Corn syrup isn't the problem with your beer

via Washington Examiner by Madeline Fry

"For health, there really is not a big difference," Christopher Hamilton, a professor of chemistry at Hillsdale College, says. "Corn syrup ferments almost completely and becomes alcohol. So alcohol- and calorie-wise, it would be the same as using rice or corn sugar."

Hamilton adds that corn syrup is common in light American lagers, its goal being "to give the beer a lighter body and flavor. "

Beer aficionados will also point out that any beer with fermentable sugar that doesn’t come from malt is an “adjunct lager,” and many companies add substances such as corn (or rice) to them to drive down costs. It’s not about health; it’s about quality. And Bud Light knows it certainly can’t campaign on tha

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Gregory Jon

Gregory Jon

Gregory Jon has been a big part of the Milwaukee radio scene since 1991. Read more

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