SUGAR IN BEER
Reduction Last Year "The Press” Special Service AUCKLAND, July 4. Breweries last year cut the sugar content of their beer by more than a quarter. Action was precipitated 18 months ago when the price of sugar soared. Some breweries merely reduced the sugar content and put in more malt. Others used alternative ingredients, which did the job equally as well as the sugar and which replaced some of it.
In beer-making, sugar or a substitute is used solely to provide alcohol and does not affect the flavour.
Any carbohydrate which could be converted into a fermentable liquid would fill the bill. At the same time the malt content was increased to give added carbohydrate content. The Abstract of Statistics tells the New Zealand story.
In 1961-62 all the breweries used 130,249 cwt of sugar to produce 55,000,746 gallons of beer and stout; in 1963-64 the quantity was 102,535 cwt for 58,373,000 gallons of beer and stout.
This worked out at 0.265 pounds of sugar a gallon for 1961-62 and 0.197 pounds a gallon for 1963-64, a reduction of more than 25 per cent.
In one brewery the sugar content of a gallon of beer works out at o.Bd.
All this happened more than a year ago and the change went by completely unnoticed.
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Bibliographic details
Press, Volume CIV, Issue 30794, 5 July 1965, Page 14
Word Count
216SUGAR IN BEER Press, Volume CIV, Issue 30794, 5 July 1965, Page 14
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