homebrewandbeer.com

So its super low alchohol beer so low its sold in supermarkets.

But how is it made?

Normal beer process but with less fermentables and more non fermentables?

Or

Normal beer, fermented then heated to 70*c to evaporate alchohol, chilled and bottle.?

I know it's not helpful but the response that sprang to mind is "who cares?"

If they made it with less fermentables then it wouldn't taste like beer (having not had it, I'm not sure if that's the case) so I'd imagine they'd be evaporating the alcohol off.

I don't mind this as a drink. It's quite refreshing, in a beery sort of way.

I don't think we can duplicate it at home. Most likely, the alcohol isn't just removed with heat, but also using vacuum evaporation.

I couldn't find a huge amount on the net about how it's brewed, then came across this article, which says:

"The brewing process used in making Coopers Birell is the same as any other lager, with the difference being the particular yeast that is used.

"The Birell yeast stops fermenting once the alcohol level in the fermentation vats reaches around 0.45 percent."

The article was previously quoting a Coopers employee, but this wasn't a direct quote from him.

As an interesting side-note, when I was searching for info I noticed that even Coopers is confused about how to spell Birell. In this link on the Coopers site, Birell has got an extra "r"! http://www.coopers.com.au/#/the-order/t ... r/birrell/

Cheers,

Oliver