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
P. Ballantine and Sons Brewing Company brand began losing popularity. In 1965 Carl Badenhausen sold the company but remained at the helm until his retirement in 1969. In the mid-1960s the company went into decline. It was losing market share to lighter lagers with less alcohol content. In 1972, despite advertising efforts to revive the company, the owners agreed to sell the brand, the company, and all their assets to the Falstaff Brewing Corporation in 1972. The new owners closed the original brewery in Newark, started brewing elsewhere, and did not strictly adhere to Ballantine's recipes. The general consensus is that, under the stewardship of Falstaff,