Beer : Health and Nutrition

Table 3.11 Alcohol content of a range of seasonal beers.
Brand Alcohol (% w/w)
Pete’s Wicked Winter Brew 4.00
Pintail Ale 3.87
Pete’s Wicked Summer Brew 3.70
Shiner Summer Stock Koelsch-Style 3.85
Summer Ale 3.04
Young’s Summer Beer 3.47
St. Peter’s Summer Ale 5.16
Hopback Summer Lightning 4.20
Curve Ball Kolsch Style Ale 3.65
Sommerbrau Kolsch Beer 3.96
Zommerfest Kosch Style Summer Ale 3.97
Spring Brew Speciality Lager 4.78
Sam Adams Spring Ale 4.13
Summerfest 3.59
Sam Adams Summer Ale 4.14
Juju Ginger Ale 2.05
Pete’s Wicked Oktoberfest 4.50
Oktoberfest Marzen Amber 4.27
Original Oktoberfest Hacker-Pschorr 4.39
Ayinger Oktober Fest-Marzen 4.21
Sam Adams Oktoberfest 4.57
Frambozen 4.60
Framboise Lambic 1.46
Blue Moon Abbey Ale 4.10
Thomas Kemper Roggen Rye 3.75
Rogue Honey Cream Ale 3.63
Apricot Ale 3.79
Young’s Waggledance Honey Ale 3.85
Pete’s Wicked Strawberry Blonde 3.99
Samuel Smith’s Winter Welcome Ale 4.56
Winterbraun Holiday Ale 5.63
Christmas Brew 4.47
Royal X-Mas Brew 4.51
Jubel 3.98
Victory Dark Lager 4.71
The Basics of Malting and Brewing 77
Sources: Most of the data in this table is reproduced courtesy of Carlos Alvarez & Jaime Jurado (Gambrinus).
The data was originally published by Jurado in a series of articles in The Brewer International. Most of the
remaining information is from http://brewery.org/brewery/library/AlClbinger.html.
Most cans or bottles of beer contains between 2.2 and 2.8 volumes of carbon dioxide
(that is, between 2.2 and 2.8 cm 3 of CO 2 is dissolved in every cm 3 of beer). At atmospheric
pressure and 0°C, a beer will dissolve no more than its own volume of CO 2 and
so achievement of these high levels of CO 2 demands the pressurising of beer. The carbon
dioxide that is used to pressurise beer and to bring up the gas content is subject to the same
stringent quality control procedures as other raw materials used in the production of beer.
The use of gases in this way is not without its risks, and some years ago there was a crisis