Sfat, M.R. and Morton, B.J.

Abstract
In order to make an acceptable lower calorie beer with normal alcohol content and without the use of amyloglucosidase, a special malt with a high soluble protein content is ground and extracted for 1h at 100 degrees fahrenheit to recover 90% of the available soluble protein. The extract is mixed with a highly fermentable sugar (dextrose) and hops and the mixture is boiled and then fermented in the normal way. The real degree of fermentation was >80 and the calorie content of the resultant beer was 98 to 105/12 oz. The economic considerations of such a process are described in detail.
Keywords: beer brewing costs fermentation low calorie malt production protein sugar wort