posted 06-16-2006 07:29 PM                 

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ALCOHOL CONTENT IN BEER

There is total confusion among the general populace in relation to the alcohol content in beer. Following is a brief discussion, attempting to clarify some of the confusion.

In the U.S. the alcohol content of beer is frequently indicated by weight while wine is usually indicated by volume. The Bureau of Alcohol, Tobacco and Firearms (BATF) uses the weight measurement, and we often hear about 3.2 beer which is by weight, which equates to approximately 4% by volume.*

As a guideline, typical American beers (lagers) are generally 3.6 to 3.8% by weight (approx. 4.5 to 4.7 by volume), although, as mentioned, some states mandate a 3.2 beer by weight (4% by volume). A "light" beer, on the other hand, is between 2.3 and 3.2% by weight (2.8 - 4% by volume).

In California any beer over 3.99% alcohol by weight may not be called "beer," but must be called "Malt Liquor, Ale, Stout or Porter." (All beers are brewed from malt, and hence this distinction is simply a matter of alcohol content.)

According to the beer expert Michael Jackson (I've never heard him sing), most American malt liquors are not necessarily the finest quality beers, but rather those produced quickly to emphasize the alcohol content, and to produce a "kick," although in some states it is watered down. Utah, for example mandates a malt liquor as 3.2 by weight (4% by volume).

From here on, the percentage stated will be "by weight" with the "by volume" in parentheses unless otherwise stated.

Since the terms lager, ale and stout do not use the word "beer," their alcohol content is initially impossible to estimate.** However, the shocker is that many British lagers are only 2.6 -3.2 (3.2 - 3.9% by volume), and British bitters, porters, and stouts are generally 2.8 - 3.2 (3.5 - 4% by volume) while British premium lagers and British special bitters are 3.2 - 3.9. No wonder Britain is noted for its phenominal consumption of beer; at that strength one can consume a good many "pints" in a social atmosphere without being totally inebriated.

The myths of German-Austrian beers are equally as shocking. Many German beers are classified as "malt liquor" as they generally range from 4% (approx. 5% alcohol by volume). But a typical "Vollbier" (full beer) is between 3.5 and 4.5%; consequently either a "beer," or a "malt liquor." An example is the Austrian Zipfer Vollbier which is 4.1% (5.2% by volume). Here we should attempt to refer to north vs. south German styles. The north-Germans state emphatically that south-German, for example Munich, beers are much weaker. A normal Munich "Helles" (lager) is 3.5 - 3.9%, while a Cologne "Kölsch," Düsseldorfer "Alt," and a Dortmunder is between 3.5 and 4%. However, the south-German Märzen (Oktoberfest beer) is 4.4 - 4.6 by weight (5.5 - 5.7 by volume) , and a "Fastenbier" (lenten beer) such as Optimator (or any beer name ending in "ator") is 5.4 - 7 (6.8 - 8.75 by volume), not to mention the notorious Swiss Samichlaus (14.9% by volume). Not a fair example, but the famous Berliner Weissbier is 2 - 3.2.% (2.5 - 4% by volume), weak but with a touch of syrup, refreshing on a warm summer day in Berlin.

In summary, any imported "malt liquor" is fairly potent, over 4%. However, if an import uses the word "beer" anywhere on its label, then it is not as potent, i.e.: under 4%, and it is in the category, alcohol -wise, of an American beer (lager) But beware the terminology "lager," "ale," stout," etc. While, as noted, many are also low in alcohol content, they may be potent since they do not use the terminology "beer," and hence do not have to be called a "malt liquor." As an example, U.S. premium ales and premium pale ales are generally 4.25 - 4.5% (5.3 - 5.6 by volume), and some export Stouts can be 4.4 - 5.9% (5.5 - 7.4 by volume).

Belgium ales, and lambics, which have gained considerable attention recently should also be briefly considered. Corsendonk Monk's Brown and Pale ale have an alcohol content between 5.9 and 6.11 (7.5 and 7.8% by volume) while a Liefmans Kriekbier is 6.22 (7.93 by volume).

Bavarian-Austrian Weizenbiere form the other significant latest "craze," and, for example, Edelweiss (Kristallklar, Hefetrüb, and Dunkel) have been analyzed by BATF to have an alcohol content of 4.2% (5.24 by volume). The brewery in Kaltenhausen analyzed Edelweiss as approximately 5.4% by volume. However, the official certification from the Brau A.G. for Edelweiss lists Edelweiss Hefetrüb, and Edelweiss Kristallklar at 5.74%, and Edelweiss Dunkel at 5.87% alcohol by volume.***

If you are in the mood to digest some of these figures, then you will have a general guideline to alcohol content in beer, possibly better than the analogy, a shot, a glass of wine, and a beer are the same in alcohol. However, considering our concern with drinking and driving, would it not be responsible to be allowed to include the alcohol content on each bottle of beer, malt liquor, ale, stout and lager, and drink intelligently?

*The percentages of alcohol were taken from Michael Jackson's World Guide to Beer, Exeter Books, New York,1984.

**To help with the terminolgy lager and ale, a lager is bottom-fermented as a south-German "Helles," while an ale is top-fermented, simply a different brewing process.

*** Such analyses can vary slightly with each batch of beer, and hence are only a approximate statement of alcohol content. However, this official certification, signed and stamped must be considered as valid.

A few examples of the alcohol content by volume in German beers as verified by PA in Berlin - hard day's work!

Beck's - 4.7%; Warsteiner - 4.8%; Jever - 4.9%; Gleumes - 4.9%;
Schultheiss - 5 %; Berliner Kindl - 5.1%; Zipfer - 5.2%.

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