Aroma Sciences has launched a line of highly-aromatic, natural oak barrel extracts created by a new, TTB-approved and FDA-compliant, evaporative extraction technology.
For the first time, brewers will have the ability to produce oaked brews instantly, in any quantity, whenever the market demands them — and without the costs of purchasing barrels and maintaining barrel rooms.
Produced in an 18,000 square-foot facility in Boulder and protected internationally by several dozen patents, this sterile concentrate contains complex oak aromatics that are captured from reclaimed wine and spirits barrels.
The company’s proprietary evaporative extraction process relies on turbulent,heated air to gently evaporate aromatic molecules from staves ofboth American and French, light, medium, dark, and extra-dark toasted oak barrels. It conveniently deposits these evaporated aromatics into a mixture of ethanol and water so they may be effortleesly incorporated into beer or RTD’s prior to bottling.
Evaporative extraction technology captures aromatics in the same relative proportions as are present in the original oak barrels. It recovers even hard-to-reach, micro-aromatic volatiles locked deep within the wood that are hard to liberate by other extraction methods, and thus provides the full spectrum of oak barrel aromatics. The addition of oak blocks, chips, and powders to the fermenter cannot achieve the same results.
Aroma Sciences’ total oak aroma fingerprint, which includes notes of vanilla, coconut, spice, toffee, and mocha of varying intensities, enhances the complexity, authenticity, and depth of the sensory wood perception in beer.
Aroma Sciences’ natural, evaporated oak barrel extracts were designed to help brewers control their barrel-aging destiny in the brewery and on the shelf. This new technology provides the following:
▪ Removes microbial risks and thus the potential for off-flavors from barrique maturation.
▪ Precisely meters oaking levels for any beer style, any ABV, and any OG — from light lagers to red ales, to heavy bocks, stouts, barley wines and RTDs.
▪ Can be used in low doses to balance and refine beer or in higher doses to impart a traditional barrel-aged character.
▪ Stops beer losses through evaporation (between 3 and 6%/yr.)
▪ Prevents oxidation and staling and thus extends the beer’s shelf life.
▪ Does not produce colloidal instability.
▪ Offers ease of use. The brewer simply adds between 25 and 300 ml/hl (between 0.98 and 11.9 fl. oz./bbl), depending on beer style and desired concentration, to a finished beverage prior to conditioning and packaging.
Aroma Sciences natural oak barrel extracts usher in a new era in the art and science of brewing oaked beverages. For more information, see: https://www.aromasciences.com
