Up to this point, Lafontaine said, most beverage design work in the nonalcoholic beer category has been to develop them as "lager-like." But the Lafontaine Lab team wanted to see what maltose ...

so malt has become important in brewing beer, whisky and malt vinegar. Malted grains are also used in candies and desserts as sweeteners. Maltose can be purchased as dry crystals where brewing ...

Most of the yeasts that were tested are strains that have been developed or screened to not ferment maltose, the primary sugar created from malted barley in the beer-making process. Small ...

Garves says brewers can easily acquire modified yeasts that don't break down maltose, the main sugar in beer. "If the yeast is unable to digest maltose, it's unable to create ethanol," she said ...

In his research review, Bamforth notes that Arthur Agatson, who developed the South Beach Diet, originally labeled beer as "the most fattening of all alcoholic beverages" due to its use of the sugar ...

But not just any beer – it has to be a lager ... They were also efficient at turning maltose into alcohol and carbon dioxide as well as producing unique aroma profiles. That said, our first ...

During the brewing process, the company uses a maltose-negative yeast so that the beer can ferment as usual without the maltose sugars interacting with the yeast to create alcohol. Three non ...

Beer-making strains carried variations and duplications of genes that break down maltose and maltotriose, the main sugars in beer. The team used the genomic information to make a hybrid strain ...

Up to this point, Lafontaine said, most beverage design work in the nonalcoholic beer category has been to develop them as “lager-like “But the Lafontaine Lab team wanted to see what maltose ...