Fermentation question, as in yeast in beer?!
Fermentation question, as in yeast in beer?
when you make 0% alcoholic beer, u boil the yeast to kill it. In this process, is all the yeast totally and entirely killed? Or do you have like 0.000000000000001% left in it?i'm drinking non-alcoholic beer. Is there any?
Answers:
I would say there is definetly a small amount of alcohol in these "so-called" non-alcoholic beers, you have the process mistaken...you boil the wort(malt and grains), add yer hops accordingly(during boil) then use your wort chiller, to cool the brew, strain out the grains&hops, transfer and now add your sugars&yeast....you're not boiling the yeast..it takes a few wks and the yeast naturally dies. It's all in the ingredients, not the yeast itself. Would take more than you'd want to drink to get in any trouble...hope it helps.
Source(s):
http://en.allexperts.com/q/beer-2269/non...
im sure there is a very small trace amount
There are definitely trace amounts of alcohol.
It's generally 0.5% or less.
There is some (legal, FDA or ATF) limit of alcohol as to when you can say it is "alcohol free", but I don't know what it is. I just know what I've read on labels of "alcohol free" drink bottles -- less than 0.5%.
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You don't boil the finished beer to kill the yeast. You filter it out with a very fine filter. Boiling finished beer will result in a more bitter beer than before because the alpha acids (from the hops) create bitterness the longer it is boiled.
Alcohol-free beer can have up to .5% abv in it.