from "Beer" #9 (autumn 2010) p 49: "Not all the sugars present in perry pears can be fermented into alcohol. Just as in brewing, where maltose sugar is highly fermentable but dextrose is not ..." --Roger Protz
Are we to assume that no one at CAMRA actually *reads* the damn magazine before it is put to press? Or is it that no one knows the first thing about brewing, including R.P.?
Pierre