Beer Vs Cider: Which Drink Packs More Calories?

Beer or cider? It's a question that's been asked for generations, but which has more calories? Well, it depends on a few factors. The average Brit consumes 3.5 million calories over a lifetime in alcohol alone, so it's an important question. The number of calories in a drink depends on the level of alcohol, the amount of sugar, and the number of carbohydrates. Beer has 40 to 43 calories per 100ml on average, while cider has 47 to 56 calories per 100ml. So, at first glance, it seems like cider has more calories. However, when comparing a bottle of beer to a bottle of hard cider, they have a similar number of calories—around 200.

Beer has 40-43 calories per 100ml on average

Beer typically has fewer calories than cider. On average, beer contains 40 to 43 calories per 100ml, while cider contains 47 to 56 calories per 100ml. This means that cider has around 30% more calories than beer.

The higher calorie content in cider is due to its higher sugar content. Cider is fermented with fruits such as apples, peaches, and pears, which naturally contain high levels of sugar. In contrast, beer is typically made from low-sugar grains such as hops and barley, resulting in a lower overall sugar content.

However, it is important to note that the calorie content can vary depending on the specific type of beer or cider. For example, dry ciders have less sugar because the yeast consumes most of the natural sugars during the fermentation process. However, this also results in higher levels of alcohol, which can increase the number of calories overall.

Additionally, some beers may have added sugar to balance the flavour, which can increase their calorie content. The specific brand and type of beer or cider can also impact the calorie count, with some brands offering lower-calorie options.

While beer generally has fewer calories than cider, it is worth noting that both beverages are not typically considered healthy. Alcoholic drinks, including beer and cider, are high in calories and can contribute to weight gain if consumed in excess. Therefore, it is important to consume these drinks in moderation and be mindful of their calorie content, especially if you are trying to lose weight.

Cider has 47-56 calories per 100ml on average

Cider typically contains more calories than beer, with an average of 47 calories per 100ml, compared to beer's 40 calories per 100ml. This means that cider has around 17% more calories per 100ml than beer.

However, the calorie content of alcoholic drinks can vary depending on their alcohol and sugar content. Beer and cider are made from different ingredients, which contributes to their calorie content. Beer is typically made from water, wheat or barley, fermenting yeast, and flavouring agents like hops, while cider is made from apples.

The fermentation process also plays a role in the calorie content of cider and beer. Cider is fermented with fruits like apples, peaches, and pears, which have a high natural sugar content. This results in cider having a much higher overall sugar content than beer, which is fermented with low-sugar grains.

Additionally, the type of cider can impact its calorie content. Commercial ciders often add extra sugar to appeal to sweeter palettes, increasing the number of calories. On the other hand, dry ciders have less sugar because the yeast is allowed to consume most of the natural sugars during the fermentation process. However, this results in higher levels of alcohol, which can also increase the number of calories.

It's worth noting that while cider generally has more calories than beer, both drinks are not typically considered healthy. Alcoholic drinks, including beer and cider, are high in calories due to their alcohol and sugar content. Therefore, consuming too much can impact your waistline and cause health problems.

Beer is made from water, wheat or barley, yeast and flavouring agents

Beer is made from four primary ingredients: water, wheat or barley, yeast, and flavouring agents. Water is the main ingredient in beer, accounting for 93% of its weight. The quality of the water is important as it can have a significant effect on the taste of the beer. Different regions have water with different mineral components, and this influenced the types of beer that were produced in those areas. For example, Dublin's hard water is well-suited to making stouts, while the Plzeň Region's soft water is ideal for brewing Pilsner.

The starch source in beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain, usually barley, although wheat is also used. The grain is malted by soaking it in water, allowing it to begin germination, and then drying it in a kiln. Malting grain produces enzymes that convert the starches in the grain into fermentable sugars. Different roasting times and temperatures produce different colours of malt from the same grain. Darker malts will produce darker beers.

Yeast is the microorganism responsible for fermentation in beer. It metabolises the sugars extracted from the grains, producing alcohol and carbon dioxide. In addition to fermenting the beer, yeast influences its character and flavour. The dominant types of yeast used to make beer are top-fermenting Saccharomyces cerevisiae and bottom-fermenting Saccharomyces pastorianus.

The basic ingredients of beer are flavoured with hops, the female flower clusters or seed cones of the hop vine Humulus lupulus. Hops contribute bitterness, floral, citrus, and herbal aromas and flavours to the beer, and act as a preservative. They also aid in "head retention", the length of time that the foam on top of the beer will last. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops.

Cider is made from apples

Cider is indeed made from apples. Any apple can be used for cider-making, but the flavour profile will be determined by the type of apple used. Crab apples, ancestors of the bittersweet and bittersharp apples, are the most common variety used. Cider apples are considered best, and in the UK, by law, cider must contain at least 35% apple juice (fresh or from concentrate). In the US, there is a 50% minimum, and in France, cider must be made solely from apples.

The process of making cider involves selecting and cleaning apples, extracting the juice, and then fermenting and maturing the juice. The apples are crushed, chopped, or chewed into a pulp, from which the juice is extracted and collected in a bucket or jug. The juice is then placed in a fermentation vessel, such as a demijohn or plastic container, along with a small quantity of sulphur dioxide to protect it from spoilage bacteria and yeast.

Fermentation can occur naturally through wild fermentation or by adding a cultured yeast. Wild fermentation can give extra complexity to the cider, but it may also result in unpleasant characters. On the other hand, cultured yeast gives more control over the fermentation process. During fermentation, the simple sugars in the juice are converted into ethanol by yeasts, resulting in an alcoholic beverage.

The length of the fermentation process depends on the type of fermentation and the temperature. Wild fermentation can take several months, while cultured yeast fermentation typically takes a few days to a few weeks. Once fermentation is complete, the cider is separated from the sediment, known as 'lees', and transferred to another container for maturation. The maturation process can take a few weeks to a few months, depending on the type of fruit used. Finally, the cider can be bottled or consumed directly from the container.

Beer is gluten-free if it doesn't contain wheat or barley

Beer is typically made with barley or wheat, both of which contain gluten. Therefore, unless a beer is specifically labelled as gluten-free, it is not gluten-free.

However, there are now plenty of gluten-free beers available. These are usually made using gluten-free grains such as sorghum, rice, or corn. Some breweries are dedicated gluten-free facilities to avoid cross-contamination with gluten during the brewing process.

Gluten-free beers are often labelled as such, and in most countries, a beer must contain fewer than 20 parts per million (ppm) of gluten to be considered gluten-free. In the UK, this threshold is considered safe for people with coeliac disease. However, people who are particularly sensitive to gluten should be aware that gluten-free beers may still contain low levels of gluten.

Therefore, if you are looking for a gluten-free beer, it is important to read the labels carefully and choose one that is specifically labelled as "gluten-free." If you are ordering at a bar, it can be tricky, as pump clips and font badges do not always indicate when a beer is gluten-free. In this case, it is best to ask the bartender for a recommendation.

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