American Oak Chips – Medium Toast
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Description
Born from the expertise of Arobois, a specialist in oenological wood since 1997, these chips come from American oak trees aged 150 to 200 years. The wood, selected for its quality and aromatic richness, is entirely processed and toasted in France using precise and rigorous methods.
Medium‑toast American oak chips offer a warm, generous and expressive aromatic profile. They naturally bring roundness, smoothness and indulgence to beers, with the characteristic woody signature of American oak.
The Medium Toast profile develops notes of caramel, roasted hazelnut and vanilla. It can be used on its own or combined with other toast levels or with French oak to create a more complex aromatic palette.
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Recommended dosage:
- - 2.5 g/L: subtle complexity, discreet integration
- - 4 g/L: balance between structure and aromatic expression
- - 6 to 8 g/L: pronounced woody character, strong impact on bouquet and texture
As with any oenological product, the best guide remains regular tasting. Adjust the dosage according to contact time and the evolution you are aiming for.
Possible addition phases:
- - End of boil
- - End of primary fermentation
- - During conditioning
Contact time:
In general, three weeks are sufficient for balanced extraction. Depending on your goal, exposure may vary from a few days to several months.
Styles particularly suited to American oak chips – Medium Toast:
- - Saison
- - Strong blond ales
- - Wild ales
- - Brett beers
- - Beer/wine hybrids
Understanding toast levels:
The “Light”, “Medium” and “Heavy” toast levels do not correspond to increasing intensity, but to distinct aromatic profiles. American oak naturally brings softer, vanilla‑like notes reminiscent of spirits, while French oak tends toward more vinous and structuring expressions.
Data sheet
- Origin
- USA
- Aromas
- Woody
- _amaz_country_origin
- France
- Addition Stage
- Maturation
- Toast level
- Medium toast
- Agriculture
- Conventional
French

