"Brown coloured liquid?" Gimme a break! - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Community > General Chit Chat > "Brown coloured liquid?" Gimme a break!

Reply
 
Thread Tools
Old 04-11-2008, 05:40 PM   #1
McCall St. Brewer
Recipes 
 
Sep 2005
West Monroe, Louisiana
Posts: 1,172
Liked 3 Times on 2 Posts



I was reading this website about how Irish whiskey is made:

http://www.classicwhiskey.com/making/mashing.htm

and I found a part that really cracked me up. Apparently Irish whiskey is made from water, barley and yeast. So... it's basically beer, less the hops, which is then distilled. So I get to this passage here where they say this:

"The wort containing the dissolved sugars from the barleycorn is now pumped into a set of vessels commonly known as "washbacks" into the wort is added yeast. This causes the a reaction with the sugars to produce a brown coloured liquid (my emphasis). When the fermentation process has run its course the liquid ceases to foam and bubble at which point it is ready to be pumped to the stills for distillation."

Brown coloured liquid!? Gimme a break. Are they embarrassed that their product starts out as beer?

Frankly, if that site is accurate about Irish whiskey, I'm impressed at the simplicity of the stuff. No wonder it's so expensive (and that I like it as much as I do).

 
Reply With Quote
Old 04-11-2008, 07:27 PM   #2
beergears
 
beergears's Avatar
Recipes 
 
Oct 2007
somewhere west of Boston Harba'
Posts: 999
Liked 6 Times on 6 Posts


That reminds me, the other day, there was a PBS program on Ireland, and some shots of the original Jameson whiskey factory -now a showroom.
One room had big vats and a big sign "Mash Tun", which surprised me..!
(and also shows what I know about whiskey.. zero!)

Yeast? Who knew!
__________________
You are looking at the hole in the doughnut and not the doughnut itself.
You primates are so predictable.


 
Reply With Quote
Old 04-11-2008, 07:48 PM   #3
mrkristofo
 
mrkristofo's Avatar
Recipes 
 
Sep 2007
Behind the zion curtain
Posts: 922
Liked 6 Times on 6 Posts


I'm curious as to how you guys thought whiskey was produced without a mash and ferment?

Just for gits and shiggles
__________________
Coming Soon:
Primary: Stone Vertical Epic 08.08.08
Secondary: Oaked Arrogant Bastard
Conditioning: Dead Guy Ale clone, Double-Dubbel
Drinking: Not for a while

 
Reply With Quote
Old 04-11-2008, 07:52 PM   #4
srm775
Recipes 
 
Aug 2007
IL
Posts: 1,370
Liked 3 Times on 3 Posts


Quote:
Originally Posted by McCall St. Brewer
I was reading this website about how Irish whiskey is made:

http://www.classicwhiskey.com/making/mashing.htm

and I found a part that really cracked me up. Apparently Irish whiskey is made from water, barley and yeast. So... it's basically beer, less the hops, which is then distilled. So I get to this passage here where they say this:

"The wort containing the dissolved sugars from the barleycorn is now pumped into a set of vessels commonly known as "washbacks" into the wort is added yeast. This causes the a reaction with the sugars to produce a brown coloured liquid (my emphasis). When the fermentation process has run its course the liquid ceases to foam and bubble at which point it is ready to be pumped to the stills for distillation."

Brown coloured liquid!? Gimme a break. Are they embarrassed that their product starts out as beer?

Frankly, if that site is accurate about Irish whiskey, I'm impressed at the simplicity of the stuff. No wonder it's so expensive (and that I like it as much as I do).
Except it's not beer. There's no bittering agent, like hops, and beer is fermented wort. Irish whiskey is fermented wort, not fermented from beer.

 
Reply With Quote
Old 04-11-2008, 07:54 PM   #5
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
 
BierMuncher's Avatar
Recipes 
 
Jan 2007
St. Louis, MO
Posts: 12,415
Liked 798 Times on 438 Posts


You think we're particular about our malt and yeast strains?

THe single malt distillers of Scotland guard their floor malting techinques closely. They are also keenly aware of the slight differences between yeast strains and the end product results.

Distillers are basically brewers, who take what we call a finished product and further refine it.

Of course...thank goodness they have no use for hops.

 
Reply With Quote
Old 04-11-2008, 07:55 PM   #6
homebrewer_99
 
homebrewer_99's Avatar
Recipes 
 
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,792
Liked 133 Times on 99 Posts


Unless I'm missing something...it doesn't have to be bitter to be beer...

In case you didn't know it, ethanol plants ferment a 10% beer from corn then distill it before it's mixed with gas. Another legal still...
__________________
HB Bill

 
Reply With Quote
Old 04-11-2008, 07:58 PM   #7
Denny's Evil Concoctions
Grande Megalomaniac
HBT_LIFETIMESUPPORTER.png
 
Denny's Evil Concoctions's Avatar
Recipes 
 
Oct 2005
West Kelowna BC, Canada
Posts: 7,733
Liked 67 Times on 53 Posts


Technically unbittered beer was known as "Ale". The introduction of hops into Ale caused quite a stir in England many moons ago. The King at the time tried to outlaw them even.
__________________
I may not be an expert, but I did stay at a Holiday Inn Express........ 6 months ago.

http://www.homebrewtalk.com/f39/denn...9/#post1766281

http://groups.homebrewtalk.com/Tapro...ook_Repository

 
Reply With Quote
Old 04-11-2008, 08:10 PM   #8
k1v1116
Recipes 
 
Mar 2008
Posts: 969
Liked 4 Times on 4 Posts


whiskey is made from malted, mashed, and fermented barley but there are no hop additions and it is not sparged. A sparge is unnecessary because tannins will not distill like ethanol and other flavor components so the grain is mashed, cooled, and fermented then distilled with the grains and all. I think the mash is a little different as well since complex carbs that give beer body add nothing to the whiskey I assume the mash is designed for max fermentables. The cost of good whiskey comes from the aging, a good scotch whiskey (made with peat smoked malt) can be aged for 40 years!

 
Reply With Quote
Old 04-11-2008, 08:17 PM   #9
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
 
DeathBrewer's Avatar
Recipes 
 
Apr 2007
Oakland, CA
Posts: 21,790
Liked 269 Times on 134 Posts


no hops...meh. it's still beer.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...

 
Reply With Quote
Old 04-11-2008, 08:27 PM   #10
menschmaschine
 
menschmaschine's Avatar
Recipes 
 
Jun 2007
Delaware
Posts: 3,272
Liked 41 Times on 33 Posts


"Beer" or not, I believe for whiskey production in the UK and Ireland, it is referred to as "the wash".

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Lucky Break" Cream Ale GrumpyJed General Beer Discussion 1 08-24-2009 06:52 PM
"starter" when using liquid yeast gator General Beer Discussion 11 06-20-2009 12:13 AM
"Homebrewer's Recipe Guide" book - is extract liquid or dry? jigidyjim Beginners Beer Brewing Forum 4 06-15-2009 03:45 AM
ok I still don't understand why u need to "start" your liquid yeast... illnastyimpreza General Techniques 7 10-24-2008 02:39 PM
Liquid Yeast Past Its "Best by" Date Donasay Recipes/Ingredients 7 07-30-2008 07:19 PM


Forum Jump