A Few Tips for Breweries "Adding" Whiskey

In recent years, the rapid development of whisky in my country, the upgrading of consumption and the rise of young consumer groups have made whisky change from a niche to a daily life, and it is slowly "capturing people's hearts".

After entering November, the temperature in northern my country is low, and beer production and sales gradually enter the off-season, which will last until March next year. During this long winter, many beer companies are in a state of shutdown, and it is a good idea to make good use of this time to arrange whisky production. Initiatives:

1. Process 

Beer is a fermented liquor and whiskey is a distilled liquor. On the surface, they are not related, but by analyzing their production process, it is easy to find that there are so many similarities. The main raw material of beer is barley malt, and the raw material for producing malt whisky is also barley malt, so there is no need to add new raw material varieties. The brewing process is also partly similar: malting, crushing, mashing, fermentation, etc., so it is relatively easy for beer companies to brew whisky.

2. Equipment 

The raw material crusher, saccharification equipment, wort precipitation and cooling equipment in the beer production equipment are also general equipment for the preparation of wort in the early stage of whisky production, and only need to be adjusted slightly in the process. In the off-season, some beer production equipment is used to brew whisky to improve equipment utilization.

Brewing equipment for beer spirits

3. Products 

Every year from March to October is the main season for beer sales. Because of its high alcohol content, whisky can also be said to be the best production and sales season in the cold season. The two have strong complementarity. In addition, with the gradual maturity of the market, China is forming a whisky consumption culture. At this time, the brewing of whisky products with Chinese characteristics is started, the diversified sales of enterprise products are increased, the product channels are broadened, the off-season crisis is overcome, and the comprehensive economic benefits of the enterprise are improved.

4. Labor force 

The original whisky must be stored for a long time, which means that the original whisky distilled in that year must be aged in oak barrels. The storage period requires little management effort and no labor, and the filling time can also be optionally carried out during the off-season of beer, which is neither labor-intensive nor labor-intensive for the brewery.

Although whisky is growing rapidly in China, the fact is that whisky accounts for less than 2% of the Chinese beverage market. According to industry insiders, with the continuous growth of China's middle class and the gradual establishment of the whisky circle, consumers' acceptance of whisky culture will usher in a golden period of development in China in the next few years. Just in time.