Low-point beer

Low-point beer refers to beer that has a relatively low alcohol by volume (ABV). The term is often used to describe beers that have an ABV of 3.2% or less. The concept of low-point beer has its roots in various alcohol laws around the world, particularly in the United States, where certain states have specific regulations regarding the sale and distribution of these beers.

History

The history of low-point beer is closely tied to the Prohibition era in the United States. During this time, the production, sale, and transportation of alcoholic beverages were banned. However, the Cullen-Harrison Act of 1933 redefined beer to include any beverages with an ABV of 3.2% or less, effectively legalizing low-point beer.

Production

The production of low-point beer is similar to that of regular beer. It involves the fermentation of malted grain, usually barley, in water. The key difference lies in the amount of fermentable sugars in the wort, which is controlled to ensure a lower alcohol content.

Consumption and Availability

Low-point beer is often consumed as a lighter alternative to regular beer. It is particularly popular in regions with strict alcohol laws, such as Utah and Oklahoma, where it is often the only type of beer available in grocery and convenience stores.

Legal Status

The legal status of low-point beer varies by country and even by state within the United States. In some regions, it is classified differently from regular beer for taxation and distribution purposes.

See Also

• Alcohol laws of the United States by state
• Beer in the United States
• Prohibition in the United States