Interesting question! From this article[0] it seems ~60% of the calories in lager come from the alcohol - presumably ~40% come from carbohydrates. And from Go

Interesting question! From this article[0] it seems ~60% of the calories in lager come from the alcohol - presumably ~40% come from carbohydrates. And from Google, acetic acid is 349 kcal / 100g, versus pure ethanol at 700 kcal / 100g. So if this approach converted 100% of alcohol to acetic acid, you'd drop the calories from lager by ~30% overall. To your question, dry wine or lower-carb beer would be proportionally even better. The flip-side of this is perhaps consumption of too much acetic acid! It's impossible to calculate potential toxicity without understanding the strength of the acetic acid generated, though. [0] https://www.researchgate.net/publication/331119759_Nutritional_composition_and_energy_value_of_different_types_of_beer_and_cider https://www.researchgate.net/publication/331119759_Nutrition...