Other forms of indigenous maize beer in Latin America include tesguino in Mexico and cauim in Brazil. Maize is used to make traditional fermented beverages in many African countries as well.
These beers are sour and opaque and are generally served warm. Maize meal and maize malt may also be mixed in various proportions with sorghum and millet, depending on their relative cost and availability and local traditions. Sorghum and millet are indigenous crops and are preferred for malting, but maize is increasingly used as a starchy adjunct for both traditional beer and commercial lager beer production throughout Africa.
Although most traditional maize beer is home-brewed, factory production is well established in some countries in eastern and southern Africa.
Haggblade, S. Steinkraus, — New York: Marcel Dekker, This is typically dialed in by the brewer through the use of different temperatures being used during the mash, where enzymes coming from the malt convert starch into sugars. A typical brewing yeast strain can utilize simple sugars like dextrose , fructose or maltose for fermentation, but not larger more complex sugars. The higher amount of complex sugar left in the wort, the higher the body of the resulting beer.
A rule of thumb is the greater the ratio of simple sugar, like dextrose, to complex sugars is in the wort, the greater the alcohol content and the thinner the body of the beer. Since American Light Lagers have a very thin body, the ratio of simple sugars to complex sugars must be high. While other processes, like the use of enzymes, may be used to more completely break down the starch in malt to dextrose, it is typically easier to add adjuncts or alternative sugar sources to substitute for some of the malt in the process in order to boost the simple sugar ratio.
Typical adjuncts could be alternative grains, like rice, which are mostly all starch, which are then easily converted to dextrose during the mashing process.
Another typical adjunct would be the direct addition of a sugar such as corn syrup. Corn syrup is, simply, the starch from corn that has been broken down into nearly pure dextrose. Different breweries might have their own favorite adjuncts to use in their process. Either way, the result is the same — yeast use the sugar supplied to them for their fermentation process. A hallmark of the American Light Lager style is a very clean taste and low levels of overall flavor.
The key to this is having a simple sugar like dextrose as the sugar source for fermentation. The dextrose derived from rice starch is identical to that found in corn syrup , and each deliver the same clean taste without distracting off-flavors.
The controversy in this case seems to arise from confusion between corn syrup and other similar-sounding ingredients. In the food industry, there is a product that has become rather controversial over the past few years called High-fructose corn syrup or HFCS.
With the biggest breweries adding ingredient and nutrition labels to their beer, we're sure to hear more about what goes into the stuff. But how much difference that makes for beer drinkers probably has more to do with personal preference than anything else. Corn has been a major part of American beer-making longer than any of us have been alive.
In , Anheuser-Busch fired a nasty shot at corn beer in an advertisement in the Atlanta Constitution :. It was slightly more subtle years later, but the message from Bud Light owner Anheuser-Busch InBev was clear: "Brewed with no corn syrup. The corn syrup used in those beers is different from the high-fructose corn syrup found in some processed foods and soft drinks that has developed a negative reputation — which may not actually be justified — in connection with the obesity epidemic.
And Brew Detroit brewmaster and operations director Joe Thorner said there's not technically anything wrong with using adjuncts, and it would "take a lot of research" to determine whether all-natural ingredients in beer are more healthy than corn syrup.
Bud Light uses an adjunct: rice. And that's no secret — just check the front of the can. The tweet got about 3, likes and more than retweets. Founders head brewer Jeremy Kosmicki said Monday that it's "just weird" to see the best-selling beer brand in America "calling out smaller brands" such as Miller Lite and Coors Light. Anheuser-Busch in a statement Wednesday acknowledged the use of corn syrup in brands other than Bud Light, having purchased more than 1 billion pounds of corn ingredients last year.
The company declined to comment on the historic newspaper advertisement. Even Founders has used corn syrup. DKML, released in , was a bourbon-barrel-aged malt liquor with a hefty
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