Does anybody have any experience using exotic or unusual woods in beer? Aging with something other than the typical oak, cherry, birch, etc.? I have some access (and a definite interest) to various exotic woods I could use but I have no experience outside the norm. Are there any concerns with processing or using standard, untreated woods in beer?
I appreciate any shared experience out there!
Thanks,
Paul Ford
Brewer
5 Stones Craft Brewing Company
I appreciate any shared experience out there!
Thanks,
Paul Ford
Brewer
5 Stones Craft Brewing Company
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