What We ProduceIngredient PropertiesWhat Are Sugars?

Many types of sugars are present in malt, the main one being maltose. Maltose is a disaccharide obtained through a beta-amylase activity naturally present in the diastase of malt.

Maltose and glucose are simple sugars, the only ones that are fermentable. Combined to proteins and amino-acids they allow two important phenomenons: First one is biological fermentation and the second is the Maillard reaction.

Amino-acids come from protease naturally present in the diastase of malt; interacting with sugars they produce some components of dark colors with interesting flavouring characteristics.