CBP Ingredients & Raw Materials 2 — Questions and Answers
Question 1: What is the 'sour mash' process in bourbon production?
- Using acidic grain varieties selected for their pH level
- Adding spent stillage (backset) from a previous distillation to new mash to control pH (Correct answer)
- Fermenting the mash at low temperatures to prevent unwanted bacteria
- Soaking grains in acidified water before cooking
Correct answer: Adding spent stillage (backset) from a previous distillation to new mash to control pH
Sour mash involves adding a portion of spent stillage (backset) from a prior distillation run to new mash, which lowers pH, inhibits bacterial contamination, and ensures batch-to-batch consistency.
Question 2: What percentage of a typical bourbon mash bill does malted barley represent?
- 25-35%
- 15-25%
- 5-15% (Correct answer)
- Less than 2%
Correct answer: 5-15%
Malted barley typically comprises 5-15% of a bourbon mash bill, providing sufficient enzymatic power for saccharification while contributing subtle flavor notes.
Question 3: What is the saccharification step in bourbon mash preparation?
- Filtering the mash to remove grain solids before fermentation
- Cooling the distillate to separate alcohol fractions
- Converting grain starches into fermentable sugars using enzymatic activity (Correct answer)
- Adding yeast nutrients to support fermentation
Correct answer: Converting grain starches into fermentable sugars using enzymatic activity
Saccharification is the process where amylase enzymes from malted barley break down the cooked grain starches into fermentable sugars that yeast can then convert to alcohol.
Question 4: What defines a bourbon as 'high-rye' in terms of its mash bill composition?
- Any mash bill that includes rye as an ingredient
- Mash bills where rye content exceeds approximately 20-25% (Correct answer)
- Mash bills where rye is the primary grain over corn
- Mash bills with exactly 5-10% rye content
Correct answer: Mash bills where rye content exceeds approximately 20-25%
High-rye bourbons typically contain more than 20-25% rye in the mash bill, significantly above the common 10-15% range, resulting in a spicier, more complex flavor profile.
Question 5: How does grain grind size affect bourbon mashing efficiency?
- Coarser grinds create more surface area for better enzyme contact
- Grain grind size has no meaningful effect on conversion efficiency
- Finer grinds increase surface area, improving enzyme-starch contact and conversion (Correct answer)
- Only pre-malted grains require grinding before mashing
Correct answer: Finer grinds increase surface area, improving enzyme-starch contact and conversion
Finer grain grinds expose more starch surface area to enzymatic activity, improving the speed and completeness of starch-to-sugar conversion during mashing.
Question 6: What is the cooked grain-and-water mixture called before yeast is added?
- Wort
- Mash (Correct answer)
- Wash
- Stillage
Correct answer: Mash
The cooked grain and water mixture is called mash; once yeast is added and fermentation occurs, the liquid portion becomes the fermented wash ready for distillation.
Question 7: What flavor notes does rye grain typically contribute to a bourbon mash bill?
- Sweetness and caramel
- Fruity esters and floral notes
- Spicy, peppery, and complex notes (Correct answer)
- Creamy, smooth, and nutty tones
Correct answer: Spicy, peppery, and complex notes
Rye is the traditional flavor grain in most bourbon mash bills, contributing characteristic spicy, peppery, and herbal complexity that balances corn's inherent sweetness.
CBP Ingredients & Raw Materials 2
What is the 'sour mash' process in bourbon production?