Anheuser Busch uses beechwood chips in their chip cellars during aging/fermenting. They spread the chips around the floor of the cellar, then pump the beer in. My question is why do the chips stay at the bottom of the cellar? I though wood floated. I'm guessing it's a dense wood, but really have know idea.
2007-02-02 12:18:03 · 2 answers · asked by Sea Cow 2 in Food & Drink ➔ Beer, Wine & Spirits
Beechwood aging is actually a myth. The wood is used as a clearing agent in the beer and it's not there too long. Yeast and proteins cling to the wood and it settles on the bottom of the tank. Afterwards, the wood is cleaned and reused.
Don't believe me? Let me ask you: have you ever tasted anything resembling wood in a Budweiser?
2007-02-03 12:12:33 · answer #1 · answered by dogglebe 6 · 0⤊ 0⤋
It also depends on the area covered. Iron ship float because they are shaped to displace more water than the ship weighs.
The chips may be small in area and not displace enough water to float.
2007-02-02 20:22:54 · answer #2 · answered by Anonymous · 0⤊ 0⤋