Whiskey Stave Kegging

Add the complexity of barrel-aged beer to a homebrew, sans barrel. Here’s a clever kegging idea from Jeff Jameson, the manager at The Brew Hut, who deconstructed a used whiskey barrel and added its staves to a keg of Russian Imperial Stout. The resulting beer takes on the oak and whiskey flavor profiles like bourbon, coconut, dark cocoa, vanilla, dark fruit, caramel, or molasses… a lot like Dry Dock’s barrel-aged imperial stout.

Step 1: Sand rust and dirt off of the stave.


Step 2: Remove any excess char from the stave with a scraper.


Step 3: Use a saw to chop the stave into pieces that will fit into the keg. If you don’t have a power saw, a hand saw will do the trick.


Step 4: Wrap the stave in foil so that it will remain sanitary after baking.


Step 5: Bake the stave. 250 degrees for 15 to 20 minutes.


Step 6: Keg the stave. Yes, it does float! Leave the stave in the keg until desired oak and whiskey flavors are reached.


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