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
Alcohol congener analysis from blood samples, by targeting iso-alpha-acids-type compounds that are derived from the hops used during the brewing process. Levels of these compounds have been found in blood several hours after ingestion in controlled drinking studies using "high-" and "low-hopped" beers. This methodology presents new possibilities for accompanying-alcohol analysis as ingredient-specific markers are developed for other alcohol beverages, e.g. wine and spirits. Alcohol congener analysis Alcohol congener analysis of blood and urine is used to provide an indication of the type of alcoholic beverage consumed. The analysis involves investigating compounds called congeners that give the beverage a distinctive appearance, aroma, and