pronounced flavors. The French and Hungarian oak will be more subtle, and the French will produce more vanilla flavors.

To produce that whiskey barrel flavor, just soak the StaVin Oak Beans or oak chips in your favorite whiskey or rum for up to three weeks prior to adding them to the aging vessel.

This article was published on Sunday August 21, 2011.
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