Fermentation is one of the critical steps in brewing. While brewers use specifications such as the amount of extract expressed as degrees Plato or similar, sometimes these values don’t help with getting a reliable fermentation. However, understanding how the profile of fermentable sugars in your wort and how your yeast will perform will provide a more consistent and controlled fermentation. Starch structure is a major influence on the final fermentable sugar profile. While the measurement of starch structure is highly complex, slow and expense process, at least knowing the fermentable sugar profile would be advantageous.This presentation will outline the variation in starch structure and those variations impacting on fermentability.