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Considering my son seems to be even more preoccupied with brewing than I am (and he's 3!), that might not be a bad idea. Or it could be a disaster <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

This is a good question.
I have brewed beer at about 3% ABV and it tasted great but how low can you go without boiling off alcohol and still get something drinkable.

Anyone gone below 3% ?

[quote:82wqbr36]Westbrew

I have brewed beer at about 3% ABV and it tasted great but how low can you go without boiling off alcohol and still get something drinkable. [/quote:82wqbr36]

How about some sort of a shandy? a panache in France is great in the hot weather.

Most light beers seem to drop calories by losing taste while keeping the alcohol at the same level. Could they drop the alchohol and keep the beer taste?

Alcohol plays a very important part in the sensory perceptioon of beer far beyond it's own flavour contribution. I've read brewing scientists who say that 2% abv beer is reasonable to brew, but there is a massive difference between 2% and 1% abv.

&amp;quot;Hendrixcat&amp;quot;:2cmrc85c wrote: Alcohol plays a very important part in the sensory perceptioon of beer far beyond it's own flavour contribution.[/quote:2cmrc85c]

Translation: You get pissed and think, "jaysus, this beer is deadly."

I tried the Pinkus Mueller Malzbier "Mueller's Malz" today as my colleague brought a couple over, and it's not bad! Not as sweet as the last Malzbier I tried, but still sweet. Very much like an unhopped, carbonated wort. And this one is quite dark, ruby coloured. Saving the second one for my son who is off visiting Oma for the week. He's gonna be thrilled to be able to drink beer! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->