The A Beer C's: Part Three

Knowing your "A Beer C's" is helpful for both learning and talking about beer. For earlier installments of this series, click here.


G is for germination:

Germinating barley. Picture courtesy of Biokemi.

In order for barley to be turned into beer, it must first be germinated. This means its the grain should be at the point of already sprouting a plant. Only then will the yeast have access to enzymes required for fermentation. Brewers germinate grain through the malting process, which involves encouraging plant growth by steeping the grain in hot water, then killning the grain in order to halt the growth process before the plants have used up their enzymes for their own purposes.

H is for Hefeweizen: 



Hefeweizens are served in Bavarian Weizen glasses.

This Bavarian beer style is often the catalyst for turning many occasional beer drinkers into complete craft enthusiasts. Brewed wth wheat instead of barley, Hefeweizens use sexual yeast to produce a sweet and spicy character likened to a banana/clove combination. Low bitterness levels contribute to this beer's popularity among those who are "new to beer."

I is for IBU: 



The IBU equation. Picture courtesy of IPABeer.com.

IBU stands for International Bitterness Units, and uses a numerical range to indicate a beer's amount of Hoo bitterness. Since bitterness often influences a customer's choice of beer, IBUs, which generally fall between 10 and 120, are often printed on bottles and beer menus. When comparing beers, you may find that some beers will taste more bitter than those with higher IBUs. This is because bitterness is also influenced by the type and amount of malt used.