Korn (from German, "grain", English "corn"), also known as Kornbrand or Kornbranntwein (English: "grain brandy" or "grain spirit"), is a German colorless distilled beverage produced from fermented cereal grain seed. The production of Korn uses only five grains: most of the production is based on rye or wheat; barley is mainly used to obtain the required malt for the brewing process; oats and buckwheat are rarely used. The addition of food colorings, flavorings, or sweeteners is not permitted. 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. Korn must contain a minimum of 32% ABV (64 proof). Above 37.5% ABV (75 proof) it may be named Kornbrand, and the name Doppelkorn, with 38% ABV (76 proof), has been used in the market. Korn is usually consumed neat in shot glasses, but is also popular with a soft drink mixer. In some places, a beer is often ordered together with a ("short"), i.e., a shot glass of Korn. This combination is called in German a "Herrengedeck" (literally "gentlemen's place-setting"; English: "Boilermaker") in most parts of Germany. Fruit-flavored products made with Korn are available from some Korn manufacturers, though they are sold as liqueurs since Korn itself cannot be flavored. Very strong Korn (80% ABV / 160 proof) is known as "Ansatzkorn" and is typically used to produce home made liqueurs from fruits and herbs, such as Zirbenschnaps (liqueur flavoured with stone pine cones) - a practice that is particularly common in alpine regions. Such liqueurs are usually diluted to drinking strength before bottling. Like other neutral strong spirits, Ansatzkorn can also be used as a disinfectant for domestic use. History Korn is believed to have been produced in Germany since the 15th century. The first Korn production ban was imposed in 1545. A decree of the city council of Nordhausen prohibited the use of grain or malt for the production of spirits. Historians believe beer brewers wanted to defend themselves against the competition of Kornbrand producers, which had increased the cost of grain. The first "purity law" (German Reinheitsgebot) for the distillation of Korn was established in 1789. The regulation set by the city of Nordhausen stipulated that two thirds rye and one third barley or malt shall be used. Manufacture The process for distilling Korn is similar to other grain-based distilled spirits, such as