All grain mash study

[Novice]

https://www.tandfonline.com/doi/full/10 ... 716975?utm

[PalCabral]

Interesting. In Europe, it custom to separate grains before fermentation, at least when malt is the main ingredient. If it is proven that yields are higher with fermentation on grains, it is likely some distilleries will change. Maybe not in Scottish malt whiskey industry but in other areas.

I remember having read or heard that European distillers arriving in the US in the 1800's needed to be "re-educated" to learn how to ferment and distill on grain. Maybe now US distillers need to travel to Europe to teach us how to do it?

[Novice]

I would have thought vodka was fermented on grain.

[PalCabral]

I would have thought vodka was fermented on grain.

Not sure, honestly. High prood grain spirits is produced in many countries in Europe, originally under different and local name. The German Korn and Doppelkorn I believe is separated from the grain before fermentation. So is custom in Scandinavia for the local firewater. How the Poles and Ruskies do it, I don't know. Much of the vodka produced in France, UK and other places in Europe today could very well be fermented on the grain. They are all new recipes, probably following how azeo are produced for the industry.

[Novice]

I never heard of those spirits, I googled and it seems they are fermented on grain and some are distilled with the grain in. It's sad that I can find tequila and Corona in Europe but no European spirits over here except maybe for some Italian wines.