About the Author

Peter BouckaertPrior to relocating to the U.S. in 1996 to become New Belgium Brewing Company's brewmaster, Peter brewed for a decade at Brewery Rodenbach. Peter earned the equivalent of a Master's degree in brewing and fermentation technology from the University of Ghent, Belgium, as well as a Quality Engineer degree from CKZ Krtrijk. Peter's mantle includes awards from the World Beer Cup and Great American Beer Festival and a handful of other beer accolades. He was honored to be awarded the 2013 Russell Schehrer Award for Innovation in Brewing by the Brewers Association.Dick CantwellDick Cantwell is among the most well-respected and experienced craft brewers, co-founding Elysian Brewing Company in 1996, where he served as head brewer until its sale to Anheuser-Busch in 2015. Cantwell is currently head of production at Magnolia Brewing Company in San Francisco, CA. In 2004, Cantwell received the Brewers Association's Russell Schehrer Award for Innovation in Brewing. Additionally, he has written for various beer magazines, authored Barley Wine with Fal Allen, Brewing Eclectic IPA and The Brewers Association's Guide to Starting Your Own Brewery, Second Edition.

Reviews

A definitive book on sourcing wood, the complexities of the coopering process and even the finishing oak maturation and compounds that make their way into your book. This book is a must-add for your library.--Tomme Arthur, Co-Founder & Director of Brewery Operations, The Lost Abbey & Port Brewing Company
Two of my brewing idols have created an indispensable brewer's guide to understanding and using wood in the production of beer. Peter Bouckaert and Dick Cantwell have painstakingly collected and skillfully weaved together an impressive wealth of information and experience that brewers of any level will find intriguing. This is the book that I've been looking for since that life-changing first taste of barrel-aged stout, which altered my brewing path forever.--Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.