Page 45 - Thirst Magazine Issue 2 June 2017

\ 3 \ FERMENTATION Hot wort from the mash is collected and cooled in the underback before being transferred to the washback where yeast is pitched and fermentation begins. This is similar to the process for beer, where the yeast converts the sugars in the wort into alcohol and carbon dioxide. Fermentation takes 2 to 4 days to complete, producing a “beer”, or “wash”, that is between 5% – 10% ABV. \ 4 \ DISTILLATION The liquid is then sent to a pot still for boiling, the liquid evapo

FERMENTATION WORT VAPOR

DISTILLATION AGEING OAK BARREL

AT THIS POINT, THE PROCESS BECOMES DIFFERENT FOR BEER AND WHISKY. YEAST BOILING FERMENTATION

KEG

HOPS YEAST

Wort is boiled in a brew kettle at an intense “rolling” boil for up to 90 minutes. This concentrates the wort, sterilizes and eliminates carbohydrates into simple sugars which add flavour, aroma and different stages during the boil. At temperature that is ideal for yeast to work and to reduce the chance of infection, then transferred to the fermentation tank. Yeast is pitched and fermentation (produced during the mashing process) in the wort and converts active the firs

BOILING the end of the boil, any solid particles FERMENTATION The fermentation process will be very 5-14 days on average to complete for
\ 3 \ bacteria, and breaks down complex for the fermentation process. Hops, bitterness to beer, are also added at are separated out. The boiled wort is cooled quickly down to fermentation \ 4 \ begins! The yeast feeds on sugars this into alcohol and carbon dioxide. can decide to condition or age the

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