Which beer has the most carbohydrates?

November 13, 2025 •

4 min read

Surprisingly, certain non-alcoholic beers often contain some of the highest carbohydrate counts of any brew, with some options exceeding 18 grams per serving. The answer to which beer has the most carbohydrates is not always what you might expect, as it depends heavily on the specific style and brewing process.

Quick Summary

This article explores which beer styles and brands contain the most carbohydrates, covering non-alcoholic brews and heavy craft options, and explaining how brewing techniques impact the final carb count.

Key Points

Non-Alcoholic Surprise: Many non-alcoholic beers, such as Clausthaler and O'Douls Amber, can have very high carb counts due to arrested fermentation leaving residual sugars.
High-Gravity Holds Carbs: Heavy craft beers like barleywines and imperial stouts, though high in alcohol, often retain significant carbohydrates from their initial rich malt concentration.
Malt is Key: The amount and type of malted grain used fundamentally determines the potential carb load, with complex malts contributing more carbohydrates.
Lactose Adds Carbs: Specialty beers like milk stouts contain unfermentable lactose, which increases the carbohydrate content significantly.
Light Beers Are Low: Beers specifically brewed to be 'light' or 'low-carb,' such as Michelob Ultra and Miller Lite, undergo a process that ensures a more complete fermentation, resulting in much lower carb levels.
Calorie Source: Most calories in alcoholic beer come from the alcohol itself, not the carbs, though high-carb beers will have higher total calories.

The Unexpected High-Carb Contenders: Non-Alcoholic and Specialty Brews

When considering which beer has the most carbohydrates, many people immediately think of heavy, dark stouts or specialty ales. While these are often high in carbs, the truth is more nuanced. The highest carb counts are frequently found in two very different categories: some non-alcoholic beers and high-gravity craft creations. Non-alcoholic options often have their fermentation stopped early, leaving a large amount of residual, unfermented sugar from the malt in the final product. High-gravity beers, on the other hand, start with a high concentration of fermentable sugars to achieve a high alcohol content, but not all of these sugars are converted, leaving behind a rich, carb-heavy brew.

Non-Alcoholic Surprises

It's a common misconception that because non-alcoholic beer has less (or no) alcohol, it must be low in calories and carbohydrates. In reality, the opposite can be true. The brewing process for non-alcoholic beer often involves limiting fermentation to prevent alcohol production. This leaves behind a significant amount of residual sugars from the malted grains, which are the source of carbohydrates. For example, some brands like Clausthaler and O'Douls Amber can contain over 18 grams of carbs in a 12-ounce serving.

Heavy Craft and High-Gravity Brews

High-gravity craft beers, which are brewed to have a high alcohol by volume (ABV), typically start with a very high concentration of sugar from the malt. While yeast ferments most of this sugar into alcohol, some remains, contributing to a high carb count. These beers are also often full-bodied and complex, which adds to their caloric and carbohydrate density. Examples include robust Russian Imperial Stouts, barleywines, and certain IPAs. For instance, Sierra Nevada Bigfoot has been reported to contain over 32 grams of carbs per serving. Similarly, a Bourbon Barrel Stout from New Holland Dragon's Milk is noted for its high carb content.

The Anatomy of a High-Carb Beer

Several factors in the brewing process determine the final carbohydrate content of a beer. Understanding these can help you better predict which brews will be higher in carbs.

Malt Bill and Adjuncts

A beer's malt bill, or the selection of grains used, is the primary source of carbohydrates. A richer, more complex malt bill—common in stouts, porters, and specialty ales—provides more starches and sugars. Additionally, some specialty beers use adjuncts that increase carb content. Milk stouts, for example, are brewed with lactose, a milk sugar that yeast cannot ferment. This adds a silky smoothness and unfermentable sugars, significantly boosting the carbohydrate count.

Brewing and Fermentation Techniques

The temperature at which the brewer mashes the grains can influence the type of sugars produced. Higher mashing temperatures can produce less fermentable sugars, resulting in a higher residual carbohydrate level. The yeast strain and the duration of fermentation also play a role. A slow or halted fermentation will leave more sugars untouched, leading to a higher carb count. Conversely, low-carb beers often employ special enzymes to break down more sugars, ensuring a more complete fermentation.

The Carbohydrate Breakdown in Popular Beers

Below is a comparison of various beer styles and specific brands to illustrate the wide range of carbohydrate levels. All figures are based on a 12-ounce serving.


Beer Style/Brand	Carbohydrates (approximate)	ABV (approximate)
Sierra Nevada Bigfoot	32.1g	High (9-10%)
New Belgium 1554	25.0g	5.6%
Clausthaler (NA)	18.8g	<0.5%
O'Douls Amber (NA)	18.0g	<0.5%
New Belgium Fat Tire	17.3g	5.2%
Samuel Adams Boston Lager	18.0g	5.0%
Boulevard Unfiltered Wheat	13.6g	4.5%
Corona Extra	13.0g	4.6%
Heineken	10.6g	5.4%
Guinness Draught	10.0g	4.0%
Budweiser	10.6g	5.0%
Michelob Ultra	2.6g	4.2%
Miller Lite	3.2g	4.5%

The Role of Alcohol vs. Carbs

It is important to remember that most of the calories in beer do not come from carbohydrates, but from the alcohol itself. Alcohol contains 7 kcal/g, compared to 4 kcal/g for carbs. This is why some low-carb beers can still have a moderate calorie count if their ABV is similar to regular beer. The real benefit of low-carb beer for those monitoring their weight or blood sugar comes from reducing the sugar load, even if the total calories don't drop dramatically. Excess carbohydrate and calorie intake from alcohol, combined with how the body prioritizes metabolizing alcohol over fat, can lead to weight gain, particularly around the abdomen.

Conclusion: Choosing Your Brew Wisely

The question of which beer has the most carbohydrates reveals that non-alcoholic and high-gravity specialty brews are often the top contenders. The carb content is directly tied to the ingredients, such as a rich malt bill or adjuncts like lactose, and the fermentation process. Consumers aiming to limit carbohydrate intake should be mindful of these beer styles and consider opting for traditional light beers or specifically labeled low-carb options. For detailed nutritional information, resources like All About Beer provide extensive data on various brands. Ultimately, moderation is key, and understanding what's in your glass allows for more informed and balanced choices.

Factors that influence beer carbohydrate levels

Brewing Temperature: Higher temperatures during the mashing process can produce less fermentable sugars, leaving more carbs in the finished beer.
Malt Content: A richer and more complex malt bill, which is common in stouts and porters, results in a higher overall carbohydrate level.
Added Sugars and Adjuncts: Ingredients like lactose in milk stouts are unfermentable, directly increasing the carb count.
Fermentation Level: A brewing process that is cut short or less efficient at converting sugars to alcohol will leave a higher residual sugar (and carb) content, as seen in non-alcoholic beers.
Beer Style: Certain styles, like barleywines and imperial stouts, are designed to be high-gravity and therefore contain more residual carbohydrates by design.

Comparing high-carb and low-carb brewing

High-Carb Brewing: Uses a high-malt grain bill and may feature a higher mash temperature. Fermentation may be controlled to leave residual sweetness. Found in craft stouts, non-alcoholic options, and barleywines.
Low-Carb Brewing: Employs lower-malt grain bills or includes enzymes to break down more complex sugars into fermentable ones. Fermentation is typically allowed to run to completion, resulting in a drier beer. Found in light and ultra-light beers.

Frequently Asked Questions

Yes, some non-alcoholic beers can be surprisingly high in carbohydrates, sometimes containing more than regular beers. This is because the fermentation process is often halted, leaving a higher concentration of residual sugars from the grains.

The highest carb count can vary by brew. Extremely high-gravity beers like Sierra Nevada Bigfoot have been reported with over 30 grams per serving. Among non-alcoholic options, Clausthaler and O'Douls Amber are known to be particularly high.

Stouts often have a high carb count due to their brewing process, which uses a rich malt bill. Certain types like milk stouts, which use lactose, also have extra unfermentable sugars that contribute to the total carb content.

Not always, but often. High-alcohol beers start with a large amount of fermentable sugar. While most is converted to alcohol, a significant amount of residual sugar often remains, contributing to a higher carbohydrate count.

The carbohydrate content is affected by brewing factors including the type of grains, mashing temperature, and fermentation level. For instance, brewers can add enzymes to break down more sugars, resulting in a lower carb beer.

While not a strict rule, dark beers like stouts and porters often have a higher carb content due to the use of more complex, roasted malts that contribute flavor and residual sugars. Lighter-colored lagers and pilsners are typically lower in carbohydrates.

Low-carb beers are generally lower in calories than regular beers because they have less residual sugar. However, the alcohol content also contributes significantly to calories, so a high-alcohol brew with low carbs may still have a notable calorie count.

A 'light beer' typically refers to a brew that is lower in both calories and alcohol compared to its regular counterpart. 'Low-carb beer' focuses specifically on reducing the carbohydrate content. There's overlap, but the focus differs.