The Process and Outcome of Distilling Beer

Distilling beer is a fascinating process that can enhance its flavor, concentration, and clarity. The final outcome depends on the quality of the fractionating column utilized. In this discussion, we will explore what happens when you distill beer, the effects it has on the beverage, and the end results.

Understanding the Distillation Process

When beer undergoes the distillation process, many interesting changes occur. The primary components of beer, primarily water and alcohol, are separated initially. This process relies on the difference in their boiling points. Ethanol has a lower boiling point than water, allowing alcohol to evaporate more readily.

Distillation is a complex multi-step process that includes the following stages:

Preparation: Beer is prepared by boiling it in a large vessel known as the "pot." The raw beer is heated to a high temperature to begin the separation process. Vaporization: As the beer boils, the more volatile components, such as ethanol and other alcohols, rise as vapor while the heavier components like water remain in the liquid phase. Concentration: The vapor is cooled and collected in a condenser, where it is converted back into a liquid form. The condenser is typically a continuous flow of cold water or air that chills the vapor, allowing it to condense. Redistillation: The condensed liquid, which contains a higher concentration of ethanol, is then distilled again to further increase the alcohol content. Capture: The final concentrated alcohol is collected and can be further processed or used for other purposes.

The Outcome: Altered Characteristics

One of the primary outcomes of distilling beer is the concentration of alcohol. Depending on the quality of the fractionating column used, the alcohol content can be significantly increased. Typically, a well-functioning column will capture around 95% alcohol, leaving the remaining 5% as a mixture of water and other compounds.

Another significant result of distilling beer is the concentration of hop bitterness. The bitterness that is imparted by the hops during brewing intensifies even further during distillation. This intensified bitterness can be likened to the experience of placing slices of horseradish on the eyes, much like some place slices of cucumber for their cooling effect. Both horseradish and horseradish have strong chemical compounds, though different ones, that are perceived as bitter or hot.

For instance, iso-alpha acids, which are responsible for the bitterness in beer, become more concentrated during distillation. This concentrated hop bitterness can result in a more robust and intense beer flavor, but if it’s not controlled properly, it can lead to an unpalatable and overly bitter product.

Residual Products

After the distillation process, you are left with two primary residual products:

Liquor: The distilled liquor that closely resembles the original beer but with a higher alcohol content. This liquor can be used as an ingredient in other alcoholic beverages or sold as a higher-proof spirit. Non-Acoholic Beer: The remaining liquid, which has a very low alcohol content and can be labeled as "near" beer or "non-alcoholic beer." This residue often has a slightly altered flavor profile due to the distillation process. It can still be consumed to enjoy the flavors of hops and malt without getting the alcohol content.

Conclusion

Distilling beer offers a fascinating way to alter and enhance its characteristics, primarily through the concentration of alcohol and the intensification of hop bitterness. However, it requires careful and controlled conditions to ensure the final product is tasty and marketable. Understanding the distillation process can provide valuable insights into how these changes occur and help in achieving desirable outcomes in the brewing and distillation industries.