ABV: alcohol by volume, a number that appears on your beer, wine, cider, spirits or even kombucha bottles. You know the scale, and generally how different products taste and feel at various levels. But what are we really talking about, scientifically speaking, and how do we interpret the gradation of alcohol in styles and products?
Like any craft beer drinker, you’re probably accustomed to seeing International Bitterness Units (IBU) posted on chalkboard menus and printed on cans and labels. American brewers love their hops, and American consumers love their amped-up IBUs, especially here on the West Coast. In fact, the craft beer market share of IPAs increased nearly tenfold since 2008, diversifying into subcategories like Session IPAs, Belgian IPAs, Imperial IPAs, and Black IPAs. Novice or cocksure drinkers often make the mistake of assuming that the higher the IBU, the better the beer or the more “intense” or bragworthy their choice will be considered. But there’s a lot more that goes into how bitterness and hoppy flavors are perceived, achieved, and explained.