h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

if i distil beer, will i get whisky?

Nope, you'll get a clear, alcoholic liquid, which, if you leave in an oak barrel for a few years might turn out something not entirely like whisky...

The major differences between the fermented liquid used in whisky making and beer (as we know it) is that the whisky makers don't use hops (which add the bitterness and act as a natural preservative) and they brew the stuff to a higher level of alcohol to start with.

OK, that made the subject clearer. And if i got it right, hops is just an additive, so it doesn't really contribute to the process of fermentation, right?

That's right - it simply adds flavour to the beer and stops it going off quite so quickly...

Actually, if you distilled beer what you'd get straight off would be closer to Vodka than whisky - the fact you're starting from a lower level of alcohol would mean to get to a decent strength you'd be loosing a lot more of the component parts that generally get carried through the distillation process - so you'd loose some of the flavours.

Of course, you'd gain a lot more through the aging process, but my guess is that if you just used normal beer then tried aging it, you'd end up with something more along the lines of Grain Whisky rather than Malt Whisky. (The cheaper stuff they use to bulk out blended whisky)

you really are an expert! more questions to go, then! isn't malt the already fermented grain? if so, why do you distinguish between malt and grain?

apropos, what's your preferred brand of whisky? yesterday, i bought Black Grouse. i really like its smoky taste! i know it's not something special, considering the price, but i think it's worth a try, at least for beginners.

Malt isn't fermented grain - rather it's partially germinated then baked grain.

The reason I distinguish between Malt and Grain whiskies is that they're made in a different way from different products...

As it says in the Article, Malt Whisky is made exclusively using 'malted' barley (barley that's been partially germinated then cooked)

Grain whisky is made using any old cereal crop they happen to get their hands on

The distillation process is different as well - whereas Malt Whisky is distilled using the classic stills with swan-necks - Grain Distilleries look more like a chemical factory or oil refinery - much quicker but less accurate.

If you like the 'smokey' taste - next step for you would to be to try one of the less aggressive Islays - if you can get hold of a bottle of Bruichladdich you'll probably like it... That's probably the mildest of the Islays and the least frightening (many people would recommend you try something like Laphroaig, but to be honest, if you're just starting down the road to appreciating good whisky - Laphroaig has a tendancy to taste like antiseptic mouthwash the first time you try it )

sounds fun. especially the part with the antiseptic mouthwash by the way, i've noticed that with wines. if you are not ready for the taste, you might get disappointed. apparently, one must first reach certain level to make the difference without the unpleasant experience.