From the HBD Archive
From: The Man Who Invented Himself <stewarte@sco.COM>
Subject: low alcohol beer
Date: 1992-07-17 21:58:47 GMT

>From: Chuck Coronella <CORONELLRJDS@CHE.UTAH.EDU>

>[...] out of curiosity (I am a chemical engineer, after all) what
>is the process that Anheuser, Miller, Coors, etc. use to make Cutter et al.?

>Do they use a "genetically altered" yeast, which is able to eat maltose and
>produce CO2 without producing EtOH? (I really have a hard time believing
>this one.) Do they use vacuum distillation?

According to an article I read recently (in the Food section of the
San Jose Mercury News, but it may have been reprinted from somewhere
else), there are two methods used commercially. One of them was a
vacuum distillation process. The other did involve a special strain
of yeast -- not one that didn't produce alcohol, but one that basically
didn't ferment very much at all. The article didn't go into much more
detail -- presumably this would mean that they start with an extremely
low initial gravity, and perhaps add carbonation? I'm not sure.

- -- Stewart

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