Oak chips (oak chips) What are they and how do they use them?

Oak chips are oak flakes used both in oenology and in the production of beer to search for typical aromas of barrel aging.

This aroma is not suitable for all brewery styles but is indicated in English and Scotch Ales, Stout, Porters, Brown IPA and in some bitters; they are also used in some dark Belgian-style Ale or Lambic beers.

HOW DO YOU USE THE OAK CHIPS? They are added to the beer or wine in maturation, it is advisable to steam sterilize for about 15 minutes before use to avoid contamination, it is preferable to use a filter for hops to easily remove the product from the must. Alternatively, prepare an infusion in by boiling the oak flakes in a little water for 10-15 minutes and then add the decoction filtered to the must according to the desired intensity. Recommended dosage: from 5 to 30 gr. for 10 liters of must.

FLAVING THE FLAKES OF OAK WITH THE LIQUEUR: to give the beer an aroma of a barricaded liqueur, add to the flakes a small amount of liqueur (diluted with a little water) and leave to rest in a closed container for at least one week, after which the flakes are added to the beer after before bottling.