10/02/2026
No pictures for this one either just some fun info:
Alright class, settle in! Instructor Jake here from the SPSCC Brewing and Distilling Program. Today, we are breaking down the absolute fundamentals of our craft—taking you on a crash course from grain to glass, and from b**r to spirits.
Grab your notebooks, and remember my two golden rules: "Knowledge before understanding" and "B**r is not designed to travel, period." Keep it fresh, keep it local.
Let's dive into Brewing & Distilling 101!
🍺 Part 1: The Magic of B**r Chemistry
Before you can make spirits, you have to know how to brew a clean, fermented wash. B**r isn't just an accident; it's a highly controlled scientific ex*****on.
The Starch Masters (Malt): We take malted barley that’s been soaked, sprouted, and toasted in a kiln. The mill cracks it open just enough to expose the starches without turning it to dust.
The Temperature Sweet Spot: During mashing, we mix that malt with water between 149°F and 159°F to wake up the malt enzymes.
Want a crisp, dry b**r? Mash lower to create highly fermentable sugars.
Want a sweeter, full-bodied b**r? Mash higher to leave behind unfermentable sugars.
Replicating History (Water): Water isn't just water. We start with a completely blank slate using a 2,000-gallon Reverse Osmosis (RO) baseline setup. Then, we play mad scientist—adding gypsum, calcium carbonate, or lactic acid to match historic profiles like the heavy stouts of Burton-on-Trent or crisp pilsners of Bohemia.
The Clock is Ticking (Hops): When the boil hits, timing is everything:
60 Minutes: Add hops here for pure bitterness.
20 Minutes: Add hops here for flavor.
10 to 0 Minutes (and Post-Boil): This is the sweet spot for volatile aromas (looking at you, Citra).
🧪 Part 2: Playing With Fire (The Art of Distillation)
Once you have your fermented liquid (around 10% ABV), it's time to bring the heat. Distillation is a physical game of hide-and-seek. Because ethanol boils at a lower temperature than water, we vaporize the alcohol, run it up a still, cool it in a condenser, and watch the liquid drip out.
But you have to know how to slice your fractions, or you're going to have a bad time:
The Heads (The Nasty Stuff): This comes out first. It is volatile, smells like acetone, and contains trace amounts of methanol. Do not drink this. It causes blindness and retinal detachment. And no, you cannot use your leftover heads to make DIY hand sanitizer for skin contact—regulations strictly forbid it.
The Hearts (The Liquid Gold): This is the middle cut. It's the purest, cleanest potable ethanol—perfect for vodka bases or gin.
The Tails (The Heavy Flavor): Coming out last, these carry oily, heavy flavor compounds and complex esters. They are sometimes drinkable but are often collected with the heads (called "feints") to be re-distilled later.
Jake's Pro-Tip: Don't try to distill a heavily hopped b**r. Most hop oils are non-volatile or yield incredibly funky, unpleasant off-notes when boiled inside a still.
🥃 Part 3: The Spirit Spectrum
Every world-class spirit comes down to a strict set of global and legal rules:
Wh***ey: Must be made from a 100% grain mash and can be distilled to a maximum of 160 proof. If it says Straight Wh***ey, it's been aged for at least 2 years. If it's aged between 2 and 4 years, it legally must carry an age statement on the bottle.
Bourbon: The proud American tradition. It must legally contain at least 51% corn in its mash bill, rounded out with rye, wheat, and barley.
Rum: Distilled straight from sugarcane. You've got English molasses-based rums vs. French sugarcane-juice styles (like Brazil’s vibrant, tail-forward Cachaça).
Brandy: Distilled entirely from fruit. If you ever get your hands on Calvados, you're drinking a historic apple brandy straight out of Normandy.
Keep your equipment clean, double-check your plumbing so you don't end up with lead contamination from cheap solder, and respect the science!
