The alcohol we consume in beverages is ethyl alcohol. It is produced as a metabolic end-product in beer when beer yeast (typically Saccharomyces Cerivisiae) consumes the maltose sugars in malted grain and creates carbon dioxide, heat and alcohol. Alcohol can be measured in a couple different ways, but the most common is to express it as a percentage of the total volume of liquid. For instance, the alcoholic potency of 100 ounces of 10% abv beer would be equivalent to 10 ounces of pure ethyl alcohol, although achieving pure ethyl alcohol isn’t possible outside of a laboratory setting
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