Thanks for the info, guys, I'm new to this part of brewing. I think I've had some beers that were brewed using the "charred" method, but this kind of information isn't commonly disseminated these days.
We use charred American Oak barrels. We usually use them twice and then sell them to the public. Plenty of use left in them for other projects (wine, beer, bitters, even pickles at Brooklyn Brine!), but we are shooting for a particular flavor profil…
Dave ... barrels intended to age wine (or beer or cider) are "toasted," having only minimum burns on the inside, darkening and caramelizing the wood. On the other hand, barrels used for aging distilled spirits are actually "charred," meaning they ar…
I'm not in the market, but as a point of interest, do you know the level of "toast" on your barrels? It's a measure of the barrel used in winemaking that is making its way into brewing. Just learned about it the other day from the Saint Louis Brewer…