« on: February 05, 2013, 10:07:56 am »
I wonder about any flavor differences with corn meal instead of whole or flaked corn.George Fix (a long ago beer writer) wrote an article entitled: CAP - Explorations in Pre-Prohibition American Lagers. Within that article he wrote:
“The primary feature that separates this beer from all-malt continental lagers is the use of flaked maize, an unmalted cereal grain. The flakes are hardly a cheap malt substitute. Indeed, they typically cost two to three times more than domestic malt, and they are even more expensive than premium imported malts. What one gets with this specialty grain is extra strength without the satiating effects of a high-gravity beer. Alcohol by itself is essentially tasteless. Nevertheless, it is a flavor carrier, enhancing the other active flavor components in a beer, as it does in this formulation. The maize also leaves a pleasant grain-like sweetness in the finished beer. The chief advantage that flakes have over corn grits or rice is that, unlike the latter, flakes do not require cooking at boiling temperatures to achieve gelatinization. Many feel that this is the key to the flakes' desirable flavoring (2).”
So, George Fix appears to be of the opinion that flaked maize has “desirable flavoring”.