Timeline for What makes alcohol-free beer sweet?
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
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| Aug 13, 2011 at 4:44 | comment | added | Rincewind42 | The majority of the sugar in a malt beer is maltose, but glucose, sucrose, maltriose, and un-fermentable dextrins are also created. Sugar may also be added at the bottling stage to sweeten a dry beer. This may be of any type including corn based sugars. | |
| Aug 12, 2011 at 8:20 | comment | added | rumtscho♦ | Hm, I already knew that much. I wanted to know which sugars are responsible (maltose? then why does it taste like corn?), and why is the sweetness of alcohol-free beer different from the sweetness of malt-rich beers like abovementioned Kasteel? | |
| Aug 11, 2011 at 14:41 | history | answered | Rincewind42 | CC BY-SA 3.0 |