Post by Les on Oct 8, 2022 4:34:01 GMT
Coopers were found as part of most breweries but date back to prehistoric age. the Egyptians .
they used wooden hoops.
As time went by they started using metal hoops.
the staves (the wooden part of the barrel) where dry goods did not have to be as good as barrels made for storing liquids.
In the Tonbridge area woodland a hoop maker stays in the forest making the hoops stayed there all year long.
7 to 8-year hazel was coppiced were cut and these were bundled into different lengths 2 feet 6 to 15 feet or more.
These were the split that is the basis of many wood-making crafts. This is best done while the wood is still green.
The tool for this is a small cleaver known as a froe or a small axe as used in kent.
the rods were cut into 2,3,4, or even 5 pieces depending on the skill of the craftsman.
In 1920s a survey. found that a skilled worker could make 800 more hoops than a man that had just started.
When this was done the hazel had to be shaved with an upright shaving break or a horizontal 'mare'
The 'mare' as used for shorted lengths.
In the Weald of Kent/Sussex, this consisted of an upright frame a tripod ,a stout length of oakwith a grove in it on
the ground. This was steadied by two slender legs.
It was on this that the length of the hoop was laid,
at the
Barrels that were made of palm-wood casks used in shipping Armenian wine to
Babylon in Mesopotamia.
The barrel as we know it today was most likely developed by the Celts. Around 350 BC.
They were already using watertight, barrel-shaped wooden containers that were able to
withstand stress and could be rolled and stacked.
For nearly 2,000 years, barrels were the most convenient form of shipping or storage container
for those who could afford them.
All kinds of bulk goods, from nails to gold coins, were stored in them. Bags and most crates were
cheaper.
the trouble with them they were not as sturdy and they were more difficult to manhandle for the same weight.
Liquids aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannins.
The presence of these compounds depends on many factors, including the place of origin.
Depending on how the staves were cut and dried, and the degree of “toast” applied during manufacture.
After roughly three years, most of a barrel’s flavor compounds have been leached out and it is well on its way to becoming “neutral”.
Laws in several jurisdictions require that whiskey be aged in wooden barrels.
The law in the United States requires that “straight whiskey” (with the exception of corn whiskey)
must be stored for at least two years in new, charred white oak containers.
Other forms of whiskey aged in used barrels cannot be called “straight”.
International laws require any whisky bearing the label “Scotch” to be distilled in Scotland
and matured for a minimum of three years and one day in oak casks.
By Canadian law, Canadian whiskies must “be aged in small wood for not less than three years”,
and “small wood” is defined as a wood barrel not exceeding 700 L capacity.
River Drive’s role in the barrel industry
Starting out as a reclaimed lumber company, we would search the dark depths of lakes and rivers
for logs lost in the days of the river drives. Though our salvages were successful, the process
of recovering sunken logs is extremely laborious, costly, and heavily restricted by local, state,
and federal agencies. .
It’s certainly not how it’s portrayed on TV, and we knew there had to be a better way.
Working with companies large and small from all around the world, we buy, sell, recondition,
and recycle used oak barrels.
We’ve revolutionized the world of reclaimed barrels, and engineer new and better ways to produce
highly unique and quality products.
From something as simple as a bottle opener, all the way to the flooring in a 1,000 sq/ft restaurant
in the heart of Dubai, U.A.E. We work directly with cooperages, distilleries, and breweries, and 100%
of every barrel we take in is recycled. Any piece of wood that we are unable to use for a product is
saved and burned in the furnace to warm us in the winter.
The use of barrels for the transportation of bulk goods slowly lost its importance in the 20th century with the
introduction of pallet-based logistics and containerization.
They are still of great importance in the aging of wines and spirits.
they used wooden hoops.
As time went by they started using metal hoops.
the staves (the wooden part of the barrel) where dry goods did not have to be as good as barrels made for storing liquids.
In the Tonbridge area woodland a hoop maker stays in the forest making the hoops stayed there all year long.
7 to 8-year hazel was coppiced were cut and these were bundled into different lengths 2 feet 6 to 15 feet or more.
These were the split that is the basis of many wood-making crafts. This is best done while the wood is still green.
The tool for this is a small cleaver known as a froe or a small axe as used in kent.
the rods were cut into 2,3,4, or even 5 pieces depending on the skill of the craftsman.
In 1920s a survey. found that a skilled worker could make 800 more hoops than a man that had just started.
When this was done the hazel had to be shaved with an upright shaving break or a horizontal 'mare'
The 'mare' as used for shorted lengths.
In the Weald of Kent/Sussex, this consisted of an upright frame a tripod ,a stout length of oakwith a grove in it on
the ground. This was steadied by two slender legs.
It was on this that the length of the hoop was laid,
at the
Barrels that were made of palm-wood casks used in shipping Armenian wine to
Babylon in Mesopotamia.
The barrel as we know it today was most likely developed by the Celts. Around 350 BC.
They were already using watertight, barrel-shaped wooden containers that were able to
withstand stress and could be rolled and stacked.
For nearly 2,000 years, barrels were the most convenient form of shipping or storage container
for those who could afford them.
All kinds of bulk goods, from nails to gold coins, were stored in them. Bags and most crates were
cheaper.
the trouble with them they were not as sturdy and they were more difficult to manhandle for the same weight.
Liquids aged in wooden barrels take on some of the compounds in the barrel, such as vanillin and wood tannins.
The presence of these compounds depends on many factors, including the place of origin.
Depending on how the staves were cut and dried, and the degree of “toast” applied during manufacture.
After roughly three years, most of a barrel’s flavor compounds have been leached out and it is well on its way to becoming “neutral”.
Laws in several jurisdictions require that whiskey be aged in wooden barrels.
The law in the United States requires that “straight whiskey” (with the exception of corn whiskey)
must be stored for at least two years in new, charred white oak containers.
Other forms of whiskey aged in used barrels cannot be called “straight”.
International laws require any whisky bearing the label “Scotch” to be distilled in Scotland
and matured for a minimum of three years and one day in oak casks.
By Canadian law, Canadian whiskies must “be aged in small wood for not less than three years”,
and “small wood” is defined as a wood barrel not exceeding 700 L capacity.
River Drive’s role in the barrel industry
Starting out as a reclaimed lumber company, we would search the dark depths of lakes and rivers
for logs lost in the days of the river drives. Though our salvages were successful, the process
of recovering sunken logs is extremely laborious, costly, and heavily restricted by local, state,
and federal agencies. .
It’s certainly not how it’s portrayed on TV, and we knew there had to be a better way.
Working with companies large and small from all around the world, we buy, sell, recondition,
and recycle used oak barrels.
We’ve revolutionized the world of reclaimed barrels, and engineer new and better ways to produce
highly unique and quality products.
From something as simple as a bottle opener, all the way to the flooring in a 1,000 sq/ft restaurant
in the heart of Dubai, U.A.E. We work directly with cooperages, distilleries, and breweries, and 100%
of every barrel we take in is recycled. Any piece of wood that we are unable to use for a product is
saved and burned in the furnace to warm us in the winter.
The use of barrels for the transportation of bulk goods slowly lost its importance in the 20th century with the
introduction of pallet-based logistics and containerization.
They are still of great importance in the aging of wines and spirits.