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Topics - Dan

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Wood/Casks / New to Casks
« on: August 06, 2010, 02:21:35 PM »
I just came back from a trip to Belgium and want to try making some lambics using a similar process that I saw at the Cantillon brewery. Is there a huge difference (besides price) between an american oak barrel and a french oak barrel? Do I need to do anything special to the barrel to season it for the first batch?

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