This makes the distinctions between beer and malt liquor murky. The elevated sugar levels and inclusion of starch-rich adjuncts like corn and rice (which get converted to sugars during the brewing ...

This article was originally published with the title “ On the Preparation of Dextrine-Maltose (Malt Sugar) and its use in Brewing ” in SA Supplements Vol. 1 No. 19supp (May 1876), p. 298 doi ...

Malt is created when simple grains such as barley, rye or wheat are left to germinate and sprout. When this happens, the starch is converted into a simple sugar called maltose. If the grain is ...

Malt liquors are distinct from spirits ... Yeast added to the wort then converts this sugar to alcohol. Depending on how efficiently the yeast is allowed to work, the alcohol and sugar content ...