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2. Oak (wine) - Wikipedia

   en.wikipedia.org/wiki/Oak_(wine)

   Oak wine barrels. Oak is used in winemaking to vary the color, flavor, tannin profile and texture of wine. It can be introduced in the form of a barrel during the fermentation or aging periods, or as free-floating chips or staves added to wine fermented in a vessel like stainless steel.

3. Barrel-aged beer - Wikipedia

   en.wikipedia.org/wiki/Barrel-aged_beer

   Many beers are aged in barrels which were previously used for maturing spirits. Imperial stouts are often aged in bourbon barrels, which impart flavours of American oak (coconut, dill, sweet spices), accentuated by charring of the barrel interior. [25] [26] Bourbon barrels are by far the most common oak barrels used by brewers in the United ...

4. Barrel - Wikipedia

   en.wikipedia.org/wiki/Barrel

   Some winemakers use "200% new oak", where the wine is put into new oak barrels twice during the aging process. Bulk wines are sometimes more cheaply flavored by soaking in oak chips or added commercial oak flavoring instead of being aged in a barrel because of the much lower cost.

5. Aging of wine - Wikipedia

   en.wikipedia.org/wiki/Aging_of_wine

   Exposure to oak either during fermentation or after (during barrel aging) will introduce more phenolic compounds to the wines. Prior to bottling, excessive fining or filtering of the wine could strip the wine of some phenolic solids and may lessen a wine's ability to age.

6. Brewing methods - Wikipedia

   en.wikipedia.org/wiki/Brewing_methods

   Beers are sometimes aged in barrels to achieve a variety of effects in the final product. Sour beers such as lambics are fully fermented in wood (usually oak) barrels similar to those used to ferment wine, usually including microflora other than Saccharomyces cerevisiae. Other beers are aged in barrels which were previously used for maturing ...

7. The Bruery - Wikipedia

   en.wikipedia.org/wiki/The_Bruery

   The Bruery is also known for their use of oak barrels (both bourbon and wine) for the fermentation and aging of their beers. They have also become known for their strong bourbon aged ales that can range between 13% and 19.5% alcohol by volume (typical beers have around 3% to 7% alcohol by volume).