Fermentation

WHAT IS FERMENTATION AT STOKERY AMSTERDAM?

At Stokery Amsterdam, we view fermentation as the magical moment when our carefully prepared wort comes to life. It's the process where yeast converts the sugars in our wort into alcohol and a range of flavorful compounds. For us, this is not just a step in the production process, but the moment when the character of our whisky is born.

HOW DOES OUR FERMENTATION PROCESS WORK?

Our fermentation takes place in special cooled fermentation tanks. These are made of high-quality stainless steel, allowing us to precisely control the fermentation and ensure consistency.

We start by cooling our wort to the ideal temperature of about 20°C. Then we add our carefully selected yeast strain. We use a specific strain of Saccharomyces cerevisiae that we've chosen for its ability to not only efficiently produce alcohol but also create a rich variety of flavor components.

WHAT MAKES OUR FERMENTATION UNIQUE?

At Stokery Amsterdam, we believe in slow, controlled fermentation. While many distilleries opt for a quick 48-72 hour fermentation, we allow our wash to ferment for up to 96 hours. This longer fermentation time allows the yeast to develop more complex flavors and contributes to the depth and character of our whisky.

We closely monitor the temperature throughout the entire process. We start around 20°C and gradually allow the temperature to rise to about 33°C by the end of fermentation. This temperature curve is carefully balanced to optimize the production of desired flavor components.

WHAT FLAVORS DEVELOP DURING OUR FERMENTATION?

During fermentation, not only alcohol is produced, but also a wide range of flavor components crucial to the character of our whisky. Some of the most important are:

• Esters: These provide fruity and floral aromas. We aim for a high content of ethyl acetate for those characteristic apple and pear notes.
• Higher alcohols: These contribute to the body and complexity. Isoamyl alcohol, for example, gives banana-like tones.
• Phenols: In our lightly smoked expressions, these provide subtle smoky and spicy nuances.
• Organic acids: Lactic acid and acetic acid contribute to the freshness and balance of our whisky.

HOW DO WE INFLUENCE THE FERMENTATION PROCESS?

At Stokery Amsterdam, we see fermentation as an art form that we continually refine. We experiment with different yeast strains, fermentation temperatures, and times to create unique flavor profiles.

We continuously monitor the process with advanced sensors that give us real-time insight into factors such as temperature, pH, and sugar content. This allows us to make subtle adjustments and consistently deliver high quality.

CAN VISITORS EXPERIENCE OUR FERMENTATION?

Absolutely! During our distillery tours, we take visitors to our fermentation room. Here they can see the active fermentation tanks and experience the characteristic smell of fermenting wash - a mix of fruity, bready, and slightly sour aromas that carry the promise of our future whisky.

At Stokery Amsterdam, we believe that understanding leads to appreciation. By taking our guests into the world of fermentation, we hope not only to share our passion for the craft but also to cultivate a deeper understanding of the complexity and beauty of whisky production.