Tag: Brewing history

Brewed since 1873, Heineken has become one of the most recognizable beers globally. But what is Heineken classified as? The iconic Dutch beverage is best described as a European Pale Lager, with some also classifying it as a Pilsner. Its crisp, refreshing taste and light-bodied profile have made it a worldwide phenomenon.

When Bud Light Platinum was first released in 2012, Anheuser-Busch marketed the new light beer with a distinct 8% alcohol by volume (ABV). This higher potency made it a unique offering, but years later, many consumers are confused, wondering if Bud Light Platinum was 8%.

With a consistent 5% alcohol by volume (ABV), Coors Banquet is a sessionable golden lager brewed with 100% Rocky Mountain water. For those wondering what percent of alcohol is in a Coors Banquet, this guide breaks down its specific ABV, compares it to other popular beers, and explores its rich brewing heritage.

While many assume root beer is completely alcohol-free, historically, some early recipes could produce up to 2% alcohol content through natural fermentation. This lingering association with alcohol, combined with the name, has led to a common misunderstanding about whether or not root beer counts as alcohol today.

While hops, malt, and yeast are the stars of a beer’s flavor profile, the unsung hero is undoubtedly water, which accounts for 90–95% of its total volume. This fundamental ingredient's composition is a crucial factor in shaping the quality, taste, and style of the final product.

First brewed in Bremen in 1873, Becks has long been marketed as a premium German lager across the globe. However, in an evolving beer market, many enthusiasts question whether Becks still holds its premium beer status today, particularly after its acquisition by AB InBev.

Over a century of brewing has gone into crafting the popular Mexican lager, and the ingredients are no secret. In fact, yes, Dos Equis is made from corn, specifically using corn starch or syrup as an adjunct ingredient in both its Lager Especial and Ambar recipes. This brewing practice, common among many Mexican-style lagers, contributes to the beer's characteristic light body and crisp finish.