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
Founders Brewing Company during what has become known as KBS Week. The "regular" Breakfast Stout is a seasonal American Imperial Stout with wider availability. They are also releasing the Canadian Breakfast Stout (CBS) in December 1, 2017, the first time since 2011. Overlooking the brewing facilities, the Founders taproom allows customers a look into where beer production occurs and offers many beers on draft that are only available at the tap room. The offering of specialty beers and live music four times a week has helped make the taproom a staple in the Grand Rapids community and a destination for travelers. The deli