What Will Influence The Higher Alcohols In Beer?

High alcohol is one of the main by-products of the beer fermentation process. In general, a good pale ale should have between 50 and 90 mg/l of high alcohol. This is the main factor that causes headaches.

So, what can affect the high alcohol content in a beer? Today we will make some clarifications as follows.

1. Yeast strain
   The higher alcohol content is in the range of 69-90mg/L for powdered yeast and 22-49mg/L for flocculent yeast, with high fermentability yeast having the highest alcohol content. Brewers should choose the right yeast strain in the brewing process.
2. Wort composition
   Wort contains enough α-amino nitrogen and fermentable carbohydrates, which will form less high alcohol after synthesis. However, if too much adjuvant is used or too much sugar is added, the high alcohol in beer will increase due to the decrease of alpha-amino nitrogen.
3. How much yeast to add
   The most suitable is (1.5~1.8)x107PC/ml. higher inoculum will reduce the formation of high alcohol.

4.Fermentation temperature
Higher oxygen content in the wort and higher fermentation temperature will help the yeast to multiply. This will reduce the formation of high alcohol.

5. Fermentation method
   Unitary fermentation will result in an increase in the high alcohol content of the beer. Typically it will increase by 20-25%.