Brewing is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is
Pabst Brewing Company targeted to be redeveloped into restaurants, entertainment venues, stores, housing and offices. The $317 million project became the subject of public debate in Milwaukee. Pabst Brewing Company announced November 13, 2014 that it had completed its sale to Blue Ribbon Intermediate Holdings, LLC. Blue Ribbon is a partnership between American beer entrepreneur Eugene Kashper and TSG Consumer Partners, a San Francisco–based private equity firm. Prior reports suggested the price agreed upon was around $700 million. Redevelopment of the historic Pabst campus continued, with the original brewhouse converted into a hotel, other buildings converted into condominiums and offices, and others still