The Complexity of Wood-Aged Beers
BRA-Istituto Alberghiero Velso Mucci
Wood has always played an important part in brewing. It was once used to make vats, containers and barrels but in the late decades of the last century it began to be replaced by steel. Today the picture is very different, with barrel cellars springing up again in many breweries to allow beers to age and take on unique characteristics. In this workshop you’ll discover all the complexity of aging in wood and the many different results it can produce: from the acidulous notes of Red Flemish Ales to the vanilla-like sweetness of some Italian beers.