Craft Malt for Craft Distillers

In this ingredient-focused technical course, Todd Olander and Mike Myers of Colorado’s Root Shoot Malting guide you through the entire malting process—from planting to kilning—as well as the importance of maintaining quality in every step.

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Can Your Craft: Getting Started in Ready-to-Drink Cocktails

The ready-to-drink cocktail industry is exploding, offering a new era of innovation for those looking for lighter, more drinkable beverages. Giving your craft cocktails a life outside the distillery can create a significant source of revenue and increase your brand awareness. And getting started is simpler than you think.

CS&D Podcast Episode 6: Andy Garrison of Stone Barn Brandyworks Takes a Value-Added Approach to Distilling Fruits and Vegetables

The self-styled maker of “irrational fever dreams” and “peasant indulgences” shares his principled yet technical approach to making spirits from unusual ingredients such as carrots, ramen noodles, and more.

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Descriptive Analysis: When Evaluating Spirits, Use Your Words

It can be time-consuming and expensive to establish and train a well-run descriptive tasting panel—but it’s a powerful tool for craft distillers to assess their products for flavor, aroma, and consistency.

Why Glycosidic Nitrile Should Concern Distillers

A recognized carcinogen occurs in most domestic malted barley—but careful distillers can avoid it. Here’s what to know.

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Distilling American Single Malt Whiskey

Boulder Spirits distiller Justin Baier walks you through the process and materials of making an American single malt whiskey and what they’re learning along the way.

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Getting the Most From Your Lab Still

Whether you’re evaluating a new grain, prototyping a new recipe, or checking the proof of a liqueur, a lab still can be an essential tool for small distilleries.

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How Small Distilleries Can Win with Bottled Whiskey Cocktails

Releasing your tasting room’s Manhattan or old fashioned as an RTD isn’t as simple as scaling up and bottling the recipe. Here’s some advice from two craft distilleries on how to do it successfully.

Distillers, Mothers, Cocktail Lovers

Here’s how to celebrate Mother’s Day in a way that befits a distiller.

Get Smarter about Demand Forecasting in the Modern Spirits Industry

From whiskey to gin, rum to vodka, distilleries craft liquids that captivate our senses. Behind it all is a complex challenge: accurately forecasting consumer demand. Modern production software can change forecasting for the better.

Video Tip: Carefully Cultivating Corn for Craft Distillers

Root Shoot founder Todd Olander explains what they look for when selecting varieties and growing corn for craft distillers.

Encompass Technologies Announces Advanced Capabilities for Spirits Producers

The advanced software capabilities that distillers can access with Encompass Production Cloud enhance their craft, position them for growth, and provide deeper analytics on how to operate more efficiently.

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Esoteric Spirits: Explaining (and Selling) the Process

As small, independent distillers find more curious consumers, they’re learning how to communicate the technical side of their craft—and it’s driving interest in their spirits.

CS&D Podcast Episode 5: Riley Henderson of FEW Spirits Explores Whiskey’s “Last Frontier”—Fermentation

What’s left to do in the world of whiskey? Plenty, if you ask FEW Spirits director of operations Riley Henderson. For him, the secret lies in embracing slower, more flavorful fermentations.

The “English” Bourbon Making (and Riding) Waves Across the Atlantic

Never Say Die raced out of the gate to win a major prize. But how, exactly, does one make an “English” bourbon?

The Latest Buzz: How Distillers Are Adding Coffee to Their Spirits

The classic espresso martini is only one example of a happy marriage between coffee and alcohol. Here are some different ways that craft distilleries are incorporating coffee into their spirits and liqueurs.

Video Tip: Evaluating Grain Quality for Craft Malt

Root Shoot founder Todd Olander and head maltster Mike Myers discuss working with farmers and using their senses to get the best grains they can to make high-quality malts for distillers and brewers.

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