Alternative Wood Aging Techniques

Did you know that wood has been used as a flavoring in modern beer since the 1700s? Yet most of us mistakenly believe that wood was historically used in the brewing process for form and function only—not flavor or aroma. Did you know that there are an estimated 100,000 species of wood on this planet? Yet most of us correlate wood-aging only with oak. This crash course in wood aging techniques touches upon some curious bits of history and progresses into technical concepts such as species selection, wood formats, surface area versus weight, ideal concentrations/time/temperature, and safety considerations when experimenting with alternate wood species. Vintage 2009 Palo Santo Marron from Dogfish Head Craft Brewery will be served.