# Samovar Automation for rectification and distillation - Site: https://www.samovar-tool.ru/ ## Pineapple cocktails: three ways to not freeze this autumn - Link: https://www.samovar-tool.ru/en/2026/10/24/pineapple-cocktails-three-autumn-recipes/ - Published: 2026-10-24T10:00:00+03:00 - Author: kosoj.diy # Pineapple cocktails: three ways to not freeze this autumn It has turned cold outside. Wet snow, darkness by five in the evening, and a general longing for the sun. But you can keep the warmth in your soul and treat yourself to light summer cocktails. And since there are almost no fruits or berries left, let’s take something available all year round. Here is the pineapple. He’s good at everything, this guy. You can munch it fresh, canned, fried. Cook it with alcohol, mix it with the same. It’s healthy too — bromelain, vitamin C, and all that stuff they write about in health magazines. So let’s run through three pineapple cocktails. Disclaimer: the author reminds you that you may like or dislike, drink or not drink, read or not read, for that matter — everyone is free to do what they want. And the author is free to write whatever comes to mind. ## Daiquiri ![A bartender shaking a cocktail in a shaker](https://i0.wp.com/www.samovar-tool. ru/wp-content/uploads/2026/05/pineapple_inline1.jpg?w=1200&ssl=1) The best-known cocktail from Cuba. It is one of the official cocktails of the International Bartenders Association (IBA) — an organization founded on 24 February 1951, which decides what counts as a classic and what is a homemade concoction. Traditionally it is a mix of light rum, lime and sugar. Pfui. We’ll keep the light rum, about a good shot. To pour, I said, not to drink — where did you rush off to? Half a fresh lime, whatever comes to hand. A spoonful or two of sugar, preferably brown. Or you can skip it. And, of course, pineapple juice, about half a glass. Here it’s however it works out. You can squeeze it fresh or take juice from a can. Or, fine, the store-bought kind, just don’t tell anyone — that stuff is sheer horror, not juice. It’s also good to stock up on ice, but see for yourself according to the weather. If your backside in shorts is still freezing, better not. For garnish, lime peel or a piece of that same pineapple will do. Or neither. So, we take out the shaker we abandoned last autumn. What, you don’t have a shaker yet? And what have we been chatting about for a year and a half, if not cocktails. Throw ice into the shaker. Rum, juice and sugar on top. Squeeze the lime by hand — to taste, so it doesn’t turn too sour. Close this mess up. Shake it like a hated person by the throat. Strain through a sieve into a wide glass. Drop a piece or two of pineapple in. Twist the lime peel so it sprays into the glass and hook it on the rim. And that’s it, what are you staring at, drink up. ## Pineapple Champagne Cocktail The “Champagne Cocktail” is also among the official IBA cocktails. It is a “contemporary classic” made of champagne, brandy and Angostura. Over time, cognac began to be used instead of brandy — a little unorthodox, but tasty. So we choose: * cognac or brandy — two shots * champagne or sparkling wine — white is better, one bottle * Angostura bitters * a can of pineapple * again, the recipe mentions sugar, but the author won’t insist You’ll need a big container. Cut the pineapple into pieces in it. Set a small part of the fruit aside. I said set aside, not munch! Pour the pineapple’s own juice over it. Cognac or brandy on top, and into the fridge overnight. Before the party, set out the glasses. Drip bitters onto a piece of pineapple and put it at the bottom of the glass. Fill halfway with what has been steeping in the fridge. Then top up with chilled champagne or sparkling wine. And that’s all. ## Piña colada ![A piña colada in a tall glass with pineapple and a cherry](https://i0.wp.com/www. samovar-tool.ru/wp-content/uploads/2026/05/pineapple_inline2.jpg?w=1200&ssl=1) All right, for the finale let’s take a classic, traditional long drink. The famous piña colada, which translates as “strained pineapple” (colado in Spanish means strained, filtered), marches triumphantly around the world. By the way, the cocktail is called that because it is supposed to be made only from fresh, just- squeezed and strained pineapple juice. Preferably straight from the bush and into the skilled hands of a bartender. Again, the piña colada has been among the official IBA cocktails since 1961. It has been considered the national drink of Puerto Rico since 1978. And in the States there is even a national cocktail day — July 10. The classic recipe is simple: * a shot of light rum * a little over half a shot of coconut cream * a shot of pineapple juice Crush the ice and throw it into a blender. Add the other ingredients and blend it all thoroughly. Or “blendify” it. By the way, the author once wondered whether there is such a word — and yes, there is. Pour the whipped mixture into a tall glass and garnish with whatever comes to hand. A piece of pineapple, a cocktail cherry. No cats, please. Coconut cream can safely be replaced with coconut liqueur. It turns out even tastier, though a bit un-IBA-like. If you happen to have a coconut on hand — you can pour the cocktail straight into it. That’s how it is served in the Antilles. ## Good to know In fact, there are countless variations for pineapple. Know which alcohol pineapple does NOT go with? None. It’s good with everything. However, keep in mind that when using strong spirits like cognac or dark rum, you need to add some tartness or bitterness. Some bright note, since pineapple softens the taste of alcohol. But with champagne or sparkling wine you can add sweetness. And most importantly! Never freeze the pineapple beforehand! The pineapple gods will be angry with you. Better to throw in some ice. ## International Gin and Tonic Day: From Malaria to a Cult Cocktail - Link: https://www.samovar-tool.ru/en/2026/10/17/international-gin-tonic-day-malaria-cocktail/ - Published: 2026-10-17T10:00:00+03:00 - Author: kosoj.diy # International Gin and Tonic Day: From Malaria to a Cult Cocktail **October 19** is a date worth marking on the calendar for anyone who appreciates a classic in a glass. International Gin and Tonic Day is celebrated every year, and this holiday has a real history, with no marketing inventions. ## How a Medicine Became a Cocktail In the 18th century, British colonial armies in India faced a serious problem: ** malaria** was killing soldiers by the dozen. The Scottish physician **George Cleghorn**( 1716–1789) studied **quinine**, an alkaloid from the bark of the South American cinchona tree, as a way to prevent the disease. Quinine worked, but the bitter taste of tonic put off even disciplined soldiers. Then officers of the British East India Company, who received **gin as part of their rations**, found an elegant solution: they mixed the tonic with gin and added sugar, lime and ice. The result was a drink that both healed and delighted: the **gin and tonic** was born out of military necessity. > “The gin and tonic has saved more Englishmen’s lives than all the doctors in the > Empire,” — _Winston Churchill_ Modern tonic contains only traces of quinine: the drink long ago moved from the pharmacy to the bar. But the link with history remains: October 19 has been celebrated since **2010**, in honor of the cocktail’s origins in the British colonies. _By the way, the legend of “Mary Edith Cayburn”, an elderly gin and tonic lover who supposedly died with a glass in her hand in 2010, is a fictional character from a Tanqueray advertising campaign. The real story is far more interesting than marketing fairy tales._ ![British officers in India with a gin and tonic](https://i0.wp.com/www.samovar- tool.ru/wp-content/uploads/2026/05/gin_inline1.jpg?w=1200&ssl=1) ## What Gin Really Is Gin is not just “strong spirit with juniper”. The base is grain spirit distilled with botanicals. The mandatory ingredient is **juniper berries**, but recipes vary from coriander to orange zest. Interesting variations: * **Sloe Gin** — an infusion of sloe berries with sugar. Sloes are picked after the first frosts (October–November) and infused for months. The result is more of a liqueur than a gin. * **Gunpowder** — an Irish gin in an “Asian” style, with notes of green tea. * **Pink gin** — flavored with strawberry or other berries, popular in cocktails. Limited editions with flavors like Hubba Bubba or Jammy Dodger exist, but, thank goodness, they are a niche for those who love to experiment. ## How Gin and Tonic Day Is Celebrated Naturally, with a cocktail in hand. And not necessarily a classic one: there are plenty of variations: ### The Classic **Ingredients:** 50 ml gin (Beefeater or Gordon’s), 100–150 ml tonic, ice, a lime wedge, 2–3 dashes of Angostura bitters. Made in a **rocks glass** (old fashioned, a short glass with a thick bottom) or a **highball** (a tall cylindrical glass). Ice is a must, the tonic is cold, the lime is fresh. ### With Cucumber Press two thin slices of cucumber against the walls of a highball, add ice, gin and tonic. A slice of lemon is the finishing touch. Refreshing and far from ordinary. ### With Watermelon or Berries Frozen cubes of watermelon, raspberries or strawberries instead of ice: a summer option, but it works in autumn too. The fruit gradually releases its flavor, and the drink does not get watered down. ### Green Tea In a highball: ice, tonic, **Gunpowder Gin** (astringent, spicy), a slice of grapefruit. A light green tea note is an unexpected combination that works. ### With Strawberries and Mint **Pink gin** (South Bank Pink), fresh or frozen strawberries, ice, tonic. Garnish with a mint or lemon balm leaf. Visually, it is a pink sunset in a glass. ### With Spices Sprigs of **rosemary** and **basil** plus orange zest. The Mediterranean in a single glass, or a foretaste of Christmas, depending on the season. ![Gin and tonic variations](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/05/gin_inline2.jpg?w=1200&ssl=1) ## Why It Works The gin and tonic is a rare case where simplicity does not get in the way of depth. Two ingredients, but endless combinations: dry or citrusy gin, classic or aromatic tonic, dozens of garnishes. History adds charm: every sip is a nod to the British officers in India, to Churchill, to the moment when medicine became art. And a gin and tonic really does help with a cold: not as effectively as against malaria, but bitter quinine and citrus with vitamin C make a case. Especially relevant in October. _October 19 is a reason not only to have a drink, but also to remember that sometimes the best things are born out of necessity. With gin and tonic, and with history._ ## La Birra Peroni: 180 Years of Italian Beer - Link: https://www.samovar-tool.ru/en/2026/10/10/la-birra-peroni-180-years-italian-beer/ - Published: 2026-10-10T10:00:00+03:00 - Author: kosoj.diy # La Birra Peroni: 180 Years of Italian Beer **Since 2016, every October 9 has been International Pizza and Beer Day.** This holiday was dreamed up by enthusiasts from New York, people who know a thing or two about pairings. But pizza is an Italian creation, and beer from the same country deserves a separate conversation. Or did you think they don’t drink beer in Italy? ## A start in Lombardy The town of Vigevano, in the province of Pavia in Lombardy. The area is known for its rice paddies and soft water from Alpine glaciers, which is ideal for brewing. In **1846** Francesco Peroni founded _Birra Peroni_ here, a small brewery with an adjoining pub where locals could try fresh beer. Italy was not yet a single state, and Risorgimento movements were raging across the country. But the beer found its way. ![Peroni Nastro Azzurro](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/05/peroni_inline1.jpg?w=1200&ssl=1) ## The move to Rome In **1864** production moved to Rome, six years before the city became the capital of unified Italy. Francesco opened a second brewery near Piazza di Spagna, in the very heart of Roman high society. His eldest son, Giovanni Peroni, was put in charge of it. The entrepreneur’s instinct did not fail him: Rome became a springboard to the central Italian market. In the late 19th and early 20th centuries Peroni became one of the largest brewing companies of the young kingdom. ## An industrial leap **1901** brought a merger with Rome’s largest ice factory. Beer and ice, cold and heat: a synergy that worked. In **1907** the joint-stock company _Società Anonima Birra Peroni Ghiaccio e Magazzini frigoriferi_ was born, and in the Porta Pia district the “cittadella Peroni” grew up, a whole industrial quarter woven into the fabric of the city. In **1924** a plant opened in Bari, giving access to the south of the country. Later came acquisitions of breweries across Italy: Dormisch in 1952, Framia in 1961, Wührer in 1988 (the oldest Italian brewery, founded in 1829). ## The Blue Riband In **1963** the world saw _Peroni Nastro Azzurro_, a premium lager named after the“ Blue Riband”, the award for the fastest Atlantic crossing. From 1933 to 1935 this title was held by the Italian ocean liner _Rex_, and it was her victory that inspired the creators. In **1965** Nastro Azzurro took first place in its category at the World Beer Competition. The nautical theme became a hallmark of advertising campaigns: models in sailor uniforms, sails, endless blue. ## Change of owners In **2003** the British SABMiller acquired Peroni. In **2016**, to avoid problems with European antitrust law over the merger of AB InBev and SABMiller, Peroni was sold to the Japanese group **Asahi Breweries** for 2.9 billion dollars. Today the company belongs to the Japanese, but it remains deeply Italian in spirit. ## What is brewed now **Peroni’s own brands:** * **Peroni** (since 1846) — a fresh, light, smooth lager with notes of hops, corn, wheat and dry grass. A lingering aftertaste with hop bitterness. * **Peroni Nastro Azzurro** (since 1963) — pale golden and refreshing, with a delicate balance of bitterness and citrus, and a long aftertaste. * **Raffo** (since 1919) — a lager, moderately bitter, slightly smoky. * **Itala Pilsen** (since 1970) — a classic pilsner with a light hop aroma, moderate bitterness and a clean, refreshing taste. * **Wührer** (since 1829) — 4.7% ABV, an “everyday” beer with a delicate fruity aroma and a pale color. * **Crystall** — a 5.6% pale lager. * **Peroni Gran Riserva** — a 6.6% strong lager. * **Peroni Leggera** — a 3.5% light lager. * **Capri** — a 4.2% ultra-light lager. ![Peroni beer lineup](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/2026/ 05/peroni_inline2.jpg?w=1200&ssl=1) **Asahi brands distributed in Italy:** * **Pilsner Urquell** — heavyish, with an ale-like fruity note and pronounced bitterness. * **Meantime Brewing Company** — British craft, roasted malt, dark fruit, coffee and chocolate. * **Tourtel** — a non-alcoholic fruity beer. * **Grolsch** (founded in 1615) — dry, fresh, hoppy, with notes of malt and herbs. * **Asahi** — Japanese rice lagers. * **St. Stefanus** — a Belgian strong ale. **Discontinued brands:** Dormisch (acquired in 1952), Framia (acquired in 1961). ## The Italian way of life in numbers Today Birra Peroni has three production plants in Italy (Rome, Bari, Padua), a malting plant in Salpo di Pomezia and more than **6 million hectoliters** of beer a year. More than 2 million go to export: to the UK, the USA, Australia, Japan and Canada. In **2024** the company entered the Ministry of Enterprises’ register of “Historic Brands of Italy”. Blockchain traceability of Italian malt was introduced. Nastro Azzurro sponsors _Scuderia Ferrari HP_, continuing the tradition of sports partnerships begun with _Aston Martin F1_ in 2021. And it all began with a small brewery in Vigevano and an entrepreneur who believed that Italians could learn to love beer too. ## Moscato d’Asti — the wine that knows how to wait for summer - Link: https://www.samovar-tool.ru/en/2026/09/26/moscato-d-asti-wine-that-waits-for-summer/ - Published: 2026-09-26T10:00:00+03:00 - Author: kosoj.diy # Moscato d’Asti — the wine that knows how to wait for summer While stern Auntie Autumn, in her heavy boots, kicks around the deck chairs nobody needs anymore and spreads melancholy, I suggest we give in to a bit of frivolity. Namely, the light and slightly sparkling **Moscato d’Asti**. ## Asti. Aaaaaasti A wonderful, beautiful, magical region. A line of green hills flowing smoothly into sprawling valleys caresses the eye. It is even more pleasant to look at than the graceful curves and stirring contours of a beauty’s body. The province of Asti lies right in the heart of **Piedmont** — a region that wine people place on a par with Burgundy. The Tanaro river crosses it exactly in the middle. There is enough sun here, and plenty of rain. A perfect climate for grapes. Sometimes it may seem that Piedmont consists entirely of small and large nature- reserve valleys. And it is not just your impression. And there is also the Via Francigena, famed for its medieval churches, abbeys and historic monuments. And in this fairy- tale place the vineyards spread out lavishly. By the way, the Langhe, Roero and Monferrato hills were added to the **UNESCO** list in 2014 — and it is right here, on the calcareous slopes between the Bormida and Tanaro rivers, that those very grapes are grown. ## A grape remembered since antiquity **Moscato Bianco** — or, in international terms, _Muscat Blanc à Petits Grains_ — is one of the oldest wine grape varieties on the planet. The Greeks brought it in the 5th century BC, and the Romans called it _Apiane_ — “of the bees” — for its incredible sweetness and an aroma that attracted insects from miles away. The first documented mentions of muscat in Piedmont date to the 14th century. And back in the 13th century Pietro de’ Crescenzi was already describing this variety in his treatise on agriculture. In short, the history is a serious one. Three famous wines are made from this grape: **Asti Spumante** (a full-fledged sparkling wine), **Moscato d’Asti** (light, slightly fizzy) and **Barbera d’Asti** with ** Dolcetto d’Asti** — for dry red. But today we are talking about the white and sweet one. ## Moscato d’Asti is not a serious fellow A frivolous, flighty wine that exists for flavor and good mood. Not for getting drunk and not for the dinner table. Sweet, only faintly sparkling, coquettishly low in alcohol — the wine delights the tongue. The alcohol here is only **4.5–6.5%** (usually around 5%). This is not wine, it is a cocktail of sunlight and aromas. From the very first sip you can feel those delicate peach and apricot notes for which white wines are so prized. And, of course, freshly pressed grape juice. By the way, Muscat is almost the only variety that conveys the taste of the grape itself. It is the main note of the composition. The aroma of the wine, made up of fresh flowers, envelops you from head to toe. Notes of blossoming linden mix into the bouquet, which only the hardest of hearts could resist. But there is rather little acidity. Perhaps it just stretches out in the aftertaste like a fine, delicate string. ![A glass of Moscato d'Asti with peach notes](https://i0.wp.com/www.samovar-tool. ru/wp-content/uploads/2026/05/moscato_inline1.jpg?w=1200&ssl=1) ## How this wonder is made The method is called **Charmat** (or Martinotti, if you prefer) — fermentation takes place in sealed steel autoclaves at a controlled temperature. When the alcohol reaches the right level (about 5%), the process is stopped by cooling. The natural residual sugar stays in the wine — at least **80 g/l**. The pressure in the bottle does not exceed 2.5 atmospheres, hence that light, barely perceptible sparkle. The grapes are harvested by hand, strictly in September, when the berries reach peak ripeness. This is not industrial production — the region has about 4,000 small family wineries, and many vineyards cover only a few acres. ## Indian summer in a glass Moscato d’Asti is divinely pleasant to sip outdoors, preferably by the sea. So that the wind plays with your hair and the rays of the autumn sun get lost in a glass of golden liquid. And for all this splendor — the most frivolous of outfits. Just to stroll with your beloved in a bright little dress that bares a slender thigh with every gust of wind, and light high-heeled sandals. A drop of jasmine on the wrist. Brazenly occupy the edge of a table at a waterfront cafe with a glass in hand, taking a small sip. Close your eyes. Before the mind’s eye there appears that minx in a coat. The one who is Autumn in boots. The one smashing the deck chairs at the top of the text. Or rather, who was smashing them. Now she turns around in surprise. Shrugging, she comes over to keep you company. ![An autumn terrace with a glass of white wine](https://i0.wp.com/www.samovar-tool. ru/wp-content/uploads/2026/05/moscato_inline2.jpg?w=1200&ssl=1) And you thought why Indian summer comes. It is because someone moderately smart, rather cunning, in a bright little dress, offered Auntie Autumn a glass of light white wine. And she answered by putting out a bit of the velvet season. ## DOCG — a seal of quality Moscato d’Asti holds the highest Italian status, **Denominazione di Origine Controllata e Garantita**. It has been DOC since 1967, and DOCG since 1993 (or, more precisely, since February 1994). These are not just letters on a label: the law strictly regulates the territory (the provinces of Asti, Alessandria and Cuneo, 51 communes), the variety( only Moscato Bianco), the method and even the minimum strength. To avoid a mistake, look for this inscription on the label. Although with Indian summer it is hard to go wrong — it finds those who know how to wait by itself. The region’s winemakers export about 88% of their output. Germany, the USA and Russia are the main markets. With an annual volume of around 15 million bottles, Moscato d’Asti is considered the most consumed sweet wine in the world. Not champagne, not port — precisely this light, almost innocent wine with 5% alcohol. And do not forget to pay Autumn a compliment, she is a lady after all. Then the outfit will be forgiven. ## How to Split Fruit Low Wines in Samovar 7.00 and Keep an Aromatic Hearts Cut - Link: https://www.samovar-tool.ru/en/2026/09/23/split-fruit-low-wines-samovar-7/ - Published: 2026-09-23T07:15:05+03:00 - Author: kosoj.diy # How to Split Fruit Low Wines in Samovar 7.00 and Keep an Aromatic Hearts Cut When working with fruit raw material, you do not always need to send all the low wines to deep rectification. Rectification gives clean high-proof spirit, but at the same time removes a significant part of the fruit aroma. A practical compromise: produce low wines, run a second distillation in “Distillation” mode, separate a small aromatic portion (the hearts) and store it separately, and send the rest of the product to rectification. Then the rectified spirit can be blended with the saved aromatic hearts. ![Apple low wines processing diagram](https://i0.wp.com/www.samovar-tool.ru/wp-content/ uploads/2026/09/image_002_1-2.jpg?w=1200&ssl=1) ## 1. Calculating the Initial Absolute Alcohol 50 L of cider at 8% ABV theoretically contains: ``` 50 × 8 / 100 = 4 L of absolute alcohol ``` The actual amount of absolute alcohol is determined from the low wines you actually obtained: ``` AA = low wines volume × low wines strength / 100 ``` For example, for 12 L of low wines at 30%: ``` 12 × 30 / 100 = 3.6 L AA ``` ## 2. First Distillation of the Cider The first distillation is needed to obtain low wines. At this stage there is no point in aiming for high strength or in separating fractions finely. The goal is to process the cider, get low wines and preserve the fruit aroma. Samovar uses the “Primary distillation” mode. Take-off can continue until the alcohol in the boiler runs out, either until only water is left or until the set boiler temperature limit is reached. When it finishes, measure the volume and strength of the low wines. ## 3. How to Determine the Size of the Hearts Cut to Keep The hearts cut is set as a share of the absolute alcohol in the initial low wines, not as a fixed volume of liquid. If the low wines contain 3.6 L AA and you want to keep 12%: ``` 3.6 × 12 / 100 = 0.432 L AA ``` This is not 0.432 L of finished distillate. The liquid volume depends on its actual strength. ## 4. Why the Hearts Percentage Is Calculated from Absolute Alcohol At the start of the second distillation the take-off strength is higher, and then it falls. So the share of liquid volume is not equal to the share of absolute alcohol. Calculating via AA lets you set the target in terms of a material balance. | Parameter | Value | | Low wines | 12 L | | Strength | 30% | | Initial AA | 3.6 L | | Share to keep | 12% | | Target AA of the hearts | 0.432 L | ## 5. Principle of the Second Distillation Program In “Distillation” mode Samovar uses lines of the form: ``` Type;Value;Container;Voltage ``` The main condition types: `T` — boiler temperature; `A` — absolute alcohol strength in the boiler; `S` — relative change in alcohol strength in the boiler; `P` — calculated absolute alcohol strength of the take-off; `R` — relative change in alcohol strength of the take-off. The `P` condition is convenient for separating the aromatic hearts. The example below is calculated for a regulator where the power field is set in watts: ``` T;85;0;1800 A;80;1;0 P;60.00;2;0 P;57.18;1;0 ``` Container 2 is for the hearts you keep, container 1 is for the rest of the product. ![Samovar 7.00 program logic](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/09/image_003_1-2.jpg?w=1200&ssl=1) ## 6. How the Second P Threshold Was Obtained The percentage of hearts to keep alone does not tell Samovar at which take-off strength it should switch the container. For a preliminary calculation, a simplified batch distillation model with a constant relative volatility coefficient `α` is used. The example assumes `α = 4.0`. This is a conditional model parameter, not a universal characteristic of the apparatus. The calculation is approximate: it is meant for a starting program and must be checked against the actual log of the run. To keep the material balance correct, the model calculates the composition in moles, accounting for ethanol and water separately. With initial low wines of 12 L at 30%, the start of the hearts at a calculated `P=60%` and a target of 0.432 L AA, the model gives the end of the hearts at approximately `P=57.18%`. This threshold is not a chemical boundary between fractions. Samovar calculates alcohol strength mathematically, and the actual strength and composition of the product may differ. So after the run, record the volume, strength and sensory profile of each fraction; then adjust the threshold for the next batch. ## 7. What to Send to Rectification The heads, tails and the remaining part of the hearts that you do not plan to keep go to rectification. The hearts you keep are not included in the column charge. Before rectification, combine the fractions intended for the column and measure the total volume and strength. For example, for 10 L of remainder at 28%: ``` 10 × 28 / 100 = 2.8 L AA ``` ## 8. Setting Up the Rectification Program In rectification mode the lines have a different format: ``` Type;Volume_ml;Speed_L_h;Container;Switch_temperature;Voltage ``` For fruit low wines, you can use as starting settings about 8% AA for heads, about 5% AA for tails and a target hearts strength of about 94%. These values are not universal norms. For the example with 10 L of low wines at 28%, the calculated lines may look like this: ``` H;238;0.100;1;0;1700 B;2591;0.400;2;0;0 T;149;0.200;1;0;0 ``` Here 1700 is power in watts for the SEM_AVR regulator. For a voltage-type regulator, use the value in volts calculated for your particular heating element. ![Fruit spirit and a reflux column](https://i0.wp.com/www.samovar-tool.ru/wp-content/ uploads/2026/09/image_001_1-2.jpg?w=1200&ssl=1) ## 9. Why 94% Is a Target, Not a Guaranteed Strength The actual strength depends on the diameter and height of the column, the packing, power, take-off rate, cooling and the composition of the charge. So after rectification, measure the strength and, if needed, adjust the power, speed and parameters of the next program. ## 10. Blending the Rectified Spirit with the Aromatic Hearts First, it is worth making small test blends with different shares of hearts, for example 5%, 10%, 15% and 20% of the alcohol part. Bring the samples to the same strength of 43–45% and let them rest for at least a week. ## Summary Scheme ``` 50 L of cider 8% → first distillation until the alcohol runs out → measure the volume and strength of the low wines → second distillation → separately keep the calculated share of hearts → the rest goes to rectification → rectified spirit at about 94% → blend with the aromatic hearts ``` The main principle is to calculate the hearts to keep from the absolute alcohol, not from the liquid volume. The program thresholds are calculated values and need calibration for your particular apparatus. ## Samovar Documentation * [The “Distillation” program](https://www.samovar-tool.ru/doc/en/manual/programma__distillyatsiya.html) * [Rectification mode](https://www.samovar-tool.ru/doc/en/manual/rezhim_rektifikatsii.html) * [Take-off program in rectification mode](https://www.samovar-tool.ru/doc/en/manual/programma_otbora_rezhima_rektifikatsiya.html) * [Program calculation calculator](https://www.samovar-tool.ru/doc/en/manual/kalkulyator_rascheta_programmy.html) * [Heads take-off](https://www.samovar-tool.ru/doc/en/manual/otbor_golov.html) * [Hearts take-off](https://www.samovar-tool.ru/doc/en/manual/otbor_tela.html) _This material describes the calculation logic and automation setup. Before working in practice, take into account the design of your setup, the condition of the equipment, ventilation, fire safety and the current rules on the production and handling of strong alcoholic beverages._ ## Oak Chips Instead of a Barrel: How Not to Ruin Your Distillate - Link: https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/ - Published: 2026-09-21T02:04:22+03:00 - Author: kosoj.diy A jar with oak can quickly turn amber. But there is a big difference between “the spirit has taken on color” and “the drink has matured”. Chips are useful if you want wood aroma or a small finish for an already finished distillate. The mistake begins where they are expected to give an exact copy of many years of barrel aging. Below is what research confirms and how to organize your own small trial. This is not a universal recipe: a dose and a time without the chip size, toast, strength and character of the starting drink tell you very little. ## What chips give — and what they do not replace Wood passes volatile aroma compounds and non-volatile compounds that affect color and taste to the drink. Among them are oak lactones, phenolic aldehydes and tannins. In barrel aging it does not end with these substances dissolving: the wood itself lets through gases, ethanol and water vapor, and the composition of the drink keeps changing over time.^([[1]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-1)) ^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) Chips have a large contact surface with the liquid, but accelerated extraction does not reproduce the full complexity of natural maturation. This limitation is directly noted in a study on the chemistry of whisky aging; a study of Cognac eaux-de-vie separately emphasizes the role of barrel porosity in oxidation processes.^([[1]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-1)) ^([[6]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-6)) **Practical takeaway:** treat oak in glass as a separate way of working with flavor, not as “several years in a barrel in a week”. A bright color is a reason to compare aroma and taste with a control sample, not to declare the aging finished. ## Chips, cubes, blocks: why size matters ![A barrel and a glass vessel with oak pieces](https://i0.wp.com/www.samovar-tool. ru/wp-content/uploads/2026/09/image_002_1-1.jpg?resize=768%2C512&ssl=1) Conceptual illustration: a barrel on the left, oak pieces in glass on the right. The arrows indicate the exchange of substances; this is not a flow diagram or an aeration guide. In a wine trial by Oak Solutions Group, chips extracted faster than cubes, and cubes faster than tank staves. An independent review chapter from IntechOpen explains that small sizes increase the exchange surface and shorten the time it takes for compounds to be released.^([[4]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-4)) ^([[5]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-5)) This is a useful pattern, but not a calendar for strong spirit. Wine and distillate are different media. What matters is not only the grams of wood but also its geometry, treatment, contact time and ethanol content.^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) ^([[5]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-5)) * **Chips:** convenient for quick comparisons, but require careful monitoring. Do not confuse large chips with wood dust. * **Cubes and blocks:** let you test a different size at a known mass. Do not assume they are automatically “mild”: toast and wood composition matter too. * **Staves and inserts:** they have separate production trials. The dosage of inserts cannot be mechanically transferred to small chips. * **Spirals:** evaluate them as a specific product with its own geometry and instructions, not as a guaranteed barrel substitute. ## Species and toast: do not choose by a single word In a comparison of whisky aged in barrels of American _Quercus alba_ and European _Quercus robur_, differences were found in the composition of the extracted compounds. Reviews also note the influence of the tree’s origin, drying and treatment.^([[1]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-1)) ^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) ^([[5]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-5)) Heating changes the composition of wood. Both temperature and duration matter: the same name “medium toast” from different producers does not necessarily mean the same treatment.^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) ^([[5]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-5)) In the Cognac eaux-de-vie study, eight toasting regimes were compared: four temperature levels and two durations. After 12 months, sensory differences were found. But the experiment was carried out in **400-liter French oak barrels**, not in jars with chips.^([[6]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-6)) It confirms the importance of toast but does not provide a home dosage. Therefore, in the first series of trials do not change everything at once. Compare either two toasts of the same product or two doses of the same wood. Otherwise it will remain unclear where a note you liked came from — or an extra bitterness. ## How many grams per liter: why there is no single answer A telling experiment by International Stave Company — the finish of an **8-year- old Canadian whisky** in previously used barrels of **53 US gallons**. The description gives a fill strength of **72.87% ABV**. Large inserts were tested at **6 and 12 g/L**; the separate Oak Flavoring Stix design at **7.65 g/L**. Samples were taken after **2, 4, 6 and 8 weeks**.^([[3]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-3)) These numbers relate to specific products and to already aged whisky. **They are not norms for chips in neutral spirit, brandy or a home jar.** Even within a single experiment, the shape of the wood changed the result.^([[3]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-3)) In the wine experiment by Oak Solutions Group, large chips, cubes and staves were compared at **3 and 9 g/L**.^([[4]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-4)) This is another example of tying a dose to conditions, but not an independent confirmation from ISC: ISC directly calls Oak Solutions Group a sister company.^([[3]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-3)) The independent IntechOpen review also considers dosages in the context of winemaking, not as a recipe for strong alcohol.^([[5]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-5)) For your own trial, choose a product with recommendations specifically for distillates. If the manufacturer describes only wine, do not convert its regime to spirit “one to one”. If the origin and purpose of the wood are unknown, it is better to choose another product than to look for a magic dose. ## Strength: record it, do not guess Ethanol content affects extraction; different compounds have different affinity for the solvent. So comparing two doses is meaningless if the strength changed at the same time.^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) ^([[4]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-4)) There is no basis for choosing one mandatory strength for any chips. Take a strength permitted by the instructions for the specific product, write it down and keep it the same across the whole series. For sensory comparison, bring separately drawn samples down to one chosen drinking strength; do not taste the high-proof fill undiluted. ## Flavor and name are different things The requirements of a category cannot be replaced by chips. For example, Scotch Whisky must mature only in oak casks of no more than **700 L**, only in Scotland and for at least **three years**.^([[7]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-7)) For Cognac, aging in oak barrels is part of the appellation specification, as the authors of the specialized study note.^([[6]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-6)) The American clarification TTB 87-3 treats the disclosure of wood treatment in the labeling of brandy and whisky separately from contact with an oak container.^([[8]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-8)) It is a historical document from 1987, not a complete guide to current labeling in all countries. It nicely shows the distinction itself: wood treatment and barrel aging are not the same thing. ## Safety Buy wood intended for beverages, not construction offcuts, furniture waste or fuel chips. Do not count on boiling to confirm the absence of unknown impregnations and coatings. This is a rule of caution when choosing material, not a home method of checking safety. Do not toast wood near open alcohol, do not heat spirit in a sealed container, and keep it away from fire and ignition sources. A review of wood chemistry discusses the formation of potentially harmful products during heat treatment, including polycyclic aromatic hydrocarbons; this is one more reason not to replace a controlled food product with random charred wood.^([[2]](https://www.samovar-tool.ru/en/2026/09/21/oak-chips-instead-of-barrel/#oak-source-2)) A sensory trial is not a safety analysis. ## Five specific recipes for 1 liter **These are specific conservative examples of trial batches, not universal standards: the grams, strengths and times below were chosen by the editors and are not taken as proven regimes from publications.** In each recipe, 1 liter is the volume of the finished drinkable spirit base already brought to the stated batch strength, not a liter of absolute alcohol and not the volume after final dilution. Use clean food-grade spirit or a good ready distillate: oak does not fix flaws in the base. You need a clean glass jar with an airtight lid suitable for strong alcohol, a scale with a 0.01 g step and ready-made food- grade chips for distillates. Set aside a small control sample of the same base without oak. Draw a small portion for evaluation with a clean pipette, bring it with water to the drinking strength of the corresponding recipe and do not return it to the jar. Record the date, aroma, astringency and bitterness. Count the time from the moment the chips are added. After removing the wood, strain the drink; set the drinking strength with water and check it at 20 °C after mixing and temperature equalization. Count the rest period after the final dilution. ![Samples for comparison: oak, a scale and tasting samples](https://i0.wp.com/www. samovar-tool.ru/wp-content/uploads/2026/09/image_003_1-1.jpg?resize=768%2C512&ssl =1) Illustrative scene: compare samples with the control and record the results. ### 1. Neutral spirit: a mild oak infusion Get a light vanilla-oak profile without trying to pass a neutral base off as brandy or whisky. * **Base:** 1.00 L at 45% ABV * **Chips:** American white oak (Quercus alba); large chips 10–20 mm long and 2– 4 mm thick, not dust and not cubes; medium toast, no charred layer. Starting mass of dry chips — **1.0 g for this 1 liter** (1.0 g/L). * **Preparation:** weigh out the dry ready-made chips, remove loose dust with a dry sieve and add them to the base. Do not boil, scald with boiling water, soak or re-toast; use a product that the manufacturer allows to be added directly to a distillate. * **Storage:** a closed glass jar in the dark at **18–20 °C**, away from fire and heaters; no heating and no forced aeration. * **Tastings:** the first on **day 3**, then every **3 days**; if the oak intensifies quickly, daily. Dilute the sample to 40% ABV. * **Contact:** planned **14 days**, with a mandatory evaluation on the last day and removal of the chips. Remove early as soon as the oak accent is sufficient; if dry astringency, bitterness or suppression of the original aroma is growing, remove the wood immediately without waiting for the end of the period. * **After removal:** strain, bring to **40% ABV** and leave without wood for ** 14 days** in a closed glass bottle in the dark at 18–20 °C. Then evaluate the finished drink. ### 2. Grape distillate / brandy: oak without losing the fruit Add a delicate woody spice while keeping the grape aroma the main one. * **Base:** 1.00 L at 50% ABV * **Chips:** French sessile oak (Quercus petraea); large chips 10–20 mm long and 2–4 mm thick, not dust and not cubes; medium toast, no charred layer. Starting mass of dry chips — **1.0 g for this 1 liter** (1.0 g/L). * **Preparation:** weigh out the dry ready-made chips, remove loose dust with a dry sieve and add them to the base. Do not boil, scald with boiling water, soak or re-toast; use a product that the manufacturer allows to be added directly to a distillate. * **Storage:** a closed glass jar in the dark at **18–20 °C**, away from fire and heaters; no heating and no forced aeration. * **Tastings:** the first on **day 3**, then every **3 days**; if the oak intensifies quickly, daily. Dilute the sample to 42% ABV. * **Contact:** planned **21 days**, with a mandatory evaluation on the last day and removal of the chips. Remove early as soon as the oak accent is sufficient; if dry astringency, bitterness or suppression of the original aroma is growing, remove the wood immediately without waiting for the end of the period. * **After removal:** strain, bring to **42% ABV** and leave without wood for ** 21 days** in a closed glass bottle in the dark at 18–20 °C. Then evaluate the finished drink. ### 3. Apple distillate: a light oak accompaniment Keep the recognizable apple aroma and add only a small woody accent. * **Base:** 1.00 L at 45% ABV * **Chips:** French sessile oak (Quercus petraea); large chips 10–20 mm long and 2–4 mm thick, not dust and not cubes; medium toast, no charred layer. Starting mass of dry chips — **0.5 g for this 1 liter** (0.5 g/L). * **Preparation:** weigh out the dry ready-made chips, remove loose dust with a dry sieve and add them to the base. Do not boil, scald with boiling water, soak or re-toast; use a product that the manufacturer allows to be added directly to a distillate. * **Storage:** a closed glass jar in the dark at **18–20 °C**, away from fire and heaters; no heating and no forced aeration. * **Tastings:** the first on **day 2**, then every **2 days**; if the oak intensifies quickly, daily. Dilute the sample to 40% ABV. * **Contact:** planned **14 days**, with a mandatory evaluation on the last day and removal of the chips. Remove early as soon as the oak accent is sufficient; if dry astringency, bitterness or suppression of the original aroma is growing, remove the wood immediately without waiting for the end of the period. * **After removal:** strain, bring to **40% ABV** and leave without wood for ** 21 days** in a closed glass bottle in the dark at 18–20 °C. Then evaluate the finished drink. ### 4. Grain distillate in the whisky style Complement the malt or grain character with vanilla and toasted wood notes. * **Base:** 1.00 L at 55% ABV * **Chips:** American white oak (Quercus alba); large chips 10–20 mm long and 2– 4 mm thick, not dust and not cubes; medium-plus toast, no charred layer. Starting mass of dry chips — **1.5 g for this 1 liter** (1.5 g/L). * **Preparation:** weigh out the dry ready-made chips, remove loose dust with a dry sieve and add them to the base. Do not boil, scald with boiling water, soak or re-toast; use a product that the manufacturer allows to be added directly to a distillate. * **Storage:** a closed glass jar in the dark at **18–20 °C**, away from fire and heaters; no heating and no forced aeration. * **Tastings:** the first on **day 3**, then every **3 days**; if the oak intensifies quickly, daily. Dilute the sample to 43% ABV. * **Contact:** planned **28 days**, with a mandatory evaluation on the last day and removal of the chips. Remove early as soon as the oak accent is sufficient; if dry astringency, bitterness or suppression of the original aroma is growing, remove the wood immediately without waiting for the end of the period. * **After removal:** strain, bring to **43% ABV** and leave without wood for ** 21 days** in a closed glass bottle in the dark at 18–20 °C. Then evaluate the finished drink. ### 5. Corn distillate in the bourbon style Emphasize the corn base with a vanilla-oak profile and a light note of charred wood. * **Base:** 1.00 L at 55% ABV * **Chips:** American white oak (Quercus alba); large chips 10–20 mm long and 2– 4 mm thick, not dust and not cubes; factory medium toast with additional surface charring (toast + char); a ready-made food-grade product for distillates. Starting mass of dry chips — **2.0 g for this 1 liter** (2.0 g/L). * **Preparation:** weigh out the dry ready-made chips, remove loose dust with a dry sieve and add them to the base. Do not boil, scald with boiling water, soak or re-toast; use a product that the manufacturer allows to be added directly to a distillate. * **Storage:** a closed glass jar in the dark at **18–20 °C**, away from fire and heaters; no heating and no forced aeration. * **Tastings:** the first on **day 3**, then every **3 days**; if the oak intensifies quickly, daily. Dilute the sample to 45% ABV. * **Contact:** planned **28 days**, with a mandatory evaluation on the last day and removal of the chips. Remove early as soon as the oak accent is sufficient; if dry astringency, bitterness or suppression of the original aroma is growing, remove the wood immediately without waiting for the end of the period. * **After removal:** strain, bring to **45% ABV** and leave without wood for ** 28 days** in a closed glass bottle in the dark at 18–20 °C. Then evaluate the finished drink. ## Sources * [1] [MacNamara — the chemistry of barrel aging of distillates](https://www.chromatographyonline.com/view/advances-ageing-chemistry-distilled-spirits-matured-oak-barrels-0) * [2] [The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages — a review in Molecules](https://pmc.ncbi.nlm.nih.gov/articles/PMC13164676) * [3] [ISC — Trial 10, finishing whisky with oak alternatives](https://www.iscbarrels.com/trial-10-exploring-contact-time-and-dosage-rate-with-oak-alternatives-to-achieve-targeted-sensory-results-in-whiskey) * [4] [Oak Solutions Group — dose, size and contact time](https://oaksolutionsgroup.com/the-importance-of-dose-rate-and-contact-time-in-the-use-of-oak-alternatives) * [5] [IntechOpen — Chemistry and Technology of Wine Aging with Oak Chips](https://www.intechopen.com/chapters/73130) * [6] [OENO One — barrel toasting and the sensory profile of Cognac eaux-de-vie](https://oeno-one.eu/article/view/4853) * [7] [The Scotch Whisky Regulations 2009](https://www.legislation.gov.uk/uksi/2009/2890) * [8] [TTB Ruling 87-3 (1987) — wood treatment and labeling](https://www.ttb.gov/laws-regulations-and-public-guidance/rulings/87-3) ## Rye wash: a recipe with malt and enzymes - Link: https://www.samovar-tool.ru/en/2026/09/19/rye-wash-recipe-malt-and-enzymes/ - Published: 2026-09-19T19:07:27+03:00 - Author: kosoj.diy # Rye wash: recipes with malt and with enzymes When heated, rye easily turns into a sticky porridge. Stirring becomes harder, the bottom overheats, and after the yeast is pitched a thick foam can clog the airlock. That is why a rye recipe starts not with the yeast but with preparing the mash. The general principles are covered in the article [“Preparing grain wash”](https://www.samovar-tool.ru/en/2026/09/18/grain-wash-preparation/).[ 3] Here are two separate sequences: one without industrial enzymes and one with a specific set of enzyme preparations. Do not mix their temperatures and doses. ## Before you start Prepare a thermometer, scales, a stirrer, cooling, iodine for the starch test, a hydrometer with a cylinder and a sanitized fermenter. For the batches below, a 35– 40 L fermentation vessel is convenient; check the actual volume of the mash after transferring it. Fill it no more than 70%: rye mash needs headroom for foam.[2] The heating vessel must be rated for thick mashes. If your equipment only works with thin wort, you cannot cook grain porridge in it. Stir the whole volume, including the bottom layer, but do not touch a moving stirrer with your hands. A hot vessel must not be sealed airtight. Use food-grade grain free of mold, musty smell and impurities. Suspicious raw material is not something to try to fix with heat. Work in a ventilated room: carbon dioxide is released during fermentation. ## A more aromatic option with malt If you want to avoid industrial enzymes, the starch of rye can be saccharified with active malt. It will add its own malty character. Note that the word “more” does not mean guaranteed superiority over the enzyme option: the aroma also depends on the raw material, the yeast and the subsequent processing. ### Batch composition * Crushed unmalted rye — 4 kg. * Active pale barley malt — 1 kg. * Drinking water — 20 L: 16 L for making the mash and 4 L for later dilution and cooling. * Yeast for grain wort — dose per the instructions for the actual volume of the mash. The 4:1 ratio and the sequence below are based on a practical recipe from “Alkofan”. This is not a guarantee of saccharification with just any malt: when buying, choose enzymatically active base or distillers’ malt suitable for use with unmalted grain.[ 2] Red fermented rye malt is an aromatic additive, not a replacement for active malt. It cannot be substituted for the specified kilogram.[2] ### 1. Prepare the grain Grind the rye to grits and crush the malt separately. Do not mix them in advance: the rye is to be cooked down, while the malt has to be kept for saccharification after cooling. The grits-size grind was chosen for this home scheme. The ban on flour is not universal: fine grinds are also used in production, but they require suitable stirring and heating.[1][2] ### 2. Cook the rye part Heat 16 L of water to 70 °C. Gradually add 4 kg of rye, stirring each portion thoroughly. The temperature of the mixture will drop after the grain goes in — that is normal. Then bring the mixture to a gentle boil and cook it down to a uniform porridge. The original recipe calls for 100–120 minutes of cooking; here we understand “cook” as a gentle boil, not a two-hour hold at the initial 70 °C. The source does not give a separate exact cooking temperature.[2] Do not let it scorch or boil over violently. If the mass cannot be stirred, stop heating. Do not try to heat a motionless lump of porridge by increasing power. Take significant evaporation into account in the batch log; add extra water carefully and record how much. ![Stirring rye mash during saccharification](https://i0.wp.com/www.samovar-tool. ru/wp-content/uploads/2026/09/image_002_1.jpg?w=1200&ssl=1) Rye mash requires constant temperature control and stirring. ### 3. Cool it and add the malt Cool the rye porridge to 65 °C. Stir, check the temperature in several places and gradually add 1 kg of crushed active malt.[2] Do not add the main portion of malt to a boiling mass. High temperature damages the saccharifying enzymes — this principle is also confirmed by the SCHLIESSMANN technical instructions.[1] ### 4. Saccharify for two hours After adding the malt, hold about 63–65 °C for two hours. This is a chosen narrow working target within the 61–68 °C range of the original recipe. Every 15–20 minutes, stir the mash thoroughly and check the temperature, including near the bottom.[2] If heating is needed, turn it on carefully, with stirring: the temperature near the heater can be higher than the reading in the top layer. Do not raise it to speed things up. By the end of the hold the mash should become noticeably thinner. Check for residual starch with the iodine test: cool a small liquid sample with no grain bits, put it on a white saucer and add a drop of iodine. A blue or blue-black color indicates residual starch. Discard the sample; it is not returned to the batch. If the reaction is positive, check the temperature, the quality of stirring and the activity of the malt. Simply extending the hold will not fix enzymes that are already destroyed. A negative test does not mean that all carbohydrates have become fermentable, and it does not replace monitoring the fermentation. ### 5. Cool it and pitch the yeast Add the remaining 4 L of clean drinking water and quickly cool the mash to the pitching temperature of your chosen yeast. Four liters of water is usually not enough for full cooling — you need a chiller, a jacket or another suitable method. For a clear example we choose yeast that allows fermentation at 25 °C and cool exactly to 25 °C. This is a choice for this particular recipe card, not a universal regime for any strain. The original malt recipe gives a fermentation range of 18–27 °C.[ 2] Measure the starting gravity of a liquid sample without solids at the instrument’s calibration temperature. Prepare and pitch the yeast according to its instructions. Fit the airlock. The original recipe includes additional heating of the saccharified wort to 80 ° C. It is not included here as a mandatory step: the claim that the remaining enzymes necessarily worsen the product is insufficiently substantiated. This is an adaptation of the recipe, not a word-for-word reproduction. ## The industrial enzyme option To give specific doses without inventing universality, we use a single SCHLIESSMANN technical instruction, edition 06/2020. The regime below applies to the VF, VZ and EX-Tosan preparations from that instruction. Before buying and working, check the current labels: if the composition or activity changes, the doses must be recalculated.[ 1] ### Batch composition * Crushed unmalted rye — 5 kg. * Water — 20 L; this is the upper limit of the manufacturer’s stated ratio of 3– 4 L per kilogram of grain. * SCHLIESSMANN VF — 1 ml. * SCHLIESSMANN VZ — 2.5–3 ml. * SCHLIESSMANN EX-Tosan — 1 ml. * Kornbrand “premium” yeast — 0.15–0.20 g per liter of actual mash, per the same instruction.[1] The enzyme doses are scaled from 100 kg of raw material down to 5 kg: VF and EX- Tosan — 20 ml/100 kg each, VZ — 50–60 ml/100 kg. Small doses require a graduated dispenser, not a kitchen spoon. These numbers must not be carried over to other brands.[1] VF liquefies the starch, VZ saccharifies the dextrins, and EX-Tosan reduces viscosity by breaking down non-starch components. VZ contains more than just glucoamylase, so it cannot be replaced with an arbitrary “G” preparation while keeping all the steps.[1] ### 1. Mix and add VF Take 20 L of water at about 40 °C — the chosen value is below the 60 °C limit stated by the manufacturer. Gradually add 5 kg of crushed rye, break up the lumps and add 1 ml of VF.[1] We do not prescribe a separate rest at 45–50 °C: the manufacturer does not require one in this scheme. ### 2. Liquefy at 70–75 °C While stirring, heat the mash to 70–75 °C. After the temperature evens out, hold for at least 30 minutes; for a coarse grind the instruction calls for 45 minutes.[ 1] Do not raise the temperature to 85 °C: the regular VF in this document is stated to be stable only up to 80 °C. The manufacturer has another high-temperature preparation, but it is not part of the chosen recipe card.[1] ### 3. Cool to 55 °C and add the other preparations Cool the mash to 55 °C. Measure the pH of a sample, taking the instrument’s requirements into account, and bring the mash to pH 4.5–5.0. Then add 2.5–3 ml of VZ and 1 ml of EX-Tosan and stir thoroughly.[1] For adjustment, use a food-grade agent with clear instructions; add it in small portions and verify by measuring. We do not carry over to the home recipe the work with sulfuric acid and its averaged doses given in the industrial document. ### 4. Keep cooling — with no separate rest Specifically for VZ, the manufacturer states that a separate saccharification rest is not needed. After adding the preparations, keep cooling the mash to 25–28 °C. Do not add the two-hour malt rest from the previous option here.[1] This also means that a negative iodine test before pitching the yeast is not a mandatory completion point for this scheme: the enzymatic conversion continues. Do not confuse it with the technology where full saccharification is done by a separate hot hold. ### 5. Pitch the yeast Measure the actual volume of the mash and calculate the yeast. For example, for 24 L you get 3.6–4.8 g at the rate of 0.15–0.20 g/L. This is an arithmetic example, not a promise of getting exactly 24 L from the stated grain bill.[1] Rehydrate according to the current yeast instructions. The technical document provides for preliminary rehydration in warm water but does not specify its exact temperature. After pitching, monitor the temperature in the wash itself and stay within the working range of the chosen strain. ## Fermentation: what to do next in both options ![Rye wash fermenting in a vessel with an airlock](https://i0.wp.com/www.samovar- tool.ru/wp-content/uploads/2026/09/image_003_1.jpg?w=1200&ssl=1) During fermentation, leave free volume for foam and carbon dioxide. Leave headroom for foam and ensure free gas outlet and ventilation. During active fermentation the wash can heat up by itself: go by its temperature, not by the air in the room. For the first day, watch the foam and the gas outlet. Do not try to solve the problem by sealing the vessel airtight. Do not whip up the foaming mass and do not lean over the neck with your face. The practical malt source gives a period of 3–10 days, more often 4–6. This is a guide for planning, not an instruction to end the process on a particular day.[2] When the activity subsides, measure the gravity, then repeat after 24–48 hours. For the hydrometer, take a liquid sample without grain solids, remove gas bubbles and account for the calibration temperature. Evaluate the change in readings together with the expected attenuation: a high stable gravity can mean the yeast has stalled, not that the wash is ready. The iodine test shows residual starch, not the end of alcoholic fermentation. Airlock bubbles also do not replace measurements. Do not try to get a strict “zero sugar” on a household sugar meter in an alcohol-containing liquid. ## After fermentation For equipment not designed for thick wash, separate the liquid part from the grain solids before heating. Whether to take off only the top liquid or to filter depends on the design of the equipment. Do not force thick mass through a plugged line. A burnt smell, mold and suspicious signs of spoilage are not a reason to rely on later distillation as a way of making it safe. Distillation regimes and the cutting of fractions are outside the scope of this article. ## Common mistakes * **Red malt instead of active malt.** An aromatic additive does not do the job of a saccharifying malt. * **Malt into boiling porridge.** The main saccharifying portion is added after cooling. * **Any alpha-amylase at 85 °C.** Different preparations have different heat resistance. * **Glucoamylase at someone else’s dosage.** The name of an enzyme class does not determine its activity or the composition of the blend. * **Heating without stirring.** Thick mash overheats locally and scorches. * **Fermenter filled to the neck.** Foam gets into the gas outlet. * **Judging readiness only by the calendar.** You need to assess gravity and the course of fermentation. ## Batch log Record the mass of rye and malt, the water, the brands and lot numbers of the preparations, the doses, and the temperature and duration of each hold. Separately note the pH with the sample temperature, the starting and final gravity, the fermentation temperature and any deviations. These records are more useful than a universal promise of alcohol yield. ## Sources and limits of applicability The enzyme recipe card is based on the manufacturer’s instruction: it confirms the regime for its preparations, but not for all enzymes on the market. The malt recipe card is adapted from a practical recipe, not from an independent comparative test. Both schemes require monitoring of your specific raw material and equipment. Before any further processing, take local legislation into account. ## Hokkaido Abashiri Beer: A Craft Brewery on the Shore of the Sea of Okhotsk - Link: https://www.samovar-tool.ru/en/2026/09/19/hokkaido-abashiri-beer-craft-brewery-okhotsk-sea/ - Published: 2026-09-19T10:00:00+03:00 - Author: kosoj.diy # Hokkaido Abashiri Beer: A Craft Brewery on the Shore of the Sea of Okhotsk Abashiri is not just a river and a brackish lake in eastern Hokkaido. It is the administrative center of the Okhotsk subprefecture, a city with a rich history and one of the most unusual craft breweries in Japan. Hokkaido Abashiri Beer started in 1995 at the Ryuhyo Kaido roadside station, and in 2007 it got its own pub-restaurant on the riverbank. Today it is a place where local ingredients meet the Japanese love of visual effects. ## Ryuhyou Draft — blue beer from drift ice The brewery’s best-known beer is Ryuhyou Draft, also called Okhotsk Blue. Its bright blue color comes from seaweed and gardenia extract. The brewing water comes from melted drift ice, which floats to the shores of Hokkaido from the Sea of Okhotsk every winter. It is 5% ABV, with a light, refreshing taste and a faint saltiness. The price in Japan is about 350 yen per can. ![Ryuhyou Draft blue beer](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/05/abashiri_inline1.jpg?w=1200&ssl=1) ## Prison Black — a stout inspired by a prison Abashiri Prison is one of the city’s landmarks. Built in the Meiji era, it held political prisoners and today works as a museum. The brewery paid tribute to that history by creating Prison Stout at 5.5% ABV. Five types of malt give it a deep black color and a smooth, unexpectedly sweetish taste, which is rare for a stout. ## The three colors of Hokkaido In 2009 the company launched a “three colors” line, developed together with the Tokyo University of Agriculture: * **Hamanasu Draft** — a red beer made with rose hips and anthocyanins. The local hamanasu rose hip is known as a diuretic, but in beer it gives a pleasant fruity sweetness and a refreshing tartness. * **Shiretoko Draft** — a green beer, whose color comes from safflower seaweed and plants of Shiretoko National Park. A salty aroma and an unusual color. * **Ryuhyou Draft** — the blue one we already talked about. All three beers are 5% ABV, light and easy to find. ## What else is brewed in Abashiri Besides the colored beers, the brewery makes Abashiri Premium Beer, a classic pale ale from local malt and hops, Cherry Drop with Abashiri cherries, and experimental drinks. In 2007 the world saw “Bilk”, a beer made from milk with hops and yeast. The name comes from beer + milk. It costs 380 yen for a 330 ml bottle. ![Abashiri beer lineup](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/05/abashiri_inline2.jpg?w=1200&ssl=1) ## A pub on the riverbank Hokkaido Abashiri Beer is not only a brewery but also a full cafe with delivery and takeout. The menu has meat appetizers, snacks and grilled dishes. In the evening the place is transformed: warm lanterns, a view of the river, craft beer in a glass. According to visitors, tasting sets and all-you-can-drink beer for 6,300 yen are popular. ## Summing up Hokkaido Abashiri Beer is all about place. Every beer points to the geography, history or nature of Hokkaido: drift ice, the Meiji-era prison, rose hips from the coast, the greenery of Shiretoko. Yes, some of the stories are marketing. But the result is impressive: in Japan, where visual culture is valued as much as taste, blue beer made from icebergs finds its audience. ## Preparing grain wash - Link: https://www.samovar-tool.ru/en/2026/09/18/grain-wash-preparation/ - Published: 2026-09-18T15:41:14+03:00 - Author: kosoj.diy ## Preparing grain wash ![Preparing grain and mash for grain wash](https://i0.wp.com/www.samovar-tool.ru/ wp-content/uploads/2026/09/grain-mash-2.jpg?w=1200&ssl=1) Grain does not contain ready-made sugar in the amount yeast needs. Most of the raw material is starch. That is why grain wash cannot be set up on the “water, grain and yeast” scheme: first the starch has to be converted into soluble sugars, then the wort cooled and fermented.[2][5] Two working schemes are described below: saccharification with malt and saccharification with industrial enzymes. Both begin the same way, with preparing the raw material and the water. Temperatures and times are given as working guidelines: the exact regime depends on the grain, the degree of milling, the share of malt, the water composition and the instructions for the enzyme product. ## What you will need * food-grade grain with no musty smell, insects or traces of mould; * clean drinking water; * a grinder or mill; * a mashing vessel with spare volume; * an accurate thermometer and, preferably, a pH meter or suitable narrow-range indicator strips; * an iodine solution for testing starch; * a fermentation vessel with an airlock; * a saccharometer or hydrometer and a measuring cylinder; * yeast intended for grain wort. For contact with the wort use food-grade materials: stainless steel, food-grade plastic, glass or suitable copper. Vessels and tools are washed, rinsed and sanitised in advance. Traces of detergents, rust, unknown seals and containers that once held chemicals are not suitable for wash. ## Grain and milling Wheat gives a soft grain profile, rye usually makes the mash more viscous, corn requires more intensive cooking, and barley gives a pronounced malty aroma. The choice of grain is not only a question of yield but also of the flavour of the future distillate. The milling must open up access for water and enzymes to the starch. Grain that is too coarse saccharifies worse, and flour forms a dense mass that is hard to stir and filter. For a thick mash it is more practical to start with fine grits and adjust the milling based on the result. Flakes pre-processed by the manufacturer can be used without full cooking if their labelling allows it. Grain with mould, or with a rancid or chemical smell, is not used. Mould can penetrate inside the kernel, and some mycotoxins survive subsequent processing. Scraping off the visible bloom and putting the rest into the wash is an unsafe way to “rescue” the raw material.[9] ## How much water to take For a first attempt it is convenient to take about 3 l of water per 1 kg of grain. A thicker mash needs good stirring and tolerates overheating less well, while a thinner one is easier to handle but loses heat faster. The actual water volume is adjusted to the size of the vessel and the method of separating the spent grain. Do not try to bring any water to a single “correct” pH in advance by adding acid, gypsum or a buffer at somebody else’s dosage. The pH of the finished mash is affected by the water’s alkalinity, mineral content, malt, grain and the water-to-grain ratio. If pH is controlled, measure the mash itself after mixing the water and grain, not just the source water. For enzymatic saccharification the working guideline is a slightly acidic environment of about pH 5.2–5.8.[2][3] The target value is checked against the enzyme’s instructions. ## Option 1. Saccharification with malt Malt is sprouted and dried grain in which enzymes have already formed. Alpha-amylase thins the long chains of starch, and beta-amylase produces a significant part of the fermentable sugars.[2][3] If all the grain is unmalted, it is usually not enough on its own: malt or added enzymes are needed. ### Mashing ![Stages of preparing grain wash](https://i0.wp.com/www.samovar-tool.ru/wp-content/ uploads/2026/09/grain-mash-4.jpg?w=1200&ssl=1) This sequence suits base malt and pre-gelatinised flakes. Unmalted grits are first prepared according to the regime for the chosen grain. If cooking is required, the main portion of malt is added only after cooling: boiling destroys its enzymes. The share of malt depends on its diastatic power, the ability to saccharify starch. Roasted or caramel malt does not replace enzymatically active base malt.[2] 1. Heat the water to a temperature at which, after the grain is added, the mash will land roughly in the 60–65 °C range. 2. Add the milled grain and malt, and thoroughly break up the lumps. 3. Hold the mash for about 60 minutes at around 62–65 °C. At a lower temperature you usually get a more fermentable wort; at a higher one the share of dextrins and the body of the drink increase. 4. If a lot of wheat, rye or oats is used and the mash turns out viscous, an additional rest may be needed according to the instructions of the chosen process. Do not raise the temperature blindly: enzymes quickly lose activity when overheated. 5. Do an iodine test. On a clean white surface mix a drop of liquid wort with a drop of iodine. A blue or blue-black colour means starch is still present; repeat the reaction after an additional hold. Do not return the iodine to the food vessel. The ranges of enzyme activity overlap: roughly, beta-amylase works at about 54–66 °C, and alpha-amylase at about 66–71 °C.[2][3] So a single rest at about 63–65 ° C is a compromise for getting a well-fermentable wort, not a universal law for any malt. ## Option 2. Saccharification with industrial enzymes The enzyme method is convenient for unmalted grain. Usually a heat-stable alpha- amylase is used for liquefaction and glucoamylase for the further production of glucose. Names and regimes differ between manufacturers, so the dosage, pH and temperature are taken only from the data sheet of the specific product. The general sequence looks like this: cook or gelatinise the starch according to the requirements of the grain, add alpha-amylase at the specified temperature, then cool the mass to the glucoamylase range and hold it for the required time. Some products allow saccharification at the same time as fermentation — this is a separate technology, not a reason to add enzymes “by eye”. For corn and some rye mashes, simple heating to 63–65 °C may not be enough: the gelatinisation temperature of starch depends on the grain. If the starch has not become accessible to water, the enzymes cannot work properly. This is one of the reasons why the technology for wheat cannot be transferred to corn unchanged. ## An example wheat mash from a forum thread The translation of Ian Smiley’s recipe gives 4 kg of pre-processed wheat flakes, 0.75 kg of crushed wheat malt and 23 l of water. Saccharification is done at about 65 °C for 90 minutes. That is about 4.8 l of water per kilogram of total grist — a thinner mash than the 1:3 guideline above. The 30 l of mash stated by the author is not equal to the volume of clean wort after the spent grain is separated.[1] For fermentation the original specifies yeast with added amyloglucosidase (AG). So this is not a proven malt-only recipe: the additional enzyme takes part in producing fermentable sugars. If you replace the flakes with raw grits, a different preparation is needed; if you replace the malt, check its enzymatic activity. The yield and fermentation time stated in the source are not guaranteed.[1] ## Cooling and preparing for fermentation After saccharification, quickly cool the wort to the pitching temperature specified by the manufacturer. Do not add yeast to hot mash: high temperature damages it. The working range may differ for different strains, so the “30 °C” value from one commercial recipe cannot be considered universal. A thick mash can be left with the spent grain if the chosen technology allows it, or the liquid wort can be separated. Before transferring, make sure the fermentation vessel is clean and has free volume for foam. If necessary, the wort is aerated before pitching the yeast, but after fermentation begins extra access to air is not needed. ## Fermentation ![Grain wash fermenting under an airlock](https://i0.wp.com/www.samovar-tool.ru/ wp-content/uploads/2026/09/grain-mash-3.jpg?w=1200&ssl=1) Add healthy yeast in the amount specified for the particular strain and wort volume. Close the vessel with an airlock: carbon dioxide must be able to escape, but air and contaminants must not get in freely. The fermentation vessel must never be sealed airtight.[6] * keep the temperature in the range recommended by the yeast manufacturer; * measure gravity with the same instrument each time, applying its temperature correction; * do not rely only on the bubbles in the airlock — they may stop because of a leaky lid; * do not hurry to consider the wash ready by the calendar: the time depends on the starting gravity, the sugar composition, the strain and the temperature; * if fuzzy mould, coloured spots, slime or a sharp putrid smell appears, the batch is not distilled or tasted. Gravity is checked again, for example after 24–48 hours. This is a practical observation interval, not a mandatory fermentation time. Stable readings are compared with the expected attenuation of the particular wort: a high, unchanging gravity may mean the yeast has stopped. In that case check the temperature, pH and the condition of the culture. For measuring, take a liquid sample without spent grain, remove gas bubbles and account for the calibration temperature of the instrument. The iodine test only answers the question about starch and does not show whether alcoholic fermentation has finished. ## Clarifying and preparing the wash After fermentation ends, let the solids settle. If necessary, the wash is chilled or a food-safe fining agent is used according to its instructions. Racking off the sediment reduces the amount of suspended matter, but does not turn a doubtful or infected wash into a safe one. Grain suspension can settle on a heated surface and scorch. Before further processing, separate the thick spent grain in the way provided for by the design of the equipment. Do not clog filters and steam channels with dense mass: a clogged steam path is dangerous because pressure builds up. ## Safety * Hot mash and steam cause severe burns. Transfer it only with suitable equipment and do not open a heated sealed system.[6] * Carbon dioxide is released during fermentation. Do not put a large vessel in a small unventilated room and do not lean over the neck with your face. * Before any subsequent distillation, check that the steam path is free, the connections, the cooling, and that there is no overfilling. The steam path must never be blocked. * Ethanol vapours are easily flammable. Rule out smoking, open flame and sparks; a gas flame is especially dangerous near the apparatus. * Do not leave heating and cooling unattended. If the water stops, there is an unusual noise, liquid is ejected or there is a smell of overheating, turn off the heat in a safe way and wait until it has cooled completely. * Mouldy grain and wash with signs of mould are not used: mycotoxins may remain after processing. ## Typical mistakes * **Yeast added to hot wort.** First measure the temperature, then add the culture according to its instructions. * **The wort stayed starchy.** Check with iodine and adjust the milling, temperature, pH or enzyme regime. * **Took the dosage from somebody else’s recipe.** Enzymes and yeasts have different activities; follow the product data sheet. * **Closed the vessel tight.** Fermentation needs a way for carbon dioxide to escape through an airlock. * **Started further processing based on bubbles.** The end of fermentation is confirmed by repeated gravity measurements. * **Used mouldy grain.** Such a batch is not “cured” by boiling or distillation. * **Left a lot of spent grain before heating.** Thick suspension can scorch and block the steam path. ## What to write in the batch log Record the grain and its mass, the type of malt, the water volume, the names and dosages of products. During the work note the actual temperatures and the length of rests, the pH with the sample temperature, the result of the iodine test, the starting and final gravity, and the fermentation temperature. These records will help you understand the cause of an incomplete fermentation or low yield and repeat a successful batch. ## A short process sheet 1. Choose clean food-grade grain and mill it. 2. Prepare the water and clean equipment. 3. Cook the starch if the grain and the chosen enzyme require it. 4. Saccharify the mash with malt or enzymes in their working range. 5. Check that no starch remains with the iodine test. 6. Cool the wort to the pitching temperature. 7. Add the yeast and ferment under an airlock. 8. Confirm the end of fermentation with repeated gravity measurements. 9. Clarify and separate excess spent grain before further processing. ## Sources and limitations The practical basis of the article is a discussion of wheat mash on the HomeDistiller forum. The process parameters were compared with materials from Distiller Magazine and the American Homebrewers Association on starch gelatinisation, the action of alpha- and beta-amylase, and the influence of temperature and pH. General information on raw materials and mycotoxins was checked against WHO materials. The rules of the specific enzyme product, yeast and equipment take priority over the general guidelines of this article. [1] [HomeDistiller: All-Grain wheat vodka and discussion of the technology](https://forum.homedistiller.ru/index.php?topic=21526.0) [2] [Distiller Magazine: Mash Chemistry 101](https://distilling.com/distillermagazine/mash-chemistry-101) [3] [American Homebrewers Association: Enzymes in Beer](https://homebrewersassociation.org/how-to-brew/enzymes-in-beer-whats-happening-in-the-mash) [5] [Chattermark Distillers: Our Process](https://www.chattermarkdistillers.com/process) [6] [DistilCalc: Safe Distilling Practices](https://distilcalc.com/guides/safe-distilling-practices) [9] [WHO: Mycotoxins](https://www.who.int/news-room/fact-sheets/detail/mycotoxins) This article describes preparing grain wash for personal use. Before any further processing, check the legal requirements of your country and region. Do not consume a product of unknown composition and seek medical help if poisoning is suspected. ## Hobgoblin: the legendary ale from the ancient Wychwood forest - Link: https://www.samovar-tool.ru/en/2026/09/12/hobgoblin-legendary-ale-wychwood-forest/ - Published: 2026-09-12T10:00:00+03:00 - Author: kosoj.diy # Hobgoblin: the legendary ale from the ancient Wychwood forest In the late 1980s, craft brewer Chris Moss received an unusual commission: a well- known lord asked him to brew a special ale for his daughter’s wedding. Moss created“ the ale of his life” — dark, rich and full of character. A drawing of a goblin appeared on the label, and the beer got its name: **Hobgoblin**. That is how the story of one of the best-known English beer brands began. Hobgoblin became the first bottled beer in the UK with an illustrated label — before it, bottles were faceless. Today it is the official Halloween beer of England, and the brand ranks 5th among the country’s most popular bottled ales. ## Wychwood Brewery: from Clinch to Carlsberg Marston’s The brewery’s roots go back to 1811, when the **Clinch** brewery opened in Witney, Oxfordshire. In 1841 the Eagle Maltings malthouse was built for it — and this is the very building where Wychwood Brewery is located now. ![A traditional English brewery](https://i0.wp.com/www.samovar-tool.ru/wp-content/ uploads/2026/05/hobgoblin_hobgoblin_brewery.jpg?w=1200&ssl=1) In 1961 Courage bought Clinch and closed the brewery. In 1983 Paddy Glenny rented part of Eagle Maltings for Glenny Brewery. In 1990, when the business passed to Chris Moss, the brewery was named **Wychwood Brewery** — after the ancient forest bordering Witney. In 2002 Wychwood was acquired by Refresh UK (a Marston’s subsidiary), in 2008 Marston’s bought it out completely, and in 2020 everything was merged into the **Carlsberg Marston’s Brewing Company**. In November 2023 the brewery was closed — but Hobgoblin is still being produced. Today Wychwood produces about **54,000 barrels** a year, supplying beer to 46,000 outlets across the UK and exporting to Russia, the USA, Europe and Japan. ## The Hobgoblin range What began as a single dark ale has grown into a whole range of beers under one brand. ### Hobgoblin Legendary Ruby Beer The flagship beer, **5.2%** ABV (4.5% in kegs). Rich ruby color, a pronounced roasted malt flavor, a light bitterness and a fruity aftertaste. A malt-forward recipe with Styrian Golding and Fuggle hops. ### Hobgoblin Stout Strength **4.1%**, coal-black color. Aromas of roasted malt and chocolate, with notes of coffee, cocoa and sweet treacle. Deceptively smooth and easy to drink — despite the dark color. ### Hobgoblin Session IPA Strength **3.4%**, pale yellow color. Packed with five New World hop varieties — a fresh and zesty aroma. The flavor brings tropical fruit and citrusy hop aroma. Easy to drink, hoppy. ### Hobgoblin IPA Strength **5%**, pale golden with orange glints. Brewed with the best British and Pacific hop varieties. **Winner in the “World’s Best IPA” category** at the World Beer Awards 2018. The flavor is a burst of oranges, grapefruit, honey and juicy bitterness. ### Hobgoblin Ruby Strength **5%**, ruby color. Sweet caramel and fruity notes, chocolate malt, a blend of Fuggles and Styrian Golding hops. A rich toffee flavor and an aftertaste of figs, raisins and dates. Full-bodied, hoppy. ![The Hobgoblin beer range](https://i0.wp.com/www.samovar-tool.ru/wp-content/uploads/ 2026/05/hobgoblin_hobgoblin_beer_varieties.jpg?w=1200&ssl=1) ### Hobgoblin Gold Strength **4.2%**, golden color. Brewed with four hop varieties infused into malted barley. Tropical aromas of citrus and passion fruit, a refreshingly citrusy taste.** Gold medal at the World Beer Awards 2017**. ### King Goblin Strength **6.6%**, deep ruby with brick-red shades. A blend of Crystal and Chocolate malts with Sovereign hops. Sweet caramel, coffee and earthy aromas of roasted malt. A flavor of treacle, toffee and dried fruit. Full, rich and hoppy. ## What went unmentioned An interesting fact: in 2010 UK Prime Minister David Cameron gave US President Barack Obama a bottle of Hobgoblin ale at the G20 summit in Toronto. It is not every day that a craft beer becomes a diplomatic gift. And in 2017 Wychwood Brewery was named the best in the UK in a public online vote. Despite the brewery’s closure in November 2023, the Hobgoblin brand lives on. Carlsberg Marston’s Brewing Company continues to produce the range, keeping the recipes and the recognizable style. The goblin from the ancient Wychwood forest is still waiting for those who dare to peek into the dark bottle.