[Bring_Back_Shantz]

Originally Posted by Erick Estrada

I'm sure that dilution is necessary to ensure that alcohol levels are not exceeded but to purposely dilute your product with intentions of only making more profit is disgusting.

I think you should do a little research into how booze is made.

Take scotch for example, most single malts come out of the cask at 50-60% alcohol, and they add water to get it to between 40-45%.
Is that purposely diluting yoru product just to make more profit? Of course not, it's just how you make a consistent product in the booze industry.

Beer is quite the same, and it could be done for several reasons, from consitency, to reducing carbs, to just plain old flavour considerations.

Until someone shows me some evidence that the beer on the shelves isn't 5% alcohol, I'll maintain my position that this lawsuit is ######ed.