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How Many Grams of Sugar Are In A Can of Beer?

The yeast is supposed to eat most of the sugars, and after the fermentation process most of the sugars are turned into alcohol.

But how much sugar is left over?

We've all seen the, "Nutrition Facts," on the back of a can of soda.

Why not beer?

What is the beer industry trying to hide?

Is it time to switch to a bitter and very hoppy pale ale?

I once heard that Budweiser had high fructose corn syrup in it. Budweiser is sweeter than most beers.

Is that their secret?

More sugar, less alcohol? More Coke, less "Jack?"

I'd rather have the alcohol without the sugar, but I've never been a fan of hard liquor like whiskey or gin. Tonic, "water," has a lot of sugar in it too.

Are there any beer experts here at the Daily Paul?

I often like to consume at least 5 or 6 beers every night as your average Joe six pack.

But if I knew that each beer had 20 grams of sugar in it, an alternative brew without so much sugar would be my next purchase.

I've tried the, "heavier," beers like Sam Adams and Saranac, but after consuming 3 of those beers I feel like I ate too much candy and want to go to bed.

Whiskey and water?

Wine?

What beverage with a buzz has the least amount of sugar in it, and can it be proven?

The booze business is not required to show their, "Nutrition Facts," so why wouldn't they add sugar to their product if people don't know it?



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Organic beer is 1 solution perhaps. Or making one's one?

Which beverage has the least sugar is easy: everclear

Sugar saturates water at around 500 gm/L at 50F, but for it to stay in solution in the freezer I would guess its max concentration is 200gm/L.

But then again I wrote in at google "calories in beer" and got the correct answer:
https://www.google.com.sg/search?q=calories+in+vodka&oq=calo...

http://www.fitsugar.com/Calories-Popular-Beers-1504697

The answer is no sugar in beer. So I think you are right. Yeast takes the sugar completely when it ferments.
A guy on a chat forum on the internet suggests during fermentation yeast converts sugar to alcohol at a half life of around 3-4 days.