In this article we look at the key malt quality characteristics for different beer styles and whiskey, including what barley is available to the maltster, the protein and carbohydrate factors, unique features of distiller’s malt and the forthcoming innovation for malt forward beverages.
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The era of trial is over for hard seltzer, and breweries and beverage companies need to try harder to attract fickle consumers. Areas of growth can include producing novel flavors, channeling cocktails, and finding on-premise occasions.
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With evidence mounting that the heyday of hard seltzer is now passed, there is great temptation in the industry to look for the next new thing that might compensate for declining overall beer sales. Increasingly the answer is being found in distillation.
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To make a gin requires two things: a base spirit and juniper. This article looks into the sourcing of juniper, a key ingredient when making Gin.
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In an effort to take advantage of growing market trends, some business owners have begun to double dip into both distilling and brewing under the same roof. These hybrid operations, often referred to as brew-stilleries, offer a lot of opportunities for growth, marketing, and synergy if done properly.
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The day before it plans to produce a batch of its crowd-pleasing gin, a distillery discovers it is several pounds short of the right malted barley for the mash.
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