Oak Barrels make the very best Vinegar. Fantastic for Whiskey and Great for Beer. For Kombucha and Ginger Beer it is incredible.
Oak adds a nutty, buttery flavor and additional tannins and nutrients to the ferment. Each year the beneficial probiotic bacteria and yeasts impregnate the wood, over time each cask develops a unique character of health and flavor. Oak breathes and allows in oxygen, which the yeast and bacteria utilize. Over the course of time barrel aging contributes substantially to the quality of the ferment. Contact Us: 1-888-425-8827 goo.gl/0IRycg
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AuthorEd Kasper has been a leading advocate of safe and healthy kombucha since 1997. He has served as a consultant and adviser to several national, regional and local kombucha brewers, including many kombucha brewers online. Archives
June 2017
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