OAK MASTER FOR BEER

Avoid barrel problems, obtaining the nuances
and oak aromas without the oxidizing compounds
that negatively impact the hop character of the beer.

Oak has been used in beer making for many years, but interest has recently resurfaced due to its great flavor impact on both wine and beer. In the past, oak flavors obtained from storage in wood were considered a secondary benefit. Now, with the popularity of stainless steel fermenters and storage tanks, both brewers and vintners can use these flavors as a creative addition to their products. When used correctly, oak can bestow the most beautiful, full and rich properties of wood and delicately weave them into beer. A little knowledge of what oak means can make the difference between turning a good beer into an award-winning one or an unsuccessful drink.

What exactly happens when you put Oak Master closures on Beer?

Oak is packed with many flavorful, aromatic compounds and chemicals that, when added to beer, create another level of depth and complexity. Some examples are furfural, which adds sweetness to caramel, or eugenol, which is similar to cloves. Vanillin, the most recognizable flavor, tastes and smells like vanilla. Lipids, which are the oils, fats, and waxes found in wood, are responsible for oak lactones, which provide coconut and aromatic woody flavors.

These are the basic flavors found in all types of oak and the ones we seek as brewers. The important thing to think about when choosing oak for your beer is, how will these flavors interact with the flavors already present? Knowing what type of oak brings what flavors is the key to combining beer with wood.

The three most common types of oak are American, French, each with its own balance of flavor and complexity. American oak has great aromatic sweetness along with a nice vanilla component. Provides a full, sweet mouthfeel to beer that blends easily with most malt combinations. French oak also has aromatic sweetness, as well as providing a full mouthfeel, along with cinnamon and allspice characters. It is widely praised for its sweet spices and confectionery flavor compounds (custard, caramel, milk chocolate).

Oak’s flavor profile is enhanced during the toasting process, the proportion of which is highly dependent on the variety of oak and the level of toast it received, ranging from light and unroasted to dark and heavy. When the oak is roasted, the characteristics of that variety are highlighted and defined. American oak has great aromatic sweetness along with a nice vanilla component. Provides a full, sweet mouthfeel to beer that blends easily with most malt blends. French oak also has aromatic sweetness, as well as providing a full mouthfeel, along with cinnamon and allspice characters. It is widely praised for its sweet spices and confectionery flavor compounds (custard, caramel, milk chocolate).

For example, American oak at a light roast level will give a fresh wood and coconut character to your beers, but as roast levels increase to medium / medium-plus levels, these flavors decrease and more notes of vanilla and caramel.

Medium-plus is typically the best of all worlds in managing roast levels, as it brings out the qualities you would normally find in a heavier roast, without diminishing the vanilla and other milder qualities found in a heavier roast. light.

A roasted oak will have varying degrees of color, representing the level of heat penetration during the roasting process. Heat is what brings out all the different and wonderful flavors of wood, and different temperatures with different woods over different periods of time develop different flavors.

OAK MASTER ® Infusion Plugs replicate the complex flavors of a keg better than French fries because oak rods can have multiple levels of browning just like a keg would. OAK MASTER® Infusion Closures also have a much longer extraction time, approximately 8 weeks, depending on the size of the oak bar (beer has much more wood to penetrate than with a chip) and the extraction time longer. Long allows the beer to absorb all the character of the oak.

TOASTED RANGE

FRENCH OAK

QUERCUS ROBUR

French oak wood is abundant in aromatic compounds with a spicy and balsamic character. The high concentrations of eugenol (aromas of spices) and maltol (aromas of roasted, caramel…) are characteristic.

Its application in beer involves:

• Increase in the aromatic complexity of beer due to the transfer of vanilla and spicy aromas.

• Respect for the fruity character of the beer due to a slow and progressive release of the characteristic aromas of the wood.

• Contribution of structure in the mouth due to its content in ellagitannin.

OAK MASTER®
FRENCH OAK MEDIUM TOASTED

Rich in volatile compounds such as eugenol, guaiacum and isoeugenol, compounds that give the wine aromas of black pepper, cloves and liquorice.

OAK MASTER®
FRENCH OAK DARK TOASTED

It is characterized by aromas of dark chocolate, caramel, coffee, roasted, subtle spices, characteristic of noble wood.

AMERICAN OAK

QUERCUS ALBA

American oak wood is richer in volatile compounds derived from the thermal degradation of lignin, but contains less ellagitannins. It contributes to improving the organoleptic qualities of beer, due to the transfer of characteristic compounds, such as cis-whiskylactone (vanilla).

Its application in beer involves:

• A minimal modification of the tannic profile of the beer due to the low contribution of ellagic tannin. Less impact on the structure in the mouth than European oaks.

• High short-term organoleptic impact as it is rich in volatile compounds.

• This wood quickly gives off the characteristic aromas of wood.

OAK MASTER®
AMERICAN OAK MEDIUM TOASTED

Abundant in polyphenols and phenolic aldehydes, originating from the thermal degradation of lignin and responsible for spicy aromas. The prized cis and trans whiskylactones provide an intense vanilla aroma.

OAK MASTER®
AMERICAN OAK DARK TOASTED

It stands out for the presence of glycosidic polymers that give rise to toasted, caramel, roasted nuances, notably increasing the aromatic complexity of the beer.

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Macaulay & Cumming Heritage SL

Avenida del Portet 42
03724 Moraira (Alicante – España)
mail: info@oakmaster.es
web: www.oakmaster.es
tel: +34 626 698 776

AVISO LEGAL | POLÍTICA DE PRIVACIDAD | POLÍTICA DE COOKIES || Design by enzomelero

MACAULAY & CUMMING HERITAGE, S.L. | Avenida del Portet 42, 03724 Moraira (Alicante – España) | Spanish legal entity duly registered with TIN/VAT no.ESB54817747 | General Sanitary Registry of Spanish Food Companies (RGSEAA)39.00567/A |
Oak Master® brand is protected by Spanish trademark registration No. 3507760 and European Union trademark No. 15946569. The products are under protection of Spanish Utility model ES1081854/U201300085, granted and in force, as well as by means of Registered Community Designs Nos. 002584920-0001, 002473058-0001, 002473058-0002, 002473058-0003,  002473058-0004, 002473058-0005, 002473058-0006, 002929034-0001, 002929034-0002, 002929034-0003, and 002929034-0004 and Registered Spanish Designs Nos. 521513-001/0002/0003/0004/0005 and 0006. Design protection is also available in China (No. 201430483639.0) and the United States of America (No. D29/510,430. Demarks, IP Boutique Firm is managing and enforcing our portfolio of Intellectual Property rights.