Location
Warmer climates may only age their products for a few years, in cooler climates the ageing process can take decades.
Flavour Quality
Temperature, Humidity, and Barrel storage all have a signficant impact on the product quality, such as the drinks' unique and strong flavour.
Regulation
Distilleries and Breweries must adhere to various regulations to ensure product safety and quality and meet legal trading standards.
Distilleries
Distilling is purifying a liquid compound by heating it into a vapour and then condensing it back into a liquid.
Temperature: Whisky ageing is a complex process, typically consistency is key to ensuring quality products but when it comes to whisky variety is recommended. Higher temperatures cause whisky to expand into the wood leading to the extraction of flavours. Cooler temperatures cause liquids to contract pulling flavours back into the whisky, creating its unique and strong flavour. Temperature plays such a crucial role in distilleries that even barrel placement in the warehouse can impact the ageing process. Naturally, temperature rises so the barrels placed on the top racks mature faster than the barrels placed at the bottom. Geographical location also contributes to the ageing speed. Distilleries in warmer climates may only age their whisky for a few years, however, the cooler regions can leave their whisky to age for decades.
Humidity: In a distillery, humidity levels affect the rate of evaporation in the barrels. High humidity levels cause alcohol to evaporate, which produces a smoother whisky with less alcohol content. In lower humidity water evaporates quickly, this in turn increases the product's alcohol content which ensures stronger flavours. Higher humidity levels allow for a longer ageing process compared to lower humidity levels. For distilleries with higher levels of humidity, it is also important to manage storage conditions as humidity levels over 55% can cause mould to grow, and unhygienic conditions.
Evaporation
High humidity levels cause alcohol to evaporate and low humidity causes water to evaporate, creating different product flavour and texture, adjust humidity levels accordingly to ensure successful ageing.
Storage
Wooden barrels expand and contract depending on ambient temperature and humidity, if left unchecked, there is a risk of a loss of liquid quantity. However, these environmental changes contribute to the alcohol's unique flavour.
Hygiene
High humidity levels can promote mould growth and other harmful microbes and fungi, causing damage to the storage facility, excess moisture in the air creates condensation, spoiling any raw ingredients and causes a safety hazard.
Breweries:
Temperature: In Breweries, Fermentation is the key to a perfectly crafted, aged-to-perfection beer. Fermentation is the process by which yeast turns the glucose in wort into ethyl alcohol and carbon dioxide gas. Fermentation time varies depending on the temperature, and the yeast used (whether it's dry or a liquid), lastly depending on whether you are fermenting lager or beer. The ideal fermentation temperature varies; for lager, the optimum fermentation temperatures between 7 to 12 degrees. Beer requires warmer temperatures between 20 to 22 degrees.
Humidity: In Breweries, yeast is a beneficial fungus, however, monitoring ambient humidity levels is essential for the health and safety of workers, consumers, and the storage facility itself. High humidity levels also promote the growth of harmful microbes and fungi, causing mould growth and damaging the inside of buildings. Create condensation disrupting fermentation areas and spoiling raw materials. Although you cannot avoid moisture in the air when it comes to brewing, monitoring humidity levels allows for the opportunity to manage excess moisture levels and prevent extreme damage to storage.
Temperature & Humidity Station with Probe
Simple, but accurate electronic min/max thermometer with 2m measuring probe. The large display indicates both temperature and humidity, when pressing the In-Out button the thermistor probe temperature is displayed.
Russell Scientific have a bespoke calibration lab and are able to offer calibration on this temperature station.
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With a commitment to exceptional customer service, we offer expert advice and support to help you select the right thermometer and hygrometer for your museum's requirements. Whether you need calibrated instruments for immediate use or uncalibrated options for in-house calibration, Russell Scientific delivers reliable solutions that enhance the preservation, efficiency, and compliance of museum operations. Trust us for products that meet the highest standards and help you maintain the integrity of your museum collections.
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Regulatory Requirements in the UK
In the UK, distilleries and breweries must meet various regulations to ensure product safety and quality. Although temperature and humidity levels are not always officially regulated, they are an overall requirement in terms of health and safety and essential for high-standard food production.
Health and Safety at work act 1974
Employers must ensure the health, safety, and welfare of their employees. Ensuring working conditions are safe and hygienic. Maintaining safe environmental conditions involving, controlling temperature and humidity levels, to prevent issues such as mould growth and condensation.
Food Hygiene Regulations 2006
Food and beverage facilities must maintain suitable conditions to prevent contamination, and spoilage of food products. Including monitoring and controlling temperature and humidity to ensure the quality and consumability of products like whisky and beer.
Q: How do fluctuations in temperature and humidity affect the distillation process?
A: Fluctuations can cause inconsistent fermentation, leading to undesirable flavours. In the ageing process, high temperatures can accelerate maturation but may also increase evaporation losses, while low humidity can dry out barrels, leading to leaks or excessive
spirit loss.
Q: What equipment is recommended for monitoring temperature and humidity?
Use high-quality digital thermometers, hygrometers, and automated monitoring systems with data logging capabilities.
These systems should offer real-time monitoring, alerts for deviations, and integration with other distillery management software.
Q: How often should temperature and humidity levels be recorded?
Continuous monitoring is ideal, but at minimum, readings should be taken at regular intervals, such as every hour during active
processes like fermentation. For ageing rooms, daily or weekly checks may do, depending on the environment's stability.
q: How do fluctuations in temperature and humidity affect the brewing process?
Temperature fluctuations can lead to inconsistent fermentation, resulting in off-flavours and poor yeast performance. High humidity levels can cause condensation, leading to mould growth and contamination, while low humidity can cause excessive evaporation and dry-out ingredients.
q: How does storage condition affect the quality of beer?
Proper storage conditions are crucial for preserving the flavour, aroma, and stability of beer. Beer should be stored at a consistent temperature, typically between 4-12°C (39-54°F), depending on
the style, and in a humidity-controlled environment to prevent oxidation, spoilage, and loss of carbonation.
q: Are there regulations regarding temperature and humidity monitoring in breweries?
Regulations vary by region, but many governing bodies require breweries to maintain certain standards for temperature and humidity to ensure product safety and quality. Compliance with these regulations not only ensures the safety of the product but also helps maintain consistent quality.