Oak has been used to age beer for many years now. This process has seen a resurgence in recent years due to the increased use of oak spirals and other oak substrates which, in turn, was brought about by the increased demand for whole oak barrels by brewers. This study details the effect of oak spiral aging on commonly measured beer parameters over the course of one month. The parameters studied were beer IBU, Dissolved Oxygen, SRM (color) and ABV (alcohol content). Additionally, a sensory analysis was conducted on beers throughout the process. Results of the sensory analysis will be compared to parameter results.

Effect of oak spiral aging on beer IBU, dissolved oxygen, SRM, and ABV

2019 Fall National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.