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Best beers for brahs?

Are you also lubricated? You'll want to be thoroughly lubricated.
 
Ok, fully lubricated.







Anywho, I had a question for you GF. How do the make light beer? With soda it is pretty clear, no sugar, use sugar substitute = diet (or light) cola or whatever. But with beer the yeast needs sugar to convert to alcohol so how do they make light beer?

TIA.
 
LogGrad98 said:
Ok, fully lubricated.







Anywho, I had a question for you GF. How do the make light beer? With soda it is pretty clear, no sugar, use sugar substitute = diet (or light) cola or whatever. But with beer the yeast needs sugar to convert to alcohol so how do they make light beer?

TIA.
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Light beer is made with less ingredients.

Alcohol itself contains a lot of calories. There is simply no way to get fewer calories and keep the alcohol content high.

So, in practice this pretty much means that, say, you were going to make 5 gallons of "regular" beer. You'd use around 10lbs of malted barley. To make that beer a "light" beer you'd keep everything else the same* but use 6lbs of grain instead. From that grain you'd get less sugar and therefore less alcohol.

To get a little more complicated, some beers have higher finishing gravities** while having the same alcohol content. There are several ways to increase the finishing gravity, which is desirable for certain styles of beer (American light lager not being one of them). The first has to do with yeast strain. Some yeast "attenuates" better than others. The second way is to mash at a higher temperature. It's during the mash that the starch in grain is converted into sugar. At higher temps more of the starch converts to more complex sugars. Some of these complex sugars are inedible for the yeast (or as a brewer would say, non-fermentable). The third way would be to use specialty grains that provide caramelized (non-fermentable) sugars to the wort. These specialty grains are malted like typical base grain but then kilned at various temps and for various times and with various amounts of moisture to attain the desired qualities. One of the most basic types of specialty grains are crystal malts (in England these are called caramel malts) and they're typically referred to by the amount of color they add per a specific amount of grain to water. So on the lighter side you have C10 and on the higher side you have C120. The higher the number the darker the grain and the less fermentable the sugar it provides. These are used for color adjustment as well as to provide the desired amount of body/mouthfeel as well as to aid in head retention.

To get the lowest possible gravity with the highest possible alcohol content you can ferment simple sugars, like table sugar, dextrose (corn sugar) or honey. But if that's all you use the end result would be nothing like beer.

*you might also adjust the amount of hops used to maintain proper balance

**Brewers use "standard gravity" (water = 1) to determine how much sugar is in the wort and then compare the "original gravity," taken before fermentation, to "final gravity" to figure out how much alcohol the beer contains.
 
As a sort of funny piece of trivia. Budweiser contains 5%abv. Bud Light contains 4.2%abv, which is what makes it "light." But in Utah (and OK, and other 3.2%abw/4%abv states) both Budweiser and Bud Light are literally watered down to meet the 4%abv requirement. So they contain the same alcohol content, and essentially the Budweiser is watered down even more.
 
So I drink like once every couple months these days, but I went out the other night. Had a couple good stouts and a porter can't remember the name of them (I'll figure them out and report back sometime) but I finished with stillwater artisinal which was good
 
Well if you were a brah in China 5000 years ago...

https://sciencenewsjournal.com/5000-year-old-beer-recipe-found-archaeologists/

Archaeologists discovered ancient beer-making tools in underground rooms, that were built somewhere between 3400 and 2900 B.C. The discovery was made at a dig site in the Central Plain of China and contained pots, funnels and specially designed jugs. Objects suggest they were probably used for brewing, filtration and storage of beer.Researchers analyzed the liquid and found it to be the leftover beer of a drink that was made thousands of years ago. The beer recipe was found to contain broomcorn millet, barley, Job’s tears and tubers. The exciting finding was published in PNAS journal.This is the oldest beer-making “factory” ever discovered in China, suggesting that these initial brewers were already using specially designed beer-making tools and advanced techniques for the creation of “liquid gold” (beer).
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Not the first time, but this proves that the first use of barley in China was for beer making and that barley cultivation was undertaken solely for the purpose of making beer. Same thing in the very first human settlements. The previous theory was that barley was cultivated for bread making but it has been found time and time again that beer predates bread by a very large margin and that beer was not a spin-off of bread making as a way to use and store excess barley. Beer was consumed before the first human settlement, the first human settlement was made so that barley could be grown, and that barley was grown for the exclusive purpose of making beer.

Human civilization started so that men could have a constant supply of beer. The evidence is getting more conclusive by the day.
 
Dr. Jones said:
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I believe this is the correct answer to the OP.
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Is that the missus? Cue [MENTION=3213]Cunning Linguist[/MENTION]...
 
Gameface said:
Well if you were a brah in China 5000 years ago...

https://sciencenewsjournal.com/5000-year-old-beer-recipe-found-archaeologists/



Not the first time, but this proves that the first use of barley in China was for beer making and that barley cultivation was undertaken solely for the purpose of making beer. Same thing in the very first human settlements. The previous theory was that barley was cultivated for bread making but it has been found time and time again that beer predates bread by a very large margin and that beer was not a spin-off of bread making as a way to use and store excess barley. Beer was consumed before the first human settlement, the first human settlement was made so that barley could be grown, and that barley was grown for the exclusive purpose of making beer.

Human civilization started so that men could have a constant supply of beer. The evidence is getting more conclusive by the day.[/FONT][/COLOR][/FONT][/COLOR]
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Now they need to recreate that recipe! Call it first beer or pre-bread or The Source of Ancient Chinese Wisdom.
 
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