Recent Examples on the WebOnce the brewer adds yeast to the malted grain, then, the diastase can produce more sugar to feed the yeast—and that produces carbon dioxide, alcohol, and a sweet taste.
Kiona N. Smith, Ars Technica, 5 June 2020 The whole point of malting is to make the grains release diastase but then stop the process before the starch gets turned into sugar.
Kiona N. Smith, Ars Technica, 5 June 2020
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