The question is: What types of brewing techniques produce methanol?
The mashing phase of brewing introduces the possibility of producing harmful amounts of methanol based on grain selection factors such as wheat versus barley malts and mash duration timeframes involved in creating your brew mixture components (2019). This concerns arises due to certain yeasts and microorganisms known to produce pectinase.
A substance that can convert pectin into methanol during the brewing process. It is important to note that pectin in your beer contributes only minimal levels of methanol that are similar to what can be found in wine (Bryant, 2020).
However. If there is a preference to limit methanol production and focus on reducing the risk of high alcohol content.
It is recommended that the pH level during wort fermentation remains above 5.2 (Turahushi et al., 2018).
A major source of elevated methanol levels in brewing arises from the technique of distillation itself which is explicitly banned for home use across several nations due to its hazardous implications (Johnson et al., 2017).
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