The wood component extraction times for different small barrel sizes:
Citation: Jeffery JDE, Berglund KA. Extraction of Wood Constituents from Non-Conventional, Small Whiskey Barrels. J Food Processing & Beverages.
Fooling Father Time: ‘Rapid-aging’ and the future of craft whiskey
June 20, 2017
The standard formula for whiskey, the way it’s always been done, is this: you fill up an oak barrel with a clear spirit and then you wait. And wait. And wait.
Inside that barrel, things slowly unfold. Alcohol seeps into the toasted oak, degrading the polymers that make up its structure. The lignin and hemicellulose in the wood release some potentially tasty molecules. Esters form, then break apart, then recombine. Oxygen changes the liquid and evaporation concentrates it. A long series of chemical changes makes the spirit deep, flavorful, and smooth.
Ahead of their time: Town Hall was barrel-aging beer before it was cool
February 16, 2017
Before the late 1990s, the lives of barrels mostly started and ended with their relationship to wine or spirits. The notion of aging a beer in used barrels was still a relatively novel concept. What you may not know is that one of your favorite Minneapolis brewpubs was one of the earliest pioneers in barrel-aging beer. “It wasn’t a …