Does anyone know if there has been any studies done on how higher carbs/residual sugars effect how the body processes alcohol. My boss is convinced that our 3.9% "light" beer gets him drunker faster than a Coors or Miller Light that is 4.3% abv. I tend not to drink the macro light beers so I couldn't tell him it was all in his head, but it did start me thinking about the fact that our beer is not brewed to be low carb and that there may be some sort of metabolic reason for this effect. Just curious and appreciate any feed back.
Thanks,
Bill
Thanks,
Bill
Comment