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
Alcohol congener analysis from blood samples, by targeting iso-alpha-acids-type compounds that are derived from the hops used during the brewing process. Levels of these compounds have been found in blood several hours after ingestion in controlled drinking studies using "high-" and "low-hopped" beers. This methodology presents new possibilities for accompanying-alcohol analysis as ingredient-specific markers are developed for other alcohol beverages, e.g. wine and spirits. Alcohol congener analysis Alcohol congener analysis of blood and urine is used to provide an indication of the type of alcoholic beverage consumed. The analysis involves investigating compounds called congeners that give the beverage a distinctive appearance, aroma, and