Coopers!

[wsteve55]

I've passed this quite a few times,in Canal st.by Millers bridge,but didn't take much notice,till I realised that there can't be many places left,making barrels/kegs, by hand! A dying craft?

[Oudeis]

A dying craft? No, that would be dying, not Coopering.

All whisk(e)y distilleries still (tee-hee) need barrels and get them second-hand from wine/sherry/port etc. makers.

Though I do not know what industries need the rather unique properties of barrels any more. [the flat-pack aspect]

[wsteve55]

Come to think of it,what would they use them for now? other than ornamental flower/shrub holders!

[scouse smurf]

They've even got a website

http://barrels.org.uk/

[wsteve55]

Wouldn't mind a Guinness barrel!

[scouse smurf]

a guinness barrel or a barrel of guinness ?

[wsteve55]

Errm,.....both!

[ChrisGeorge]

I've passed this quite a few times,in Canal st.by Millers bridge,but didn't take much notice,till I realised that there can't be many places left,making barrels/kegs, by hand! A dying craft?

I might be wrong about this but my sense is that barrels are always made by hand, even today. And yes I should think there will continue to be a demand for barrels of kegs in this world. The alternative I suppose is the metal barrels you see for beer or other liquids but it's probable that the wooden ones are preferred by the brewers, vintners, etc., who use them for their beverages.

Chris

[Oudeis]

I might be wrong about this but my sense is that barrels are always made by hand, even today. And yes I should think there will continue to be a demand for barrels of kegs in this world. The alternative I suppose is the metal barrels you see for beer or other liquids but it's probable that the wooden ones are preferred by the brewers, vintners, etc., who use them for their beverages.

Chris

And for the laughs Chris.

[gregs dad]

the workshop

This is what they do as well

[az_gila]

A dying craft? No, that would be dying, not Coopering.

All whisk(e)y distilleries still (tee-hee) need barrels and get them second-hand from wine/sherry/port etc. makers.

Though I do not know what industries need the rather unique properties of barrels any more. [the flat-pack aspect]

Not in the US... we just toured a few distilleries in Kentucky last week, and they are proud of using fresh barrels, with the insides charred, for the aging of their bourboun - two to six years in unheated/uncooled "rickhouses".

Don't the older Scottish distilleries do the same? Their wiskey does taste better than bourboun....

Pics attached are of the rickhouses, and the still output - called "white dog" aka "moonshine"...
For some reason the rickhouses make me think of communist-era dormitories...