Brewing

Brewing

Glucose

The addition of glucose syrup improves the fermentation process while providing a better mellowness in the mouth. 

Starch

During the brewing process, native wheat starch may be mixed in directly in the vat in order to enrich the must, up to 30% of the malt weight, thus providing a higher yield. Starch has a lower protein and fatty content and thus can help in brewing paler and more stable beers.
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