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#grain
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North British 1991 (Thompson Bros for The Whisky Exchange)
Some time ago we had a Glen Scotia 2015 bottled by the Thompson Brothers for The Whisky Exchange . Today we're having a similar release, a single grain whisky from North British distillery. This 1991 vintage comes at merely 40.1% ABV.
by Ruben2 viewsgrain199134yo40-1north-britishthe-whisky-exchange - news
Milroy’s of Soho: Ben Nevis, Clynelish, Tun 89…
Milroy's of Soho just released a new batch with four single malts and one single grain whisky. There are a couple of interesting things, starting with a 0 year old Clynelish (new make spirit indeed). There's also a very old teaspooned Speyside malt and a 43 year old North British.
by Ruben2 viewsgrainbalvenieben-nevisclynelishlinkwood0yo - educational
Mashbills, Demystified: What 51% Actually Buys You
The legal definitions for bourbon, rye, wheat whiskey, and corn whiskey all hinge on a single percentage. Understanding what that 51% does (and doesn't) constrain changes how you taste.
by My Liquor Library Editorial23 viewseducationbourbonmashbillgrain - news
Episode 210 – Bob and Denny Take Belgium, Part 2
Time for part 2 of the Denny and Bob travelogue as they leave Bruges and head to Wallonia for more adventures! Episode Links: Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing This episode is brought to you by: … Continue reading →
by Experimental-Brewing4 viewsexperimental-brewingpodcastfoniograin - news
Why Malt Deserves More Credit in Beer
When people talk about beer, hops usually steal the spotlight. They’re flashy, aromatic, and easy to identify. But during my recent live stream on Rod J BeerVentures , I sat down with Ian Goering, Director of Operations at Blue Ox Malthouse , to talk about the ingredient that truly forms the backbone of beer: malt . This conversation was all about peeling back the layers of beer and helping drinkers understand what’s really happening before the hops ever show up. Malt: The Foundation of Beer Malt plays a critical role in beer, influencing nearly every aspect of the final product. From sweetness and body to color and mouthfeel, malt is responsible for much of what we experience when we take that first sip. Ian explained how different malt varieties contribute flavors ranging from bread and cracker to caramel, chocolate, and roast—often without beer drinkers realizing where those flavors originate. One of the biggest takeaways from the conversation was just how much intentional decision-
by noreply@blogger.com (Rod J)5 viewsbeerbrewerybrewingcraft-beergrainmalt - news
Episode 208 – Bob and Denny Take Belgium
Hey where did you go? Here, there and everywhere – particularly Belgium! We’re catching you up with what’s been going on with life and the podcast before we sit down with Bob Sylvester to take the mega awesome epic trip … Continue reading →
by Experimental-Brewing4 viewsexperimental-brewingpodcastfoniograin - news
Episode 207 – Fonio, Fonio, What The Heck Are You, Fonio?
The hot new brewing grain is actually thousands of years old. Fonio, a staple hardy crop from West Africa is now available for brewing purposes where it can yield interesting results including grain derived tropical fruit flavors. Ashton Lewis walks … Continue reading →
by Experimental-Brewing4 viewsexperimental-brewingpodcastfoniograin