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
Pabst Brewing Company out to the Stroh Brewery Company, which utilized excess capacity at the former flagship brewery of the G. Heileman Brewing Company of La Crosse, Wisconsin it had absorbed earlier that year. In turn, the historic Pabst brewery in Milwaukee was closed, ending a 152-year association with the city and turning that company into a virtual brewer. In 1999, Pabst purchased the Stroh label, and the brewery in La Crosse was sold to City Brewing Company. In 2001, production was contracted to Miller Brewing Company, and by then what remained of the Pabst company operated out of San Antonio. S&P was