French Oak Cubes (Stavin) - Medium Plus Toast

French Oak Cubes (Stavin) - Medium Plus Toast

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Premium, Fire-Toasted Oak Cubes from Stavin

Medium + Toast French Oak will impart flavors of vanilla, cinnamon and chocolate with notes of coffee and campfire.

These fire-toasted oak cubes are as close as you can come to the full range of flavors you would get from aging your beer in a full sized barrel, unlike convection-toased cubes. 

The difference is that convection toasted cubes are made by cutting the stave to size, then passing the small cubes through a toasting chamber. Stavin fire-toasts their staves whole, just like they would when making a barrel, and then cuts them down to size. The result is a gradation of toasting from the surface through to the center of the cube, where each different toast level represents a different flavor set that the oak will give your beer. The result is a much more complex and natural profile; by comparison convection toasted cubes taste one dimensional.

Oak cubes also release their flavor into your beer more slowly than chips, giving you more control over the final degree of impact in your beer. You should plan on an extended aging period of 1-6 months when using cubes. This longer contact time again promotes flavor complexity by allowing all the flavors of the oak and your beer to marry.

Recommended Dosage is 2 oz per 5 gallons for impact equivalent to aging in a brand new oak barrel.

Click here for a PDF of the MoreWine Oak Cube Dosages.

Community Q&A

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Browse 2 questions Browse 2 questions and 7 answers
What is the recommendation of cubes to gallons? Let's use 40 gallons as the example
Carl L on Dec 12, 2020
BEST ANSWER: As the cubes are not exactly uniform we cannot give a recommendation in number of cubes. That said we have had great results using anywhere from 4 ounces to 16 ounces per 40 gallons. The things to consider is how well your beverage is going to stand up to the oak flavor and how long you will age it with the oak.

If you have a light and delicate drink you should use closer to 4 ounces and if you have a very strong and stiff beverage then you can use up to 16 ounces. The longer you age with the oak the more developed and rich the oak flavor will get, so you can use less for more time to get the rich tannins and deep flavor. A short period on the oak will get you lots of aromatics and a light oak flavor on top of the other flavors.
what's the approximate size of each cube? can it be inserted in a carboy?
ICON BM on Aug 23, 2018
BEST ANSWER: Approximate 1/2 inch cubes. Fit into carboy easily. Every time I rack a carboy, I dump out the ounce of M+ and add a new ouce to the clean carboy. 1 ounce is from 25-30 cubes.

4.0 / 5.0
5 Reviews
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1 Star
Rated 4 out of 5
French Oak Cubes Were Great
The French Oak cubes I ordered worked as expected.
June 11, 2018
over 3 years ago
Rated 3 out of 5
Better than chips
Barrels are better than sticks are better than cubes are better than chips. The less end grain exposed the better. Soak the cubes in a glass of bourbon first to make a nice Bourbon Barrel Porter, or drop a vanilla bean in to make a BBVP
May 1, 2014
Rated 5 out of 5
Full Range of Oak Character
Even though I'll probably never have a French Oak barrel, I love the cubes because of their wide range of flavors.

I normally buy medium toast, but when I want oak to be a considerable component in the finished beer, I will buy multiple toast levels and blend for complexity.

I prefer cubes to chips because of their more consistent flavor contribution per weight. Cubes also have more internal area to harbor brettanomyces or wine/spirit flavor.
May 14, 2013
Rated 4 out of 5
nice and easy
these give a nice subtle oak character to any beer or cider. Very easy to use, and you don't have to worry about keeping a barrel sanitized. No worries about the barrel drying up when you use these either. Just a nice simple way to add some nice oaky complexity to your beers.
May 7, 2013
Rated 4 out of 5
Nice flavor, can add up quickly though
Soaked these in chardonnay prior to using them in my Saison. Really gave the beer the added complexity.
May 6, 2013