Top Menu

Presenting the Art & Science of Making Distilled Spirits

The Artisan’s Guide to Crafting Distilled Spirits ─ Newly Available in English from Spikehorn Press!

Product of distillationby Bettina Malle and Helge Schmickl; translated by Paul Lehmann

The art of crafting alcohol is a very ancient one, and small, artisan distilleries are growing in popularity every day. Expert Austrian distillers Helge Schmickl and Bettina Malle guide readers through the process of creating or purchasing their own still and provide detailed instructions from personal experience on mash creation, fermentation, distillation, and infusion using a variety of ingredients. Schmickl and Malle also introduce readers to the tradition of schnapps distillation and present a brief look at domestic and international brewing cultures. This new book, an updated edition of their German-language bestseller Schnapsbrennen als Hobby, presents the underlying principles, precise methodologies, and proven formulas and recipes.

The Artisan's Guide to Crafting Distilled SpiritsThe authors cover in detail which distillation techniques excel, which merely succeed, and which should be avoided at all costs in their discussion of

  • Necessary equipment
  • Possible ingredients
  • Mash fermentation
  • How to begin distillation
  • Alcohol regulations

With ninety recipes—from classic fruit brandy to chili infusions—this book is not only for the curious beginner. Even experienced distillers will discover new approaches to this classic practice.

ISBN 978-1-943015-04-7. Hardcover, 160 pages, $29.95.

ExtractingThe Authors

Bettina Malle and Helge Schmickl graduated from the Vienna University of Technology in 1991 with a masters of science in chemical engineering and received doctorates in technical sciences in 1993. They have published books and conduct workshops on the production of vinegar, distilled spirits, and essential oils, emphasizing the use of fruits and herbs right from the garden. Bettina and Helge have been married since 2002. That same year they moved to Klagenfurt, Carinthia (Austria), where they host their seminars and conduct research and developments in fermenting and distilling. They have two children.