A producer-specific example of organizational and technical capability transfer. Flavor-percentage, yeast-category, and lautering claims remain practitioner testimony requiring technical corroboration.
Topel explains how Real Ale's production staff and sensory systems became inputs to Real Spirits' whiskey process.
Martini and Davin Topel describe a brewery-to-distillery system using hop-free versions of established beers, yeast expertise, sensory monitoring, lautering, pot distillation, and reciprocal use of whiskey casks for beer.
Complete-copy PDF sheets 418–420; displayed ebook pp. 374–375
Complete-copy PDF sheets 418–420; displayed ebook pp. 374–375
Real Spirits — From Beer to Whiskey
Fresh sequential audit2026-09-29: main text1–574 read, all-page visual survey completed. Evidence checked at Complete-copy PDF sheets 418–420; displayed ebook pp. 374–375. Page numeric field now refers to the complete-copy PDF screen, superseding the184-screen selective capture. Verified means faithful to this2021 source, not independently confirmed current fact.
Evidence
Martini and Davin Topel describe a brewery-to-distillery system using hop-free versions of established beers, yeast expertise, sensory monitoring, lautering, pot distillation, and reciprocal use of whiskey casks for beer.
Context and interpretation
This is a producer-specific example of technical and organizational capability transferring from brewing to distilling. Numerical flavor shares, simplified yeast categories, and lautering effects remain practitioner testimony requiring technical corroboration.
Verification
Fresh sequential audit2026-09-29: main text1–574 read, all-page visual survey completed. Evidence checked at Complete-copy PDF sheets 418–420; displayed ebook pp. 374–375. Page numeric field now refers to the complete-copy PDF screen, superseding the184-screen selective capture. Verified means faithful to this2021 source, not independently confirmed current fact.