Korn (liquor)

Korn is distilled to lower alcoholic proofs and less rigorously filtered than vodka, which leaves more of the cereal grain flavor in the finished spirit.

This combination is called in German a "Herrengedeck" (literally "gentlemen's place-setting"; English: "Boilermaker") in most parts of Germany.

Historians believe beer brewers wanted to defend themselves against the competition of Kornbrand producers, which had increased the cost of grain.

"[5] In contrast to this image, beginning in the late 2000s, a number of companies began producing premium Korn, including barrel-aged versions, as part of a trend towards hand-crafted, traditional, and local products.

The temperature is then reduced, and enzyme-rich ground barley malt or enzyme mixture is added to convert the grain starches into sugar.

To round off and harmonize the bouquet, high-quality Kornbrands are aged in oak, then diluted to the desired drinking strength and bottled.

The industrial production of Korn is concentrated in several regions of Germany: Bad Oldesloe in Schleswig-Holstein, Nordhausen in northern Thuringia, Haselünne in the Lower Saxony district of Emsland and Oelde in Westphalia.

The Nordhäuser Korn distillery in Nordhausen , Germany
DDR Nordhäuser Doppelkorn with customary glasses.
A Lüttje Lage , a common pairing in the Hannover region, of a 50 ml (1.7 US fl oz) glass of beer and 10 ml (0.34 US fl oz) glass of Korn .