Beer Carbohydrates

About 2-3 grams of carbohydrates are seen in 100 ml of beer. Malted barley is the main source of fermentable sugars in beer. Both malted and unmalted cereals, namely wheat, sorghum, maize and rice are used in addition to sugar syrup. Malting of the cereals helps in the breakdown of certain of storage proteins and cellular materials. These are culprits in the development of amylases and other hydrolytic enzymes.

These enzymes are helpful in the digestion and breakdown of starch to fermentable sugars. Starch is digested when they are mashed, thereby resulting in enough amylolytic activity. Beer is not acted upon much by salivary amylase, as it stays in the mouth for less time. Oligo-1,6-glucosidase, seen on the mucosal cells are helpful in digestion of the branched dextrins. This results in the reduced blood sugar rise after consumption of beer.

Beer in excess results in beer bellies and hinders with the judgement and skills relatred to driving. They are devoid of fat and cholesterol. Beer, in general contains more of dextrins and lesser of free sugars. Certain kinds of beer are added with sugar, such as sweet stouts and ales. Lesser amount of carbohydrates are seen in low carbohydrate beers, as the dextrins are less digested.