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porgymcnasty
12-17-2001, 03:16
Can someone explain the differences in flavour offered by 'Sour mash' & 'Sweet Mash'?

Also, what is so good about keeping your own strain of yeast, instead of buying in some distillers/ brewers yeast, like the scots do?

Are there any laws regarding the types of yeasts that are premitted in bourbon production?

George!

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cowdery
12-17-2001, 14:18
The choice of sweet mash or sour mash has no effect on taste.

The only difference between growing yeast and buying yeast is how vertically integrated you want to be.

There are no laws regarding the types of yeasts that are premitted in bourbon production.


<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A>

porgymcnasty
12-18-2001, 03:44
Sorry, what does 'vertically intergrated' mean?

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cowdery
12-18-2001, 08:12
It's a business term, having to do with how many aspects of the production of your product you choose to control directly.

<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A>

Blackkeno
12-18-2001, 21:59
I thought all current bourbon on the market was sour mash. I'm not sure if some other American Whiskies might technically be sweet mash (Old Potrero Rye, St. George and McCarthys Single Malts, and Peregrine.)