biochemistry duty cider Texas stout beers ales yeast abv
Before the development of modern brewing practices and the complete understanding of the biochemistry of yeast, the final abv of a beer could not be precisely controlled, making its value inconsistent and therefore unsuitable as a determinant for taxation or regulation. Contemporarily, though, abv is often used to determine the duty on beer and cider, and sales of beer and cider above a certain abv is sometimes restricted or prohibited. For example, in Texas, beers below 4% abv cannot be sold as stout regardless of other stylistic considerations.
