Monthly Archives: July 2016
When it comes to Tennessee’s proud history of whisky distilling, one thing that comes to mind for most folks is Jack Daniels Old No. 7. The legendary Jack Daniel Distillery in Lynchburg celebrates its 150th anniversary this year, and they’re using the occasion to officially clarify one of the formative points of the founder’s history – who gave him his start as one of America’s greatest distillers.
If you’ve ever taken a tour of the distillery, the origin of Jack Daniels is summed up as: when he was still a boy, Jasper Newton “Jack” Daniel was sent to work for Rev. Dan Call – a Lutheran preacher who also ran a general store and distillery. Call taught young Jack how to run the whisky still, and the rest is history. But, that’s not the whole story. Call, essentially running three business, was a busy man and actually instructed his slave and Master Distiller, Nearis Green, to teach Jack everything he knew.
Many historians, whisky enthusiasts, and Tennessee locals have known about Nearis Green for some time. In fact, a 1967 biography, Jack Daniel’s Legacy by Ben A. Green (no relation), quotes Call saying, “Uncle Nearest [sic] is the best whiskey maker that I know of.” However, the spotty record keeping of frontier history (making the details of Green’s involvement unclear) combined with the brand never addressing it during tours or in its marketing have kept the story from being widely known.
According to Phil Epps, global brand director for Jack Daniel’s, there had been “no conscious decision” to whitewash Green from history, but “as we dug into it we realized it was something that we could be proud of.” Now, fans of Old No. 7 will start hearing about Green in the distillery’s marketing campaigns and during facility tours.
This news got me thinking – do Green’s descendants have any claim on the rights to his likeness? That’s probably a question better suited for my colleague and personality rights expert, Stephen Zralek.
In the brewing industry, glycol is a necessary part of day-to-day operations. It’s used in chiller systems that run throughout fermentation tanks and conditioning tanks to control temperature during fermentation reactions. In the service side of the industry, glycol is also used for maintaining temperature of draft beer dispensing.
To be clear, we’re not talking about toxic ethylene glycol. And we’re definitely not talking about adding any kind of glycol to alcoholic beverages – which was the center of a huge scandal in 1985.
Beer brewers only use propylene glycol, and not just any kind. Even though it’s known as “food-grade antifreeze,” there are many inexpensive, low-quality glycol solutions – most of which are not designed for a brewery’s recirculation system and run the risk of causing equipment damage. For compliance and superior performance, breweries use USP-Grade Propylene Glycol. USP (United States Pharmacopeia) is the official, standard-setting authority for medicines, supplements, and health care products in the United States. Propylene glycol with USP-Grade certification assures quality and safety for use in the food and beverage industry.
In order to achieve the desired temperature, brewers must use the proper ratio of glycol to water in the chiller system. Too much glycol will cost more and limit efficiency of the chiller, while not enough glycol could lead to freezing and damage the chiller system if left unchecked.
The average brewery uses an approximate 35% glycol to 65% water solution – but this can vary depending on the ambient temperature of the facility and the type of product being fermented. To maximize the efficiency and extend the life of your chiller system, keep up with annual inspections and consult with your equipment manufacturer for optimal glycol/water ratios and preventative maintenance.