hoping to get some advice on how to impart the red wine barrel flavor to beer when lacking (practical) access to used wine barrels. looking for the red wine flavor pickup, not oak or anything else like that. the only thing i could think of is getting a fresh used barrel and cutting the staves, but not sure that's a great idea given that you'd be putting the whole thing into the beer, both the interior and exterior faces of the stave. not sure thats a great idea.
would putting in a little grape concentrate do the same thing? or is that gonna be grape-y flavor instead of wine-y flavor?
this is for a light farmhouse ale, non-phenol saison, etc. if it matters.
would putting in a little grape concentrate do the same thing? or is that gonna be grape-y flavor instead of wine-y flavor?
this is for a light farmhouse ale, non-phenol saison, etc. if it matters.