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Carbohydrates in the Brewing Industry
Author(s) -
Maiden A. M.
Publication year - 1975
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19750270305
Subject(s) - brewing , raw material , revenue , business , agricultural economics , engineering , commerce , microbiology and biotechnology , food science , economics , chemistry , fermentation , biology , accounting , organic chemistry
The brewing of beer, which has been carried out in the United Kingdom for about 2,000 years, has been under some kind of legal restrictions for about the last 500 years. Initially this was because of the nutritional importance of beer in the daily diet, but for the last 300 years for revenue‐raising purposes. These restrictions have influenced the raw materials and techniques used in British breweries and also the strength of the beer. For the last 90 years U.K. brewers have been free to use the raw materials of their choice, subject only to restrictions guarding public health and the revenue from the Beer Tax. The techniques used in brewing are briefly surveyed and contrasted with those used by the maize wet‐milling industry. The nature of the carbohydrate raw materials other than malt used by brewers in the United Kingdom is discussed.