The Art of Infusing Brandy with Beechwood for a Perfectly Balanced Flavor

Harry Oelofse
Nov 6
2 min read

Beechwood is a fantastic pairing for a brandy infusion because it has a mild, subtle, and slightly nutty flavor that is very versatile. This means the delicate, fruity notes of the brandy will be able to shine through without being overpowered by a strong wood smoke.

The process is essentially the same as with any wood chip, but the subtle nature of the beechwood makes it a particularly complementary combination.

🌳 Brandy Infusion for Beechwood Chips

1. Prepare the Chips and Brandy

Wood Chips: Measure out the amount of Beechwood chips you plan to use for your smoke.
Container: Place the chips in a non-reactive container (a stainless steel bowl, glass container, or zip-top bag works well).
Add the Brandy: Pour enough brandy over the beechwood chips to fully submerge them.

2. The Soaking Time

Soak Duration: Allow the chips to soak for 30 minutes to 2 hours.
- Why this time? For smaller wood chips, 30 minutes is enough to allow the brandy's aromatic compounds to penetrate the surface. Soaking for a couple of hours will achieve maximum flavor infusion before the wood becomes completely saturated with liquid, which can delay smoking.
- Note: The goal of soaking in a spirit like brandy is primarily for flavor infusion, not just to slow the burn (as is the case with water).

3. Drain and Use

Drain Excess Liquid: Use a strainer or colander to drain off any excess brandy. You don't want a pool of liquid going into your smoker, as this can cause temperature fluctuations and an excess of steam.
Use Immediately: The chips are now ready to be used in your smoker or grill's smoke box or foil pouch. The heat will cause the brandy essence to vaporize, creating a beautifully aromatic smoke.

🍽️ Best Pairings for Brandy-Infused Beechwood

Beechwood is known for being versatile and mild, making it suitable for a wide range of foods.¹ The subtle, fruity, and sweet character of the brandy complements this beautifully.

Food Category	Recommended Cuts/Items	Why the Pairing Works
Poultry	Whole Chicken, Turkey Breast, Duck Breast	The mild smoke enhances the poultry without overpowering it. The brandy adds a lovely aromatic sweetness that is classic with fowl.
Pork	Pork Loin, Tenderloin, Ham, German Sausages	Beechwood is traditionally used for smoking sausages and ham. The brandy elevates the natural sweetness of the pork.
Fish	Salmon, Trout, Halibut	Beechwood is a gentle smoke, making it perfect for delicate fish. The brandy provides a layer of sophisticated fruitiness that contrasts well with the richness of oily fish like salmon.
Cheese	Smoked Cheeses (especially hard/semi-hard)	The mild wood and sweet spirit infuse without adding bitterness, creating a delicate, aromatic, and slightly sweet flavor profile on the cheese.