Author Topic: hickory and sassafras wood aging  (Read 1500 times)

Offline danmages

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hickory and sassafras wood aging
« on: October 17, 2014, 09:26:10 PM »
I have a couple of wood aging honeycomb aging sticks downstairs I am trying to decide what to do with. The first is hickory, which will probably go into a rye pale ale or rye stock/strong ale. The other is sassafrass. I have no idea what to do with it. Any thoughts?

Offline morticaixavier

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Re: hickory and sassafras wood aging
« Reply #1 on: October 17, 2014, 09:40:56 PM »
A stout or maybe a belgian dubble or quad? does it smell rootbeery?
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Offline Joe T

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Re: hickory and sassafras wood aging
« Reply #2 on: October 17, 2014, 11:26:13 PM »
I find sassafras to have a kind of Fruit Stripe gum aroma/flavor with it's own unique perfumey character. I once made a mead with it called Joe T's Bees and Trees by adding honey to sassafras root tea. It was nice and the people liked it. As for a beer style that might work with it, I'll second the Belgian suggestions. Maybe even a cider.

Offline jeffy

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Re: hickory and sassafras wood aging
« Reply #3 on: October 18, 2014, 12:05:39 AM »
I made a MaiBock once aged with sassafras.  Although it was many years ago, I remember enjoying it.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline danmages

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Re: hickory and sassafras wood aging
« Reply #4 on: October 18, 2014, 12:49:52 PM »
A stout or maybe a belgian dubble or quad? does it smell rootbeery?

Our maybe all at the time? I have a Russian imperial stout brewing this week that will fill my bourbon barrel. I can pull a second running from the mash, add some DME and maybe some candi sugar to bring it up to 10.045ish. Ferment it with a Belgian strain and age on sassafrass?