Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Mihai FRÎNCU, Corina DUMITRACHE, Diana-Iuliana BĂRBULESCU, Mihaela BEGEA, Carmen-Rodica VRÎNCEANU, Răzvan-Ionuț TEODORESCU
Barrel-aging beer is a practice that dates back to the early days of brewing, when wooden barrels served as essential tools for storage and transportation. Over time, brewers observed that barrels could enhance the flavor of beer, transforming a practical necessity into a valued tradition. This process has been revitalized in the modern brewing industry to craft beverages with unique and complex sensory profiles. Barrel-aging involves storing beer in barrels made from various types of wood, often previously used to age spirits such as whiskey or rum. The interaction between beer and wood releases aromatic compounds like vanillin, γ-nonalactone, and volatile phenols, which contribute to the beer’s enhanced flavor and character. This paper investigates the key factors influencing the sensory characteristics of barrel-aged beer, focusing on oxidation, wood compound extraction, and biochemical transformations during aging. It also highlights the beer styles best suited for barrel-aging, such as stouts, porters, and strong ales, which benefit most from the process. Finally, this paper underscores how barrel-aging merges tradition and innovation, offering brewers new ways to diversify and refine the sensory profile of modern beers.
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