Just saw a full-page colour ad for Anhoser-Boob in the Cleveland Pain Feeler today.
The ad states:
"There's no maltose to worry about.
The South Beach Diet book recommends against drinking beer, claiming it's high in maltose. Yet, independent testing shows that beer does not contain maltose. So go ahead & enjoy a beer, even when you wacthing your carbs."
I have been an extract brewer for about 10 years now, and it is my assumption that the malt extract that I use contains "maltose." Am I correct in saying this?
Or, does this mean that A-B does not use MALT(barley) in their products? That would mean that their junk would contain only rice & corn, right?
Somebody correct me if I am wrong. You know what happens to people who "assume" things.
Thanx.
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You are correct in that there is maltose in your malt extract. Maltose is the main sugar, along with maltotriose, that the yeast consume during fermentation. The yeast pretty much eat up all of the maltose and maltotriose, but leave some more complex sugars behind, hence, dextrins.
While A-B, Miller and Coors do use a high percentage of adjuncts in their beers, they do use malted barley as well or else they wouldn't be able to get the rice or corn to break down into simpler sugars.
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"Bring a pitcher of beer every seven minutes until somebody passes out. After that, bring one every ten minutes." Thornton Mellon
I also read an article about it recently. Maltose (sugar) is converted to alcohol and CO2 during fermentation. It's brewing science. Can't say for sure if all of it is converted, but the whole South Beach maltose/glycemic index talk is a bunch of manure! These diets' claims about beer are just another fleecing of America...+
Originally posted by unkle bik Just saw a full-page colour ad for Anhoser-Boob in the Cleveland Pain Feeler today.
The ad states:
"There's no maltose to worry about.
The South Beach Diet book recommends against drinking beer, claiming it's high in maltose. Yet, independent testing shows that beer does not contain maltose. So go ahead & enjoy a beer, even when you wacthing your carbs."
Originally posted by lubricated Maltose, is 100% fermentable there is no maltose in most beers. Strong beers may have some residual maltose left in them, but unlikely.
The only sugars you should find in beer are dextrins. These are complex and are hard to digest.
that could be, but yeast attenuation tops out around 80%. Are you saying the yeast eats all the maltose, moves on to the more complex sugars, and then when it gets to it's attenuation level, quits?
Originally posted by danno that could be, but yeast attenuation tops out around 80%. Are you saying the yeast eats all the maltose, moves on to the more complex sugars, and then when it gets to it's attenuation level, quits?
put an ale yeast like wyeast 1056/chico into say some water with sugar and buffer and yeast nutrient with an og of 1.050 and it will ferment it to below 1. attenuation numbers given for a yeast are pretty bogus. Wyeast 1007 and 1056 have the same attenuation percentage but 1056 consistantly attenuates more.
Yeast will eat glucose, fructose, sucrose, maltose in that order. then it will move on to more complex stuff. Yeast doesn't just reach an attenuation limit.
Originally posted by newportstorm I also read an article about it recently. Maltose (sugar) is converted to alcohol and CO2 during fermentation. It's brewing science. Can't say for sure if all of it is converted, but the whole South Beach maltose/glycemic index talk is a bunch of manure! These diets' claims about beer are just another fleecing of America...+
Cheers!
Fleece? I thought that was animal product and did not contain any sugars. Flax? hmmm
Originally posted by lubricated Yeast will eat glucose, fructose, sucrose, maltose in that order. then it will move on to more complex stuff. Yeast doesn't just reach an attenuation limit.
that's what I figured, yeast works it's way through the simple sugars and then doesn't make it through all, which is where (for example) White Labs gets their attenuation ranges.
So basically, the original claim that there's no maltose in beer is essentially correct for any beer? Is that what we're saying here?
Originally posted by danno that's what I figured, yeast works it's way through the simple sugars and then doesn't make it through all, which is where (for example) White Labs gets their attenuation ranges.
So basically, the original claim that there's no maltose in beer is essentially correct for any beer? Is that what we're saying here?
yeah, yeast can't digest the more complicated sugars. It is essentially correct and certainly correct for normal strength beer so long as nothing wrong happened
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