Grains are the foundation of whisk(e)y. Barley, rye, wheat, rice, and yellow and white corn help us create spirits that will become whiskey by expressing sugars for yeasts to eat. But it goes so much deeper than just an exchange of sugars into alcohol and that’s what we’re going to dive into in this panel discussion. Experts Dr. Steven Jones (Washington State University and Bread lab founder) and Matt Hoffman (Westland Distillery) will join UPROXX Drinks Editor Zach Johnston as they dive into how we can coax deep flavors from a seemingly inert seed or grain.
In this discussion, we’ll talk with grain experts about…
- What are we talking about when we say “grains”?
- How does the strain selection of the particular grain influence the final product?
- Where/how does regionality play a role when we hear about “North Dakota Wheat” or “Iowa Corn”?
- What do whiskey makers look for when they select where to source their grains from?
- Is there a world where certain grains will get replaced by synthetics (like synthetic wheat) like we’re seeing in Beyond Meat?
Don’t forget to join us for other Panel Discussions, every Wednesday at 8:45pm EST/5:45pm PST