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

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  • 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!

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