About Foeder
The Dutch word "foeder" (pronounced "food-er") refers to a large wooden vat or barrel traditionally used for fermenting and aging beer and wine. These vessels, typically made of oak, come in various sizes. TCB has six foeders, each holding 4,000 litres - approximately 20 times the capacity of an average oak barrel.
Crafting a foeder is an intricate process that can take weeks or even months, requiring the skill and patience of specially trained artisans known as foudriers (or foeder makers). They meticulously construct each foeder with precision and attention to detail.
Foeders can vary in shape and size, ranging from cylindrical or egg-shaped to tall, upright, or conical forms. Some are adorned with ornamental touches or equipped with special features, such as permanently mounted spray balls that release cleaning and preservative solutions as needed.
Why Use Foeders?
One of the key benefits of using a foeder is the subtle and complex flavours and aromas it imparts to beer. While oak is watertight, it’s also porous, allowing the beer to seep into the wood and absorb its unique characteristics. The inside of foeders can be charred to varying degrees—light, medium, or heavy toast—each influencing the strength and profile of the flavours infused into the beer.
Aged beer from a foeder is often more mellow, soft, and well-rounded, as the oak imparts its flavours more slowly and consistently compared to other barrel-aging methods. Notes range from delicate oak vanillins pulled from the wood to funk-forward profiles derived from wild yeast. The tannic nature of the wood makes foeders ideal for brewing wild beers like Lambic, Gose, and Flanders Red Ale.
Foeders are highly valued for their ability to add distinctive flavours, as well as for their durability, longevity, and reduced risk of cross-contamination. Before stainless steel tanks became the norm during the Industrial Revolution, foeders were the standard for making beer, wine, and spirits. Remarkably, some breweries in Europe still use foeders that are centuries old.
Barrel-Aged Beer
The size of a barrel plays a crucial role in determining the ratio of wood surface area to beer: smaller barrels result in more beer coming into direct contact with the wood, which accelerates the infusion of flavours.
As beer ages, its characteristics evolve. Hop aromas tend to fade over time, while malt flavours become more concentrated and robust, allowing new and more complex flavours to emerge. After spending a few months in a barrel, beer often becomes mellower and more nuanced. The type of barrel used significantly influences the resulting flavour profile:
Plain wooden barrels impart subtle, woody notes.
Charred wooden barrels are treated by running flames over the interior, which burns the wood and introduces vanilla and smoke flavours.
Used spirit barrels, such as those that once held Scotch, bourbon, or whiskey, infuse the beer with rich caramel, vanilla, and smoke aromas.
Used wine barrels contribute fruity and vinous notes, adding a distinct complexity to the beer.
TCB primarily uses bourbon barrels to age beer, but we’ve also experimented with gin, mezcal, tequila, hot sauce, maple syrup, vermouth, wine, and brandy barrels to create unique flavours for some of the specialty beers released at our anniversary celebrations.
