[BrianSCohen]

Jacob,

It is good to hear from another Brewer! I use to brew quite a bit of beer myself. That has dropped off after the big D. Perhaps I should consider restarting. When I looked into the carbs in beer and wine, what I found is that it is a bit more complicated. The remaining carbs in the beer and wine is a function of both the starting sugar levels and the tolerance of the yeast used to ferment. When I made stout and porter beers, they started with a fairly high sugar level, but also used a different yeast strain that was alcohol tolerant. The end result was a beer that packed a serious wallop, but was fairly low carb.

Wine is the same way, and wines that are basically dry have low residual sugar as they have fermented out the residual sugar (sometimes using a secondary fermentation step). The EU has codifed this, saying that wines labelled dry (and similar terms) must have residual sugar content less than 4g/L. That is really not much sugar.