Beer (& More) In Food

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Posted by Bob Skilnik on January 2, 2009

Nutritional Values of 2,000 Worldwide Beers

Nutritional Values of 2,000 Worldwide Beers



Does My BUTT Look BIG

In This BEER?

Nutritional Values of
2,000 Worldwide Beers


— Bob Skilnik —

aka, The Low-Carb Bartender


Pick up a candy bar, a bag of potato chips, or even your kid’s favorite sugar-coated breakfast cereals and you can refer to a Nutrition Facts label that gives you the kind of nutritional information that you, the consumer, deserves to know.

But pick up a bottle of your favorite beer, and unless it’s a low-calorie or low-carbohydrate brew with a federally-required Nutrition Facts label emblazoned on it, you have no idea what, if any, nutritional components are in a regular-brewed stout, porter, bock, wheat beer or even a simple
American-style pilsner beer…

…Until NOW! Whether you’re counting calories, carbs or even Weight Watchers® Points®, here’s the nutritional information that you can’t find anywhere else but in these following pages for
over 2,000 worldwide beers.


Moderation, Not Deprivation!


Whether brewers, vintners or distillers like it or not, the Alcohol Tobacco Tax and Trade Bureau (TTB), responsible for labeling requirements of alcoholic beverages, is close to making it mandatory for alcoholic beverages to list their nutritional values. Whenever the TTB can finally arrive at some sort of standardized Nutrition Facts label that makes sense (it might take years), they have assured the drink industry that once they settle on an idea of what will be needed on the Nutrition Facts label, they will still give industry members an additional three years to redesign new labels and ease the cost of testing and relabeling by gradually implementing their compliance timeline.

One compelling reason why this will come to fruition is because of the hand of globalism in today’s universal trade and commerce. As the Distilled Spirits Council of the United States notes in their most recent comment in TTB Notice No. 74, “…this proposed rule change would bring TTB requirements into conformity with the provisions of the World Wine Trade Group (WWTG) Agreement on Wine Labelling (sic). As stated by TTB, ‘[these] negotiations proceeded from the view that common labeling requirements would provide industry members with the opportunity to use the same label when shipping product to each of the WWTG member countries. With a global economy and with free travel among consumers, we support TTB’s effort to harmonize its labeling regulations with international requirements. TTB’s proposal would have the beneficial effect of serving the interests of consumers, as well as eliminating a potential barrier to trade between countries.'”

Change is coming and it has the tailwinds of consumer support and NAFTA conformity behind it with a soon-to-be standardized world market of beer, wine and booze labels. Without acceptance by U.S. drink manufacturers, it’s conceivable that the import/export markets of beers, wines and spirits would come to a halt; but be assured, that that will not happen.

So in reality, the global economy is probably more the driving force behind the eventuality of nutritional labeling on beer, wine and booze than any concerns about the wants or needs of consumers.

But why worry about any of this? In the following pages, you’ll find nutritional information now that will help you to enjoy the moderate consumption of worldwide beer whether you’re counting calories, carbohydrates or WEIGHT WATCHERS® POINTS®, perhaps even trying to pack on the pounds, or simply trying to maintain your current weight. You can even use the alcohol by volume (abv) information in this reference guide to settle bar bets; What’s the strongest beer? The weakest? for instance.

Measurement Tolerances

“The Bureau [TTB] has determined that tolerance ranges are required with respect to labeled statements of caloric, carbohydrate, protein, and fat contents for malt beverages. The intent of these tolerances is to provide for normal production and analytical variables while continuing to ensure that the labeling is not misleading to the consumer.

Held, the statement of caloric content on labels for malt beverages will be considered acceptable as long as the caloric content, as determined by ATF [Alcohol Tobacco and Firearms Bureau] analysis, is within the tolerance +5 and -10 calories of the labeled caloric content. For example a label showing 96 calories will be acceptable if ATF analysis of the product shows a caloric content between 86 and 101 calories.

Held further, the statements of carbohydrate and fat contents on labels for malt beverages will be considered acceptable as long as the carbohydrate and fat contents, as determined by ATF analysis, are within a reasonable range below the labeled amount but, in no case, are more than 20% above the labeled amount. For example, a label showing 4.0 grams (within good manufacturing practice limitations) but not more than 4.8 grams.

Held further, the statement of protein content on labels for malt beverages will be considered acceptable as long as the protein content, as determined by ATF analysis, is within a reasonable range above the labeled amount but, in no case, is less than 80% of the labeled amount. For example, a label showing 1.0 gram protein will be acceptable if ATF analysis of the product shows a protein content which is more than 1.0 gram (within good manufacturing practice limitations) but no less than 0.8 gram.”

Book Guidelines

You’ll probably notice disparities between the nutritional information of the same brands of beer, but brewed in different countries. Guinness or Beck’s comes to mind. Some worldwide breweries contract to have their beers brewed in satellite breweries, far from their home offices. The use of more easily available indigenous grains or accommodating known taste preferences of local beer drinkers can influence the use of different mixtures of grains in the mash, differently treated water sources, ever-changing ratios of various types of hops in the kettle, and even yeast strains in the fermentor, which can account for variances in calories, carbohydrates and alcohol levels for the same brand of beers in different countries. Guinness, for instance, is extremely popular in Nigeria, yet the cost of shipping malted barley from Ireland would be prohibitive. As a result, indigenous grains such as sorghum and soybeans can also be added to the grain bill. As noted throughout the book, and reflective of different brewing practices in a host of countries, the nutritional value for Guinness will vary widely. The beer is currently brewed in 51 countries!

Serving size for beer is listed in the book as 12-ounces (with rare exceptions), even if the beer comes in 22-ounce “bombers” or half-liter bottles, as per the TTB and the United States Department of Agriculture (USDA) suggestions. That serving size (12-ounces) for beer will assuredly be solidified when the TTB makes its final decision on labeling requirements. I have no idea how the TTB will handle high-strength beers such as The Boston Beer Company’s Utopia or Millenium brands, for instance. The brewery recommends a moderate 2-ounce serving size for these high-alcohol brews, but with a beer serving being defined as 12-ounces, this is just one more standardization problem that the TTB will have to deal with.

No sodium, fat, cholesterol or protein values are listed here. There is NO fat nor cholesterol in beer and trace amounts of sodium and protein values in your favorite brew. While TTB mandated alcoholic drink labels will almost assuredly display protein levels in grams and sodium levels in milligrams-all part of a labeling consistency for beer, wine, liquor and liqueurs-these numbers in beer are insignificant in my opinion, especially in light of the government recommendation of no more than two 12-ounce servings of beer for men and one 12-ounce serving of suds for women per day. For instance, the United States Department of Agriculture’s Recommended Dietary Allowance (RDA) for sodium for a 25 old male is 1500 mg. Your average 12-ounce serving of Budweiser contains less than 10 mg of sodium. The average 12-ounce serving of Budweiser also contains 1.3 grams (gm) of protein while the RDA for protein for a male, 25 years and older, is 63 grams. (I used a 25-year old male for obvious reasons; they do enjoy their beers.) You could check out similar parameters for 25-year old women or different ages for men and women and you’d never find any beer, let alone a Budweiser, coming anywhere near RDA levels. You’d have to drink more than 150 bottles of Budweiser to hit the sodium RDA or chug down a little more than 49 bottles of the stuff to hit the protein RDA. Remember again; we’re considering the fed’s recommendation of no more than two 12-ounce servings of beer a day for men and one serving for women. The need to worry about sodium and protein in beer seems like a wasted exercise, so these nutritional values are ignored here. 

One more caveat. Breweries are changing, and tweaking their recipes all the time, skewing their beers’ nutritional values with any given batch. Also be aware that any measurement of the nutritional values of beer is based on an average analysis. No two batches of beer will ever be the same. That’s why the TTB gives an expected range (+, -) for calorie, carbohydrate and protein analyses. Of the many breweries that contributed to this book, The Lion Brewery in Wilkes-Barre, Pennsylvania was the only brewery that sent me their beer nutritional information with expected ranges, not as definitive numbers. That’s really how you have to look at the information in this book; numbers will fluctuate with each batch of beer. Keeping the nutritional data within an expected range and deriving an average analysis of product is what’s given here.

I welcome any documented corrections to the material presented here and will post them on our website and will also include the newest numbers in future printings of this book. There are more than 2,000 beers in this list, the majority of them with ALL their carbs, calories, and alcohol by volume percentages listed. You’ll waste your time going through the various websites with nutritional values of beer. Using info direct from the breweries, I’ve often found that the website nutritional values are wrong; more often than not, very wrong!

This material, as presented, is copyrighted. Slight “ringers” with an insignificant difference of .01 g carbs or 1 calorie have been added to the list to track any attempts to duplicate this material.

We’ll be online soon with ever-expanding information on beer, wine, and booze nutritional values and be presenting plenty of tips on how to enjoy them in a moderate, responsible and healthful manner. 

On the website, you’ll find:

  • New and updated information  for the nutritional values for beer, wine and booze as more numbers come in
  • Lower-calorie, lower-carbohydrate and lower-fat recipe versions of your favorite mixed-drinks
  • Tasty recipes for making your own lower-calorie, lower-carbohydrate and lower-fat liquors, liqueurs and bar mixes
  • Food recipes using beer, wine and booze as condiments, with an emphasis on flavorful and healthy dishes
  • Video presentations of much of what’s listed above
  • A drink recipe exchange forum

Posted in Beer & Food In The News, Beer & Health, Beer And Calories, Beer And Carbohydrates, beer diet, Beer Nutritional Info, Book Reviews, Books & Beer, Booze Drink Recipes, Booze Nutritional Info, Booze Recipes, calories in beer, carbohydrates in beer, Cooking With Beer, Liqueur Nutritional Info, Malt Beverage Nutritional Info, Spirits Nutritional Info, Video Recipes, Weight Watchers POINTS, Wine And Carbohydrates, Wine Nutritional Info | Tagged: , , , , | 13 Comments »

Make Your Own Chelada Pops Video

Posted by Bob Skilnik on June 28, 2007

You might recall an earlier post about the Rustico Restaurant in Alexandria, VA and its problems selling beer popsicles. The Virginia Department of Alcoholic Beverage Control says the “beersicles” run afoul of rules governing the serving and pouring of beer.

I’ve also noticed an unusual amount of hits on this blog for anything pertaining to Miller’s Chelada-styled Chill beer…and that got me thinking.

So what I’ve down is taken the idea and the interest in Miller Chill and put them together for my version of a Chelada Pop.

Chelada Pops ala Bob

1 12-ounce bottle of Miller Chill
1/4 teaspoon of finely grated lime zest
Juice from one small lime
3 packets of Splenda (or 3 teaspoons of sugar) or more to taste
2-3 drops of green food coloring

Pour Miller Chill into container, add the remaining ingredients and stir. Using frozen treat containers (I found mine at the local Jewel Store in the “Seasonal” section), pour the liquid into the containers. Don’t fill to the top since the liquid will expand as it freezes. Don’t worry if you find the liquid a bit too sweet. It should be. As the Chelada Pop freezes, the sweetness will become muted and will balance out.

Put the Chelada Pops into the freezer overnight and enjoy.

Since I’m cutting back on the carbs and calories, my 4-pack of Chelada Pops comes out to 2.38 carbs and 26.5 calories each. Of course, this depends on the size of the containers you use, but hey…how can you go wrong?

Posted in Beer And Carbohydrates, Beer In Food, Beer Nutritional Info, Cooking With Beer, Video Recipes | Tagged: , , , , , | 5 Comments »

Miller Chill Gives Drinkers A Thrill

Posted by Bob Skilnik on June 12, 2007

millerchill_bottle.jpgWith an annointment from The Wall Street Journal, Miller continues to roll out the 110-calorie Miller Chill to the last third of its marketing area. National saturation should be complete by early July.

Beer (& More In Food) made earlier note of Miller’s newest beer here.

Nutritional Info for Miller Chill beer.

News Release For Miller Chill.

Get The Nutritional Values Of More Miller Beers Here


Posted in Beer & Food In The News, Beer And Calories, Beer And Carbohydrates, Beer In Food, Beer Nutritional Info, Cooking With Beer, Video Recipes | Leave a Comment »

FREE ADVERTISING/FREE BOOK!! How You Can Be A Star On Beer (& More) In Food

Posted by Bob Skilnik on June 8, 2007

I’d like to feature videos here of beer related food recipes from household cooks to beer professionals. If you have a video segment of 10 minutes or less, drop me a line and I’ll arrange to put it up on the site; plugs for your products or business can be included.

If you run over 10 minutes, I’ll probably have to do some editing in order to keep viewers interested. You know how some beer drinkers can be! In addition, a few pictures would be nice and a detailed recipe (ingredients, procedure) and a few comments.

If you’re from a brewery or brewpub but don’t have time to make a video, no problem. Send a detailed recipe, two bottles of whatever beer is called for in your recipe, and some promo material that I can include in the posting. I’ll make the video; you take the applause. If you want to send some additional stuff to be included in the posting, please feel free to send me whatever.

At the end of each month, I’ll throw the name of all video participants on file into a hat. The winner will receive a FREE signed copy of Beer & Food: An American History, a $24.95 value. The site is currently getting 5,000 + hits a month. If you’re a brewery or pub, take advantage of picking up some FREE publicity and promoting YOUR business! There are NO strings attached

Posted in Plugs, Video Recipes | Leave a Comment »

Home Made Sauerkraut

Posted by Bob Skilnik on May 12, 2007

cabbage.jpg I put this recipe under “Food That Demands To Be Paired With Beer.”

Sauerkraut has a long history, including as a staple for Revolutionary War soldiers — both sides.  But other ethnic groups ate it too: during the winter of 1775/76, British forces in Boston allotted 1/2 pound of Sauerkraut per man and week; in neighboring Rhode Island a soldier was to get as much as 2 pounds per week. Their Sauerkraut was shipped all the way from England and Ireland, but it was of course available in America too, where the Continental Congress in July 1777, ordered the Board of War to procure Sauerkraut for the soldiers of the Continental forces.

Sauerkraut was also stored on ships during the 1700s as a preventative against scurvy and probably washed down with “Ship’s Beere.”

As my mother-in-law points out in the video, sauerkeraut is good for you. Fresh, raw cabbage is very rich in Vitamin C; one cup or 200 grams contains a whole day’s supply. Sauerkraut, which is also an excellent source of Vitamin K, has about half as much Vitamin C as raw kraut. Sauerkraut is also rich in cruciferous phytochemicals, long known for their disease-fighting powers. Recent research has shown moreover that the process of fermentation of the raw kraut produces a substance called isothiocynates, which prevent cancer growth, particularly in the breast, colon, lung, and liver.

Our Recipe:

20 lbs. raw cabbage, chopped thin. You can also downsize this by working in 5 lb. increments.
3 level tablespoons kosher salt per 5 lbs. of raw cabbage
For each 5 lbs. raw cabbage (per layer), you can add
   1/2 teaspoon of caraway seeds
   1/4 small green apple, peeled and seeded and finely chopped
   2-4 dried juniper berries
   1 medium-sized carrot, peeled and finely chopped


In a clean and sterilized food grade plastic container (with lid), layer in 5 lbs. of raw cabbage.

Sprinkle 3 level tablespoons of salt over each 5 lb. layer, and if desired, add caraway seeds, apple, juniper berries, and/or carrot. Repeat for each 5 lbs. Sofija likes to skip everything (caraway, apple, etc.) except the necessary salt and pour about a 1/2 cup of fresh-squeezed grapefruit juice over the last layer of cabbage. I think this helps quicken the fermentation.

Make sure you FIRMLY PACK each layer. I actually pound it down with my fist and pretend it’s a book critic.

After adding your final 5 lb. layer of raw cabbage, cover with a sturdy plate that covers all the cabbage. If there’s any on the side of the fermenter, push the pieces back down under the plate. Take a weight (or brick) enclosed in a sealed plastic bag and place on plate. Cover. If you’re going to use a fermenter as I have, put in an air trap and fill it with a little vodka.

Keep at room temperature and in about 48 hours, you should see liquid in the container. The salt draws out the water from the cabbage and sets up wild fermentation. The salt actually helps to inhibit any mold as the cabbage begins to ferment. After a few more days, check to see if there’s any foam on top of the liquid. If so, use a clean spoon to remove.

Place fermenter in a cooler area, about 65 F or so.

Depending on how sour you want the kraut, you can let it go 2 weeks to a month. Taste to make sure. If the kraut is a bit salty, before you prepare it for the table, you can drain and store the liquid and thoroughly rinse the kraut. Then very gradually, keep adding back some of the liquid to taste.

Serve hot or cold. While we customarily seem to always cook sauerkraut, it’s excellent served as a cold side dish and is actually more healthy in this form. If you go “cold,” start enjoying in 7-10 days. Lotta crunch and really fresh tasting. Its amazing what lactobacilli can do, that is, aside from ruining beer or making Belgian brewers wealthy.

Posted in Food That Demands To Be Paired With Beer, Video Recipes | Tagged: , , , | 1 Comment »

Beer Battered Corn Dogs

Posted by Bob Skilnik on February 16, 2007

Beer & Food: An American History has a detailed explanation of how corn met up with American beer. If you push all the bogus history aside, you’ll see that the brewing of an all-malt product is a relatively new practice. But for all of you who think corn added to beer is a capital crime, how about adding beer to corn? Corn meal, that is, for these tasty beer battered corn dogs.

Be sure to check out the video version of this recipe in my video collection to the right.

Dry Ingredients                                                                                                                             Corn Dog Dry Ingredients
1 cup all-purpose flour
2/3 cup yellow cornmeal
2 tablespoons dry, unhopped malt extract
1 1/2 teaspoons baking powder

Liquid Ingredients
1/2 cup buttermilk
1/4 cup pilsner beer       
1 large egg  


And The Rest
8-pack of hot dogs
Wooden skewers
2 cups of more of cooking oil (I used a Crisco-clone and was terrified that the Chicago Trans-Fat Police might come and kick down my door).

Mix the dry ingredients together in a mixing bowl. In a seperate dish, beat together the egg, beer, and buttermilk until frothy. Add egg mixture to dry ingredients and blend until batter thickens. Wait 5 more minutes for the batter to set up, if necessary.                       

Skewer hot dogs. Heat oil to 350F. Pour batter mix into a tall glass. Dunk one dog at a time into batter mix, swirl, lift and let excess batter drip off back into the glass. Lay the battered dogs (just a few at a time) down into the oil and turn until they are golden brown. Remove and drain on paper towels. Dip with some German-style mustard and enjoy with…well, I think just about any beer will do with this treat!  

Beer Battered Corn Dogs

Posted in Cooking With Adjuncts, Cooking With Beer, Cooking With Malt Extract, Video Recipes | Leave a Comment »

Sauerkraut, Pretzels, and Malt Extract Cookie Crunch Bars

Posted by Bob Skilnik on February 16, 2007

Crust IngredientsCrust Ingredients
From 12 o’ clock, clockwise:
18.5 oz German chocolate cake mix
1 egg
1 stick melted butter
1/2 crushed pretzel sticks

Making the Crust
Balled CrustPreheat your oven to 350 F. Add all the crust ingredients into a bowl and beat on slow with a mixer until the crust begins to form a ball. Take a 9″ x 13″ pan (Pyrex works well since it won’t over brown the crust) and spray well with vegetable spray. Dump out crust into pan and work it into a uniform base. Place in pre-heated oven for 15 minutes. Cool 1/2 hour. Crust should be somewhat dry in appearance.

Filling Ingredients
From 12 o’ clock, clockwise:                                                                                                                    
3/4 cup pecans                                                                                                             Mixed Filling
1 cup flaked unsweetened coconut
1 1/4 cups rinsed and well drained kraut                                                                     
1 cup semi-sweet chocolate chips
1/8 cup cane sugar + 1/8 cup light dry unhopped malt extract, combined
1/2 cup dark corn syrup + 1/2 cup light unhopped malt extract syrup, combined
2 eggs
1 cup butterscotch chips

Making the Filling
Combine all ingredients into a bowl and beat on slow until well blended. Pour filling on top of cooled crust and spread evenly. Bake at 350 F for 35 minutes. Reduce oven heat to 300 F and bake an additional 10 minutes.Remove from oven and after 10 minutes, work a knife around the edges to loosen from the cookware. Cool another hour and then cut into brownie-sized pieces.              Finished Cookie Crunch                 

Beer Recommendations
This dessert is extremely sweet and needs a beer that can stand up and counter the sweetness of the bars. Think stout, especially a coffee or bourbon stout, an IPA or a dark lager. Stay away from beers with a sweet profile.

Posted in Cooking With Malt Extract, Video Recipes | Leave a Comment »