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To learn more or opt-out, read our Cookie Policy. The fragrance of hops is so intense it begins to take over the room. Though novel-sounding in concept, Kyrejko's small-batch "beer whiskey" isn't an entirely new drink. And, in fact, Kyrejko is part of a growing group of producers reducing craft beer into booze.
Believe it or not, the Germans have been distilling beer into the hard stuff for generations, typically in the form of slightly sweet products with names like bierschnaps or bierbrand — takes on schnapps or brandy, respectively, made from beer.
Not long ago, G. But over the past few years, as the number of craft breweries opening in the U. In a basic sense, all whiskey begins life as beer. Whiskey distillers start by fermenting grains just like beer brewers do to release sugars that yeast will eventually convert into alcohol. But, the primary difference with whiskey is that this fermented product is never intended to be drank. So, producers never refine the mixture with additional ingredients, like hops.
Though distilling beer into whiskey is the most obvious choice since both tend to be made from the same grain , some recent distillates have been even more high-concept. The distillery had originally started making beer whiskey back in , and still sells two varieties. But they began pondering the possibilities of gin because, like whiskey, it's also a spirit that begins its life with fermented grains. However, making beer-gin came with a different set of challenges.
The ingredients which flavor the spirit are actually used twice — when brewing the beer and before distilling the final product.
What sets all beer spirits apart is that, before distillation, the beer has been finished in a way that makes it drinkable. Since True Born is a gin, Sons of Liberty also adds juniper berries during the distillation process, so the final product more closely resembles a gin with subtle beer notes than a beer itself. It is a "distilled spirit specialty", to which one can fix a "fanciful name" and a "description". We at Quincy Street Distillery 1 have made such a spirit for 5 years, just distilled mead, we call it "honey spirit", which also happens to be the European Union official category for this kind of spirit.
There are some European variants, as discussed here, most are fairly modern. Only older example I am aware of is making "rum" from honey in the Canary Islands. So I have a little different take on this. Just informational because I think it is so interesting how names emerge.
My grandfather gave me most of the terminology that I use in the fermenting and distillation of things. He called once distilled hard cider and frozen concentrated hard cider by the same name-- applejack. Once it was put through the second distillation cycle he and his buddies called it moonshine. They sometimes distilled three times and it got really clear, when you shook it He called fermented mead brandy because he used wine making yeast and considered mead a form of wine, of course he also put all manner of fruit in his mead too.
Another consideration is directed to J Shane Jacobs: the spirit from distilling molasses is rum. Why we use the Slavic word I can only guess but I have an idea Mead was from the south I. Eygpt - Greece. Constantinople had a strong trading relationship with Russia and it was exported to Europe from Russia. Mead wine, beer or Distilled it is called "Medavoha" from honey.
Mostly served on Easter. The really good stuff is hard to find. A lot of people just infuse cheap vodka with honey as a substitute major hangover but so good. I'm making some now. The yeast takes a long time to settle.
Right now I'm making 2 beers with it using Saf-brew T and S lager. One month in and the brewing finally slowed down a bit to one bubble every 6 seconds. Now it's time to rack. I will probably try to distil it like whiskey to keep as much of the flavor as possible. Instead of using stainless steel which strips much of the flavor I will use copper alembic pot still top on top of a grain master at about C.
Some states have made provisional laws which require licenses. Most states don't care! However, this particular product is a licqueur, that means it is not a pure, straight distillate, but rarther a mead distillate flavored with honey. Disclaimer - I am not in any way affiliated with Mr. By the way, the same distiller also produces an absinthe called "Mead Base Absinthe" that uses mead distillate as the base alcohol of choice, rather than the more common grain or grape neutral spirit.
I let it ferment for 2 weeks then I add a distillers yeast and let it sit for another 4 weeks. Then I add a clarifier and let sit for days. Just still it low and slow. You will get a mellow crystal clear shine that is a little sweet and tastes like the honey you used with no burn in the back of your throat. I have aged it in a new white oak lightly chard 5 gallon barrel for 5 years at P and it is the most pleasant spirit I have ever tasted. Think of a French cognac only smoother and sweeter best 40th B-day ever but that takes a lot of restraint.
It is good enough to drink right out of the still. I usally get about a gallon, but every year the honey is different and every year the shine tastes different. I run about 8 batches a year and share with friends and never have a drop left when I start stilling the next batch of shine.
This is for consideration to Mauricio Maia. First thank you for the name given to the "spirit from fresh sugar cane wine". Always interesting to learn names of new to me types of alcohol. As I think about what you said I tried to classify it. I can see that I was incorrect in saying rum is from sugar cane. Molasses is a by product of refining sugar cane.
You are correct. Rum is from molasses only. I say this because the juice from sugar cane is not from a fruit, but is in fact, the sap of the plant. As far as the "fresh sugar cane wine " goes; I don't think it would be classified as a wine. It is not from fruit. But apparently, we need a name for fermented sap as well as distilled mead! Found a reference online the another day of someone referring to distilled mead as Mead Brandy.
I think this would be close to the ancestral roots of Krupnik the honey sweetened vodka. First step: make mead. Dissolve everything in the water - then pitch a dry champagne yeast I prefer Lavlin's K1V over the EC because the '18 tends to develop a stale, brackish taste over time that can follow into the spirit. Once fermented till dry - distill twice in a potstill or just go by taste in a reflux still.
This takes maybe a month in the bottle. Age it at this lower strength as vanillins tend to interfere with the honey aroma of the spirit, and the bitter - sweet taste of this wood tends to balance well with the honey - the sugars in the wood that are extracted at this low strength also tend to smoothen out the spirit. I researched this very question in when I was in high school. My buddy and I fermented honey to make mead. The "Water of Life". We took a test tube of the Aqua Vitae to school and handed it to a friend.
He immediately downed the whole test tube and got very goofy! Apparently, a famous Italian grappa-producing family Nonino has been creating such kind of beverages for quite a while.
They brand it Gioiello italian for jewel and the english version of ther website calls it honey distillate. I also came across names as honey vodka, honey moonshine, honeyshine, honey spirit, and distilled mead. Since it hasn't gained worldwide popularity yet it gasno official name. I personally like to call it honey spirit and am sipping on a glass of my own craft version as i type this. It's called honey jack when freeze distilled. With a lack of any positive specific name for steam distilled mead, it may in fact be fine use the same term for both results.
Mead can also be distilled to a brandy or liqueur strength. A version called "honey jack" can be made by partly freezing a quantity of mead and straining the ice out of the liquid a process known as freeze distillation , in the same way that applejack is made from cider.
Wikipedia: Mead: Varieties. Sign up to join this community. The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. What do you get if you distill mead? Ask Question. Asked 8 years, 6 months ago. Active 1 year, 1 month ago. Viewed 84k times. This is just out of curiosity But what do you get if you distill honey- mead?
Does it even have a specific name? Improve this question. I just did exactly this with half blackberry mead and half orange blossom and it tastes very good After it ages and mellows a bit, I hope that it's not so "hot" — madman. I think "Honeymoonshine" would be a cool name I've heard of it by the name honeyshine.
Never had any any but I am working on a batch now. FYI, if you ferment Kumyss, you will get araka or arkhi. It is actually more like vodka, and very soft. Show 4 more comments. Active Oldest Votes. Not the answer I was hoping for. Improve this answer. FishesCycle FishesCycle 8, 1 1 gold badge 20 20 silver badges 29 29 bronze badges. I think "distilled mead" is the correct answer, but if the mead is freeze distilled, then it is called honey jack and freeze-distilled cider is called apple jack.
Cider jack is called Icecider in Canada as in Icewine. Distilled mead seems about right, — Philippe. Add a comment. I think the closest would be "Midus" Midus: Lithuanian for mead, made of natural bee honey and berry juice. Community Bot 1. Doug Edey Doug Edey 4 4 silver badges 9 9 bronze badges. Or does the infusion happen before distillation? That same article also mentions "honey jack" which looks like mead that's gone through freeze-distillation. Honey Jack is the same principle of Cider Jack, you freeze off the water.
I'm not sure on the specifics of Midus, you'll need to research. I found this: madeinlithuania. Dane here, we still do that. Though mostly in Norway and Iceland, from what I know. I have never heard the Drakas, but it sounds Norse. Brandehonning though I guess that would be for the regular heat-distilled version? Mead unfortunately not really popular in turkey, not sure about Egypt though — Yamuk. Why would it be sweet? All the sugars are left behind in the stillage.
Can you link a recipe? Marius Jonas Valiukas. The older name for brandy is brandywine. Considering the source of honey, essentially as bee barf, perhaps the distilled spirit would be brandyvom? DarcyThomas DarcyThomas 1 1 gold badge 2 2 silver badges 9 9 bronze badges.
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