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Learn the keys to running a small-scale barrel-aging program at your brewery from sourcing barrels to space saving ideas to tracking the progress of each beer. Michael Tonsmeire not only specializes in barrel-aged beers at his Maryland brewery Sapwood Cellars, but he also authored the book “American Sour Beers”. He has experience running a successful barrel program for his brewery and he’ll share his knowledge with you so you can add this new aspect to your brewery.
MICHAEL TONSMEIRE
CO-FOUNDER, SAPWOOD CELLARS
Link to Michael Tonsmeire’s PDF of the presentation slides can be found here: https://byo.com/wp-content/uploads/Tonsmeire-Small-Scale-Barrel-Nanocon-Tonsmeire.pdf
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pH might not be the most effective method for measuring the perceived sourness when brewing beer. Due to various acid strengths and the buffering capacity of different worts, titratable acidity (TA) is the
Listen to four craft beer industry veterans discuss trends specific to the Nano segment covering the financial, marketing and sales, equipment, and ingredient side.
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