Lethbridge Herald, The (Newspaper) - October 1, 1974, Lethbridge, Alberta
Tuesday, October 1, 1974 THE LETHBRIDGE HERALD great drinks into the milling operation at the plant which will make the liquor. This gram meal is mixed with water to make a slurry which is pumped through a cooking unit. The heat in the cooker frees the starch from the grain into the li- quid phase of the slurry The slurry is then cooled in a vacuum cooler and barley malt is added to break down the starches and form sugar. The slurry has now become mash which is pumped into fermentation tanks for 60 hours Yeast is added to the mash Yeast processes the sugars in the mash to alcohols and carbon diox- ide After 60 hours of fermenting, the mash, called beer mash, is ready for distilling Alcohol is stripped from the beer mash by heat. The alcohol portion of the beer mash evaporates to the top of the still to be condensated back into liquid form This liquid, if produced from rye mash, becomes rye whiskey Alcohols produced from a corn mash are further distilled after be- ing taken from the beer mash. This further distillation separates the flavoring alcohols or second grade alcohols and leaves a weak base alcohol The weak base alcohol is strengthened and a quality neutral base alcohol is produced. The base alcohol is used in the blending of light whiskies and is further processed to produce gin and, vodka Once the slurry has served its purpose, it is passed through a centrifuge which separates the grain solids from the liquid The liquid is then boiled to retrieve a type of syrup which is mixed back with the wet grain solids This is then dried into Distillers Dark Grain, a high protein animal feed From the retail sale of liquor, the distillery will receive about 20 per cent of the selling price. Bubbly Gram cars (top) bring corn to Palliser Distillery from the U.S.A. After pro- cessing, brewing and bottling, the drinks are ready for thirsty palates.