Reade Huddleston is director of distillation and spirits for Monster Brewing. Huddleston received his masters in brewing and distilling science from Heriot-Watt University in Scotland and has been working professionally in brewing and distilling for the past 11 years in Britain, Canada, and the United States.
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Here are some important practices to observe—and to avoid—when it comes to maintaining stainless steel in the distillery.
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Stainless steel is ubiquitous in production environments, so—to ensure consistent spirits and long-lasting equipment—it’s critical to understand how and why it works and the types we’re likely to use in the distillery.
Even a corrosion-resistant workhorse needs proper care and maintenance.
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As a distiller, you need to ensure that the water you’re using for dilution is helping, not harming, your products. Here’s what to know.
Water is an essential component to producing high-quality spirits. Knowing how it affects your mash is what can take your products from good to great.
Distillers need to understand the potential for variability when taking batches from small scale to large scale, and vice-versa.
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There are multiple ways to accomplish the critical task of measuring alcohol content in the distillery. Here are four newer methods that are gaining popularity.
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Properly gauging ethanol in a distilled spirit is essential to ensuring proper reporting and avoiding heavy fines from the TTB.
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While ABV and proof are the most common methods for measuring spirit strength, they aren’t the only ones. Here’s a look at two alternative methods that you should know.
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For distillers of any size, the concept of flavor drift can be confusing and worrisome—yet it’s an inevitable part of any product’s life cycle. Here’s what to know about flavor drift and how it can affect your products.