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Quaich1
Master Of Malts
Joined: 21 Apr 2012
Posts: 5749
Location: Ontario, Canada
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 Posted: Tue Jun 12, 2012 4:40 pm Post subject: The vital role of yeast in making single malt scotch |
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The importance of yeast in the making of single malt scotch has been raised. I have found a wonderful article that details "Yeasts: pedigree and properties" with elaborate diagrams, discussion of yeast varieties and popular strains used by a number of single malt scotches.
Really worth a read. Everything you want to know about it.
http://whiskyscience.blogspot.ca/2011/09/yeasts-pedigree-and-properties.html
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"Always carry a large flagon of whisky in case of snakebite and furthermore always carry a small snake."
W.C. Fields (1880-1946) |
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Gregor
Master Of Malts
Joined: 25 Apr 2008
Posts: 798
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| Posted: Tue Jun 12, 2012 5:39 pm Post subject: |
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| Excellent article Quaich1 |
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jcarrick
Master Of Malts
Joined: 18 Apr 2011
Posts: 949
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| Posted: Tue Jun 12, 2012 8:10 pm Post subject: |
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| Cheers Quaich1, an interesting read. |
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bifter
Master Of Malts
Joined: 10 Apr 2012
Posts: 1403
Location: East Lothian
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| Posted: Tue Jun 12, 2012 9:30 pm Post subject: |
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Great topic and nice article! I read an interesting tidbit about Glen Keith on Malt Madness. It is due to be reopened soon but was used by Chivas as an experimental distillery, one of the areas they explored was yeast cultures:
| Quote: | Last but not least, I'd like to share some thoughts from Martine Nouet on
a topic that is often overlooked: the yeast that was used at Glen Keith;
"Another very interesting aspect of Glen Keith experiments was all what they
did about yeast. They produced their own strains, from the wort first, then
from the pot-ale. That yeast was used by the distilleries of the Chivas group,
especially Strathisla and Glen Grant. Nothing has ever been said about
those experiments which were conducted by a foremost authority on
yeast, Dr. Watson (who is still with Chivas company).
Now as most distilleries, Chivas use commercial strains from Quest and
Maury. But the strains have been pasteurized and are kept in the yeast
library. It would be interesting to learn more about the subject. Alan says
that the experiments were conducted to produce specific flavours. He
agrees to say that yeast is very important in the making of the aromatic
profile (I have always a deny on that question each time I have raised
it with distillers and I regret not to have the scientific understanding
of the subject. I only apprehend it from the aromatic aspect)." |
http://www.maltmadness.com/whisky/glen-keith.html
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Blackadder
Master Of Malts
Joined: 31 Jan 2010
Posts: 1734
Location: UK
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| Posted: Tue Jun 12, 2012 10:12 pm Post subject: |
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| Yes, excellent article. I heard that Chivas was going to get Glen Keith up and running again which is great news, i would guess most of its output will be going into the Chivas Bros blends but hopefully we see a single malt release in the future as it is a distillery i am not familiar with. |
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Innes
Master Of Malts
Joined: 29 Apr 2010
Posts: 1080
Location: England
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| Posted: Tue Jun 12, 2012 11:33 pm Post subject: |
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Excellent piece on yeast Quaich1
Blackadder, i have had a couple of botlles of Glen Keith in the past, mainly Gordon & Macphail bottlings, always easy to drink, typical Speyside whisky meduim sweet, fruity, spicy. |
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Big Mac
Master Of Malts
Joined: 02 Nov 2006
Posts: 2216
Location: USA - Formerly Scotland
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| Posted: Wed Jun 13, 2012 2:38 am Post subject: |
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Just read the article on whisky science, excellent thanks Quaich1
Very rare to see the part yeast plays in the production of malt whisky |
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jcarrick
Master Of Malts
Joined: 18 Apr 2011
Posts: 949
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| Posted: Wed Jun 13, 2012 10:17 pm Post subject: |
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| Big Mac wrote: | Just read the article on whisky science, excellent thanks Quaich1
Very rare to see the part yeast plays in the production of malt whisky |
True, whisky companies and most whisky books just brush over the part yeast plays in production |
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