Measurement
Beer undergoes evaluation and analysis based on its color, strength, and bitterness. The perceived bitterness is quantified using the International Bitterness Units scale (IBU). IBU was established through collaboration between the American Society of Brewing Chemists and the European Brewery Convention.
Color
The color of beer is primarily influenced by the type of malt used in its production. The most common color is a pale amber, which is achieved through the use of pale malts. Beers labeled as pale lager or pale ale are typically crafted using malt dried with coke as a fuel source. The practice of roasting malt with coke began in 1642. It wasn’t until around 1703 that the term “pale ale” was coined.
In terms of sales volume, the majority of today’s beer is based on the pale lager that was first brewed in 1842 in Pilsen, located in what is now the Czech Republic. Modern pale lagers are characterized by their light color, noticeable carbonation (effervescent bubbles). They have an average alcohol by volume content of approximately 5%. Notable examples of pale lagers include Pilsner Urquell, Bitburger, Heineken, as well as American brands like Budweiser, Coors, and Miller.
Dark beers are typically brewed using a base of pale malt or lager malt, with a small proportion of darker malt added to achieve the desired hue. Other coloring agents, such as caramel, are also commonly employed to darken beers. Very dark beers, like stouts, utilize dark or patent malts that have undergone more extensive roasting. Some even include roasted unmalted barley in their recipe.
Strength
The alcohol content of beer spans a wide range. Typically falling between less than 3% alcohol by volume (abv) to around 14% abv. In some cases, the strength can be further increased to approximately 20% abv by using champagne yeast. Some up to 55% abv through the freeze-distillation process.
The specific alcohol content of beer varies based on regional traditions and beer styles. For instance, the well-known pale lagers typically have an abv range of 4–6%, with an average of around 5%. British ales tend to be lower in alcohol, often around 4% abv. Some Belgian table beers have an alcohol content as low as 1%–4%. Light beers are approximately 4% abv. At the lowest end of the spectrum are dealcoholized beers, containing less than 0.05% alcohol, often referred to as near beer.
The alcohol in beer primarily results from the fermentation of sugars produced during the brewing process. The quantity of fermentable sugars in the wort, combined with the type of yeast used for fermentation are the primary factors influencing alcohol content. To increase alcohol content, brewers may introduce additional fermentable sugars. Enzymes can be added to convert complex carbohydrates (starches) into fermentable sugars as well. However, yeast has limitations and cannot survive at alcohol concentrations exceeding 12% by volume. Factors like low temperatures and insufficient fermentation time can also hinder yeast activity and lower alcohol content.
Stronger Beers
In recent decades, there has been a trend toward stronger beers. For example, Vetter 33, a doppelbock with 10.5% abv, was recognized in the 1994 Guinness Book of World Records as one of the strongest beers at the time. Since then, some brewers have used champagne yeasts to push the alcohol content even higher. Samuel Adams achieved 20% abv with Millennium, and later reached 25.6% abv with Utopias. In the UK, Baz’s Super Brew by Parish Brewery reached 23% abv. BrewDog produced Ghost Deer, claiming to be the world’s strongest beer produced solely by fermentation, at 28% abv in 2011.
The title of the strongest beer was held by Schorschbräu’s 2011 Schorschbock 57, boasting 57.5% abv. Prior to that, BrewDog created The End of History, a 55% Belgian ale, in 2010. Both of these beers used the fractional freezing method, where a strong ale is partially frozen and the ice is removed until the desired strength is reached. This process has raised questions about whether these products should be classified as spirits rather than beer. Schorschbräu’s Schorschbock, a 31% abv eisbock, and Hair of the Dog’s Dave, a 29% abv barley wine made in 1994, also employed the fractional freezing method. Additionally, a Dutch brewery humorously claimed to have created the world’s strongest beer, a 60% abv blend of beer with whiskey, in July 2010.
A Brewed History
A 7 part series on the history of beer. We start at the beginning and work our way through the brewing, the industry, varieties, culture and more. Read all 7 parts!
Part 1 – A Brewed History – The Beginning
Part 2 – A Brewed History – Brewing
Part 3 – A Brewed History – Brewing Industry
Part 4 – A Brewed History – Varieties
Part 5 – A Brewed History – Measurement (Current Page)
Part 6 – A Brewed History – Serving, Packaging and Storing Beer