Table of Contents

Acknowledgments

Foreword by Frank Boon

Foreword by Wayne Wambles

Introduction

1. The History of the Barrel, or There and Back Again

Romans and (Celtic) Countrymen—Wood Replaces Clay

Vessels of Wood—Barrels, Boats, and Brewing

Messages in Barrels—Regulation, the Hanseatic League, and Other Alliances of Trade

Barrels Across the World—Exploration and Industry

The Sun Also Rises—the Shifting Nature and Use of the Barrel

2. Cooperage

3. Wood & Wooden Vessels

The Wood Before Time

American Oak

European Oak

French Oak

The Oak of Other Regions

Harvesting, Splitting, Dressing, and Seasoning

Vessels of Wood—About the Size of It

Curiosities and Anachronisms—Other Wooden Vessels Used for Brewing

4. Wood Maintenance

Cellar Design—from Zero to Infinity (and Beyond)

Cellar Ambiance—Temperature, Humidity, and Other Factors

Inspecting New Barrels, and Barrels New to You

Basic Cooperage Tools

Repairing Leaks in Barrels

Evaluation and Care of Foeders

5. Flavors from Wood

Materials Extracted from Wood

Seasoning, Bending, Toasting, and Charring

What Happens When Beer Contacts Wood

More Arcane Processes and Effects of Extraction

Other Wood-Related Products and Processes You May Not Have Thought Of

6. Flavors in Wood

Sour and Sour—Skinning the Cat

Voodoo Magic—Inoculation, Re-inoculation, and Keeping It All Going

7. Blending and Culture

The Fifth Element

Appendix A

Appendix B

Bibliography

Index

About the Author

Peter Bouckaert

Prior to relocating to the U.S. in 1996 to become New Belgium Brewing Company's brewmaster, Peter brewed for a decade at Brewery Rodenbach. Peter earned the equivalent of a Master's degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Krtrijk. Peter's mantle includes awards from the World Beer Cup and Great American Beer Festival and a handful of other beer accolades. He was honored to be awarded the 2013 Russell Schehrer Award for Innovation in Brewing by the Brewers Association.

Dick Cantwell

Dick Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. Cantwell is currently head of production at Magnolia Brewing Company in San Francisco, CA. In 2004, Cantwell received the Brewers Association's Russell Schehrer Award for Innovation in Brewing. Additionally, he has written for various beer magazines, authored Barley Wine with Fal Allen, Brewing Eclectic IPA and The Brewers Association's Guide to Starting Your Own Brewery, Second Edition.

Reviews

Two of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever.
*Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.*

A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library.
*Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing Company*