Wood Chips Versus Barrels in Beer Maturation: Chemical, Sensory, Microbiological, and Operational–Economic Perspectives

Wood contact is a common method for modifying the chemical and sensory properties of beer, although its effects depend strongly on wood form and processing conditions. This narrative review summarises the use of wood chips during beer maturation and compares them with barrel and untreated storage in terms of chemical, sensory, microbiological and operational outcomes. Direct beer studies comparing wood chips, barrels and untreated controls under identical conditions are limited. Consequently, evidence concerning microbiological behaviour, operational performance and some maturation mechanisms is partly derived from barrel studies, model systems, or other alcoholic beverages and interpreted as indirect evidence. The review evaluates the influence of wood species, toasting level, different physicochemical conditions, reuse and beer composition on the extraction of phenolic, furanic, and volatile compounds and their sensory effects. Compared with chips, barrels provide a more complex environment through gradual extraction, micro-oxygenation and, in some beer styles, microbial succession. The review also assesses implementation, sanitation, reuse, costs, consumer acceptance and environmental aspects. Future research should focus on standardized methodologies, direct chip–barrel–control comparisons, microbiological validation, techno-economic analyses, life-cycle assessment and consumer studies.