Yeast's Impact on Whisky
WhiskyCast14 Syys 2020

Yeast's Impact on Whisky

Yeast is one of the three main ingredients in whisky, along with grain and water. While we understand what grain and water contribute to the taste of a whisky, yeast's contributions are far more mysterious. In fact, people were distilling whisky from fermented mash hundreds of years before scientists even figured out that yeast exists, let alone how it works. After our deep dive into the science of oak trees last month, we had requests to do something similar with yeast - and Indiana University biochemistry professor Matt Bochman joins us this week to help. His laboratory research involves studying yeast cells to unlock keys that may help us fight cancer and other diseases, but his informal research focuses on home brewing. He's also a consultant to brewers and distillers on fermentation issues, and shares his expertise with us on WhiskyCast In-Depth. In the news, Great Britain and the European Union are at odds over Brexit again. We'll also look at two new programs aimed at improving diversity in the whisky industry, and on Behind the Label, we'll have proof that not everything you may see about whisky on the Internet is true!

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The Boys Are Back

The Boys Are Back

John Little and John Foster built their reputations around Smooth Ambler before selling the distillery to Pernod Ricard several years ago. After serving out a three-year non-compete agreement, they're...

30 Elo 47min

Light Whiskey: It's Not About the Calories

Light Whiskey: It's Not About the Calories

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23 Elo 42min

25 Years of Stories, Laughs, & Whisky

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17 Elo 38min

A Year of Innovation at Four Roses

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9 Elo 42min

An Importer's Slant on Whisky

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2 Elo 41min

Archiving 180 Years of Dewar's History

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26 Heinä 44min

Glengoyne Mizunara Oak: Scotch With a Hint of Japan

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20 Heinä 41min

Torabhaig: Home on the Isle of Skye

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12 Heinä 29min

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