Distilling

Safety Considerations with a Brewstillery

Production» Distillingposted Sep 21st, 2016 02:33:47PM by Stan Hieronymus

Safety is the most important element in any manufacturing facility, and a distillery is no exception.
According to the American Distilling Institute, OSHA defines a distillery as “a plant or that portion of a plant where flammable liquids produced by fermentation are concentrated and where the concentrated products may also be mixed, stored or packaged. The main cause of distillery incidents is fire or explosion. This is caused from vapors being released into a confined space with an ignition source. The vapors can be released by leaking equipment components such as mating surfaces, leaking tanks, gaskets, valves, casks, even transfer pumps.

Regulation Considerations for a Brewstillery

Production» Distillingposted Sep 21st, 2016 02:17:44PM by Stan Hieronymus

Craft Distillation Tax structure: Most craft distillers pay $13.50/proof gallon for any cases of beverage alcohol they remove from the bonded distillery space including cases they move to their gift shop or tasting room areas. For a craft distillery who pays less than $50,000 in excise tax per year (3,700 six pack cases per year), they can pay every quarter (4 times per year). If a distillery pays more than $50,000/year in one calendar year, they must pay every 15 days and 3 times in September.

Packaging Considerations for Distilled Spirits

Production» Distillingposted Sep 21st, 2016 01:57:36PM by Stan Hieronymus

Note: Check with your canning/bottling line manufacturer to see if your line is capable of processing Straight spirits.

You Have a Brewstillery, Then What?

Production» Distillingposted Sep 21st, 2016 01:53:45PM by Stan Hieronymus

Maturation Post Distillation: You can use your brewery tanks for spirit storage. Since you do not need to control temperature or hold under carbon dioxide pressure you can substitute much simpler, less expensive tanks for this step. The liquor at this point will need to be held in a separate bonded area for tax purposes, and you must have fire suppression measures in place according to local code. Maturation depends on the particular product being made. White spirits can go immediately to finishing and packaging. Others must be allowed to mature in casks. Aging in new, charred, wooden barrels is the most common procedure. This is sometimes followed by a shorter, second aging in used wine or fortified-wine barrels.

What type of still is right for my operation?

Production» Distillingposted Sep 21st, 2016 01:51:17PM by Stan Hieronymus

While sourcing the correct still may seem a little daunting, here are a few things to consider. Most equipment manufactures understand not all prospective brewery/distillery facilities are created equally. Some manufacturers are willing to customize the equipment to fit the brewer’s specific needs and space. Another thing to consider is how often you plan to operate the equipment. In some cases, bigger is not better, and if it’s too small you may have and issue with keeping up with demand. When choosing a still and project production volume, pay attention to the increased loads on your existing heating and cooling systems. Some start-up craft distillers report overloading of existing brewery systems during peak production periods.

Adding a Distillery to a Brewery – What would I need to add or change?

Production» Distillingposted Sep 21st, 2016 01:42:40PM by Stan Hieronymus

Will my current Grist or Grain Mill work? A variety of malted grains can be processed with a grain mill. You can probably use your existing mill to crush the malted grains or purchase pre-gelatinized flakes of cereal adjuncts from your malt supplier to add to your mash to increase the alcohol content allowing the operator to have a higher yield in the distillation phase.

What could I make with a Distillery?

Production» Distillingposted Sep 21st, 2016 01:29:09PM by Stan Hieronymus

• Clear spirits like vodka, Grappa, White whiskey (often referred to as Moonshine or White Lightning) are the easiest to make since they require no aging. Most pioneers of Craft Distilling started with these products to generate quicker cash flow.
• Clear spirits with the addition of flavorings, like the juniper and lemon to gin or the medicinal and mint flavorings of “schnapps”, are only slightly more difficult to make.
• Brown spirits like whisky and rum get their character from prolonged barrel aging which adds color, flavor, and smoothness. This barrel-aging cannot be emulated by the addition of caramel as attempted by some producers. The production of this type of liquor is the most costly and time consuming but represents the pinnacle of the distiller’s art. Craft Distillers continue to affirm that ‘Whiskey is King’.
• “There is also an opportunity to create new liquor styles. For example, pot distillation of IPA’s yields liquor which has some hop aroma and flavor. The distillation of Belgian style beers will similarly give spirits which retain some of the beer flavor component.”

CQ – What types of spirits do you make?

Distillery – Adding craft liquor production to your brewery

Production» Distillingposted Sep 21st, 2016 01:16:33PM by Stan Hieronymus

Probrewer.com thanks the following Brewstillery content contributors:
Brandon Wright, The Depot Brewery & Distillery
Clark McCool, McMenamins Inc.
Yusuf Cherney. Ballast Point Brewing & Spirits (Now CutWater Spirits)
Eric Howard, Sinister Deluxe Brewery & Distillery

Distilling Beer Schnapps

Production» Distillingposted Apr 19th, 2014 08:07:01PM by Stan Hieronymus

Microbreweries, now having been successful outlets of palatable, aromatic and distinguished beers, have planted their roots, established their legacy and are ready for some fresh air. Well, these brown bottle pioneers need look no further – their spirited cousins are gaining speed and ready to join forces.

Distilling Whiskey

Production» Distillingposted Apr 19th, 2014 08:04:03PM by Stan Hieronymus

All it takes: grain, water and yeast!

Distilling Brandy

Production» Distillingposted Apr 19th, 2014 07:57:08PM by Stan Hieronymus

“Brandy” originates from the Dutch brandywign, which means, “burnt wine.” Dutch traders introduced the secrets of brandy making to Northern Europe after learning about it in France and Spain. It is said that Brandy was spread to these western Mediterranean countries by word from the Arab alchemists of Muslim states back in the 7th and 8th centuries. After so much traveling, one can imagine the variance among brandies across Europe. Brandy can be categorized in three ways: grape brandy, pomace brandy, and fruit brandy.

Distilling Vodka

Production» Distillingposted Apr 19th, 2014 07:54:23PM by Stan Hieronymus

Vodka. The pure, clean spirit.

Distilling Tequila

Production» Distillingposted Apr 19th, 2014 07:47:51PM by Stan Hieronymus

“1 tequila, 2 tequila, 3 tequila, floor!” -Buddy Shirt

Distilling Gin

Production» Distillingposted Apr 19th, 2014 07:32:21PM by Stan Hieronymus

The reserved and bashful gin is making a splashing comeback. City-dwellers across the nation are requesting more of the spiced and herbed white spirit, and popular drinks include gin and tonics and colorful martinis. As the drinkers’ palates become more sophisticated, their tastes and curiosity lean towards not only more refined drinks such as gin, but to artisan, micro-distilled spirits that more perfectly capture the aromas, flavors and essences of the spirits we love to drink.

Distilling terminology

Production» Distillingposted Mar 6th, 2014 10:42:54PM by Stan Hieronymus

Alcohol: A member of a class of organic compounds containing carbon, hydrogen and oxygen. Considered as hydroxyl derivatives of hydrocarbons, produced by the replacement of one or more hydrogen atoms by one or more hydroxyl (-OH) groups. Under the modern IUPAC (International Union of Pure and Applied Chemistry) naming system, the name given to an alcohol is derived from the parent hydrocarbon, with the final “e” changed to “ol”: thus methane-methanol; ethane-ethanol; etc. The principal alcohol in fuel and beverage use is ethanol, (otherwise known as ethyl alcohol). Murtagh & Associates, Alcohol Glossary

Distilling – An Introduction

Production» Distillingposted Feb 27th, 2014 03:43:30PM by pbrewadmin

In researching these materials we discovered a wide variety of conflicting and, at times, just plain wrong information about the age-old process of alcohol distillation. In this first installment on our in-depth and continually expanding informational resource on Probrewer.com, we have and will continue to strive to present the brewing industry with the most accurate and up-to-date information available.