How much sugar is in my beer?

1. Pils, abbey beer, trappist, wheat beer, radler, 0.0… the choice of beer is enormous nowadays. Not only do you have the well-known brands, but there are also more and more local breweries that make delicious beer. But what is actually in beer? Alcohol of course (except for 0.0 types), but also carbohydrates and sometimes sugars. And those levels are quite different!

This is how sugars get into beer

1. Beer is made from grains, water, hops and yeast: all natural ingredients. The most commonly used grain for beer is barley. This grain is soaked first so that it starts to sprout. This is called malting. Enzymes are created that convert the carbohydrates from the grain into sugars. Later in the process those sugars are converted into alcohol with the help of yeast. This also releases carbon dioxide. Then you immediately know where the bubbles in beer come from. The more grains are used as a base and the longer malted, the more sugars are created and the higher the alcohol percentage can be. The malt is dried at a high temperature so that the germination process stops. The higher the temperature, the darker the malt and the darker the beer. The malt is then washed in water and the enzymes become active again and they break down the starch even further into sugars. Some starch usually remains in the beer. This is reflected in the carbohydrate content in your beer. The brewer filters the malt mixture and thus obtains a clear liquid that contains a lot of sugars and some starch. Then the hop is added, which provides the typical beer taste. The whole is boiled, cooled and then the yeast is added. The yeast converts the sugars into alcohol and carbon dioxide. Almost all sugars are converted into alcohol. So in most types of alcoholic beer there is little or no sugar. Finally, the beer has to mature for several weeks. A

2. Beer is made from grains, water, hops and yeast: all natural ingredients. The most commonly used grain for beer is barley. This grain is soaked first so that it starts to sprout. This is called malting. Enzymes are created that convert the carbohydrates from the grain into sugars. Later in the process those sugars are converted into alcohol with the help of yeast. This also releases carbon dioxide. Then you immediately know where the bubbles in beer come from. The more grains are used as a base and the longer malted, the more sugars are produced and the higher the alcohol percentage can be. The malt is dried at a high temperature so that the germination process stops. The higher the temperature, the darker the malt and the darker the beer. The malt is then washed in water and the enzymes become active again and these break down the starch even further into sugars. Some starch usually remains in the beer. This is reflected in the carbohydrate content in your beer. The brewer filters the malt mixture and thus obtains a clear liquid that contains a lot of sugars and some starch. Then the hop is added, which provides the typical beer taste. The whole is boiled, cooled and then the yeast is added. The yeast converts the sugars into alcohol and carbon dioxide. Almost all sugars are converted into alcohol. So in most types of alcoholic beer there is little or no sugar. Finally, the beer has to mature for several weeks. A

How can beer be alcohol-free?

1. There are two methods to obtain non-alcoholic beer. In the one way, normal beer is brewed, from which the alcohol is removed later. This is done by distillation. This also removes some aromas from the beer, which can be added back by the manufacturer. The other way of making non-alcoholic beer is to use a special kind of yeast. The fermentation process can be stopped just before alcohol is formed in the process. Non-alcoholic beer made using the first method (eg Heineken 0.0) contains less sugars than the non-alcoholic beer made using the second method (eg Grolsch 0.0).

2. There are two methods to obtain non-alcoholic beer. In the one way, normal beer is brewed, from which the alcohol is removed later. This is done by distillation. This also removes some aromas from the beer, which can be added back by the manufacturer. The other way to make non-alcoholic beer is to use a special kind of yeast. The fermentation process can be stopped just before alcohol is formed in the process. Non-alcoholic beer made using the first method (eg Heineken 0.0) contains less sugars than the non-alcoholic beer made using the second method (eg Grolsch 0.0).

Which beer do you choose best?

1. The Health Council advises to use alcoholic drinks as little as possible: maximum 1 per day, preferably not every day. Because of that advice, an alcohol-free beer is of course a smart choice. If you choose alcohol, remember that the more alcohol the beer contains, the more calories it contains. Alcohol provides more calories per gram than sugar.

Less sugar?

1. If you pay particular attention to the sugars, it's a different story. Beer with alcohol usually contains hardly any sugars, because they have all been converted into alcohol. However, the heavier the beer, the more carbohydrates it contains. All non-alcoholic beers do contain sugars, although it is less than in soft drinks. In comparison, soft drinks usually contain around 8 grams of sugar per 100 ml. The table shows that non-alcoholic beer remains well below that.

So what is Radler? Radler comes from the German word Radfahrer, which means cyclist. It is a mix of (lemon) lemonade with beer, which has been popular in Germany for decades and has also conquered the Dutch market in recent years. Nowadays there is also Radler without alcohol. If you mix beer with lemonade, the sugar content will naturally increase. Radler therefore contains more sugars than beer. Even if it is alcohol-free. Tip: mix sugar-free soft drinks with regular lager yourself for a virtually sugar-free Radler. Table: nutritional values ​​of a number of beer types per 100 ml Beer Sugars in grams Carbohydrates (= including sugar) in grams Alcohol Kcal Beer 0 3.2 5% 42 Lager (Corona) 0 4.2 4.5% 45 Abbey beer (Leffe tripple) 0.1 4.8 8.5% 66 White beer (Wiekse white) 0.4 3.2 5% 44 Abbey beer (Leffe blond) 0.5 5.4 6.6% 58 Lager 0.0 (Heiniken) 1.3 4.8 0% 21 Lager 0.0 (Grolsch) 3 5.7 0% A 23 Radler (Grolsch) 3.2 5 2% 33 Radler 0.0 (Grolsch) 3.6 6.8 0% 30 Brown beer (Old brown Heiniken) 3.6 5.4 2.5% 36 Radler 0.0 (Bavaria) 4.6 6.2 0% 26 A Also read That's how unhealthy Radler is Is non-alcoholic beer really alcohol-free? Does beer give you a beer belly? Is non-alcoholic beer harmful to children? Don't miss anything anymore?

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