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
Fort Pitt Brewing Company Pittsburgh native and attorney, obtained ownership of the Fort Pitt name. In the spring of 2014, Dudash will launch Fort Pitt Ale under Fort Pitt Brewing Company. In maintaining its traditional roots in the Western Pennsylvania region, Fort Pitt is crafted in the spirit of the first brewery established by the British Army within the confines of Fort Pitt west of the Alleghenies in 1765. Due to the absence of pure spring water for drinking, beer was generally the preferred beverage for the early pioneers. The heat generated from the brewing process and presence of alcohol served to suppress the