Quote:
Originally Posted by BlackCrayon
I know Guinness does but coors for example doesn't list aby kind of sugar in their nutrional info.
|
They sometimes use molasses to boost the fermentation (more alcohol), as well as might to use "sugar" as a sweetener. The beer taste preferences differ, so does the ingredients. For example most Finnish beer have quite much hops in it. Way much more than for example many international brands have.
I don't know what they are required list in the ingredient list. Are they for example required to list molasses if those are mostly fermented to alcohol?
"Lots of different sugars can be used in brewing, and now that we know what the yeast want to eat and when, we can make better choices for their use. Which brings us to a good starting point — why would we want to use anything other than the sugars that come naturally form the barley? Well there are a few reasons that may apply in some circumstances:
a.) To raise the alcohol level without increasing the body of the beer.
b.) To lighten the body of the beer while maintaining the alcohol level.
c.) To add some interesting flavors.
d.) To prime the beer for carbonation."
https://byo.com/bock/item/1441-sweet...ow-to-use-them