Broadcast Date: Tuesday, October 24, 2017 | 11:00 AM – 12:00 PM CDT
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Webinar Summary
Distillers have for centuries created spirits by distilling alcohol from “washes”—essentially fast and dirty fermentations designed to produce maximum alcohol yield in minimum time. Little effort by distillers has been put into producing high quality substrates such as is done for a craft beer. Reasons given for not experimenting with distillates made from high-quality brewing are that alcohol yields are lower than standard methods, times are increased, and flavors are not within standard guidelines for traditional products, such as Bourbon, rye, and Scotch.
Craft distillers are experimenting with different substrates than traditional distilleries use. Copperworks Distilling in Seattle Washington produces craft beer from malted barley, ferments with brewer’s yeast rather than distiller’s yeast, and lagers their beer for 2 weeks prior to distilling. These procedures lead to flavors, aromas, and texture not possible with traditional distilling substrates.
This seminar will provide an overview of the distilling process, and describe the processes followed and flavors produced when distilling two different craft beer recipes. Decisions which influence flavors (i.e., grain bill, OE, yeast strain, fermenter design, fermentation temp, condition parameters, etc.) will all be discussed with an emphasis on flavors produced in the final distilled spirit.
What Attendees Will Take Away:
- There’s a whole world of opportunity for spirits made from high-quality fermentations.
- Brewers can partner with existing distillers to contract produce wash, or co-produce spirits.
- As the beer market contracts, distilling (which is growing) could be a natural product line extension.
About the Presenter
Jason Parker
Co-Owner & President
Copperworks Distilling Company
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Jason Parker, Co-Owner and President of Copperworks Distilling Company, began his career in the alcohol industry in 1989 by working as the first brewer for Pike Place Brewery (now Pike Brewing Company). He went on to refine his craft with Fish Brewing Company in Olympia, Redhook Brewery (when they were in Fremont), before being hired as part of the original brewing staff at Pyramid Breweries in Seattle, where he worked for seven years, ending as Brewmaster. In 2013, Jason and his brewing friend Micah Nutt opened Copperworks Distilling Co. on the Seattle waterfront, with a focus on malt-based spirits.
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