Course Reviews

Peter Myers

“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...”

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“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.”

→Read Less

Guus Bollen

“Clear and complete overview of this topic.”

“Clear and complete overview of this topic.”

→Read Less

Nick Bova

“Lot's of good information and practical knowledge.”

“Lot's of good information and practical knowledge.”

→Read Less

About This Course

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 curriculum

  • 01

    Welcome

    Show Content
  • 02

    Meet the Instructor

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  • 03

    What We'll Cover

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  • 04

    Flavor and Aroma Contributions

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    • Why Wood Age Your Beer?

    • Flavor & Aroma
  • 05

    Microflora

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    • Wild Beer

    • Micro Flora & Organisms

    • Wood and Brettanomyces

    • Wood Sugars

    • Ideal Environment

    • Maintaining Organisms
  • 06

    Tradition and Intention

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    • Choosing to wood-age your beer

    • Wood Aging & Tradition
  • 07

    Get to know wood

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    • Wood Beer

    • Oak

    • Types of Wood

    • Types of Wood Video

    • Toasting

    • Bourbon Barrels
  • 08

    Barrels

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    • Overview

    • Anatomy of a Barrel

    • Sourcing Barrels

    • Interesting Fact

    • Conditioning A Barrel

    • Integrity of The Barrel

    • Barrel Size
  • 09

    Barrel alternatives: chips, cubes, and spirals

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    • Barrel Alternatives

    • Chips, Cubes & Spirals

    • Resources

    • Sourcing Barrels

    • Soaking Oak Chips

    • Practice Toasting

  • 10

    Sourcing barrels

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    • Where to Find Barrels?

    • Barrel Safety

    • Wine Barrels

    • Barrels Used for Food Products

    • Recommended Sources
  • 11

    Sanitizing, maintaining, and using barrels

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    • Sanitation Issues

    • Sanitation Practices

    • Aging Beer

    • Sampling

    • Storage
  • 12

    Transferring in and out of barrels

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    • Transferring

    • Transferring In & Out of Barrels

    • Small Barrels

    • Homebrew Demonstration

    • Homebrew Demonstration II

    • Homebrew Demonstration III

    • Demonstration Wrap Up
  • 13

    The sky is the limit!

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    • Practically Speaking

    • Selecting A Style

    • Additions

    • Benefits of Adjuncts
  • 14

    Two recipes

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    • Alexander the Blessed

    • Reclamation Red
  • 15

    Thank You!

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    • Thank You!

    • Thank You!

Additional products