Oak has been a part of beer for centuries, but the quest for clean, repeatable beers has made beers make the switch to stainless steel over the past century and a half. However, the wood-aged, oaky, and sometimes sour beers of centuries past are still as delicious as ever, and they're now influencing a new generation of brewers to experiment with a variety of woods.
Join Master Cicerone Rich Higgins for this delicious and educational workshop on oak-aging. Learn about the biology of beer and oak while seeing, holding, and smelling different oaking materials. You'll sip oaked and unoaked versions of the same beer side-by-side and taste the influence of the wood in beers that range from sour to boozy and from malty to spicy.