Aging Beer in a Barrel or Wood Alternatives from Stouts to Sours

Saturday, June 30 9:00 AM - 10:00 AM
Track: Brewing Process
  • Location: Oregon Ballroom 203-204

This seminar discusses how to use barrel aging to achieve a barrel flavor and how to use the barrel as a medium for various microorganisms to achieve a sour profile. From oak powder to large oak barrels and everything in between, we’ll dive into the pros and cons of each method and learn how to achieve the expected outcomes.

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