Are distillers really just “dirty” brewers? How do you stabilize ingredients and flavors in canned RTDs? How can water chemistry at the municipal level cause potentially expensive issues with arrested fermentations? Through his career, Reade Huddleston has seen it all, and now as Director of Distillation and Spirits at Monster Brewing, he’s putting into daily use these best practices gleaned from years of brewing and distilling, as well as focused study.

In this episode, Molly and Reade explore a range of subjects, including:

• Similarities and differences in brewing and distilling practice


• Testing and optimizing RTDs for long term stability


• Can liner interactions in RTDs


• Testing water quality with taste and odor acceptance tests


• Measuring water supply shifts over the course of a day


• Common chemicals in supplied water and how to neutralize them

And more.

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