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Brewery & Distillery
Exploring the Intersection
of Beer and Whiskey
By: Becky Garrison
A s James Saxon of London based Compass ‘mash bill’ for brewers to be fascinating. “I see the
Box observes, historically, distilleries
balancing of pale, crystal and chocolate malts to
often grew out of breweries or operated
we introduce different degrees of toasting and char-
alongside them with the union of beer drive flavor and mouthfeel in beer as related to how
and whisky rooted in process. “Until the 1950s and ring to the casks we use for whisky maturation.” In
1960s, many distilleries would even use yeast cul- his estimation, both drinks benefit from the blend-
tured and maintained within breweries to ferment er’s ethos. “When enjoyed together, you can expe-
their wort. We are starting to see more distilleries rience the skillful layering of texture and flavor in
re-introduce brewers’ yeast for the flavor impact it new ways, discovering hidden qualities in the beer
can have.” and surprising flavors in the whisky.”
Also, Saxon finds the role of the malt recipe or StormBreaker Brewing, a Portland, Oregon based
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