How are they able to do that without affecting the ABV or the integrity of the beer once it's canned? Are they holding back on the malt and just assuming that the consumers are too dumb to notice a change in flavor and feel?
Assuming they do, they would use some amount of corn syrup instead of (or with) grain... boil, add hops, ferment... Similar to Liquid Malt Extract (LME). It's light enough beer that it's probably not even noticeable. Ya know, like sex in a canoe!
Edit: Same source as yours ;)
I've heard though industry peers that they are using hig fructose corn syrup now too.
How are they able to do that without affecting the ABV or the integrity of the beer once it's canned? Are they holding back on the malt and just assuming that the consumers are too dumb to notice a change in flavor and feel?
Assuming they do, they would use some amount of corn syrup instead of (or with) grain... boil, add hops, ferment... Similar to Liquid Malt Extract (LME). It's light enough beer that it's probably not even noticeable. Ya know, like sex in a canoe!
Edit: Same source as yours ;)