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
Christian views on alcohol gifts," including wine and ale. As the Pilgrim Fathers set out for America, they brought a considerable amount of alcohol with them for the voyage (more than 28,617 liters = 7,560 gallons, or 4 litres/person/day), and once settled, they served alcohol at "virtually all functions, including ordinations, funerals, and regular Sabbath meals." M. E. Lender summarizes the "colonists had assimilated alcohol use, based on Old World patterns, into their community lifestyles" and that "[l]ocal brewing began almost as soon as the colonists were safely ashore." Increase Mather, a prominent colonial clergyman and president of Harvard, expressed the common view in