Are distillers really just “dirty” brewers? How do you stabilize ingredients and flavors in canned RTDs? How can water chemistry at the municipal level cause potentially expensive issues with arrested fermentations? Through his career, Reade Huddleston has seen it all, and now as Director of Distillation and Spirits at Monster Brewing, he’s putting into daily use these best practices gleaned from years of brewing and distilling, as well as focused study.
In this episode, Molly and Reade explore a range of subjects, including:
Similarities and differences in brewing and distilling practice
Testing and optimizing RTDs for long term stability
Can liner interactions in RTDs
Testing water quality with taste and odor acceptance tests
Measuring water supply shifts over the course of a day
Common chemicals in supplied water and how to neutralize them
And more.
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