Maltose is also known as maltobiose or malt sugar. One of the ingredients in beer making is Malted Barley. As this is cooked in the brewing process the liquid produced is Maltose which is a sugar. Beer Brewing is about working with sugars like glucose (dextrose), fructose, sucrose, maltose, verbose and all the rest.
During fermentation, the Beer yeast breaks down and consumes the brewing sugars. The sucrose gets broken down into its glucose and fructose components. The yeast continues breaking down the glucose, followed by fructose then maltose and finally maltotriose. Converting it to alcohol and natural carbonation.
