Low-alcohol beer This is the preferred method because raising the temperature this late in the brewing process can greatly affect the flavor of the brew. If brewers decide to convert their brew to a non-alcoholic brew they must consider the volume of liquid they have lost during the removal of the alcohol. Typically the volume is reduced by roughly 4%, and to compensate water is added. Another tip would be avoiding using sugar from maize; this simply increases the alcohol content without adding to the flavor or body of the beer. Once the alcohol is removed, one proceeds with the normal finishing
P. Ballantine and Sons Brewing Company brand began losing popularity. In 1965 Carl Badenhausen sold the company but remained at the helm until his retirement in 1969. In the mid-1960s the company went into decline. It was losing market share to lighter lagers with less alcohol content. In 1972, despite advertising efforts to revive the company, the owners agreed to sell the brand, the company, and all their assets to the Falstaff Brewing Corporation in 1972. The new owners closed the original brewery in Newark, started brewing elsewhere, and did not strictly adhere to Ballantine's recipes. The general consensus is that, under the stewardship of Falstaff,