On Tue, Sep 07, 2004 at 10:30:26AM +0200, [EMAIL PROTECTED] wrote: > Hvordan producres let øl, dvs øl med en meget lav alkoholprocent? Er > der en speciel bryggemetode eller fjerne man alkohol fra almindelig > fremstillet øl?
Judging from the taste, the big commercial companies just add enough water to get the alc percentage down ;-) I guess the big ones remove (and reuse) the alcohol somehow. But for home use, it is quite possible to brew a beer at around 2.5%, and still have it taste good. I occasionally make such an "everyday ale" that I can drink a few pints of, and still get lots of stuff done... The trick is to create a beer with lots of taste, but very little fermentable sugars. High mashing temperatures; lots of cara-malts; less base malts... I usually end up around 3%, with some variation, which I don't really care about anyway. Some day I will make a beer under 2%, just to show that it can be done... Porters, English Mild Ales, and wheat beers seem to be good candidate styles for a starting point. And yes, it will be beer anyway -H -- Heikki Levanto heikki at indexdata dot dk "In Murphy We Turst"
