Low ABV Beers

Brewery wort contains fermentable sugars of low and medium molecular weight and unfermentable sugars of high molecular weight. While all brewing yeast strains are able to ferment low molecular weight sugars like glucose, the ability to ferment medium molecular weight sugars such like maltotriose varies by yeast strain. Wort fermentability is reduced by optimizing mash conditions to minimize the level of fermentable sugar and maximize the level of maltotriose and unfermentable dextrin in the wort. Alcohol production is further limited by using a yeast strain that is unable to metabolize maltotriose, such as LalBrew Windsor™ and LalBrew London™. This method produces low alcohol beers by creating a wort of low fermentability. It utilizes a combined method of high temperature mashing, low original gravity and fermentation using a strain of Saccharomyces cerevisiae that will not metabolise maltotriose to limit alcohol production. In this case LalBrew Windsor™ or LalBrew London™. 

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