Ah memories. The song is however nothing to do with putting oak cubes into a keg of stout. That’s what I just did with no singing what so ever.
I like the idea of oak in beer. Depending on what sort of oak you use it can add all sorts of flavors, say like the vanilla hit in bourbon, and textures, like you get in a big oakey shiraz to a beer. However to know what flavours you will get you need to know what kind of oak you have and how heavily it is toasted. I don’t know this but the wood is in the beer.
Why do I have such poor info? Generally Aussie home brewers are restricted to using oak chips stave’s. They come in a few different types, or combinations of oak type (usually french or US) and toasts (light medium or heavy). I’ve used chips before but they kind of look like pencil shavings and I just don’t like the look of them, all dodgy and uneven. Stave’s look to be a better thing, they are just too big (and the bag of them just looks too big).
The happy medium appears to be the oak cube but these are not readily available in Australia. I heard about them on the BN and they sound spot on for thowing in a keg. I tried to get Grain and Grape to stock them, but apparently they are a bit expensive (and they have a bunch of chips and stave’s in stock) so no bingo.
|Thats them, oak cube samples in little plastic boxes|
So stout with wood is int he making, depending how it goes I may throw in some bourbon. Or not? I also got some coco nibs in the mail today, don’t know what I’ll throw them into, perhaps a porter?
Time to watch some TV, oh and have a little more stout.