On Fri, 10 Dec 2004 17:32:12 -0800, Steve Jackson wrote:

> "Nels E. Satterlund" > wrote in message
> ...
>
>> Bill Benzel wrote:
>>> Craig Bergren ) wrote:
>>> : I think the taste you like in Bud is the flavor of the beechwood
>>> : aging.
>>>
>>> Tell me more about that. Exactly how is Bud "beechwood aged?"
>>
>> IIRC Beachwood chip are put into the wort.
>
> No, it's post-fermentation. Or, to be more accurate (and if I recall
> correctly) it's at the very end of fermentation. The beechwood acts as a
> yeast flocculator. Bud doesn't spend a whole lot of time on the wood, but
> it is still used.
>
> -Steve


According the AB website:

"After a layer of beechwood chips is spread on the bottom of the lager
tanks, the beer is transferred into the tanks. A portion of freshly
yeasted wort called Kraeusen is added. Beechwood Aging is part of
secondary fermentation in which the yeast settles on the beechwood chips
and works until the beer is completely fermented. As secondary
fermentation occurs, the beer is naturally carbonated and its final flavor
develops - resulting in a smooth-tasting beer. This expensive process is
unique to Anheuser-Busch. done."