LEGNO E BIRRA

Some talented brewers are reinventing, experimenting, and embracing the mystical complexity that characterizes the flavors and aromas derived from wood: starting from the acidifying effects of certain microorganisms that reside within it, to the organoleptic characteristics released by barrels and foeders. This book discusses the history, physiology, and microbiology of wood and the flavors that stem from it, as well as the maintenance of wooden vessels. A book about wood and beer, and the mysteries that arise from their encounter.