After brewing, hops are filtered out, the wort is pumped into fermentation tanks, and yeast is added. Fermentation for 7 to 12 days produces green beer which is aged for 2 to 3 weeks. The beer produced is centrifuged or filtered to remove particulates, yeast. The same amount of starch is converted to sugar by the malt enzymes and fermented, but fewer carbohydrates are left after the process is completed. Different time and temperature cycle during mashing produces more fermentable sugars, which results in higher alcohol content.
Water is added to the final product to make the alcohol content match that of regular beer.
DRY beers - made like light beers, end product appears drier because it has less sugar and carbohydrates. ICE beers - made by lightly freezing the beer and filtering out the ice crystals, leaving a beer with a higher alcohol content. SAKE The traditional beverage of Japan, sake is usually considered a rice wine but it is more properly a beer. The mycelium, or fungal hyphae, produces a distinctly moldy smell in the rice. When fermentation is complete, alcohol content can be 19 percent.