Over the past decade, the craft distilling movement has exploded to include over 1800 small-batch distillers in the United States, some 250 in the UK, and nearly 200 in Canada. Yet despite this apparent growth, craft distilling has not managed to take a commanding piece of the beverage alcohol market share.
Successfully making beverage alcohol takes more than passion. It demands a solid working knowledge of the science that underpins raw material selection, water chemistry adjustments, yeast microbiology, the fermentation cycle, the physics of fractional distillation, and the ageing reactions that occur in an oak cask. Once a craft beverage alcohol has been created, it must successfully be marketed. The subtle strategic nuances of the marketing process are almost as complex as the science of making the alcohol itself.
This 5th edition of Field to Flask represents the culmination of the author’s years of practical brewing and distilling experience combined with his considerable educational knowledge. This book is designed both for entrepreneurs contemplating the launch of a craft distilling business and for craft distillers to get better at what they do.
As you turn the pages of this book, you will be taken on a journey that briefly looks at the history of alcohol and then goes on to deeply examine the science of raw materials, water, yeast, fermentation, distillation, oak ageing, and proofing. You will also learn the legal definitions of various spirit types, the legislation that affects the industry, and about the different licenses required. You will gain a solid understanding of the equipment needed to make beverage alcohol and the science of marketing beverage alcohol products. The book wraps up with a series of recipes to jump start your product development
.
Whether you are an existing craft distiller looking to gain market share or an entrepreneur thinking about launching a craft distillery, this book is designed for you.
Cuprins
1 NOTE FROM THE AUTHOR
2 A BRIEF HISTORY OF ALCOHOL
3 SPIRITS DEFINITIONS
4 MICROBIOLOGY BASICS
5 RAW MATERIALS
6 YEAST & FERMENTATION
7 WATER
8 DISTILLATION FUNDAMENTALS
9 DISTILLATION EQUIPMENT
10 CLEANING
11 INSTRUMENTS, PROOFING & TAX
12 OAK AGEING OF SPIRITS
13 MARKETING AND BRANDING
14 REGULATORY REQUIREMENTS
15 BUSINESS PLANNING & SENSE
16 HOW ARE COMMERCIAL PRODUCTS MADE?
17 SMALL SCALE RESEARCH
18 SMALL SCALE RECIPES
19 FINAL WORDS
20 GLOSSARY OF TERMS
21 ABOUT THE AUTHOR
Despre autor
After graduating from Queen’s University (Canada) Faculty of Engineering in 1986, Malcolm Bucholtz embarked on a career in the steel industry.
With his first paycheque in hand, he went to a local home brewing store where he bought Charlie Papazian’s book, The Joy of Home Brewing, along with all the tools and toys needed for making beer at home. Although not realized at the time, this purchase would have lasting and profound implications.
In 1999, Malcolm completed his MBA from the Edinburgh Business School at Heriot Watt University. This opened the door to exciting opportunities over the next 15 years in the financial brokerage industry as well as the junior mining industry. During this time, he started making beer using the all-grain method, he explored making wine from fruit, and he delved into making mead from honey mead.
In early 2014, Malcolm began yearning for new adventures. While contemplating the idea of returning to Heriot Watt University to pursue a graduate degree in Brewing & Distillation, he happened upon the UK-based Institute for Brewing and Distilling (IBD) and instead registered to write their General Certificate Exam in Distilling.
In late 2014, Malcolm began presenting 5-day Distilling workshops. In addition to delivering workshops, Malcolm offers his consulting services to entrepreneurs seeking to launch small craft distilleries. He provides distillers with assistance in creating business plans and marketing strategies. He also assists with recipe development, equipment sourcing, and operational start-ups.
In June 2017, Malcolm was accepted into the Master’s degree program in Brewing & Distilling at Heriot Watt University in Edinburgh. In October 2020, his M.Sc. degree was granted.
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