Why You Should Consider Distillation as a Craft Brewery

For any craft brewery getting ‘Brewers Wort’ (aka uncarbonated beer) is equal to what is called ‘Distillers Wash’ for the Master Distiller, and a stills primary use is to remove the alcohol.

Adding SKUs and generating extra revenue streams are always on the mind of the craft brewery owner. Depending on state laws and licensing, many breweries can take advantage of diversifying their product line with the addition of distillation equipment and Prettech Canada is always happy to discuss the potential and the dynamics of the “Art of Distilling.”

What is Distillation?

To put it candidly, distillation is a mix of science, technology, and art!

Science: Because the distillation’s main goal is to concentrate alcohol and flavors from

a mash — in which raw materials are made of fruits, potatoes, grains, etc. This mash underwent a fermentation process by transforming sugars into alcohol thanks to the use of micro-organisms called yeasts.

Technology: Because making spirits requires foremost a trustworthy pot or column still, using a combination of modern engineering with a high level of aesthetics, a distillation still is always a gorgeous piece of distillation equipment.

With a filling capacity varying from 250 to 50,000 Litres, each distillation still has the ability to produce several types of spirits such as eau-de-vie, fruit brandy, grappa, gin, rum or whisky.

Each pot still is composed of a steam bath, a pot with an agitator, a helmet, one or more rectification column, and a condenser with an alcohol receiver.

Art: Because distillation requires classical craftsmanship, a distiller is mostly an artisan, using all its technical skills combined with its five senses (touch, hearing. sight, smell, and taste).

A distiller has a strong dedication to producing the best spirit no matter what in the evolving world of spirit making. Making spirit is a unique expression of the distiller‘s creativity.

What is spirit flavor profiling?

It’s a tasting method undertaken in a laboratory (or a controlled room) to develop a spirit’s profile in the desired direction. This method is also called benchmark tasting.

Composed of several tasters, a panel tastes several spirit samples prepared in glasses.

With one or two parameters being modified for various purposes, the panel must decide what’s best for the development of the product.

The tasting can be organized as an open conversation or under strict blind tasting rules.

The panel can be composed of specialists for initial development, or the general public/consumers for final consultations and improvement.

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