Sugars

Beer is traditionally brewed from barley malt, hops, yeast, and water. During malt milling and mixing with water in the brewing house, the starch, which is the predominant sugar of all grains, is converted by the endogenous enzymes of the malt into fermentable sugars, which, during alcoholic fermentation, are assimilated by the yeast and converted into alcohol, carbon dioxide and aromatic substances. Part of the barley malt can be replaced with other raw materials that also contain starch or sugars depending on the recipe used, e.g. rice, sugar, corn, wheat, etc.