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When alcohol is left alone, the content becomes stronger due to fermentation. Wines and alcohol, though, can only reach a certain level of fermentation due to the yeast that is in them. Once the content reaches a certain level, the yeast dies off, hence stopping further fermentation and possibly destroying alcohol content. So, to say that alcohol content disappears when you leave a beer open depends on some factors. What alcohol content is the beer, has it been stored at a cold temperature, is the carbonation affecting it, all though I believe it would be safe to say the alcohol content would (at least some) still be in tact, it's the freshness of beverage and the quality. Would you really want to drink it? And how many days has it been opened. I know that wine required specific storing conditions or it will go bad due to residue and wine particles gathering and spoiling the wine, but am uncertain if the same principles apply to beer.
What else can I help you with?
When was non alcoholic beer invented?
there is non-alcoholic beer??? that's isn't even beer!!! If it isn't beer, it is not called Non-alcoholic beer. It is called Root Beer, which is a soft drink, or something else. Non-alcoholic beer has MOST of the alcohol removed, but NOT ALL. There is still some alcohol left in it so, if you drink enough you can still get drunk.
How is marmite made?
When they have made beer they scoop the yeast from the top of the finished beer. That is how marmite is made. don't worry, marmite doesn't have any alcohol left in it.
Will wine freeze if left in the freezer for an extended period of time?
Yes, wine will freeze if left in the freezer for an extended period of time due to its alcohol content and water content.
Can white wine freeze if left in the freezer for an extended period of time?
Yes, white wine can freeze if left in the freezer for an extended period of time due to its alcohol content and water content.
How much sugar is in a can of beer?
Most beer has no sugar at all. The sugars have been converted into alcohol. Taken from a popular advert but actually not true most beers contain quite a lot of sugar that's why if you spill beer it leaves behind the sugar when it dries leaving a very sticky mess. But it all depends on the beer and lagered beer contain even more sugar. If you take an average pint of beer is around 180 Calories and a level spoonful of sugar is 15 calories you will see and average pint is around 12 teaspoons of sugar. If you want to test your drink for sugar spill some and let it dry see what is left when the water and alcohol is gone. If you could turn all the sugar to alcohol beer would be around 30% proof and used to power the space shuttle.
What beer is made from wheat?
Usually not as most beer is made from barley, however there are wheat beers as well and can usually be told apart from barley beer by their paler colour and are more likely to be cloudy, it will also probably say it clearly on the bottle that it is a wheat beer for marketing purposes as they are comparatively rare and thus seem exotic.
When was mead invented?
In the early 16th Century, in Germany. The Germans figured out that if honey was left to ferment for a few months and then mixed with water, it would create a smooth-drinking alcoholic beverage. It was kind've like a primitive sort of beer, but with more than triple the alcohol content (up to 18% by volume).
What microorgansims are in alcohol?
Generally if a beer is unpasteurized, it will still contain some of the yeast left over from the brewing process. However, this means that they can't be kept for very long.
Are there different ways of drinking alcohol?
Yes ... one way is with the left hand - the other way is with the right hand. :-) - You Can Use One Of Those Hats Where You Can Place Two Cans In And Drink Out Of Tubes That Hang By Your Mouth. That Is If You Drink Beer And You Brink The Canned Beer.
What is alcoholic frementation?
Alcohol fermentation is natures way of producing alcohol. By itself, nature cannot produce alcohol stronger than 14 percent. Fermentation is a natural process that occurs when yeast combines with the sugar in plants and produces an enzyme that then produces alcohol. So it is possible to say that alcohol is yeast excrement. This yeast can be gotten naturally from the air, like Stone Age people got it, or purchased in a store the way we get it. Of course the higher the sugar content of the plant the easier it is to produce alcohol. We have many fruit and grain alcohols because of their starch or sugar content. Most historians believe alcohol was discovered by accident. That somebody in the Stone Age left berries or grain in a stone pot and it combined with yeast from the air and water and they had alcohol. No one seems to know if wine or beer came first but it didn't take long for it to be available everywhere. People loved it. http://www.ragingalcoholic.com/alcohol-fermentation.html
Why did the male nipples disappear?
They left because they were bored.
What makes dry beer dry?
In fermentation, yeast changes the available brewing sugars into alcohol and carbon dioxide. Asahi created dry beer by fermenting beer longer and more thoroughly, decreasing the sugars left at the end of the fermentation, increasing alcohol and carbonation, to produce a beer with a lighter body and drier taste. Brewed in the same manner, Kirin Dry Draft Beer is billed as "exceptionally delicate, well-balanced with a dry finish." Suntory Dry is said to be smooth and clear-cut, and Sapporo Dry Draft Beer offers "an unusually smooth, sharp taste with more carbonation." The first American dry will be Anheuser-Busch's Michelob Dry Beer, rushed into five test markets September 1, even before the six-packs were printed. There are two ways to lead in a brewing category: Get there first or come later with lots of money. In the light beer column, Anheuser-Busch got burnt by Miller Lite and had to buy Bud Light's third-place market share at a great price. It had no response to Miller Genuine Draft. With dry beer, Anheuser-Busch is flying. Said to be endowed with a less-sweet flavor, fresh aroma and fleeting aftertaste, Michelob Dry Beer is ahead of its advertising plans. Japanese brewers have positioned dry beer with a macho image, selling that image with spokesmen such as Gene Hackman and Mike Tyson. Recognize anything familiar? A macho image, a more fully fermented beer with higher alcohol... Holy Hammer Head, it's malt liquor? Almost. Malt liquor differs because additional brewing sugars boost its alcohol content even higher. But as these two styles are more completely fermented, less sweet, with less body and more alcohol, they are similar. To put the alcoholic content in perspective: Light beer contains approximately 4% alcohol by volume, regular beer 4.5%, dry beer 5%. Malt liquor varies from 5% to 7.5%. When light beer became popular, it represented a 10% step down in alcohol content. If dry beer were to be equally successful, it would mean a 10% step up for the beer drinker, 20% up for the light beer drinker. At the moment, stronger beers run counter to consumer concerns about health and driving while intoxicated. Malt liquor has had a limited success outside its main market of young black me (just 3% of the brewer's market overall), but dry beer shows tantalizing signs of being in a winner in the mainstream. from web http://home.earthlink.net/~ggsurplus/dry.html www.beer4thai.com
