The use of wooden vessels for storage transportation fermentation or aging of beer is deeply rooted in history. Todays talented 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 wood character drawn from barrels or foeders this book covers not only the history physiology microbiology and flavor contributions of wood but also t