Diastatic power is a measure of how much starch-converting enzyme any given malt contains. When you look at a malt’s properties the degrees L(Lintner) number is it’s diastatic power. Higher numbers indicate higher conversion, higher “potential” = higher contribution to abv.
http://www.eckraus.com/blog/what-is-diastatic-power-definition-chart
I just found it interesting that you could potentially make a “soy bean beer” that’s gluten free. Seems there’s a market for it…
Draft One looks familiar…Sapporo doesn’t make bad beer but I prefer Kirin Ichi Ban for a dry crisp Japanese lager. I think a local hibachi steak place we frequent serves Draft One. I’m tempted to try it but some of the descriptions of the “aroma” kind of frighten me.
