USING BARRELS TO CHANGE THE FLAVOR OF BARRELS. I posted here about estimates by people in the bourbon industry that the barrel accounts for 60% to 70% of the flavor of bourbon. Martin Johnson wrote this article in the Wall Street Journal (August 19) about the efforts that some brewers are making to use barrels to change the flavor of beer by means of a secondary fermentation process involving wild yeast. The key to the flavor is what the barrels previously held. Experiments include various wines and whiskeys, brandy and rum. Johnson points out that beer had been aged and stored in barrels for centuries before Prohibition.
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When my mother made homemade wine with HER mother, shopping for the
right wooden barrels was part of the process. I don’t remember how often
they changed barrels or why, but one year they got brandy barrels, and the wine was, apparently, something to crow about, not only in taste but, they claimed, in potency.