Why Is Beechwood Used In Beer?

Imagine walking through the halls of a historic brewery, where the rich heritage of beer-making comes to life. As you enter the aging chambers, you might spot a sign that reads, "Beer rests here for aging, clarification, and natural carbonation." This sums up the essence of the beechwood aging process — but what's it all about, and why is beechwood used in beer? Beechwood provides a surface for yeast to thrive and interact with the beer during the lagering phase, the final stage of beer maturation. This helps to remove any unwanted flavors that can develop during fermentation such as buttery tastes or sharp, green apple-like notes. 

The beechwood chips used in beer are carefully treated to avoid introducing any additional flavors. These chips are stacked in horizontal lagering tanks, where they come in contact with the beer during a process called kräusening — the addition of fresh, unfermented beer (aka wort) to promote carbonation and yeast activity. By boosting yeast contact and encouraging its settling, this process helps clarify the beer and smooth out the taste. In short, beechwood is added at the end of fermentation to help speed up the maturation process, reducing aging time and refining the beer's overall character.

Anheuser-Busch is the most widely known brewery that uses beechwood aging, a process that the company highlights in its branding. While it's not common across all types of beer, it's a defining feature of Anheuser-Busch's signature brews, such as Budweiser, rooted in brewing traditions brought to the U.S. by German immigrants in the late 1800s. Beechwood aging works great for lagers, but it's not the typical go-to for pilsners, which often rely on noble hops for added flavor, bitterness, and aroma. Noble hops are a special group of plants known for their fragrant and earthy profile. 

Varieties like Saaz and Tettnanger contribute a clean, balanced bitterness with delicate, subtle notes. In craft beer, beechwood aging is rare. Many craft breweries focus on bold flavors through techniques like fruit aging (e.g., berries in wheat beers and the variety of fruit beers available), spice aging (like cinnamon or coriander in holiday ales), or dry hopping (for enhanced aroma). These methods create intense flavors that beechwood aging can't amplify, which is why many brewers turn to these other techniques instead.