MBAA TQ http://dx.doi.org/10.1094/TQ-51-1-0304-01 | 
VIEW ARTICLE
Molly Browning. Barrel Program Manager, Brooklyn Brewery.
Abstract
Recent years have seen the rise of breweries undertaking beer maturation in different types of oak barrels. Different types of barrels will give different flavors and aromas to the respective beers aged in the barrels; however, the mechanism of maturation is still relatively unknown. In this research project, a strong (OG 1.078), dark (237.5 EBC) beer was brewed and aged in two separate first-use Woodford Reserve bourbon barrels for 6 months. One barrel was placed in a cold room (average temperature 9.4 ° C); the other was placed in an uncontrolled ambient room (average temperature 14.6 ° C). Monthly tests were carried out for higher alcohols, esters, vicinal diketones, acetic acid, and aldehydes, for each environment. Additionally, taste panels were also conducted at the beginning and end of maturation. These tests were selected in order to gain a comprehensive understanding of how different maturation temperatures affect the development of major beer compounds. A correlation between low temperature maturation and a decrease in oxidation reactions was perceived. Low temperature maturation in addition to a low pH and a high alcohol content may have also contributed microbiological protection. In general, warm temperature maturation led to an increased reaction rate for many of the compounds studied.
Keywords: barrels, beer maturation, wood-aged beer
Synthesis
In recent years there has been an increase in breweries that carry out the maturation of beer in different types of oak barrels. The mechanism of maturation is not yet well known, but the different types give a different flavor and aroma to beers. In this research project, a strong beer (1.078 EO) and dark (237.5 EBC) was brewed and matured in two barrels of Woodford Reserve bourbon not used before, for six months. One barrel was placed in a cold room (average temp. 9.4 ° C) while the other was in a room at uncontrolled room temperature (average temp. 14.6 ° C). Each beer was analyzed every month for its content of high molecular weight alcohols, esters, neighborhood diquetons, acetic acid and aldehydes. Sensory tests were also carried out at the beginning and end of maturation. These tests were carried out with the intention of understanding how different maturation temperatures affect the development of these main compounds in beer. A correlation was detected between low ripening temperature and a decreased oxidation reaction. The low ripening temperature, in addition to the low pH and high alcohol content, may have contributed to its microbiological protection. In general it can be said that the higher temperature of maturation led to a stronger reaction for many of the compounds studied. A correlation was detected between low ripening temperature and a decreased oxidation reaction. The low ripening temperature, in addition to the low pH and high alcohol content, may have contributed to its microbiological protection. In general it can be said that the higher temperature of maturation led to a stronger reaction for many of the compounds studied. A correlation was detected between low ripening temperature and a decreased oxidation reaction. The low ripening temperature, in addition to the low pH and high alcohol content, may have contributed to its microbiological protection. In general it can be said that the higher temperature of maturation led to a stronger reaction for many of the compounds studied.
Keywords: barrels, wood-aged beer, beer maturation
