BE406 Whiskey Production: A Comparison With Beer Production

• Step 5: Maturation
Oak casks tend to be the standard used for maturation of new whiskey, as well
as blending of different whiskeys from different distillation batches and matured
whiskeys, and the process of maturation can take anything from 3 to 15 years
depending on the quality desired. The reason for oak casks being used opposed to
other wooden casks is oaks ability to absorb impurities and its ability to allow the
whiskey to breath. An interesting part of the maturation process is the loss of alcohol
through evaporation. This is generally termed the “angels share”, and it is usually
about 10 to 8 percent of the alcohol in the first year, with a loss of 4% every year
after. A good whiskey is estimated to lose approximately 30% of its original volume
before being bottled. The process of maturation tends to change from distillery to
distillery depending on what flavour, quality, and final taste is desired. Traditions of
production also tend to dictate maturation process used for the whiskey.
The maturation of Jameson whiskey is done in oak casks that have been
previously seasoned by holding bourbon and sherry. This is done to make the final
taste of the whiskey more distinct with a smooth after taste. Jameson also employs
blending of different batches of whiskey to acquire good flavour in taste.
� A Comparison: Beer Production vs. Whiskey Production
Beer production and whiskey production are very similar in the fact that they
both require malted barley. The initial ingredients for production of both drinks are
the same, although inferior American beers choose to substitute barley with rice, corn,
or other cheap starch rich grains. Brewery malt is usually manipulated in various ways
(e.g. roasting) to create different flavours and colours, creating a range that stretches
from Pilsner or light beers to dark lagers and stouts such as Guinness. For beers, hops
are added to the wort prior to fermentation to add taste. It is this addition of hops that
makes beer what it is and gives it its flavour. Once the hop flavour has taken to the
wort it is then cooled the hops extracted prior to fermentation.
The production process of fermentation for both beer and whiskey undergo the
same reactions except that the fermentation of beer tends to go for a much longer
period of time, 7-10days, and at a much lower temperature of 7-25°C depending on
the type of beer being brewed, opposed to whiskey fermentation, which is run at a
temperatures as high as 25-30°C and lasts for only 48 hours yielding a weak hopless
beer that is known as wash. However continuous fermentation can be used to speed
up the fermentation of beer to times as quick as 24 – 30 hours. Fermentation is the last
10