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 in New Zealand Alcohol in New Zealand Alcohol has been consumed in New Zealand since the arrival of European settlers. The most popular alcoholic beverages are beer and wine. New Zealand has no minimum consumption age for alcohol, however the minimum purchase age is 18. There is no oral tradition or archaeological evidence of Māori brewing beer before the arrival of Europeans. Major ingredients of beer were not introduced to New Zealand until Europeans arrived in the late-18th century. Captain James Cook brewed a beer flavoured with local spruce tree needles while visiting New Zealand in 1773 in order to combat scurvy aboard