introduction and short definition
KORN THE OTHER GRAIN DISTILLATE
Korn also known as Kornbrand or Kornbranntwein (English: "grain brandy" or "grain spirit" and obvioulsy nothing to do with the English "Corn" or any heavy metal band either).... long story short, Korn is a German colorless distilled beverage produced from fermented cereal grains.
In the production of Korn only the cereal grain such as rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process.
Korn differs from vodka in that it is distilled to lower abv and less filtered, which leaves more of the cereal grain flavor in the finished spirit.
Korn must contain at least a minimum of 32% abv since a European directive of 1989.
Above 37.5% ABV it may be named Kornbrand, above 38% ABV it is also named Doppelkorn
In the production of Korn only the cereal grain such as rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process.
Korn differs from vodka in that it is distilled to lower abv and less filtered, which leaves more of the cereal grain flavor in the finished spirit.
Korn must contain at least a minimum of 32% abv since a European directive of 1989.
Above 37.5% ABV it may be named Kornbrand, above 38% ABV it is also named Doppelkorn
Where I found thie definition: Lichine, Alexis (1987). Alexis Lichine’s New Encyclopedia of Wines & Spirits (5th ed.). New York: Alfred A. Knopf. p. 292 and as on Wikipedia on February 21 2018
Photo by Aleksander Suszyński on Unsplash
HISTORY
Korn is a typical German distillate which was first regulated in the autonomaus city of Nordhausen in the 1500s. For a long time there have been thausend of producers, but alogs with the industrialisation of the agriculture in Germany, it became a mass product, often synonym lower quality and low cost liquor. Yes this is often the spirits you find quite at the bottom of the shelves of German supermarkets.
Why Nordhausen ?
Because this is where there are traces of the first ban Korn production in 1545. A decree of the city council prohibited the use of grain or malt for the production of spirits. Historians believe beer brewers wanted to defend themselves against the competition of Kornbrand producers, which had increased the cost of grain.
The first "purity law" for the distillation of Korn was established in 1789. The regulation set by the city of Nordhausen stipulated that two thirds rye and one third barley or malt shall be used. In 1909 the law was updated and it was added that only whole grain wheat, rye, barley, buckwheat or oat cultivated on soil in German speaking countries is used. Additional flavourings, aromas and coloring agents are hereby forbidden. Flour, corn and residues or scraps from mills etc. are not permitted in the production process.
Likewise, mixing the Korn with other types of alcohols or additives is prohibited.
The distillation of Korn was the subject of many bans along the centuries till 1954, where distillation was again authorized.
Because of those many interruption of productions, the science of distillating Korn often disappeared or wasn't transmitted to the next generation. This explain, among other reasons due to the context of the reconstruction of Germany, why bigger corporations took over the productions, and that the qualty dropped.
Since the beginning of the 21th century, a new generation of distillers decided to look at this spirit again, there are decent alternatives today. Steinreich is one of them, another is the product made by The Ehringshausen distillery.
Why Nordhausen ?
Because this is where there are traces of the first ban Korn production in 1545. A decree of the city council prohibited the use of grain or malt for the production of spirits. Historians believe beer brewers wanted to defend themselves against the competition of Kornbrand producers, which had increased the cost of grain.
The first "purity law" for the distillation of Korn was established in 1789. The regulation set by the city of Nordhausen stipulated that two thirds rye and one third barley or malt shall be used. In 1909 the law was updated and it was added that only whole grain wheat, rye, barley, buckwheat or oat cultivated on soil in German speaking countries is used. Additional flavourings, aromas and coloring agents are hereby forbidden. Flour, corn and residues or scraps from mills etc. are not permitted in the production process.
Likewise, mixing the Korn with other types of alcohols or additives is prohibited.
The distillation of Korn was the subject of many bans along the centuries till 1954, where distillation was again authorized.
Because of those many interruption of productions, the science of distillating Korn often disappeared or wasn't transmitted to the next generation. This explain, among other reasons due to the context of the reconstruction of Germany, why bigger corporations took over the productions, and that the qualty dropped.
Since the beginning of the 21th century, a new generation of distillers decided to look at this spirit again, there are decent alternatives today. Steinreich is one of them, another is the product made by The Ehringshausen distillery.
geography
|
The home of Korn is the north west of Germany.
This is also since a 1990 European directive the only place when a grain distillate can be named Korn. |
how is KORN made?
base material : GRAINS
About the effects of grains (aka base material) on the final taste:
- Rye (grain) - light zesty and spicy aromas. Remembrance of rye bread, sweet spiciness, natural zesty citric finish. Ex Moskovskaya, Belvedere, Wyborowa
- Barley (grain) - clean and crisp aromas, smooth, slightly sweet flavour, low in oil, makes the lightest vodkas
- Wheat (grain) - a vinous texture and a hint of anise, clean flavour and an aniseed finish, sometimes with an oily, vinous mouth feel.
- Rye (grain) - light zesty and spicy aromas. Remembrance of rye bread, sweet spiciness, natural zesty citric finish. Ex Moskovskaya, Belvedere, Wyborowa
- Barley (grain) - clean and crisp aromas, smooth, slightly sweet flavour, low in oil, makes the lightest vodkas
- Wheat (grain) - a vinous texture and a hint of anise, clean flavour and an aniseed finish, sometimes with an oily, vinous mouth feel.
FERMENTATION
Did you follow the class about vodka ? Conversion and fermentation process are very much alike.
distillation
Korn is made with all kind of pot, but for genuine Korn producers, pot stills are the only distillation tools that will respectc the quality of the grain.
FILTRATION
Korn is very little filtered, compared to vodka. Why ? Because Korn is not a neutral spirits, the idea is to offer a pronouced taste of the base material.
words, wORDs, words
In some other regions of Germany, you can find "Apfelkorn". After the war it has been fashionable to develop such drinks. there are a bit forgotten now, but you may find some still bearing the name Korn. Even if they shouldn't.
In Germany you can also find some Korn named Klarer. All Korn are Klarer but not all Klarer are Korn. Klarer are for any grain distillate not respecting the law of 1909 followed by the European directive of 1989/90.
In Germany you can also find some Korn named Klarer. All Korn are Klarer but not all Klarer are Korn. Klarer are for any grain distillate not respecting the law of 1909 followed by the European directive of 1989/90.
FLAVORING, COLOURING AND OTHER THINGS THAN HAPPEN BEFORE BOTTLING
Actually nothing as such is happening with Korn, the law is quite strict.
Some Korn are actually matured im cask.
Some Korn are actually matured im cask.
DILLUTION / BOTTLING
Like other spirits, Korn is reduced to reach 32 or 38% abv
MATURATION / AGEING
No maturation period is required for Korn. Some Korn are actually matured im cask.