in the grain

When brewing beer, brewers extract sugars from malted barley — barley grains that have been partially germinated and then dried to make available the starches in the grain and enzymes that break them down.

That's where the enzymes in the grain wake up and get to work breaking down the starches into smaller sugars.

"Today we are at 73% average idle capacity in the crushing plants and 75% idle capacity in the grain ports," he said.

I worked on this book for a long time, I fully immersed myself in the grain and I know there's still so much unsaid.

The other rules have more to do with the steps to make it – how much corn is in the grain mixture, the aging process and the alcohol proof.