Originally Posted by ColoradoXJ13
How do breweries make 3.2% beer (for supermarkets in Colorado for example) that tastes the same as real beer?
i suppose that depends on exactly what you define as "real beer"?
i've read about monks that brew beer for drinking within the monastary that is 3% or so alcohol and is still malty and complex and tasty. diluting wouldn't really accomplish this. would be nice to find a recipe for a low abv but incredibly tasty beer.
there's also the idea of heating it i saw in another thread that would reduce alcohol content. can't find it right now...someone was trying to make an alcohol-free beer for a friend.