I am new here so the terms I use may be a bit off...and I am sorry if its in the wrong forum. A bit of background - I am mates with guys who have an artisanal gin distillery http://www.woodstockginco.co.za/ Their gin is superb. They distill from white wine made specially for them (with no sulphites) and from craft beer. I am keen to make a beer (as a wash) for them that they can distill. I will take a bottle of the gin as payment. So before I make the beer I am hoping someone here can help me with the following: Is it necessary to counter the sweetness of the malt with bittering hops or can you ditch them and just use aroma hops at the end? I.e. will that sweet flavour go into the distillate? Does using sugars/honey/syrup in the beer to increase the alcohol content decrease the flavour that comes through after distilling? Is it best to use one or two malts, or use a combination of a few to create a complex beer/wash? E.g. would the biscuit flavour from certain speciality malts come through in the distilled product? Will the raisin flavour in Special B come through? I am thinking of using a lot of pale malt to get the ABV up, jam in a whole lot of aroma hops and using WLP 001. Any thoughts?