Microbial dynamics and beer flavour evolution in wood-matured beer
Decoding barrel ageing | Wood-ageing shapes the flavour and colour of alcoholic drinks like whisky, wine, and sour beers. Fermented beers aged in barrels for months to a year develop complex flavors, influenced by both wood compounds and (wild) microorganisms [1–3]. To improve consistency, a lab-scale system was developed to study microbial communities and beer chemistry during ageing. This study summarizes findings previously published BrewingScience in 2023 [4].
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