Beer style beer differently. Since sugars are converted to alcohol during the process of fermentation, gravity can be used to estimate the final alcohol. In beer brewing, a distinction is made between the "original gravity", the gravity of the wort before fermentation has begun, and the "final gravity" of the product when fermentation has completed. Since the concentration of sugars is directly proportional to the gravity, the original gravity gives a brewer an idea of the potential alcoholic strength of the final product. After fermentation, the differences between the final and original gravities indicates the amount of sugar converted into alcohol, allowing
Low-alcohol beer in craft non-alcoholic beer production. Beers that are labeled "non-alcoholic" still contain a very small amount of alcohol. Thus, some US states require the purchaser to be of a legal drinking age. Exceptions include: According to the Birmingham Beverage Company, the brewing process of traditional brews consists of eight basic steps, nine for brewing non-alcoholic brews. Low-alcohol beer starts out as regular alcoholic beer, which is then cooked in order to evaporate the alcohol. This is possible because alcohol is more volatile than water, so it is easier to boil off. The alcohol is allowed to escape and the remaining