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LA = Low Alcohol. It is the "beer" that used to be marketed in the "3.2" states. I remember Oklahoma was a 3.2 state, where you could get 3.2% alcohol beer when you were 18-19 and the hard liquor after 21. It was pretty funny, because in those places, you hard to drink a serious amount of beer before you could get drunk, I mean like 2 six packs.
Beer has a lot complex carbohydrates in it. The more it has, the more complex the beer. 2 ways to "lighten" the body of beer is to use adjunts. Miller uses corn, A-B uses rice. These, when fermented, will form alcohol, but little body. If you go to the extreme, "light beer", an enzyme is added which breaks down ALL of the complex carbs to fermentable sugars. You end up with a higher alcohol, low body, beer, to which water is added to bring it back to the correct % alcohol. These beers have almost no body. The calories are almost all from alcohol.
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James
The pessimist complains about the wind; the optimist expects it to change; the engineer adjusts the sails.- William Arthur Ward (1921-1994)
Red-beard for President, 2020
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