The A Beer C's: Part One

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.