A FOEDER, pronounced “food-er” is a fermentation vessel made from from oak. Constructed from staves, in a similar way to an oak barrel by a cooper. Foeders are designed specifically as fermentation vessels and will have features such as a sample valve, bottom yeast and trub dump as well as some type of airlock to let out the CO2 during fermentation. This will also be able to be closed off at any point for ageing and normally takes the form of a tri clamp.

Foeders have used for centuries by Flemish sour breweries such as Rodenbach 

Some beer styles suit oak ageing better than others, check out imperial stouts and barley wines

The liquor within will take on the flavour of the oak but will also be able to age as a certain amount of oxygen will permeate the foeder. This means that the foeder is especially suited for a sour beer programme. A mix of yeast and bacteria will live within the pores of the oak and will carry over between batches and the low level oxidation add complexity to your beer.

Each Oak Foeder comes supplied with the following permanently fitted:

• Top – stainless steel port for filling, with 2″ tri clamp and blanking plate.
• Stainless steel sample port, with threaded tap
• Stainless steel racking port with butterfly valve
• Stainless steel dump port with butterfly valve
• 2 x oak blocks for standing the vessel on

The oak of Quercus (Sessiliflora) is used for the barrels. European oak with fine structure of centuries-old forests and dried 24 to 36 months under natural conditions.

Clutches and enzymes formed on and in the tree during drying neutralize bitter phenols in the wood. At the same time, glucose and polysaccharides are released from the tree. The process takes at least 18 months.

Natural Drying and Seasoning – Oak Naturally dried 28 to 36months.

Natural dehydration is one of the basic and of paramount importance stages, defining the quality of the material used to manufacture barrels, because it radically changes the chemical and physical properties of the wooden elements – the staves.

In their raw state they are extremely rich in tannin and flavors. After a natural dehydration, through exposure to the elements for a period of 28 to 36 months, the future staves are purged of undesirable odors and harsher tannins and the flavor of the barrel reaches maturity and softness.

There are many different ways to use and ensure you get the most from your foeder. Its vital that you have some understanding of the use of wood to maximise the investment. Using it in a rotational system will ensure you get the most from this product across a variety of different liquids. There should also be some willingness to experiment, that is one of the joys of using such a traditional vessel to impart unknown levels of flavour on your drinks. Even within the world of professional distillers and brewers there is a percentage that does not always turn out the way expect when leaving drinks to age in wood.

Introduction for use of new oak vessels

Commissioning

For the first fill of the foederl, please proceed as follows:

• Please fill the foeder with cold und clean water and allowing it to stand for approx. 24-48 hours before using.

• If after that time there are no visible leaks, the wood has been swollen up, empty the water out and it is ready to fill with your wine or distillates or wort.

Please note:

There is nothing abnormal about an initial leakage of the foeder and there is no reason to be concerned. Wood is a natural material and will be swollen up during storage of wine or distillates.