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Thread: The Science of Beer & Whiskeys

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    JWR
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    Default The Science of Beer & Whiskeys


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    The key to the success of Jeffery’s white whiskey was the fact that instead of using a yeast that had been cultivated for spirits production, he used a yeast designed to eat fruit sugars and die early. "It was in the death throes of the yeast that it released these really interesting aromas.”
    Pretty cool. Yeast is a trip. It's like Cloverfield s***, man.

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