Beer Forum

I work in a cabinet shop and have a chance to pick up some brazilian Spanish cedar. I know Cigar City uses Spanish cedar for some of their beers. Has anyone out there tried cedar, and what were the differences from using oak. The wood is kiln dried, and has no chemicals added. If anyone that reads this is from Minneapolis, I can give you a couple pounds of lumber. Thanks for the help.

I thought about using spanish cedar. The only thing I can say about it is that its very bitter. Try tasting some saw dust. Maybe it could be a hop substitute.

I've made two beers with it and have loved them both. Listen to the Cigar City Sunday Session as there are some very helpful tips. Where to get it, how much to use, and very importantly contact time. You do not want to put this into your beer and come back and check it 3 months later or something. I took mine off in a matter of days.


NHB

Spanish cedar imparts a nice spicy note along with some tangy citrus fruits notes. You don't need much contact time at all. Best bet is taste your beer along the way, once it gets to where you want it, take it off the wood.