Tag: Beer brewing

Records show that hops have been used in brewing since at least the 9th century, with their preservative qualities being recognized early on. Today, the myriad benefits of adding hops to beer are integral to creating the vast spectrum of beer styles enjoyed worldwide.

While many assume light beers have less alcohol, the actual difference can vary significantly by brand and region. A light beer typically means a reduction in calories and carbohydrates, which often, but not always, results in a lower Alcohol by Volume (ABV) compared to its standard counterpart.

Unlike standard beers which typically have an ABV of 4-5%, malt liquor is brewed to have a higher alcohol content, often ranging from 6% to 9% or more. Understanding what ingredients are in malt liquor helps explain this potency and its composition compared to traditional beer.

Commercial breweries, like The Alchemist, have famously moved away from using whole cone hops in their kettles, and many brewers wonder if hop extract is better than whole hops. The answer depends largely on a brewer's goals, as extract offers efficiency and consistency, while whole hops appeal to traditionalists for their unprocessed nature.

According to the Alcohol and Tobacco Tax and Trade Bureau (TTB), a malt beverage must be brewed from malted barley and hops to be considered beer. Therefore, while all beer is a malt beverage, not all malt-based alcoholic drinks are considered traditional beer.

According to the German Beer Purity Law (Reinheitsgebot) of 1516, beer could only contain water, barley, and hops. Despite the common use of barley, the short answer to “does beer contain barley water?” is no; it uses a more complex ingredient derived from malted barley called wort.

Did you know that a base malt like American 2-Row can have a diastatic power of 140 °L, while caramel malts have zero? This wide range of enzymatic activity is key to understanding how strong is malt and its impact on a brew's fermentability and potential alcohol content.

According to brewing experts, most of the sugar from the malt is consumed by yeast, but residual sugars always remain in the final product. The question, 'Is there a lot of sugar in craft beer?', has a nuanced answer that depends heavily on the specific beer style and how it was brewed.

According to the official Stella Artois website for its US lager, an 11.2 fl. oz serving contains 0 grams of sugar. This may come as a surprise to many, but it is a standard nutritional profile for most traditional lagers, including Stella Artois, where all sugars are fermented out during the brewing process.

Did you know that while an average pale ale has an ABV of 4-6%, a standard IPA typically ranges from 5-7.5%? This higher alcohol content is the primary reason why do IPAs get you so drunk, with stronger versions like Double IPAs climbing even higher. The perception of being more inebriated can be influenced by several factors beyond just the percentage on the label.