Oak Cubes - French (Med +)

Oak Cubes - French (Med +)

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Medium Plus toast cubes manufactured by StaVin. Cubes have a longer contact time than traditional chips do, which make them better for long-term aging of wines and beers. Also, longer contact time means longer extraction of flavors (3-6 months), which leads to a more complex combination of flavors. Chips are usually done giving flavor after a week, there by contributing a harsh, flat oak flavor.

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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.

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French Oak Cubes Were Great
The French Oak cubes I ordered worked as expected.
June 11, 2018
over 2 years ago
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
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
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
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