I paired the braised short ribs from our Foeder Crafters episode with an incredible unoaked estate Chambourcin from Robller Vineyard.
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Garlicky, citrusy gremolata enlivens this rich Norton-braised short rib recipe. Norton's deep flavor and berry tartness acts as a foil to the beefy short ribs, which are browned and then braised for the ultimate in tender, comfort-food dishes.
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When he visited the workshop at Foeder Crafters, owner Dan Saettele was hooked. He had no idea that foeders even existed, and with his love of woodworking and his love of beer, he changed the direction of his life and bought the company.
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Miller says that in a small or standard format barrel, you can over-oak wine, but with a foeder, you're able to maintain a fresher flavor and more character of the grapes used in the vintage.
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Cat and Cory taste a few sour beers straight from the barrel (uh, foeder!), one of which utilizes Missouri-grown Chambourcin from Noboleis Vineyards.
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More than a dozen foeders are being used at Side Project Brewing in Maplewood, Missouri, the second best brewery in the world according to Beer Rater.
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Glue is never used to hold the foeders together -- they're made with tongue-and-groove staves and stainless steel straps are used to ensure everything is held in place. And then there's the manway ...
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After Foeder Crafters' gorgeous casks spread to breweries across the US, European brewers started ordering custom barrels and now the company is making casks for breweries in Asia.
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As the tree grows, tyloses forms in between the rings, making the wood from this species perfect for barrel-making.
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"Some people might look at it as a tool for the job, but for me I kind of look at it as a functioning piece of art."
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Head over to Mueller Bros. Timber to see where the white oak used in making Foeder Crafters' water-tight barrels is dried and milled.
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