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Wooden containers have been used to hold beer for centuries. From storage and transportation to fermentation and aging, wood is an important part of the flavor of beer. Many brewers today have embraced the complexity of aromas that come from wood. This book will completely cover the intricate relationship of wood and beer. The history, physiology, microbiology, and flavor contributions of wood are all covered, as well as the maintenance and use of wooden vessels. Come explore the mystical complexities that form from wood and beer.