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
Devils Peak Brewing Company and wine hybrid, which uses grape must (juice) during the brewing process. The regular Vin de Saisson Devils Peak incorporates 20% Chenin blanc into the brewing process, imparting a super fresh aroma and crisp grape derived acidity. Devils Peak Brewing Company Devil's Peak Brewing Company is an award-winning South African craft brewery located at the base of the famous Devils Peak mountain in Cape Town. Initially started in a small premises in Somerset West by Greg Crum () with a maximum capacity of 6,000 litres a month, demand saw the brewery quickly outgrow its original site and in 2013 it