Fermentable sugars in brewing primarily come from which component?

Fermentable sugars in brewing primarily originate from the extract level, which refers to the concentration of soluble sugars derived from malted grains during the mashing process. When malted grains are mixed with hot water, enzymes break down the starches in the malt into simpler sugars, primarily fermentable sugars like glucose, maltose, and maltotriose. These sugars are crucial for fermentation, as yeast consumes them to produce alcohol and carbon dioxide.

The extract level is a key factor in determining the overall sugar concentration available for fermentation. Higher extract levels indicate a greater concentration of fermentable sugars, which can influence the final alcohol content and body of the beer. In contrast, components like hop content, yeast strains, and water profile do not contribute directly to the production of fermentable sugars during the brewing process. Instead, they play roles in flavor, aroma, fermentation characteristics, and overall beer quality.