Boulder, CO • April 26, 2016 – The use of wooden vessels for storage, transportation, fermentation or aging of beer is deeply rooted in history. The latest release from Brewers Publications, Wood & Beer: A Brewer’s Guide by brewing luminaries Dick Cantwell and Peter Bouckaert, explores the many influences of wood as a vehicle for contributing tremendous complexity to beers fermented and aged within it.
Brewers are innovating, experimenting and enthusiastically embracing the seemingly mystical complexity of flavors and aromas derived from wood. From the souring effects of microbes that take up residence in the wood to the character drawn from barrels or foeders, Wood & Beer covers not only the history, physiology, microbiology and flavor contributions of wood, but also the maintenance of wooden vessels.
“Two of my brewing idols have created an indispensable brewer’s guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing,” said Matt Brynildson, brewmaster, Firestone Walker Brewing Company. “This is the book that I’ve been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever.”
Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. During his tenure, Elysian was named Large Brewpub of the Year three times at the Great American Beer Festival® (1999, 2003 and 2004). Cantwell has written two previous titles for Brewers Publications, Barley Wine with Fal Allen and The Brewers Association’s Guide to Starting Your Own Brewery, Second Edition.
Prior to relocating to the U.S. in 1996 to become New Belgium Brewing Company’s brewmaster, Bouckaert brewed for a decade at Brewery Rodenbach. Bouckaert was an early advocate of brewing hoppier beers outside the Belgian tradition, exploring IPAs, Czech-style lagers, fruits, spices, wood-aging and fermentation, and experimenting with yeast and microbe strains from around the world. He earned the equivalent of a Master’s degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Kortrijk. His mantle includes awards from World Beer Cup℠ and Great American Beer Festival® and a handful of other beer accolades.
Brewers Publications supports the mission of the Brewers Association by publishing books of enduring value for amateur and professional brewers as well as titles that promote understanding and appreciation of American craft beer. With over 50 titles to choose from, it’s the largest publisher of contemporary and relevant brewing literature for today’s craft brewers, homebrewers and beer enthusiasts.
Watch and learn more on the Brewers Publications website.
- Wood & Beer: A Brewer’s Guide
- ISBN: 978-1-938469-21-3
- Cover price: $19.95
- On-Sale Date: April 26, 2016
Contact: Abby Berman Cohen (on behalf of the Brewers Association), 646-695-7044
About the Brewers Association
The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer Cup℠, Great American Beer Festival®, Craft Brewers Conference & BrewExpo America®, SAVOR℠: An American Craft Beer & Food Experience, Homebrew Con, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.