Light beer
Light beer, beer which contains less alcohol than conventional beers due to a particular manufacturing process. Compared to full-bodied beer, the alcohol content is reduced by about a third ( 2.5 vol - % to 4.0 vol - % instead of about 5 vol - %), at the same time, the content of carbohydrates, mostly original wort also lower. The nutritional value of light beer is lower than that of full-bodied beer.
General
As a Light- Beer Beer is considered, which is brewed according to a particular method. This beer is the ( remaining ) withdrawn starch and sugar only after fermentation. Thus, the beer priority lower in calories ( probably a bit bland ), but still has about 5 % alcohol by volume.
Like other beers also is brewed according to the Reinheitsgebot exclusively from water, barley, hops and yeast German light beer.
Light beers are very light beers because of their low original wort content. We recommend a serving temperature of 7 ° C. There are both under - and top-fermented light beers (light Pils, Alt, Kölsch and wheat).
Production
The alcohol is removed either technically, or the beer is brewed directly with lower original gravity, so there is less alcohol during fermentation.
- Production as draft beer, with less alcohol is produced during fermentation (hence the low original gravity reduced caloric value ).
- Due to the low content of original wort the main fermentation needs as opposed to boiling the wort less time and runs at a lower temperature ( instead of 9 only 7.5 ° C).
- Malt filling, special mashing process as the "Spring mashing " and catching the fermentation at a final attenuation of about 53 % ( when already 53% are fermented ). Thus, only 50% of the alcohol content of a standard beer can be achieved.
Mashing is the mixing of coarsely ground malt to the brewing water, mash high concentrations promote protein degradation, lower facilitate the full strength degradation.
When Spring mashing you draw a lot from part mash, bring it to a boil and then converts it back to the total mash. Thus, by systematic mixing of different warm mashes different optimum temperatures for specific material degradation processes consciously " skipped ". This creates less alcohol.
When the fermentation is stopped, so intercepted, the shelf life is at least 40 days. Thus these light beers taste raw than about those which are prepared by dealcoholisation. In the cold wort stage, the last of the wort preparation containing 11.5 % by weight wort is diluted with water to give their flavors are diluted. Therefore, these beers show better stability in addition to a purer and softer taste; as well as the light beers that are made with less wort and get their balanced taste by the addition of normal beer ( Kräusen = unskilled or slightly fermented wort or beer emissions ).
Light beer in society
In the U.S., low-calorie beers have a market share of 40 %, in Germany, however, light beer is a niche product. Where light beer only be related to the calories in the U.S. and not on the alcohol content as in Germany. 2001, the market share was thus only 0.7%. Also in Austria, the market share of 0.2 % is low.
- Because police requirements is partly served only light beer in football stadiums.
- In Sweden, a special license may be installed outside stores ( Systembolaget ) only beer with more than 3.5 % alcohol to be sold. Thus, the light beer is the only beer that is readily available.
- In Norway, beer is more than 4.75% alcohol content available only in the state Vinmonopolet stores. For beers with less alcohol content access local rules, so that here, as in Sweden, mostly only light beer is available.