Small Commercial Brewers ABV

[zipper8650]

Any idea how the smaller producers are getting their ABV down without pasteurizing or watering down? I had one recently that made this exact claim.

My only theory is they are fermenting a batch out to vinegar and blending it with new sweet tea when they bottle. That would lead to bombs unless the yeasts in the vinegar are all dead though right?

Theories?

Thx

 

[andrewmaixner]

Methods like vacuum evaporation can be used to remove alcohol without affecting flavor: http://en.wikipedia.org/wiki/Low-alcohol_beer

 

[zipper8650]

thank you! I would have to guess thats it.