General Certificate in Brewing Practice Exam – Practice Test & Study Guide

B-glucan is derived from the enzyme breakdown of gum cell walls, particularly those of certain grains used in brewing, such as barley. During the mashing process, enzymes like glucanases become active and break down the β-glucan polysaccharides found in the cell walls of cereal grains. This breakdown is essential because high levels of β-glucans can lead to viscosity issues, negatively impacting the flow of wort during lautering and beer clarity. Understanding this process is crucial for brewers to manage the quality of the wort and the efficiency of the brewing process.