What causes beer lacing?
Basically, the cause is protein. Apparently a globular protein called LTP1 doesn’t like water so it hangs out (lingers) with carbon dioxide as it tries to escape. Some equate lacing with quality.
What is this floating in my beer?
Over time, yeast and proteins in beer can begin to solidify and form sediment, haze, or sometimes ‘floaties’ in beer. Color can range from creamy white to tan and naturally occurs over time but does not affect the flavor of the beer.
Can one drink enough beer to get intoxicated?
In theory, no. The average alcoholic content of American beers is 3.7% by weight and in order for the alcohol blood level to be at 0.15 %, there would have to be 2.5 quarts of 3.7% beer in the stomach while the stomach’s capacity is only 1.5 quarts. Beer is destroyed or eliminated in the body at the rate of one-third of a quart per hour. So three quarts would have to be consumed in 2 or three hours, a somewhat impossible feat. (We do not condone testing this theory).
Originally published in the Trivia Time section of our monthly newsletter, Micro Brew News featuring beers from Flat12 Bierwerks located in Indianapolis, Indiana.
