American Society of Brewing ChemistsEventsWebinars

​Craft Distilled Spirits and Their (Potential) Relationship With the Brewing Sector​​

​Broadcast Date: April 19, 2017 | 11:00 AM - 12:00 PM CST

View the Webinar

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Webinar Summary

The rapid expansion of the craft distilled spirits sector in the USA and overseas has created excitement and passion amongst producers and consumers alike. With over 1,300 craft distilleries now active in the USA, consumers have an ever-expanding choice of products to choose from. As many distillers hailing originally from the brewing industry, is there the opportunity to translate brewing know-how to the relatively nascent craft distilling sector?

In this webinar, we explore the similarities and differences between the brewing and distilling sectors and tease out the potential mutual learnings are for each sector from the other. For instance, what might the benefits to a distiller be if he/she ferments more akin to a brewing fermentation rather than generally more rapid distilling fermentation regimes? What are the challenges of cross-category products (e.g. beer/spirit mixes) in terms of formulation and shelf-life? We will also consider which spirit production processes most closely align with brewing and consider opportunities for brewing and distilling cooperation.


Webinar Agenda:

  • Current status of craft distilling in the USA
  • Range of distilled spirit production processes
  • Similarities and differences between brewing and distilled spirits production
  • Conclusion and Q&A session
  • Contingency

What attendees will take away:

  • The range of elective processes in the distilling industry is greater than for brewing
  • Clear understanding of where there is overlap between brewing and spirits sectors
  • Have an indication of how brewing science can augment the craft spirits sector

About the Presenter


Paul Hughes

Paul Hughes
Oregon State University

After completing a bachelors and PhD in chemistry, Paul Hughes worked for the UK’s Health and Safety Executive for two years. He then spent nine years with the Brewing Research Foundation, followed by six years in the Netherlands as principal scientist with Heineken. After nine years with Heriot-Watt University as director of the International Centre for Brewing and Distilling, Paul moved to Oregon State University in 2015 to establish a distilled spirits program there.