I am really concerned, that some bartenders - or some people who consult in bartending {!!!} have no idea of what they are doing. And they have pretty no idea of food safety. Meet Chris of The Bar and Above: So what is wrong? Guys - if you don't know this, you should renew your hygiene certification! Microorganisms need only few things to grow - most importantly food, time and temperature [usually food spoilage bacteria needs also O2- but some dangerous gems are anaerobic - that means they can easily grow without oxygen]. Where are the bacteria come from? Well - from anywhere. A oak barrel is not really know as hygienic container and it is even not air tight. Also: you are filling the barrel - in which process thousands of microbes are getting into the barrel. Ouch! Food : Oak seen simplified is nothing else as cellulose molecules [yes, and a bit more]. And cellulose can be seen as long chains of carbonhydrates [in fact, they can be broken down into polysaccha...