The Five Fermentable Sugars

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June 27, 2014 by Prost Brewing

Bubbles Formed During Brewing; Courtesy of: Ildar Sagdejev; Under the License:

Yeast ferments beer by turning sugars into alcohol

Ah, fermentation. How we love thee! This important step in the brewing process happens when yeast is pitched and begins to convert sugars in the wort into alcohol and carbon dioxide. Here at Prost, all of our processes up to this point are executed with precision, consistency, and authenticity to brew wort that will ferment perfectly according to style. Let’s take a closer look at the five fermentable sugars that serve as food for the yeast.

The fermentable sugars fall into different groups. First there are monosaccharides, which are the simplest and most basic sugars. They include glucose, which is derived from simple starches, and fructose, which is a sweeter sugar than glucose. The next group is disaccharides, sugars that form when two monosaccharides undergo a chemical change and link together. These include maltose, formed when two units of glucose are joined, and sucrose, which is commonly known as table sugar. Maltose is the most abundant fermentable sugar in the wort. Another group is called trisaccharides, which are three-part sugars, and this includes a sugar called maltotriose.

As you can tell by this relatively simple explanation of the fermentable sugars in wort, our brewers are excellent chemists. It takes a firm grasp of how and why each part of every ingredient does what it does to produce outstanding German style bier. We’re fortunate to have the opportunity to do it every day, and share with you the results of this highly technical work. Prost!


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