Production of specialty beers with a wood character through the addition of wood alternatives (HOUT)

The general aim of this project is to acquire and implement knowledge about the production of new specialty beers with a high-quality, consistent flavor quality and stability through standardized additions of wood alternatives.

 The concrete goals are:

- Acquiring knowledge about the aromatic quality of wood alternatives for the production of wood-aged beer by creating an extensive analytical and sensory database of various wood alternatives (entry check)

- gain insight into the variation in the aromatic quality of different batches of wood alternatives (reproducibility; entry check)

-determination of the impact of the time of the addition and the concentration and contact time of the wood alternatives on the flavor characteristics and physico-chemical properties of the final beer

-evaluation of the microbial loading and composition of wood alternatives and their impact on the production process (product safety and quality)

knowledge dissemination to the target group

Through accurate analytical, sensory and microbial characterization through state-of-the-art methodologies, an extensive database will be created that must allow selection criteria to be determined to match the choice of the wood alternative to the desired beer and to have knowledge of the intrinsic flavor characteristics of the wood product used.