mrTbeer
Well-Known Member
- Joined
- 2/7/11
- Messages
- 293
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I'm generally a critic of mainstream low carbohydrate beers as they are often low on flavour. I've also read that it's the alcohol not the carbohydrates that are the bads guys anyway. I'm happy being naive medically but thought as a (new) brewer i should at least know what makes a low carb beer.
<1.9g/100mL is considered low carb
3.1g/100mL is considered regular beer (whatever that is?)
Coopers website claim it can be accomplished with an enzyme to get more complete fermentation.
Carlton (VPL label) claim it can be accomplished by brewing longer?
I'm not looking for recipes and don't really want to make low carb beer, i'm just trying to understand if it is possible and if so how it's done. I've no doubt this has been covered on ahb before but i'm just trying to cut through all the bullshit information that seems to be out there.
<1.9g/100mL is considered low carb
3.1g/100mL is considered regular beer (whatever that is?)
Coopers website claim it can be accomplished with an enzyme to get more complete fermentation.
Carlton (VPL label) claim it can be accomplished by brewing longer?
I'm not looking for recipes and don't really want to make low carb beer, i'm just trying to understand if it is possible and if so how it's done. I've no doubt this has been covered on ahb before but i'm just trying to cut through all the bullshit information that seems to be out there.