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Where does methanol come from in home brewing?

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The question is: Where does methanol come from in home brewing?

The process of producing alcohol is highly well-known during the fermentation of grains and other starchy food items containing gluten. The remaining sugars within the grains are transformed into carbon dioxide and alcohol. But what is the process of Methanol? Is brewing beer the cause of methanol?

Brewing beer doesn’t produce the methanol it produces in such small amounts that it does not affect the beer or the human body. Methanol is also a final result of specific fermentation processes and is thought to be created during specific brewing processes. Pectins found in beers with fruity flavors could trigger the production of tiny amounts of methanol within your drink.

Adding enzymes or grains into the wort in the making or during the brewing process could produce a small amount of methanol. However, to put it in perspective, it is true that the quantity of methanol generated from these sources is so tiny that it is safe to leave out.

Do you have a homebrew that has an unpleasant flavor? Are you uncertain whether it’s safe to drink? If you’ve answered “yes” to one or both of the above questions, you might be concerned about beer-related chemicals, also known as volatile organic compounds (VOCs). They are the compounds that give beer its distinctive flavor and scent. But, some homebrewers are concerned about the quantity of VOCs in their beer.


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