What Happens When You Distill Hoppy Beer?
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- Опубліковано 4 бер 2020
- What happens when you distil hoppy beer? Can it be distilled into a tasty whiskey? Does the bitterness carry over? Will the hop oils get stuck in the still.
These are all questions I have asked myself and seen other people ask in the forums. I decided the best way to find out for sure would be to distil some myself and find out!
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#homebrew #spirits #distilling
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This will not change the price for you at all, But the seller will buy my a cup of coffee if you purchase from one of the links. Choice eh? - Навчання та стиль
Can you please make a peated and hopped all grain just so you can call it HopScotch?
C.S. Skates goddamn it.... that’s beautiful and a great pun
That’s a wonderful idea
Ah, it’s kind of been done, but it’s not distilled whiskey, it’s an aged beer. So it is still doable. ua-cam.com/video/9qWN4WHdURg/v-deo.html
Hahaha gold!
@@pdubzpyro fnb NJ
Had a failed chocolate stout a few weeks ago. Ran it through the still and the distillate smelled like chocolate vodka
Yum! Yeah I need to play with some specialty malts for sure.
As a homebrewer, this has been immensely interesting to me.
Call this whiskey “rabbit whiskey” because it came from a hoppy beer.
Nice
Trade mark that!!! Lol
nice
I distilled an old pilsner my son in law left in my garage fridge. I just ran it once through an air still as an experiment. The hoppy flavor did come through and it was at about 90 proof.
My beer brewing buddies really liked it since they had never had anything like it before. Gonna try again with a little hoppier product and oak it next time. Thanks Jesse for the video, I always enjoy them.
I always enjoy listening to you describe smells and flavors. My smeller and taster just don't get it 😁 Thanks and keep up the great work ! I'm still working on single malt and it's going very nicely 👍
Had Fleur de Biere before now, and it wasn’t for me either. But this has given me an idea! Gonna try some hops in my gin 😁
So glad you did this! Answering one of the questions that has been kicking around on the forums for years. Glad the Mrs was able to nail down the flavor. That makes a lot more sense than hop soup, LoL:-)
Cheers mate :) Yeah I have wanted to try this for a while.
Can't be that bad...
"Sweaty gym socks" was never used as a descriptor. Lol
Before putting it on wood...
Maybe mix a sample with a peat smoked whiskey sample, and see how they play on each others character. If it works, you could blend them.
Sweet looking shirt bro!
And glad you found a way to get some water back in the shed.
Well done this is my new favorite video. I made a mistake a while back and bought a lot of a spiced rum I am going to run it through my still the very least I will get some of my garage floor back
I am a home (and recently "professional") brewer, i love your channel, man! Also, that shirt is freakin' awesome!
I made a rhubarb wheat for a friend. after a year he brought back what was left, not going to get into why he wasn't drinking it. ran it through on a single slow run and got a rather interesting product. Came out as grainy, barnyard with hints of mint. This stuff was great!
I've wondered about this for a long time, so thanks for doing a video. Also, Pan Head is delicious. I was lucky enough to snag a taste at a local homebrew club meeting, where a member had snagged a few bottles while traveling for business.
well MY experience with it in 2013 was brewing my own from a ready-kit, using a kettle with a fixture to distill and I had to run it twice because it was alcohol but watered down so I ran it again and it was stronger.
Filter it through some activated charcoal and that funkiness/kinda-hops smell and taste goes away. Whenever I can get a hold of a keg that wasn't finished for whatever reason, I run it through the still, filter it through activated charcoal, and it makes a great vodka.
if nothing else you could use it to fortify a home brew
I interesting idea....
i've done, that... i liked it...
I like this idea
kia ora bro. I love the way you communicate the tasting process.
This was really interesting and it's neat. You never know if something will be decent or terrible, until you try.
This fits into the "potential" category I think haha
I've actually distilled several batches of beer into whiskies. You doing this and highlighting the taste I immediately picked up that that's the same flavour I got from ALL my white spirits distilled from beer. YES. It was never "tails" for me, but "tailsy". It has made me cut my whiskies a lot narrower and I lost a lot of good booze because of that, now that I think about it. It'll also explain why my all feints runs always ended up nicer than the regular low wines runs.
I won't be distilling beer again in my new still, and if I do, I'll clean it PROPERLY after each run. Thanks for this.
He's Back ! I want to hear more after it's aged.
I will do a update for sure :)
@@StillIt just wondering if you’ve done an update, cheers 🍻
@@StillIt update.?
I just did a double dryhopped milkshake ipa and can relate to so many of the tasting notes, but it came out surprisingly good
I just made a wicked whiskey from a batch of stout that was under primed(flat) it had smoked paprika in it and that came out in the whiskey. Love it.
I have some 600 liters of a nicely oak aged distilled beer. I did it back in 1995. You can say it is pretty good by now :)
600 LITERS!? That's an insane amount of spirit!
@@dzincster It is diluted down to 43% abv. Was done on a classic alembic still, double distilled. First run was for low wines, and the second run was done with separating heads and tails from the hearts.
Distilled spirits were always treated like money in the bank in my country (Serbia). I also have some 800 liters of aged pear, and the same amount of oak aged plum brandy. And to top it all of, some 2000 liters of quince brandy. Leftovers from my distillery business I recently closed.
@@donkee011 yugos be crazy! 😅
Love the way you simplify the running of plates .. me chuck six on and strip that out
Great video. One thing that jumped out at me was the dephleg setup. I found I had trouble getting the water to flow well when I had my outlet on the bottom. The dephleg would not fill correctly. Now I run water in on the bottom and out with valve on the top, no more "funny" flow or air locks.
Oh, shot of course! It's the opposite of the shot gun as vapour flow is upside down!
I like the idea of French oak; it would make a great side by side to do a batch of heavily charred, as you mentioned, and a batch of FO that is toasted and then charred to help evaluate if the toasting accentuates the sweetness versus the beer funk of the distillate. Like "Hopstock" for a moniker.
I distilled a "strange" cider last year. It was wonderful on oak.
Hey Jesse, I am glad to see you got some new parts for your still I love seeing how things change with time., It must have been kool as hell using that G-still, but not near as great as seeing the first drips coming out of the old girl you built with your hands eh? Keep it real my friend ✌
haha yeah man. Always fun to add to the still.
Hi! Thank you so much for all the stuff you made! this helped me so much! May i ask you a video request about water dilution /reduction with spirits? This is not easy to do! Have you a specific methode about it? Slaint!
Cheers mate :) I can look at doing that :)
@@StillIt You are awesome dude! Thank you very much :)
Damn I need to put some kind of distillation rig into my future goals. A pot still would be fine and has advantages, but this column setup would be golden. I would love to taste what happens to the rice wine I have been cranking out when ran through the still.
I"m a home brewer and my favorite time is when I add the hops to the boiling wort. The aromas that are released I inhale deeply and savor.
Just like a candy store the smell of beer brewing is to me.
Maybe bad beer makes bad liquor.
I was asking my uncle a week ago if you could still beer and now i have my awnser hahaha thanks Jesse
Great video. I have been thinking about doing this for a while. I have 50 litres of beer ready to go. Plan on running 2 stripping runs. Put a little aside to play with and run the rest through reflux and make Vodka.
i made 12 gallons of ale, got oxided so i ran it through, made great vodka :) Goog to be home brewer and being able to "save" the bad beer
A local place Kvänum mat & malt does an oyster stout that sometimes gets a bit to fermented.. if the batch is "ruined" they distill it. that spirit tasted alongside the stout - brings out an amazing second bloom of the stout.
Interesting! I can definitely see that with a stout. We tried this dosed back into beer with some interesting and varied results.
I see those drinking straws in grocery stores here in Canada.
Yep , I know the smell and taste. Beer was the first thing I tried running through the still , it was old stale beer hence why I ran it through the still , just wanted to test the still and how it worked. Did stripping run then 2nd run. It kept the same final taste and smell. Added it to other runs and even when less than a 20% mix it would still leave the same taste as an after taste. Same when wooded and aged. I'm sure some people out there would like the taste but i didn't.
I distilled a out of date Lager kit and that turned out quite good . Even better after a while on oak ..
Same, but I put it back into a faints run from UJSSM, came out like butterscotch and burnt sugar. on oak right now.
Jesse speaking of the carbonation in beer helping the flavor have you ever thought about using carbonated water to dilute down a whiskey to see if it helps/hurts the flavors?
I was thinking about using the distillate to fortify the beer, as is done with port wines. Would margainly proof up the beer and let the similar flavours mix
I’ve been gifted a Belgian dubbel beer that fermented too quickly… curious to see what comes out of it as the malt bill has 4 different malts in it (carafoam, Pilsner, 2 others I forgot) and not a lot of hops. Excited to experiment!
Have you ever tried the Air Still to distill bird watchers recipe? Just stumbled across your channel so I'm not sure if you have a video on one. Love your videos so far👍
Hi! I always wash my column with dish soap, than rinse with water and dry it with hairdryer. Copper columns start to make oxides inside if not washed and dried after use. It is much better, because I know, the product will be good! Of course we can use citric acid, but it is much harder and longer... OK, thanks Jesse for info!
I was wondering about that gasket. I passed over some of those jars because they had the red rubber gasket, what do you use to swap them out with?
a local brewery here in Italy did it years ago with bottles that had to much yeast sediment to be sold. unluckily let it sit in a barrel for 2 years only. it was an awesome distilled anyway.
Would love to se what you thought of the Nutrigrain wash. Do you even have Nutrigain in NZ? Great video. Looking forward to more funky distillations.
Great content, chief
Cheers mate.
can you do a video on running the deflag, like the theory and how to do it? ive been a little confused by the info out there
Yup I will for sure. But I want to get to know the kit a bit better first :)
Wonder what this would taste like if you turned this batch into an Odin`s Gin! The coriander and pepper spicy flavors from the juniper and some added tonic water would make an interesting complex flavor. Maybe I will try this sometime ! Great video bro !
Just ran the 2nd gallon through my still spirits air still.
Came out pretty well. Gonna add it back to the brew to fortify it. By the glass.
I brewed the beer a few weeks ago.
Hello. I made a whisky from an IPA without dry hopp and for me the smell of the final spirit run has a lot of maltiness, almost caramel or biscuit malts, but the vegetal smell that you are looking for, for me is like boiled artichokes. Regards!!
Awesome informational educational video experience Y'alls God Bless Ya 🙏
Some of the more successful commercial examples I've seen used vacuum/ambient temperature distillation (down to ~20 torr/28 °C) to prevent temperature related changes in the beer -- might avoid some of the funky homebrew boil characteristics you're getting. Also curious about whether the positive hop characteristics would come through more clearly via fresh hops in a gin basket rather than being in solution in the beer.
Great vid jesse. Need more still time though...
What happens if you put some hops in a gin basket along with some other botanicals that would pair well? Could you get some of the citrusy, floral notes out of the hops that way?
Thumbs up as always!
hey Jesse thank you again.
What kind of water you use to get to 55%?
Thanks again
Great video, You put plates in so we’re you trying to run a neutral Spirit?
I have always wondered about this. Did the hoppy profile change with the different cuts?
Hi, love your videos hahahahahah
Laugh a lot when you drink it again and couldn't make your mind.
i will try to distill beer next week, it will be a distill of Belgian Dubbel with Raisins
So I brewed a Simcoe Smash beer with a bit of smoked manuka malt. Sounded great, but taste it was not. After remembering this video, I poured the whole keg into the boiler and stripped it similar to what you did. Then I put the 2.5 litres of stripped product into the air still. The flavour was so interesting. I actually loved the hearts section. It seemed to go to tails very abruptly. It’s going to be very interesting when it oaks.
It's 6:24am over here and I'm on my way to Somm classes. Thanks to this video I want to drink some whiskey and down some beers.
Ayyyeeeee nice! What kinda somm?
@@StillIt wine sommelier 🙌🏼
Awesome! Enjoy and luck ass!
I'm interested with the off flavor you are getting from it. If it's somewhat vegetal I'm thinking of DMS or if it was a beer left overnight it's estery something like an unripe banana
There's an entire distillery in San Diego, aptly named SD Distillery. Their entire business is distilling beer into whiskey. It's not for everyone but I love it.
ETA: the SD Distillery stuff is made out of Russian Imperial Stout.
Haha! I've gone mad & gonna try this in my distiller a few times over for hand sanitizer! Not for consumption whatsoever! $10 per flat of cheap storebought beer or growlers of craft beer? 🙃
I had a dozen bottles of an all grain hoppy home brew which I didn't like. It tasted overly wheaty and a rye aftertaste. They sat in my store room for about 6-8 months. Distilled it and it definitely is a scotch style whisky. I whacked a heap of honey in it and it is delicious.
My brother had a saison he made that went south so I ran it through my still and it came out a bit harsh but I toasted some oak chips and let it soak for a couple of months and it came out pretty good
is the vegetable smell yeast based? your descriptions are what I have always thought were from yeast.
We triple distilled Freetail’s Ragnar. It was fantastic! Tasted just like the beer minus the carbonation and add in 90 proof liquor.
There is a distillery in Tennessee “Corsair” they make a hop infused whisky,,, infusing fresh hops in a gin basket. If you are a IPA FREAK, and whisky lover,,, it’s fantastic! Especially in the heat of summer over ice. I usually have my whisky neat, this is the exception. They don’t start with beer, but infuse the hell out of the hops ,!
I'm thinking about getting a Brewtools system for making beer, but would also like to distill my own whisky. Would you know if you could use the Brewtools as a still by attaching a column to the steam hat?
Thank you
Glad to see someone do this I wanted to try it lol but now I don’t have to hahaha
That's a good video. But I'm still waiting on a video explaining what a deflag is... Also What are the plates and what is their purpose?
Will do :) I want to get to know the setup a bit more first. But I talk about it a bit more in this video:
ua-cam.com/video/Y8UQGlNDsEU/v-deo.html
You mentioned something about a cardboard taste in the final product. Where I live home distilling is possible but a hassel to get government permission, so I only homebrew beer. Because of this, cold side oxidation is constantly on my mind for my own beer and it make me wonder if the spirit would not taste as much like cardboard if you stated a siphon to the bottom of your still instead of pouring the beer in and allowing it to splash. I can't imagine it making a difference but it would be a cool experiment to try.
Pivovice, they have it in some of the special bars in Prague CZ.
Jesse what if you continue the fermentation of the beer? Add sugar and pitch again? Let it it stop bubbling and run that? What do you think?
I think i've worked out the arroma you were eluding too, related to hops beer like thing going on... Cannabis! Thats got to be it 🍻😂
Ahhh cousin! haha its actually kinda similar lol
Makes me curious about if you put cannabis in the mash and made a cannawhiskey. Should work..they make distillate to smoke in epens... and also the alcohol will pull the thc from the flower..just wonder if it would be too much heat for the thc..might kill off the thc..not sure since it would be infused in the alcohol mash. Would be interesting to try. I know soaking it in the alcohol in a cheesecloth works to extract the thc but really wanna know if you can distill it and have crystal clear alcohol instead of green and still get the same effects
Have me thinking, what would hefeweisen/ wheat beer be like distilled?
To be honest I think it would be better suited to this. We went for the APA because it was available, and also kinda pushed the concept to the extreem
I did the same with an old keg of beer. I didn't like the result. Force aged with highly burnt white oak which improved the product. Asked my partner's thoughts. She said try adding a piece of cinnamon stick to some. Turned out not bad.
Fantastic! What's some good resources and forums to learn about craft hobby distilling?
I'll definitely subscribe and check the other videos out.
Somewhat similar to this: have you ever tried or considered distilling a mash made primarily with roasted/chocolate malt? Kind of like distilling a stout but without hops and with a substantially larger amount of roasted grain? Would probably come through pretty strong.
I’m distilling panhead supercharger as I watch your video .
Smells very much like a beer :-) flavour is confusing tho, not really whisky like. I’ve added some smoke cherry wood and shot of coffee.
Will see when it’s done if it’s drinkable hahaha
We have done this a fair bit, our latest is a rye IPA, still in low wines state, so not sure of end result yet, but most others remind me of rosemary baked into bread.
I can't stand tipping stuff down the drain, so will always give it another shot at life. Just steer well clear of unnecessary tails.
Wondering how you might come up with a Jaegermeister type recipe? Might compliment the base notes better than just oak. ;)
Yeah I agree. No use throwing it out without at least trying something! Honestly its growing on me fast now. Just need to not think of it as whiskey.
There is a distillery in Rhode Island that does this, they are called Sons of Liberty and it's pretty good although the IPA one is an acquired taste.
In Germany there is actually something called "Bierbrand" which basically means burned beer since burned is equal to distilled in German.
It has to have atleast 38% vol if I'm not mistaken to be called Bierbrand. Its pretty much a unaged whiskey with the addition of hops.
Often times its made out of a Wheat beer (Weizenbier) and the Bierbrand has a note of Apple or Citrus.
Thought it might be interesting. Anyways, greetings from Germany!
Ah interesting. I had no idea. Thanks for mentioning it. Another thing to put on the bucket list and try some day.
Another unusual and surprisingly good German one is "Bärlauchbrand." Although I have no idea how they make it. Bärlauch is a kind of herb that grows in the forest with wide leaves that tastes somewhat like garlic (aka "bear garlic"). Never heard of fermenting something like that so maybe it's an infusion.
@@Elmaxo1989 it's called ramson in english, ramson garlic sometimes as well
I distilled an expired case of Octoberfest beer. The beer was still good, but I had a still and thought what the heck...the beer is malty and lightly hopped and honestly it made an awesome spirit! Aged a little on oak, I want to make more!
I'm a home brewer, and I have been distilling beers that didn't turn out for years. I'm just using a counter top water distiller. Its not a great Whiskey but you can drink it.
Scallywag 67 do you know how I could get said water distiller?
@@pepealasquid6005 they are readily available. Check Amazon. These are intended to purify drinking water that may not be the best quality. They range in price and quality but are affordable. Google countertop water distiller.
Yeah this stuff is growing on me more aand more. Some of the sugestions in here sound great too. Next one I need to try is bloody mary!
Newbie question : how do you deal with the foam? Do you degas the beer?
How would hops taste on a gin basket? sounds pretty interesting to me.
Could it be DMS that you're smelling. It's an off flavor in beer which may be concentrated in the still? Gives a celery or sweetcorn flavour
I tried beer once... Had a coworker that worked for a beer distribution center and was in charge of disposal of out dated bottles, cans, and kegs. All I had to do was supply the buckets and he would fill as many as I could give him. I found it wasn't very productive to do it this way. It took to much time and fuel to get it to produce anything and you would pass the zone in minutes. So I gave up on trying that again unless I put some in when I start a ferment. Maybe?¿
Have my brother on board to grow a few pears inside half gallon glass jugs for a fancy pear au da vie
could you try fermenting kale or lemongrass for the hippies and hipsters.
actually i think almonds and lemongrass would work out together somehow.
onion wine... the sweet yellow onions. bet that would be good with a nice steak.
What happens if you use a blonde ale with no hops? Mashed at low temp, to ferment all the way down, with no caramel malt ?
My sister in-law has one leg and works at a brewery. She’s in charge of the hops.
Was beer whisky! Noice! I do this with old or stale beer all the time.
What about using it with beer? Like 25ml in a 500ml beer glass!? I bet it would blend well.
Isn't it the same skunkiness that comes from beer that is in clear glass bottles? When hops gets oxidized, heat or sunlight same thing, right?
hay mate love your show.. but get some grease proof paper and staple it to the back of the gaps of the boards you have for the back drop. inside trick for light dispersion . no hate just lovin it
I think when you were thinking stock like aroma, you may have been thinking about the malt.
wonder if this would be good with macerated juniper etc. maybe it would pair well with cheese and olives. it's your description "umami" and "cheesy" I love gin with a variety of cheese with juniper berries in the cheese, along with big green olives with the pits still in.