What is the name of the thick fermented mash used in bourbon production?

The thick fermented mash used in bourbon production is known as "beer." In the distillation process for bourbon, after milling the grains and mixing them with water, the mash is cooked and then cooled. Yeast is added to this mash, which ferments the sugars produced during the cooking process, resulting in a thick liquid often referred to as "beer" before it undergoes distillation to become whiskey.

In bourbon production, the term "beer" signifies the liquid that is produced after fermentation, which contains alcohol that will be distilled. It is an important step in the bourbon-making process, as the fermentation converts the sugars from the grain into alcohol.

Other terms in the choices relate to different aspects of the bourbon-making process. The "wort" refers to a term more commonly associated with brewing beer and refers to the sugary liquid extracted from the malted grains, but it isn't specifically used in bourbon terminology in this way. The "mash bill" indicates the recipe of grains used in bourbon, defining the proportions of corn, rye, wheat, and barley; it does not refer to the thick fermented mash itself. "Distillers yeast" refers to the specific type of yeast employed in fermentation to convert sugars into alcohol but is not the name for