Abstract
Bourbon barrel aging is a common and increasingly popular brewing technique. Oak sensory impact and bourbon spirit flavors are desirable properties of bourbon barrel aging, and are additive properties of this technique. Known issues with this aging technique include higher than normal infection rates for both Lactobacillus and Pediococcus beer spoilage organisms. The question of how to maximize desirable additive properties while minimizing harmful spoilage and evaporative loss was the trigger for this study. Oak analytical markers for desirable sensory attributes were monitored on a routine basis using a gas chromatography/mass spectrometry method, and individual barrels were evaluated for sensory spoilers, pH, and microbiological stability over time.
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