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  1. #11
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    Re: Why haven't beer makers also been whiskey distillers?

    New Holland has been distilling for years.
    "Delicious... bourbon. Brownest of the brown liquors... so tempting. What's that? You want me to drink you?" -Lionel Hutz

  2. #12
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    Re: Why haven't beer makers also been whiskey distillers?

    Stevegoz, I get a nice "malware warning" with that New Holland link.

    http://spiritsofmichigan.blogspot.co...-launches.html

    Wednesday, December 15, 2010
    New Holland Artisan Distillery launches “Brewers’ Whiskey”

    "....Fermented from 100% 2-row malted barley..."

    I see the craft / small beer makers are exploring distilled spirits but historically, I don't think you see any of the large beer concerns involved in
    whiskey/ bourbon production. There was no Schlitz Bourbon or Pabst Rye etc. ...at least to my knowledge. Maybe they owned separate distilling companies but the brands were not combined.

  3. #13
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    Re: Why haven't beer makers also been whiskey distillers?

    Can a man dare dream of Colt 145?

  4. #14
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    Re: Why haven't beer makers also been whiskey distillers?

    A place like this would be smart to add a bourbon:

    http://www.bbcbrew.com/

    Bluegrass Brewing Co. Louisville, KY

  5. #15
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    Re: Why haven't beer makers also been whiskey distillers?

    I have heard it said that good beer makes for bad bourbon-- in other words a distiller will be pushing his mash toward flavors that wouldn't taste particularly good to a brewer, and vice versa.
    Life's too short, and there's too much good whiskey within reach.

  6. #16
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    Re: Why haven't beer makers also been whiskey distillers?

    True, as from what I gather the typical whiskey mash is much less flavored than a beer profile. However, that is simply an ingredient issue. The facilities for producing both would be compatible...plus coopering and storage.

  7. #17
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    Re: Why haven't beer makers also been whiskey distillers?

    The reason is that a distillery mash generally is higher in alcohol than a beer mash (usually 9%-10% ABV). You want the maximum of alcohol in a distillery mash to maximize the ethanol yield, whereas in brewing, you want alcohol but also flavours from malt sugars and dextrins. Therefore you don't want to maximize the alcohol because it would come at the cost of body and taste in the beer. But the facilities for both kinds of mashes - setting aside considerations of scale - indeed are very similar.

    Gary

  8. #18
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    Re: Why haven't beer makers also been whiskey distillers?

    I suppose a dropped shot (depth charge) Boilermaker might be the start of an experiment in "beer based whiskey" taste...
    especially, if the carbonation is allowed to dissipate.
    Last edited by Jono; 04-02-2013 at 12:32.

  9. #19

    Why haven't beer makers also been whiskey distillers?

    Quote Originally Posted by Brisko View Post
    I have heard it said that good beer makes for bad bourbon-- in other words a distiller will be pushing his mash toward flavors that wouldn't taste particularly good to a brewer, and vice versa.
    Not surprising. And Gillman's subsequent explanation nailed it. Reminds me of brandy/cognac. The wine they distill is pretty much undrinkable.

  10. #20
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    Re: Why haven't beer makers also been whiskey distillers?

    The oldest of the professional brewers turned distillers are Lance Winters of St. George, followed by Fritz Maytag of Anchor, followed by the McMenamin brewpubs up in Oregon. I was also a professional brewer while we were distilling at Leopold Bros, but have focused only on distilling for some time now. Within the few shops out there that actually ferment, it's more common than is realized.

    Also, whomever called micobreweries the JV was likely just being humble. You'd be hard pressed to find more technical and artistic acumen anywhere in the world than you'll find in the world of American brewing.

 

 

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