The question is: Does brewing beer generate methanol?
It should be acknowledged that brewing beer does not yield any significant level of methanol. In fact any trace amounts found in fruity beers are much lower compared to those present in wine. Although injecting enzymes into the wort during the mashing process may result in minimal methanol production.
Its quantity is trivial and raises no concerns regarding consumption. A potential pathway for yeast used in brewing to produce methanol is through pectins, which are exclusively found in fruits rather than grains. However malty grains remain unaffected by methanol altogether. While certain fruity beers may contain small quantities of methanol similar to wines made from fruit this remains one of the least concerning aspects. For distillers who fail to regulate boiling temperatures during the process. Methanol becomes a more serious matter. With excessive amounts of methanol being produced under such conditions. It can lead to blindness or other health complications including death. Consequently. Homemade distillation and other alcohol distillation techniques are strictly prohibited by law in most countries. Injecting enzymes or grains into the wort could generate minimal levels of phenols through an oxidation reduction process. This can potentially contribute towards some methanol formation. However. It should be emphasized that the amount of methanol produced from these sources is so negligible that it can be entirely disregarded.
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