Abstract
The paper discusses the influence of the oak chips addition on physicochemical properties of beer. The research material consisted of wort and beer after the fermentation, brewed in the English porter style. Medium toasted oak chips, from two varieties of an oak tree (French and American), were used. Variants without the addition of oak chips were used as control samples. The research was conducted for three periods: after 18 days, 2, and 3 months. The samples containing oak chips were characterized by higher fermentation efficiency, compared to beers without the addition of chips. Titratable acidity increased with aging time in beers containing the chips. Alcohol content decreased after 3 months in all samples. Increased amounts of oak chips and aging time, resulted in greater free amino nitrogen utilization. Prolonging the storage time of the beer with the addition of oak chips changed the profile of volatile components in the beverages.
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