A is for Attenuation:
Sometimes beer critics will praise a beer by saying it is
“well attenuated.” This is a particularly sought after characteristic in crisp,
clean beers such as Oktoberfests and Pilsners. Attenuation refers to the amount
of sugar that was consumed by yeast and converted into alcohol during the
fermentation process. A higher level of attenuation means a lower level of
residual sugar, resulting in a dryer taste. An under-attenuated beer can be
overly sweet and thick, and is often caused by unhealthy yeast tiring out
before they’ve completed their sugar chomping. Brewers calculate attenuation by
using a hydrometer to measure the beer’s gravity at the beginning and end of
the fermentation process. A well attenuated beer will have a greater decrease
in gravity.
B is for Balance:
Any beer, regardless of its style, should have a balanced
taste. For example: Although IPAs are known for being bitter and Eisbocks are
known for being sweet, no one wants an
IPA that tastes like pure coffee grounds or an Eisbock that tastes like straight
maple syrup. Brewers must work to create and execute balanced recipes in order
to produce beers which palpable, yet true to style. A well balanced beer can
also taste more complex: without one
element outshining the others, the palate is able to pick up on more flavors. However,
it is quite possible to have a complex beer without balance—some beers taste as
though the brewer was trying to incorporate too many different flavors, which
just don’t seem to mesh.
C is for C-Hops:
The term “C-hops” is used to refer to several types of hops which
are common to American ales and all happen to start with the letter C. These
hop types include: Centennial, Cascade, Chinook, Citra, and Columbus. They
produce intense citrusy, resinous, and earthy aromas and flavors in contrast to
the more subdued, floral and spicy sensations emitted by “noble hops” used in
European style beers.
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