Page 57 - Bord Bia

ROADMAP

STAGE 1

c) Product Development
Continued

There are many sources and options on ingredients for beer and spirits so careful evaluation of their
properties is essential as part of the formulation process.

Water Supply
Water supply, which is common to both brewing and distilling, will be largely dictated by your
location. However, your water can be treated and optimised for brewing or distilling purposes.
Expertise in this area should be sought through your master brewer or distiller.

Grain
Grain, typically ‘malted barley’ for brewing & distilling purposes is referred to as ‘malt’ because it’s
starch is converted to fermentable sugar. There are many types of barley to choose from in the
market and some developed speciically for brewing and distilling purposes. The emergence of the
craft trend in beer, spirits and whiskey has placed an even greater emphasis on the varietals of barley
and grain selected in the production of uniquely crafted liquids. As a result, there are a growing
number of varietals speciically grown to suit the purposes of brewing and distilling in today’s market.
Varietals can be sourced domestically and internationally from suppliers that have long standing
reputations in this sector as well as a host of relatively new & quality entrants. There are three primary
sources of malted barley in Ireland. They are The Malting Company of Ireland in Cork, Minch Malt
(Boortmalt) in Athy and Loughran Family Malt in Dundalk.

Wood.
Previously-used casks are a legal requirement for the maturation of Irish whiskey and are a very
important factor in the ultimate taste proile of the inished liquid. To become a whiskey, freshly
distilled liquid must be laid down for a minimum 3 year period. The type of wood used, coupled with
the lavour absorbed in the wood by its the former contents can contribute over 60% of the inished
lavour. Irish distillers use oak barrels from bourbon, sherry, port and some wines to mature their
whiskey. This can be a costly element of the production process and care must be taken to include
these costs in inancial forecasting.

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