How is 3.2% beer made?

ColoradoXJ13 · May 22, 2007

How do breweries make 3.2% beer (for supermarkets in Colorado for example) that tastes the same as real beer? I just learned that 3.2% is actually a measure of ABW not ABV, so it is actually closer to 4% ABV, not that far from real beer...

Guess my whole theory of drinking 3.2% while playing golf so as to stay relatively sober doesn't quite work out, still shot the best round of my life on sunday!

Jaybird · May 22, 2007

ColoradoXJ13 said:
How do breweries make 3.2% beer (for supermarkets in Colorado for example) that tastes the same as real beer? I just learned that 3.2% is actually a measure of ABW not ABV, so it is actually closer to 4% ABV, not that far from real beer...QUOTE]
R & D and alot of practice. It starts with a low SG "but you already knew that" I also have seen on HOW ITS MADE they did a program on beer and I picked up on the brewery they were highlighting (not sure what one) they did a 2 hour mash. I wonder why??
JJ

Bobby_M · May 22, 2007

Papazian suggests that they dilute the beer after fermentation.

DeathBrewer · May 22, 2007

ColoradoXJ13 said:
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.

ColoradoXJ13 · May 22, 2007

DeathBrewer said:
i suppose that depends on exactly what you define as "real beer"?

Ok, for clarification, how does AB make 3.2% Bud Light taste like normal B-?

olllllo · May 22, 2007

They use a combination of dilution and baking off the alcohol.

lgtg · May 22, 2007

Just my $0.02 but...

The taste of beer being assoicated with the excess or deficiancy (or even the presence therof) of alcohol should not synonomous of whether it tastes like good or even defining itself of beer at all.

I think that in a blind taste environment, given a beer with a taste rating of 50 and multiple samples, one would enjoy and even desire more of that given beer.

If after several samples it was disclosed that it contained no alochol, would that change the tasters perception of whether it was good or not?

Rather, is it the feeling of alcohol as it interacts with your senses that tell the tale?

Just food for thought and discussion..

How is 3.2% beer made?

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How is 3.2% beer made?

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