Wood & Beer · A Brewer's Guide by Cantwell, Dick -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Page Dedication Table of Contents Acknowledgments Foreword by Frank Boon Foreword by Wayne Wambles Introduction 1. The History of the Barrel, or There and Back Again

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

7. Blending and Culture

The Fifth Element

Appendix A Appendix B Bibliography Index