By Blake Jackson
The University of Kentucky’s James B. Beam Institute for Kentucky Spirits (JBBI), part of the Martin-Gatton College of Agriculture, Food and Environment, has successfully completed a key phase of a project exploring hydrogen as a domestic energy source for the distilled spirits industry.
The initiative, Kentucky Distilled Spirits Industrial Decarbonization and Sustainability, launched in November 2024 and funded by the Kentucky Energy and Environment Cabinet (EEC), is led by JBBI Director Seth DeBolt. The team evaluated the full distillation process to determine the feasibility of co-firing hydrogen with traditional natural gas.
DeBolt worked closely with the UK Center for Applied Energy Research (CAER), renowned for its energy research in Kentucky.
“We are pleased with the early results from this research collaboration,” said Rodney Andrews, CAER Director. “Co-firing natural gas and hydrogen in bourbon production is a novel concept, and we are thrilled to see some promising data coming from the project. We look forward to seeing what happens next.”
During the first phase, the team confirmed that combining hydrogen and natural gas to fuel the distillation boiler can produce effective results. Over a three-month period, DeBolt and JBBI Head Distiller Glenna Joyce-Welsko monitored production.
The resulting spirits were transferred into 20 barrels 10 using the hydrogen-natural gas blend and 10 with standard natural gas and are now aging in the Independent Stave Company Boswell Family Barrel Warehouse for the next four years.
“Hydrogen as a form of energy in the U.S. could be great for distilleries and the applied food industry,” said DeBolt. “Kenya Stump, executive director at the EEC Office of Energy Policy, thought to connect the two in a large-scale demonstration. Our distillery at the institute provides the unique capability to conduct this test while tracking key information on production quality and safety.”
The next evaluation will occur when the spirit is tasted after aging. If the hydrogen base does not alter the flavor, it could mark a major step toward demonstrating hydrogen as a sustainable energy resource.
“Today’s news is another great step for Team Kentucky’s ‘all-of-the-above’ energy strategy,” said EEC Secretary Rebecca Goodman. “The successful blending of hydrogen in the distilling process is a great example of innovation and teamwork in action.”
To learn more, visit JBBI at Martin-Gatton CAFE.
Photo Credit:pixabay-crafterche
Categories: Kentucky, Business, Energy, General