Rogue Ales & Spirits’ Post

The production of GÔDE is a two fold event : Let the magic work through the blending of two ancestral crafts: Brewing and the traditional method (la “Méthode Traditionnelle”). First part occurs like a traditional beer : BREWING 🍺 Second part is the well-known « Méthode Traditionnelle » 🍾 usually used to produce sparkling wines. After adding “liqueur de tirage” and “champagne yeast” a second fermentation and sparkling process take place in the bottle. Then we have a well-deserved rest in our cellars, a Maturation / Ageing on lees for minimum 6 month. Finally, we start a process known as « Remuage » (riddling process /rotated champers) in champagne racks called “pupitres”. The bottles are turned around and brought from a horizontal into a vertical position. A turn is made every eight hours and after 4 weeks, the bottles will be standing upright. All the sediment formed during re-fermentation is gathered in the neck of the bottle, which will subsequently be « disgorged ». https://lnkd.in/ecJ22g9A #bierebrut #craftbeer #methodeoriginale #brewing #remuage #riddling #degorgement #disgorging #ageing #biereartisanale #unicraft #creation

Many winemakers called for it, and many winemakers and winery safety professionals have been waiting for products like this to change how they maintain empty bbls. In a clean barrel, apply 35ml’s of Barrel Protect, close, and you’re good for 90 days. The oxygen blocking barrier coating the inside of the barrel disallows oxygen from interacting with the wine molecules embedded in the cellular structure of the staves. Clean, easy, safe. This is the future of barrel maintence. #sustainability #sustainablebusinessstrategies #barrels #organicwine #ccof #techtalk4wine Bill Tolar Len Napolitano Hillary Eales Milan Vujnic Henrik Poulsen, WSET III Steve Burch Doug Manning Stéphane RADOUX

“SO2: A Field to Shelf Sulphur Reduction Strategy for Winemaking” For my winemaker friends and those interested in the topic of SO2. From the dirt to the ‘bottle’, there is a strategy and a workflow to lower and/or eliminate Sulphur Dioxide in winemaking. 30 years ago I, like many of my wine colleagues, implemented protocols specifically to reduce the overall use of SO2 in winemaking. The history of SO2 use has many stories and academic recommendations but in the 70’s and 80’s is was very common to apply larger generic amounts of SO2 at every level of winemaking as ‘protocol’. Here are a few Old School Protocols: 1. 50-100ppm at the crusher, period…no matter what. 2. Additions without considerations of Dissolved Oxygen. 3. Additions without considerations of pH or the topic of Molecular SO2 4. Additions without treatments, fining, or filtration in the presence of microbial contamination. Etc. Today our intellectual and academic toolbox is chocked full of considerations that impact our thinking on the topic of and use protocols for SO2. Anytime a wine hits 150-180 total bound Sulphur, it begins to come off as a flaw and it is much less common to see wines over the 150 mark these days in “fine” winemaking but still way too common to see levels ‘creep’ in small wineries without full time winemaking staff. Most winemakers are opting for or considering products like organic #EBX AntiOx or “AO” to reduce the use of SO2. This has become a fairly passionate topic for me over the years and I am currently working on a technical paper titled: “SO2: A Field to Shelf Sulphur Reduction Strategy” The purpose is to outline impacts of all practices from farming to consumption, including every facet of winemaking to reduce the deleterious effects of SO2 without losing its efficacy. I hope to have the paper finished by January 2025 to present at the Unified Wine and Grape Symposium If you wish to get on the notification list, please email me at [email protected] NK #techtalk4wine #winemakersforum #winemakernicholas #winemaker #consultant #winemakerslife

Distilling isn't just producing spirits; it's art. Craft means an activity involving skill in making things by hand. It's about the the quality of ingredients, the quality of process and the end-result of bottling Texas's essence, pushing taste boundaries and palates and dsicovering new flavor profiles. Our distillery blends tradition with innovation. We honor old practices, but aren't scary of new techniques. Our spirits? A testament to this fusion. Our secret? Quality Texas grains, an intense water purification and filtration prcocess, state-of-the-art distillation, hand-picked oak barrels with the toasting and char we believe creates the best Bourbon in Texas. We oversee each step, guaranteeing only exceptional spirits. We're more than just our spirits in a bottle. We're authentic; with a passion for quality and dedication to our craft. Here's to raising the spirit industry bar and eleveating spirits and standards! #distillery #texasspirits #craftdistilling #spiritsinnovation

Do you drink whisky? There are many types of whisky, but today I want to talk briefly about Islay Scotch Whisky. Islay is an area in Scotland known for its peated and smokey whiskies. But what is peat and how does it affect the whisky? Peat is the top layer of soil often found in Boggs and other wetland areas. This layer of soil is cut and dried and can then be used as a fuel agent. In Islay, they use the peat to dry the soaked grain before it is distilled. So if you think about how the apple wood affects the meat in your smoker, the same for the peat. All the distilleries in Islay have their unique methods and recipes to create their very distinctive and sought-after whiskies. What distilleries do you know in Islay? Have you ever tried an Islay whiskey>

Recoopered Oak Barrels: Are They Worth It for Home Aging?: Recoopered oak barrels are a cost-effective, eco-friendly option for aging beverages at home. These repurposed barrels offer unique flavors and require specific maintenance, making them a worthwhile choice for enthusiasts seeking complexity and sustainability in their home-aged spirits and wines... The post Recoopered Oak Barrels: Are They Worth It for Home Aging? appeared first on White Dog Barrels.

It has been a little bit since I last visited with Marcia, and A LOT has been happening in the interim. To say that it has been a crazy, great, busy year for both her and the Ironroot Republic team would be a vast understatement. This dynamo of a human was just awarded the Icons of Whiskey Distillery Manager of the Year award by World of Whiskey. AND, building on a history of award-winning liquids, the Ironroot Republic team and brand have launched and been lauded for their recent creations as well. 2024 World of Whiskey - Ironroot Republic Hubris Straight Corn Whiskey - Gold 2024 World of Whiskey – Ironroot Republic Apotheosis Finished Bourbon – Bronze 2024 World of Whiskey – Ironroot Republic Harbinger Single Barrel Bourbon - Bronze 2023 USA Today 10 Best Craft Whiskey Distilleries - Readers’ Choice Award 2023 World of Whiskey - Icons of Whiskey Master Blender/Master Distiller – Jonathan Likarish - Highly Commended World of Whiskey 2023 - Ironroot Republic Apotheosis - World's Best Finished Bourbon World of Whiskey 2023 - Ironroot Republic Hubris - World's Best American Corn Whiskey Marcia attributes these accomplishments to a strongly held belief that "we do not achieve life's goals alone".  She encourages team building with people from diverse backgrounds and life experiences. She also advocates for the suspension of personal ego in the pursuit of knowledge. Her favorite quote explains her philosophy and it is hard to argue with her when her family’s operation demonstrates the results achieved with the application of it. “Opinion is really the lowest form of human knowledge. It requires no accountability, no understanding. The highest form of knowledge… is empathy, for it requires us to suspend our egos and live in another’s world. It requires profound purpose larger than the self kind of understanding.” ― Bill Bullard Her words of wisdom for us all? Do not underestimate yourself or your teammates. Much can be achieved with the suspension of ego and the drive to achieve. Ironroot Republic Distilling @bourbonbellesandwhiskeywomen https://lnkd.in/g4YMRWnh #whiskeywomen #bourbonwomen #whiskey #bourbon ____ Image Credit: Ironroot Republic Distillery

The Foundation of Great Beer: Our Water Source At Wold Top Brewery, we understand that exceptional beer begins with exceptional water. Our commitment to quality starts with our water source, which plays a crucial role in the flavor and consistency of our brews. Our water is sourced from a borehole that taps into the naturally filtered chalk aquifer beneath the Yorkshire Wolds. This ancient aquifer provides water that is not only pure and crisp but also imparts a unique character to our beers. Here’s why our water stands out: Natural Filtration: The chalk aquifer naturally filters the water, removing impurities and adding mineral qualities that enhance our beer's taste. Consistent Quality: Our borehole delivers water with a stable composition, which is essential for preserving the quality and flavour profile of our brews. Pure Flavour: The purity of our water allows the true flavours of our ingredients to shine, reflecting our dedication to quality. Here’s to celebrating the often-overlooked hero of brewing—pure, Yorkshire Wolds water! 🍻 #WoldTopBrewery #CraftBeer #WaterInBrewing #YorkshireWolds #ChalkAquifer #BreweryLife #BeerLover #SustainableBrewing #PureWater #BeerMaking

Redefining Elegance, One Sip at a Time. For centuries, the finest distillers recognized wheat as the cornerstone for creating vodkas of unparalleled clarity and smoothness. Today, Blackland continues this legacy, but with a twist. By harnessing the unique qualities of Texas grain, we've crafted a vodka that not only meets but exceeds expectations. Our process pays homage to traditional methods while embracing local terroir, resulting in a spirit with soft undertones that highlight the local wheat's character. This isn't just vodka; it's a tribute to the art of distillation and the rich agricultural heritage of Texas. Most American vodka is made with corn, but we prefer red winter wheat for the texture and mouth-feel to appeal to the palate. We slow-drip filter our vodka through carbon for three days to remove all impurities and then proof our grain neutral spirit base with water we've treated for another three days through a salt-walter filter, a carbon filter and finally via reverse osmosis; that's six days alone to filtrer and purify, resulting in an incredibly clean and soft vodka. How many distilleries in the world do you think sacrifice six total days of production for filtering and water treatment? Experience the supreme smoothness, elecgance and depths of flavor that only Blackland Vodka can offer. Elevate your next gathering or enjoy a moment of refined relaxation. And we encourage you to compare it to any vodka on the market today. Have you tried it already? Share your thoughts in the comments. Haven't had the pleasure yet? Like, share, or follow our profile for more updates about where you can find us. #distillerylife #craftspirits #txcocktails #barrelaged #istill