Ultrasound Ages Liquor Two Years in Just Three Days

Discussion in 'Cellaring Beer' started by stupac2, Feb 9, 2017.

  1. stupac2

    stupac2

    Joined:
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    Oakland, CA
    Well, this is interesting: http://www.pbs.org/wgbh/nova/next/physics/ultrasound-ages-liquor-two-years-in-just-three-days/.

    Here's the actual paper: http://www.sciencedirect.com/science/article/pii/S1350417716304187

    I've been wondering for a long time if there was some way to speed up the transfer of chemicals between wood and beer for things like bourbon-barrel aging, apparently there is. I wonder if anyone would try this out on a BA beer, and I wonder if that would help them hold up longer, since there'd be less oxidation and actual aging in the packaged product.
     
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  2. BurgerTime

    BurgerTime

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    Jun 22, 2016
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    Madison
    Science is weird.
    [​IMG]
     
  3. BurgerTime

    BurgerTime

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    Jun 22, 2016
    Location:
    Madison
    And, just because...
    [​IMG]
     
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  4. Hanzo

    Hanzo

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    Hampton Roads, Virginia
    Soooo, does this mean Pappy should be available at every corner liquor store soon?
     
  5. drgarage

    drgarage

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    Isn't this sort of hyper-oxidation, though?

    (I barely made it to college-level science classes)
     
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  6. Knifestyles

    Knifestyles

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    Jul 31, 2013
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    New York
    Tuthilltown Distillery has been doing this for a few years.



    It does not make it taste better.
     
  7. stupac2

    stupac2

    Joined:
    Apr 12, 2013
    Location:
    Oakland, CA
    I don't think so, the abstract of the paper specifically says that they're speeding up phenol extraction, so I think the idea is that it transfers chemicals from the wood to the liquid significantly quicker.
     
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  8. drgarage

    drgarage

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    Fran Sanfrisfro!
    Got it. Makes sense.
     
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