Barrels of beer – the influence of microbes
In the previous installment in this series, we discussed the art and science of coopering and choosing the best wood for constructing barrels as well as the contributions of wood to the flavors and aromas of the beverages stored in them. The third installment in this series serves as an introduction to the influence of the microbes living in oaken barrels and to the recent adoption of barrels and other wooden vessels by craft brewers.
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