Alchemy? Turning beer into whisky

Most of us are capable of turning alcohol into water, using a specialised filtration process known, colloquially, as 'drinking'.

However, when a brewery in the Australian country town of Beechworth found itself with a glut of beer due to its sales tanking when local bars and restaurants shut down because of the coronavirus pandemic, a novel solution was devised.

Turn the surplus beer into whisky!

https://www.abc.net.au/news/2020-07-02/beer-turned-into-whisky-due-to-excess-beer-supply-due-to-covid19/12410850


I thought there’d be more comments on this novel process, especially considering the holiday weekend. 
smile


That’s truly interesting, especially when compared with the Canadian sarsaparilla Cronk revival I’ve been reading about. cheese

I wonder if the different flavours are as heavily influenced by geography as grape wines wines are? (So that you could in theory have two beer-whiskeys from similar recipes and equipment but different locations; could an experienced expert tell them apart in a blind tasting?)


joanne said:

That’s truly interesting, especially when compared with the Canadian sarsaparilla Cronk revival I’ve been reading about.
cheese

I wonder if the different flavours are as heavily influenced by geography as grape wines wines are? (So that you could in theory have two beer-whiskeys from similar recipes and equipment but different locations; could an experienced expert tell them apart in a blind tasting?)

 I don't know, but I am willing to try.




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