Pils, Ales, Lagers

Profile #10 (Untoasted French Oak): 
Ideal for adding subtle notes and elegant complexity with a dosage of 4 g per liter (25 ml/HL of liquid extract). It enhances fresh woody aromas without dominating the taste.

Profile #12 (French Oak, Toasting #2): 
Brings a floral side with nuances of vanilla and caramel. Recommended at 4-7 g per liter (25-45 ml/HL of liquid extract), this oak enriches the profile without overpowering.

Profile #60 (Cherry Wood):
Brings soft nuances, sometimes reminiscent of cherry or stone fruits, which can harmonize with the citrusy or spicy notes of specific hops or yeasts.
(3 to 6 grams per liter / 20-40 ml/HL of liquid extract)

 

Stouts, Porters

Profile #13 (French Oak, Toasting #3_Vanilla):
Delivers notes of vanilla, almonds, and dried fruits with a dosage of 8-10 g per liter (65-100 ml/HL of liquid extract), complementing malted and hopped characteristics harmoniously.

Profile #23 (American Oak, Toasting #3_Caramel):
Use for a more pronounced woody character with vanilla and caramel touches, suited for Pale Ales and Ambers wishing for an American aromatic footprint.
Dosage of 10-15 g per liter (65-100 ml/HL of liquid extract)

Amber Beers and Pale Ales

Profile #24 (American Oak, Toasting #4_Toast Black): 
Ideal for these styles, with a dosage of 10-15 g per liter (65-100 ml/HL). It contributes rich aromas of coffee, chocolate, and smoke, harmonizing with the roasted malts.

Profile #14 (French Oak, Toasting #4_Spicy):
For a subtle touch of complexity, use at a more moderate dose (8-12 g per liter/ 50-80ml/HL) to enrich without overpowering the malted and roasted profiles.

Profile #15 (French Oak, Toasting #5_Furfural):
For a smoky touch that blends with bitterness, use at a moderate dose (6-10 g per liter/ 40-65 ml/HL) for a balanced contribution.

Profile #60 (Cherry Wood):
Adds a subtle sweetness and aromas sometimes reminiscent of dark fruits or a vanilla touch, without overwhelming the intense malt flavors. (8 to 13 grams per liter / 50-85 ml/HL)