Search results for "lager i"

Optimized Mineral Composition: Specifically formulated with calcium and chloride to ensure brilliant clarity and a smooth, malt-forward finish that highlights crispness without overshadowing delicate hop notes. Instant Precision: Effortlessly transforms RO or distilled water into a reliable, repeatable brewing base. Optimized Chemistry: Precisely balances mash pH and mineral content to unlock your beer's full flavor potential. Expertly Formulated: Developed with brewing authority Colin Kaminski for style-accurate chemistry and optimal mash pH. All-Grain Optimized: Engineered specifically for all-grain mashing to maximize enzymatic activity and mash efficiency. Instant Water™ is not recommended for extract brewing. Created for balanced, clean fermentations, this profile provides the optimal mineral composition for pale and amber lagers alike. Calcium and chloride promote clarity, yeast performance, and a smooth, malt-forward finish without overshadowing subtle hop notes. Consistent, crisp, and endlessly drinkable. Elevate your home brewing with the CellarScience Instant Water™ Salt Pack — designed in collaboration with Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers. Each expertly crafted blend of essential salts and minerals transforms reverse osmosis (RO), deionized (DI), or distilled water into an ideal base for brewing. Every formulation is precisely balanced to optimize water chemistry for its intended beer style, helping your brew reach its full flavor potential with style-accurate mineral content and optimized mash pH. Engineered for precision and ease of use, CellarScience Instant Water™ Salt Packs simplify the complex process of water adjustment, providing a reliable and repeatable solution. Importance of Mash pH Proper mash pH is critical to brewing performance and finished beer quality. CellarScience Instant Water™ formulations are designed to place mash pH into the optimal range for each beer style. Improves brewhouse efficiency by supporting optimal enzyme activity during starch conversion Shapes hop flavor and balance by influencing bitterness, smoothness, and aroma expression Enhances clarity and stability through improved protein coagulation and yeast performance With properly conditioned water, you’ll unlock better fermentation, enhanced enzyme activity, and a cleaner, more expressive finish that allows your beer’s true character to shine. Designed to work with: Reverse osmosis (RO), deionized (DI), or distilled water Each pack treats: 5 gallons (19 L) Instructions  Use only with reverse osmosis (RO), deionized (DI), or distilled water. Add the full contents of this pack to 5 gallons (19 L) of brewing water before mashing. Stir until dissolved. Mash in as usual — no additional acid or salt adjustments are typically required. Proceed with your normal brewing process. Note: These salts are designed to set mash pH without acid additions. Because malt acidity varies, you may wish to verify your mash pH and make small corrections if needed, though this is rarely necessary. Dextrose is used in trace amounts as a processing aid for blend consistency and flow and does not affect fermentation or flavor.  

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Stacking 10 bbl horizontal lagering tanks. Comes as a set of (2) 10 bbl brite tanks, top and bottom. See technical drawing below for more details. MB jacketed brite tanks are made from 304 stainless steel and built to high quality standards.  All of our brite tanks are pressured tested at the factory, feature 100% sanitary welds, and are backed by the MoreBeer! Pro one year warranty.  Every brite tank features an average 15% headspace not stated in the volume, so for example, a 10 bbl brite really has 11.5 bbl of volume. Features Include: 15 PSI (1 bar) working pressure Side manway door for cleaning 1.5" Tri-clamp carbonation stone 1.5" Tri-clamp pressure gauge 1.5" Tri-clamp Perlick-style sample valve 1.5" Tri-clamp pressure/vacuum relief 1.5" bottom tri-clamp drain Dedicated pipe system with 4" Tri-clamp center top opening and 1.5" tri-clamp rotating CIP spray ball for easy cleaning 3/4" NPT glycol ports Construction 304 stainless steel construction Double walled with 80 mm thick polyurethane insulation External Shell: 2 mm thick with brushed finish Internal tank: 3 mm thick with smooth ground welds, 2B finish and passivated Glycol Jacket: dual cooling zone, 1.5mm thick Specifications: Stacked Tank Height: 105" Stacked Tank Depth: 91" Stacked Tank Width: 46" Stacked Empty Weight: 1,850 lbs Working Volume per Tank: 10 bbl Total Volume per Tank: 11.5 bbl Jacket Surface Area per Tank: 3,543 in² (2.286 m²) Please Contact our Customer Service department at 1-800-600-0033 to assess shipment costs and place an order.  

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Stacking 10 bbl horizontal lagering tanks. Comes as a set of (2) 10 bbl brite tanks, top and bottom. See technical drawing below for more details. MB jacketed brite tanks are made from 304 stainless steel and built to high quality standards.  All of our brite tanks are pressured tested at the factory, feature 100% sanitary welds, and are backed by the MoreBeer! Pro one year warranty.  Every brite tank features an average 15% headspace not stated in the volume, so for example, a 10 bbl brite really has 11.5 bbl of volume. Features Include: 15 PSI (1 bar) working pressure Side manway door for cleaning 1.5" Tri-clamp carbonation stone 1.5" Tri-clamp pressure gauge 1.5" Tri-clamp Perlick-style sample valve 1.5" Tri-clamp pressure/vacuum relief 1.5" bottom tri-clamp drain Dedicated pipe system with 4" Tri-clamp center top opening and 1.5" tri-clamp rotating CIP spray ball for easy cleaning 3/4" NPT glycol ports Construction 304 stainless steel construction Double walled with 80 mm thick polyurethane insulation External Shell: 2 mm thick with brushed finish Internal tank: 3 mm thick with smooth ground welds, 2B finish and passivated Glycol Jacket: dual cooling zone, 1.5mm thick Specifications: Stacked Tank Height: 105" Stacked Tank Depth: 91" Stacked Tank Width: 46" Stacked Empty Weight: 1,850 lbs Working Volume per Tank: 10 bbl Total Volume per Tank: 11.5 bbl Jacket Surface Area per Tank: 3,543 in² (2.286 m²) Please Contact our Customer Service department at 1-800-600-0033 to assess shipment costs and place an order.  

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Another hit from the Southern Hemisphere! Rakau™ is a dream dual purpose hop, with plenty of alpha acids for bittering and an explosion of tropical fruit character as a late addition. The soft bitterness makes it ideal for beers where you're looking for a lot of hoppy character but without the bitter bite that comes with some highly hopped brews. With a high oil content, partcfularly myrcene, you'll find notes of passionfruit, peach, apricot, plum, mango, pear, and other stone fruit. Use throughout the boil, whirlpool, and dry hop for Pale Ales, IPAs, hoppy lagers, or even Belgian ales and American wheat beers. Hop Statistics Alpha Acids: 9.0 – 11.0% Beta Acids: 5.0 – 6.0% Alpha-Beta Ratio: 1.5 - 2.2 Cohumulone: (% of alpha acids): 23 – 25% Total Oils in mls per 100 grams dried: 1.8 – 2.2 Rakau™  is a  trademark owned by New Zealand Hops Limited Company  

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Get Ready Brewers: A Revolutionary Malt is Here and on Sale in October! Excitement is brewing in the craft beer world with the introduction of Viking Xtra Pale 3G malt. To celebrate its debut, this innovative malt will be available at a significant discount for the entire month of October, offering every brewer the chance to experience its exceptional qualities firsthand. Viking Xtra Pale 3G is not just another base malt. It represents a leap forward in malting technology, designed to meet the demands of modern brewers seeking superior quality, consistency, and remarkable results in their creations. Revolutionary Freshness & Stability with Null Lox At the core of this malt is groundbreaking Null Lox technology, which dramatically reduces lipoxygenase activity. For your beer, this means: Improved Flavor Stability: Say goodbye to staling and unwanted papery off-flavors. Beer Tastes Fresher, Longer: The vibrant, fresh character of your beer is preserved, extending its shelf life and peak flavor window. Improved Foam Stability: Enjoy better head retention and a more appealing presentation in the glass. The End of DMS: Cleaner Flavors & Bigger Savings This malt is a true 0-DMS product. The MMT enzyme, a precursor to DMS, is completely knocked out during the malting process. Cost Savings & Reduced Carbon Footprint: Because you don't need to drive off DMS, you can significantly reduce your kettle boiling time. This saves energy, time, and money. Environmental Benefit: The unique malting process also allows maltsters to reduce kilning time and temperature, conserving energy at the source and lowering the malt's overall carbon footprint. Unmatched Consistency & a Perfect Canvas Forget the variability of typical base malts. Viking Xtra Pale 3G is crafted from a consistent single varietal barley, 100% 3G CB Comfort, ensuring you get the same reliable performance batch after batch. Incredibly Low Color: With specs of MAX 3.8 EBC (1.9 SRM), it provides the perfect neutral, light-colored canvas for any beer style, from the palest lagers to hop-saturated IPAs. Highly Modified: A Kolbach Index of MIN 40% means this malt is highly modified, allowing brewers to easily execute modern single infusion mashes across a wide range of temperatures and times with fantastic results. This October, brewers across the country will have the opportunity to incorporate this game-changing malt into their recipes at a special introductory price. Look for the discount at participating homebrew supply shops and online retailers. Don't miss this chance to be among the first to brew with the exceptional Viking Xtra Pale 3G malt.   Xtra Pale 3G FAQ: Does anyone else sell 3G malt in the US? No, MoreFlavor! is the exclusive distributor of Viking 3G barley in the US. Is this product non GMO? Yes, it was developed in Europe under EU guidelines which restrict GMO products. Do I need to change my recipes? You can leave them exactly the same! Feel free to adjust brewing schedules to play with reduced boil times, enzyme additions or other efficiency gains to glean the most benefit from this magical malt. Does 3G taste different from standard 2-rows? All malts taste different, but in a blind tasting the 3G barley was not immediately distinguishable when compared to the control samples. The 3G Xtra Pale was selected amongst the favorites by every individual on the panel and was ranked the overall favorite amongst 6 common base malts tested based on cumulative scores. No one on the panel was able to successfully guess which sample was the 3G. 3G must be expensive, right? Due to the reduced kilning times and good ergonomic viability of the barley, you don’t need to pay through the teeth for the best barley on the market. Pricing is competitive with domestic 2-row malts. Are malts other than Xtra Pale available in 3G? Currently, there are not. But we are looking into converting more of the line. We are also able to do custom maltings using 3G for large volumes (10 MT+). Is the old version (non 3G) of Xtra Pale still going to be available? Unfortunately, the original Xtra Pale will be sunsetting in favor of our new 3G malt. If this barley was developed for pilsners, then it is only good for light lagers, right? The barley was developed for lagers, but the malt was designed specifically for the American craft beer industry over the course of years of collaboration between Viking Malt and MoreFlavor! Xtra Pale provides a subtle, yet pleasant malt backbone that serves as a perfect canvas to paint your masterpiece. Clean and flavorful, it will accentuate and never overpower. Ideal for any modern beer style. How does this malt help reduce my carbon footprint and help me achieve my CSR goals? Due to the lack of DMS formation, Maltsters are able to kiln for shorter periods of time at lower temperatures, saving on energy costs. Likewise, brewers may be able to adjust their boil times as driving off DMS is no longer necessary. How is there reduced staling? Null lox malt has reduced lipoxygenase, which is the compound that leads to the wet cardboard or papery off flavor in beers as they age. By containing significantly reduced amounts of lipoxygenase, beer tastes fresh for longer, with improved flavor and foam stability. How is there no DMS in the malt? There is no formation of DMSp or DMS due to the knock out of the enzyme MMT (Methionine-S-Methyltransferase, pathway below)     1.7 - 1.9 °L - Superior quality European 2-row malt. Ideal base malt for all beer styles as it is germinated like a domestic 2-row pale malt, but kilned like a pilsner malt.  This means that it is very highly modified, but still very light in color.  This malt is the perfect base malt for modern craft breweries. Whether you're brewing a blonde ale, a hazy IPA or an imperial stout, this is the best base malt on the market. Malt Specification: Moisture % - max. 4.5 Extract fine % dm - min. 81.3 Color °L - 1.9 Protein % dm - max. 10.1 Kolbach Index % - 44.4 Beta-glucan in wort (mg/l) - 185 Friability % - 87 Glassy grains % - 0.4   The variety represents some of the latest inventions, where malting and brewing specific benefits have been combined in a modern malting barley variety. Reduced Lipoxygenase (Lox) activity No formation of DMSp and DMS Reduced lipoxygenase activity in malt produces beer with: Better taste fresh for longer Improved flavor stability with no staling and papery off-flavor Better foam stability No formation of DMSp and DMS Knock out of the enzyme MMT (Methionine-S-Methyltransferase) No DMS formation during malting No DMS formation during brewing Maltsters may reduce kilning temperature and time. Brewers may reduce evaporation during wort boiling. Energy saving and long-term support for CSR agenda.  

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Peach Aseptic Fruit Purée is made from hand-picked peaches Aroma: Sweet and fragrant, with a distinctively fruity fragrance Color: Warm, golden-yellow to soft orange color, reflecting the natural hue of ripe peaches Texture: Smooth, velvety texture, similar to a finely blended fruit puree Taste: Blend of sweet and slightly tangy flavors, with floral undertones This Peach Aseptic Fruit Purée captures the essence of summer, specifically designed for use in the food and beverage industry, including breweries. Made from hand-picked peaches, this purée presents a sweet and fragrant aroma, reminiscent of fresh, ripe peaches, with a hint of floral undertones. Its taste is a delightful blend of sweet and slightly tangy flavors, often described as a mix of honey and apricot, offering a refreshing and luscious taste with floral undertones. It exhibits a warm, golden-yellow to soft orange color and a smooth, velvety texture, similar to a finely blended fruit puree. With a Brix range typically between 14.0-18.0, pH of 3.40-4.10, and acidity of 0.50-0.90, this versatile purée is well-suited for diverse applications. It can elevate creations from fruity ales to refreshing lagers in brewing. Beyond brewing, its adaptability allows for seamless incorporation into wines, yogurts, kombuchas, the beverage industry, bakeries, sauces, ice cream manufacturing, smoothies, and desserts. The purée is also non-GMO, gluten-free, has no sugar added, and is pasteurized and vegetarian. Aseptic Fruit Puree is Commonly Used in: Beer brewing Beverage industry Bakeries Sauces manufacturers Ice cream manufacturers Aroma: The aroma of peach aseptic puree is sweet and fragrant, with a distinctively fruity fragrance. This natural, inviting scent is reminiscent of fresh, ripe peaches, offering a hint of floral undertones. The fragrant aroma enhances its appeal in a variety of recipes, adding a touch of natural sweetness. Color: Peach aseptic puree exhibits a warm, golden-yellow to soft orange color, reflecting the natural hue of ripe peaches. This vibrant and inviting shade enhances the visual appeal of culinary creations, making it an attractive addition to smoothies, sauces, and desserts. The rich color signifies the puree's freshness and high quality. Texture: Peach aseptic puree has a smooth, velvety texture, similar to a finely blended fruit puree. This consistent, creamy texture ensures easy incorporation into recipes, making it ideal for smoothies, desserts, and sauces. The puree's uniform texture provides a rich and satisfying mouthfeel. Taste: The taste of peach aseptic puree is a delightful blend of sweet and slightly tangy flavors, with floral undertones. This complex flavor profile is often described as a mix of honey and apricot, offering a refreshing and luscious taste. The puree's balanced sweetness makes it a versatile ingredient for both sweet and savory culinary applications, enhancing the flavor profile of a variety of dishes. Aseptic Fruit Purees Aseptic Fruit Purees is a leading puree supplier, producing high-quality product that is non-GMO, pasteurized, gluten-free, and vegetarian. Typical Usage: The recommended usage rate for brewing ranges from 0.5 lb to 2.5 lbs of puree per gallon of beer, depending on the desired flavor intensity. If you’re adding the purée during fermentation, consider using more to account for sugars fermenting out. Storage & Shelf Life After Opening: If you're not using the entire bag at once, we recommend transferring the puree into a sanitized, airtight container. Technical Data: 4.4 lb bag = 0.6 Gallons Brix: 16.0 - 18.0 pH: 3.40 - 4.10 Acidity: 0.50 - 0.90 Moisture: 83.6 Twist off, resealable cap  

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What is a Foeder?  Basically, it is a large barrel or oak vessel used to age wine and, as of late, many breweries have begun to use them as well.  Breweries like New Belgium Brewing, Epic Brewing Company, Crooked Stave and Deschutes are using them for sour beer production and beyond.  Although most popular for sour beers, you can add a matured oak character to any beer, such as porters, stouts, English ales, lagers and pilsners. Pilsners?! Yes, Pilsners.  We have tasted a few excellent pilsners matured in foeders recently.  We were so impressed, we decided to bring them in for our amazing customers to play with. Don't delay, get your foeder today! This model lays horizontal, which is ideal for aging wine and lagers.  Horizontal foeders are ideal for any maturation happening post fermentation, though you could absolutely ferment in one if you opted to do so—you do you, boo.  The oak is porous, so it will retain the character and living microbes of previous batches.  Many sour beer producers choose to let the oak inoculate the next batch and treat the barrel as a living entity.  We hope that you choose to give this vessel a loving home, with kids and a backyard, or maybe just a temperate, moderately humid production facility. Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.    Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.    As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April.   Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 20HL (528 gal, 17 BBL) Length - 63" Head Diameter - 53.2" Abdomen Diameter - 61.5" Empty Weight - 1124 lbs  

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Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations Ferment between 59-77°F Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors. Neutral, lager-like ale profile with restrained esters Medium-to-high flocculation for bright, polished beers Attenuation range of 78–83% for a crisp, dry finish Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters High β-glucosidase activity for enhanced hop biotransformation Alcohol tolerance up to 9% ABV Fermentation Range:  59–77 °F (15–25 °C) Recommended for classic Kölsch: 59–64 °F (15–18 °C) Usage Rate: 0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers Rehydration Instructions: Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability. Applications: Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations

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What is a Foeder?  Basically, it is a large barrel or oak vessel used to age wine and, as of late, many breweries have begun to use them as well.  Breweries like New Belgium Brewing, Epic Brewing Company, Crooked Stave and Deschutes are using them for sour beer production and beyond.  Although most popular for sour beers, you can add a matured oak character to any beer, such as porters, stouts, English ales, lagers and pilsners. Pilsners?! Yes, Pilsners.  We have tasted a few excellent pilsners matured in foeders recently.  We were so impressed, we decided to bring them in for our amazing customers to play with. Don't delay, get your foeder today! This model stand vertically, which compared to horizontal foeders, takes up a much smaller footprint in your brewery or winery.  The longer, skinnier design also allows for a higher wood surface to beverage ratio.  The oak is porous, so it will retain the character and living microbes of previous batches.  Many sour beer producers choose to let the oak inoculate the next batch and treat the barrel as a living entity.  We hope that you choose to give this vessel a loving home, with kids and a backyard, or maybe just a temperate, moderately humid production facility. Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes.    Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated.    As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April.   Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 3.5HL (92 gal, 3 BBL) Height - 37.4" Upper Diameter - 25.5" Lower Diameter - 29.5" Empty Weight - 183 lbs  

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What is a Foeder?  Basically, it is a large barrel or oak vessel used to age wine and, as of late, many breweries have begun to use them as well.  Breweries like New Belgium Brewing, Epic Brewing Company, Crooked Stave and Deschutes are using them for sour beer production and beyond.  Although most popular for sour beers, you can add a matured oak character to any beer, such as porters, stouts, English ales, lagers and pilsners. Pilsners?! Yes, Pilsners.  We have tasted a few excellent pilsners matured in foeders recently.  We were so impressed, we decided to bring them in for our amazing customers to play with. Don't delay, get your foeder today! This model stand vertically, which compared to horizontal foeders, takes up a much smaller footprint in your brewery or winery.  The longer, skinnier design also allows for a higher wood surface to beverage ratio.  The oak is porous, so it will retain the character and living microbes of previous batches.  Many sour beer producers choose to let the oak inoculate the next batch and treat the barrel as a living entity.  We hope that you choose to give this vessel a loving home, with kids and a backyard, or maybe just a temperate, moderately humid production facility. Balazs barrels is a long-trusted brand of Hungarian oak barrels coopered by the famous Balazs Nagy.  These barrels are equal or better in quality to French Oak barrels but available at a fraction of the cost of their more famous counterparts. Renowned for respecting fruit, Hungarian barrels offer winemakers a great option to impact the mouthfeel, structure and flavor of wine without stepping on the terroir of your grapes. Due to the tight grain and slow release of phenolic compounds, you can feel secure storing your wine in Hungarian barrels longer than you can with other barrels. The slow process of micro oxygenation rounds the wine while various compounds in the wood such hemicellulose, lipids, and lignins are slowly integrated. As most barrel makers know, the best source of wood for wine barrels is the oak grown in the territory of old-time Hungary, known as Slavonian oak. This rare, high-quality oak can be found in the Zemplén Mountains and in the Tokaj oak woods. The specific type of oak in those territories, and what is used in Balazs barrels, is the Quercus Petrea. This oak is characterised by a dense, hard structure combined with extra flavor. Forestry workers look after these forests with considerable expertise, and the forest density ratio in Hungary is 20–24%, with selective logging taking place between November and April. Balázs Barrels is establishing a direct cooperation with the forestry workers, ensuring the continuous supply of the best quality oak, allowing them to source and work with the most excellent oak for wine barrel manufacturing from the foremost Hungarian forests. 8.2HL (216 gal, 7 BBL) Height - 47.2" Upper Diameter - 36.6" Lower Diameter - 41.7" Empty Weight - 617 lbs Please note: example photos are of 3.5 HL / 3 bbl unit.  

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