7 articles in this category
In this clip from their video course, head distiller Ryan Scheswohl describes Village Garage’s on-grain, open-top fermentation method, from how many days they allow for the ferment to their streamlined transfer into the still.
In this clip from their video course: Village Garage head distiller Ryan Scheswohl explains how steel-jacketed pipes and clean steam make for a quicker, more efficient brewing process.
Lost River Permaculture sells premium handmade vodka and angus beef—and while that may not be the most obvious pairing, it makes perfect sense to Shawn Ward and Lisa Landrie, the couple who started the distillery and farm in Lost River, Saskatchewan.
A new initiative aims to support and certify whiskeys whose grains were grown and distilled in one place.
From systems that save water and energy to solar arrays that pay for themselves in relatively short order, here’s how some distilleries are saving money by saving resources—and boosting their brands, at the same time.
It may sound cheesy, but some American distillers are joining a trend from overseas—fermenting and distilling spirits with whey.
There are costs and challenges—and it’s not all that easy to find—but a growing handful of distillers are excited about the potential of Kernza, a perennial grain domesticated for its environmental benefits.