19,50 €*
Versandkostenfrei per Post / DHL
Aktuell nicht verfügbar
Talented craft brewers are embracing the mystical complexity of flavors and aromas derived from wood. From the wood character drawn from barrels or foeders to the souring effects of microbes that take up residence in the wood, this book covers the history, physiology, microbiology, flavor contributions, cooperage, and maintenance of wooden vessels.
Talented craft brewers are embracing the mystical complexity of flavors and aromas derived from wood. From the wood character drawn from barrels or foeders to the souring effects of microbes that take up residence in the wood, this book covers the history, physiology, microbiology, flavor contributions, cooperage, and maintenance of wooden vessels.
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.
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
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781938469213 |
| ISBN-10: | 1938469216 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Cantwell, Dick
Bouckaert, Peter |
| Hersteller: | Brewers Publications |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 228 x 151 x 22 mm |
| Von/Mit: | Dick Cantwell (u. a.) |
| Erscheinungsdatum: | 07.06.2016 |
| Gewicht: | 0,411 kg |
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.
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
| Erscheinungsjahr: | 2016 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Getränke |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9781938469213 |
| ISBN-10: | 1938469216 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Cantwell, Dick
Bouckaert, Peter |
| Hersteller: | Brewers Publications |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 228 x 151 x 22 mm |
| Von/Mit: | Dick Cantwell (u. a.) |
| Erscheinungsdatum: | 07.06.2016 |
| Gewicht: | 0,411 kg |
Ähnliche Produkte
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Werktage
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 2-4 Werktage