Production of innovative specialty beers through maturation on wood KU Leuven
Currently there is a strong interest in barrel-ageing of conventionally fermented craft beers as a tool to add supplementary flavours to the beer, including sourness and/or wood-derived flavours. However, to date only very little is known about the underlying mechanisms of the maturation process, including the role of the occurring microorganisms and their succession patterns, as well as how beer chemistry evolves during the process, and how ...