Is there such a thing as a good, light beer? - Page 2 - Home Brew Forums
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Old 01-04-2010, 06:02 AM   #11
weirdboy
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How is a high attenuating yeast going to help? It just converts the carbs into alcohol. I guess you will lose some of the energy to CO2 and heat, but I wouldn't think enough to make a huge difference in a low gravity beer.



 
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Old 01-04-2010, 07:04 AM   #12
philrose
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Wyeast French saison will dry a beer out while still tasting good. What about a low gravity (1035?) saison?

I also am skeptical on dry meaning less calories though. Is there a doctor in the house?


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Old 01-04-2010, 07:10 AM   #13
alcibiades
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Quote:
Originally Posted by weirdboy View Post
How is a high attenuating yeast going to help? It just converts the carbs into alcohol. I guess you will lose some of the energy to CO2 and heat, but I wouldn't think enough to make a huge difference in a low gravity beer.

I always thought that it was the residual (unfermentable) sugars that are left behind that are highly caloric (even though ethanol itself has calories...i think). Thats why people add beano, or amyloglucosidase, to make further ferment their beer, making a "light beer."

I found this article helpful:

http://www.byo.com/stories/wizard/ar...zens-mr-wizard

 
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Old 01-04-2010, 07:15 AM   #14
philrose
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By the way, a pint of ordinary bitter weighs in at 117 calories. Love that beer.

Fwiw

If I set the fg to the same thing as the og, I only get 7 calories more on the estimate (1024). I know it's stretching the programs limits. Just seemed interesting to try.
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Old 01-04-2010, 07:34 AM   #15
weirdboy
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Quote:
I always thought that it was the residual (unfermentable) sugars that are left behind that are highly caloric (even though ethanol itself has calories...i think). Thats why people add beano, or amyloglucosidase, to make further ferment their beer, making a "light beer."
Did you read the whole article? That article basically just said what I did. It reduces the carbohydrates significantly, but most of the calories are still in there, they are just converted to alcohol instead of carbs. Alcohol is 7 calories per gram on its own, and some physiologists apparently believe that alcohol is actually more damaging in terms of calorie consumption than equivalent carbs, because alcohol has some detrimental effect on your body's ability to process stuff.

An actual "light" beer is lighter both in terms of carbohydrate AND alcohol content. As an example, Miller High Life is 4.7% ABV with 13.1g of carbs, and Miller Light is 4.2% ABV with 3.2g of carbs.


What you are talking about reduces the carbs, but INCREASES the alcohol content.


 
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Old 01-04-2010, 07:57 AM   #16
alcibiades
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Quote:
Originally Posted by weirdboy View Post
Did you read the whole article? That article basically just said what I did. It reduces the carbohydrates significantly, but most of the calories are still in there, they are just converted to alcohol instead of carbs. Alcohol is 7 calories per gram on its own, and some physiologists apparently believe that alcohol is actually more damaging in terms of calorie consumption than equivalent carbs, because alcohol has some detrimental effect on your body's ability to process stuff.

An actual "light" beer is lighter both in terms of carbohydrate AND alcohol content. As an example, Miller High Life is 4.7% ABV with 13.1g of carbs, and Miller Light is 4.2% ABV with 3.2g of carbs.


What you are talking about reduces the carbs, but INCREASES the alcohol content.



youre right, it is both low alcohol and low carbs that make a light beer. But your original post did not seem to give credit to a highly attenuative yeast (or, using beano) when making a light beer. Clearly, a high attenuation is key, so the question about yeast was warranted.

the article says exactly that:

"my calculations estimate the control beer at 133 calories per 12 ounce (355 mL) serving and the Beano wheat at 122 calories per 12 ounce (355 mL) serving. Thatís a reduction in calories of about 8% and a reduction in carbohydrates of 53%."

 
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Old 01-04-2010, 08:01 AM   #17
alcibiades
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to answer the original question, I don't see why you couldnt make a low alcohol beer, using a highly attenuative yeast (or beano), and hop the jesus out of it to make a hoptastic session beer. I actually think I would like something like that....

 
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Old 01-04-2010, 08:51 AM   #18
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I would brew a batch for the cause...Nice post!
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Old 01-04-2010, 12:13 PM   #19
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do you work out at all?

 
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Old 01-04-2010, 01:46 PM   #20
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Other diet changes can help a lot as well. My wife is a vegetarian, and so I basically only make vegetarian food. Before everyone goes all "BWAGH I'd rather die", tastes can change. I love meat, I always get it at restaurants, lunch out, etc. I'm not talking about white meat chicken either (I hate white meat), I love fried turkey skin and pork intestine and super rare steak. I just eat a lot less of it on a daily basis. There's plenty of food styles out there that are higher in legumes and vegetables without meat that have a lot of flavor such as Chinese, Indian, Thai, Japanese, Indian and Middle Eastern. You may decide to make it your project to learn an entirely new way of cooking. Don't we all love to learn how to make new stuff here?



 
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