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History of Light Beer

Dr. Joseph Owades, a biochemist, discovered the enzyme that prompted yeast to digest all the starch found in malt. The result was a beer wihout residual carbohydrates and withfewer calories. It became known as Light Beer. Rheingold Brewing was the first to use the process under the Gablinger Label. First introduced in 1967 it failed to sell mainly because of TV marketing showing a very fat man gobbling a huge plate of spaghetti while guzzling a light brew. Later, Miller Brewing Company bought Gablinger's "Diet Beer" and renamed it Miller Lite - "Tastes great - less filling." The marketing worked when they used football players in their ads. Other specilty light beer brands soon followed. Dr. Owades died in Dec. 2005. Coors Light with and alcohol content of 4% is in the top ten beers presently sold in Ontario.

The Canadian Food Inspection Agency defines a light beer as 2.6-4.0% alcohol by volume.