Comments on: Is there formaldehyde in beer? http://www.beer-faq.com/formaldehyde-beer/ Beer Questions..... Answered! Wed, 25 Jan 2012 19:45:20 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: ramon http://www.beer-faq.com/formaldehyde-beer/#comment-16206 ramon Thu, 22 Dec 2011 09:09:09 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-16206 I worked at Busch Gardens in Van Nuys Ca. in 1980 and had a talk with an assistant brewmaster and he told me that they do put formaldehyde in beer and draw it back off in a vacuum but don't get it all. And that was why you could drink 1-2 beers and get a headache. I have since stopped drinking all Bud. products. I worked at Busch Gardens in Van Nuys Ca. in 1980 and had a talk with an assistant brewmaster and he told me that they do put formaldehyde in beer and draw it back off in a vacuum but don’t get it all. And that was why you could drink 1-2 beers and get a headache. I have since stopped drinking all Bud. products.

]]> By: Peter http://www.beer-faq.com/formaldehyde-beer/#comment-11214 Peter Sun, 17 Jul 2011 18:28:19 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-11214 Formaldehyde is an organic substance. CH2O in fact. Formaldehyde is an organic substance. CH2O in fact.

]]> By: Michael http://www.beer-faq.com/formaldehyde-beer/#comment-9182 Michael Thu, 26 May 2011 21:33:42 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-9182 From what I know there can often be a small amount of formaldehyde in alcoholic drinks. This tends to be less in fermented drinks (beer, wine, cider), but much more in liquors, especially non-clear. Formaldehyde has similar boiling point as alcohol, and it is a by-product of fermentation. However, the most significant amount will come from the body metabolizing it into a handful of different chemicals. Most common problem this causes in the short term is creaky joints, vitamin/mineral depletion, and so on. It can be filtered out slowly by the liver, but it can put a lot of strain on your body. Alcohol does penetrate every organ because it is a very small molecule so you will have these metabolites all over your body. With long term exposure, cancer risk goes up, but chances (unless you drink a lot) are you get more formaldehyde from things like your varnish, carpets, oil paints, and other things around the house. However, it is NOT the reason for DT or the possibility of death after quitting. These are cause by an increased amount of glutamate, the chemical which counteracts GABA, a chemical that alcohol, benzodiazepines, and many other sedatives act on. The problem with alcohol, is that it will eventually cause your body tolerance and addiction as it will stop producing natural GABA. Once this happens, and it happens very quickly, you start to see withdrawal symptoms. Alcohol can also be metabolized into glutamate as well, so it is a double whammy. When GABA is too low, and glutamate is too high, you start seeing symptoms, ranging from mild hangovers to seizures, coma and even death in some cases. Honestly, the bigger risk from alcohol, is addiction, death, incarceration, high risk behaviors, etc. When it come to formaldehyde, there are also much bigger carcinogenic worries out there. Have a beer, if you keep yourself in good health, don't smoke, and don't have a long family history you will be fine. From what I know there can often be a small amount of formaldehyde in alcoholic drinks. This tends to be less in fermented drinks (beer, wine, cider), but much more in liquors, especially non-clear. Formaldehyde has similar boiling point as alcohol, and it is a by-product of fermentation. However, the most significant amount will come from the body metabolizing it into a handful of different chemicals. Most common problem this causes in the short term is creaky joints, vitamin/mineral depletion, and so on. It can be filtered out slowly by the liver, but it can put a lot of strain on your body. Alcohol does penetrate every organ because it is a very small molecule so you will have these metabolites all over your body. With long term exposure, cancer risk goes up, but chances (unless you drink a lot) are you get more formaldehyde from things like your varnish, carpets, oil paints, and other things around the house.

However, it is NOT the reason for DT or the possibility of death after quitting. These are cause by an increased amount of glutamate, the chemical which counteracts GABA, a chemical that alcohol, benzodiazepines, and many other sedatives act on. The problem with alcohol, is that it will eventually cause your body tolerance and addiction as it will stop producing natural GABA. Once this happens, and it happens very quickly, you start to see withdrawal symptoms. Alcohol can also be metabolized into glutamate as well, so it is a double whammy. When GABA is too low, and glutamate is too high, you start seeing symptoms, ranging from mild hangovers to seizures, coma and even death in some cases.

Honestly, the bigger risk from alcohol, is addiction, death, incarceration, high risk behaviors, etc. When it come to formaldehyde, there are also much bigger carcinogenic worries out there. Have a beer, if you keep yourself in good health, don’t smoke, and don’t have a long family history you will be fine.

]]> By: Jimbo http://www.beer-faq.com/formaldehyde-beer/#comment-8357 Jimbo Wed, 27 Apr 2011 23:40:25 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-8357 I was under the impression that ethanol was metabolised into formaldehyde, contributing in part to hangovers. The reason why doctors use ethanol to prevent alcohol poisoning is because your liver won't metabolize the alcohol properly if there is still a certain amount in your bloodstream. This is also the reason why quitting alcohol cold-turkey can be deadly. Just what I've heard though, I'm no expert. I was under the impression that ethanol was metabolised into formaldehyde, contributing in part to hangovers. The reason why doctors use ethanol to prevent alcohol poisoning is because your liver won’t metabolize the alcohol properly if there is still a certain amount in your bloodstream.
This is also the reason why quitting alcohol cold-turkey can be deadly.
Just what I’ve heard though, I’m no expert.

]]> By: bryan http://www.beer-faq.com/formaldehyde-beer/#comment-6069 bryan Tue, 30 Nov 2010 20:35:19 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-6069 It's certainly possible that variations in formaldehyde levels could cause hangovers. It's well documented that small quantities of certain chemicals present in bourbon and red wine drastically increase the effects a hangover. My colleagues have complained of worse hangovers in China, but some of this may be the method of ingestion. (those of you who've been on business probably know what I'm talking about.) Thinking about the taste of the beers, see this one: http://www.who.int/water_sanitation_health/dwq/chemicals/formaldehyde130605.pdf, which states that the taste threshold is 50 mg/L, much higher than the 0.356 mg/L stated in the 2006 article mentioned in the post. Of course, in those navy beers they could've used way more. There's a multitude of reasons the beer could taste different though, from water, to longer shelf-time of the hops, etc. Hopefully wasn't the formaldehyde though, seems like it'd take a lot. Vapor phase detection and respiratory irritation limits are lower, 0.2-0.5 ppm, but the vapor pressure of formalin (formaldehyde in water) is pretty low at room temp, so this doesn't seem like much of a concern either at these concentrations. It’s certainly possible that variations in formaldehyde levels could cause hangovers. It’s well documented that small quantities of certain chemicals present in bourbon and red wine drastically increase the effects a hangover. My colleagues have complained of worse hangovers in China, but some of this may be the method of ingestion. (those of you who’ve been on business probably know what I’m talking about.)

Thinking about the taste of the beers, see this one: http://www.who.int/water_sanitation_health/dwq/chemicals/formaldehyde130605.pdf, which states that the taste threshold is 50 mg/L, much higher than the 0.356 mg/L stated in the 2006 article mentioned in the post. Of course, in those navy beers they could’ve used way more. There’s a multitude of reasons the beer could taste different though, from water, to longer shelf-time of the hops, etc. Hopefully wasn’t the formaldehyde though, seems like it’d take a lot.

Vapor phase detection and respiratory irritation limits are lower, 0.2-0.5 ppm, but the vapor pressure of formalin (formaldehyde in water) is pretty low at room temp, so this doesn’t seem like much of a concern either at these concentrations.

]]> By: joe http://www.beer-faq.com/formaldehyde-beer/#comment-6039 joe Sat, 27 Nov 2010 20:49:29 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-6039 When I went to Korea in 72 I had a can of Bud as soon as I got there. The taste of formaldehyde was immediately and overpoweringly noticeable. I asked about it and they said it was added to beer going overseas to preserve it. At that time the only way it could get there was by boat and we all know how well beer ages. These days with air freight I doubt any reputable brewer would put any in. That leaves out China of course. When I went to Korea in 72 I had a can of Bud as soon as I got there. The taste of formaldehyde was immediately and overpoweringly noticeable. I asked about it and they said it was added to beer going overseas to preserve it. At that time the only way it could get there was by boat and we all know how well beer ages. These days with air freight I doubt any reputable brewer would put any in. That leaves out China of course.

]]> By: Mike http://www.beer-faq.com/formaldehyde-beer/#comment-5728 Mike Fri, 01 Oct 2010 15:26:26 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-5728 In the early 70 I was in the Navy and overseas particularly the P.I. it was on the label of the beer. And one could sure tast it. Knowing what it was used for and the terrible tast, I choose to drink the local beer, this ofcourse after some time trying to figure it all out. In the early 70 I was in the Navy and overseas particularly the P.I. it was on the label of the beer. And one could sure tast it. Knowing what it was used for and the terrible tast, I choose to drink the local beer, this ofcourse after some time trying to figure it all out.

]]> By: Ngày hạnh phúc của một người Tàu « Ngạo Nghễ http://www.beer-faq.com/formaldehyde-beer/#comment-5145 Ngày hạnh phúc của một người Tàu « Ngạo Nghễ Sat, 22 May 2010 00:36:08 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-5145 [...] Theo: Bad beer, fake beer       Is there formaldehyde in beer? [...] [...] Theo: Bad beer, fake beer       Is there formaldehyde in beer? [...]

]]> By: Andrew http://www.beer-faq.com/formaldehyde-beer/#comment-5113 Andrew Wed, 12 May 2010 03:27:48 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-5113 The question is ...only traces of formaldehyde or more? just by reading all this posts it seems that it should be more then 'traces'. Or else why the weird taste? why all the fuzz? And when some of this Brands put on the label formaldehyde free..its clear we are not talking about "traces". We will all end up embalmed like Lenin! The question is …only traces of formaldehyde or more? just by reading all this posts it seems that it should be more then ‘traces’. Or else why the weird taste? why all the fuzz? And when some of this Brands put on the label formaldehyde free..its clear we are not talking about “traces”. We will all end up embalmed like Lenin!

]]> By: chilihed http://www.beer-faq.com/formaldehyde-beer/#comment-4991 chilihed Fri, 16 Apr 2010 02:54:40 +0000 http://www.beer-faq.com/beer-basics/formaldehyde-beer/#comment-4991 I worked for Coors in the 80's and it was well known then that all Budweiser products contained Formaldehyde and tannic acid as a preservative. This was known fact and was in print on some of our brochures that we handed out that compared Coors to other beers. I will not touch a Budweiser product even now! I worked for Coors in the 80′s and it was well known then that all Budweiser products contained Formaldehyde and tannic acid as a preservative. This was known fact and was in print on some of our brochures that we handed out that compared Coors to other beers.

I will not touch a Budweiser product even now!

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