It has been suggested that there was room in BOTW for a little more technical stuff. So pay attention, here comes the science bit: Daniel Cooper reports on the use of sugar in brewing.
Yeast ferments sugar to produce alcohol – that is the basic biochemical process that our ancestors harnessed to produce our favourite alcoholic beverage. But there’s much more to it than that...
The sugar that the yeast requires to produce alcohol in beer is typically derived from a cereal source, ...
Beer Production
from Issue 16 published on 25/01/2008
