Barley - Anatomy, Steeping, Malting, Destoning
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- Опубликовано: 4 окт 2024
- In Part 1 of Scotch Whisky Production Erik Wait talks about the anatomy, germination, malting, kilning and destoning of barley.
For more videos on Scotch Whisky Production:
• SCOTCH WHISKY PRODUCTION
THIS VIDEO IS INTENDED ONLY FOR VIEWERS WHO ARE OF LEGAL ALCOHOLIC BEVERAGE DRINKING AGE IN THEIR COUNTRY.
Note: The entry point in the barley for the water is also called a "micropyle". For more videos on Scotch Whisky Production: ruclips.net/p/PLFE4H6ZO6VFYmerOQT0wQDzr2biLIFXEV
Great stuff Erik. Glad to see you back!
More to come!
Thanks for sharing your knowledge on barley. I have used both Golden Promise & 2 Row while homebrewing.
Thanks for sharing!
Great stuff 🥃! This video help me study for my EWA diploma and keep expanding knowledge.Thank you!
Glad to help!
more videos like these please
I am hoping to post 2 per week!
"Flavouristics" is a keeper, Erik.😉👍 Excellent, clear explanation.
Glad you liked it!
Hi Erik, valuable information for nerds like me, straight to the "re-watch" list. Thanks for another excellent video.
As for the impact of barley on flavor and following Reinyer's lead, Dr. Dustin Herb (O.S.U.) is headed up research on the subject. Also at the Westland distillery in Seattle, they are experimenting with different varieties focused on expanding the range of aromas and flavors in whiskey, in case you want to dive into it.
Cheers
Fascinating stuff indeed! Thank you Erik 👍
Glad you think so!
This is super information and an enjoyable video.
Glad you enjoyed it!
Copperworks Whiskey in Seattle is sort of experimenting with different Barley varieties, one is Alba. They are using 90% Washington grown Barley and wanting to use Salmon Safe Certified. Salmon Safe Cert comes from dry farming.
Top notch content, thanks Erik! Looking forward to watching the rest of the series (already on my Watch later list of course). Cheers! 🥃
Hope you enjoy it!
Excellent video and explanation. Well done and well presented!
I would say that doing a head to head between Port Charlotte 10 and PC Islay Barley might give one a good idea as to the differences that barley can have.
Just Excellent! Thank you!
Glad you enjoyed it!
@@ErikWaitWhiskyStudies always do!
❤ wow! Fantastic video and clear explanation. 1000 Thx Erik! 🥃
Glad you liked it!
Interesting to hear the word “destoners” …I work in a oat plant in Canada with 3 destoners that constantly need adjusting because of incoming grain temp and moisture levels, size, incoming air temp, humidity levels, outside air temp etc
Makes sense, whether you are harvesting barley, rye, wheat, oats.... stuff is going to get in there you don't want.
Superb content brother 🎉
Thank you so much 😀
In ancient times "wine" meant alcohol. It could be spirit, beer whatever. Word Winemaking could be referred to distilling
Where do you get this from? Ancient Hebrew makes a distinction between "shekar" translated as 'strong drink' and "Yayin" which means "wine." Other ancient languages make similar distinctions. Regardless, whisky isn't as ancient as wine and we clearly have other terms that are readily available. I think "low spirit" or would be clearer.
Erik, What are your feelings on Barley Terroir? I personally believe distillation, as opposed to fermentation in wine making, is far too violent to allow any nuances to translate into the spirit.
I've got a video on this topic that I will post after I pass the blind tasting portion of the Master of Scotch exam.
Hello Erik, For the WSET Spirits L2 class it is suggested to taste, or have, two to three scotch single malts. Given your studies. Which single malts would you suggest? Please consider that I may also go onto CWM, L1 or L2 at the most. Thank you.
Since this is for exams I recommend the following: First, I would do the Glenlivet 12. It is the #1 selling Scotch Single Malt. Second, the Macallan 12, Macallan the second highest selling single malt. Third, the Glenfiddich 12 as it is a close runner up .
😁