Category: Brewing science

With an average Alcohol by Volume (ABV) ranging from 5-7.5% or higher, many people question how many beers is an IPA equivalent to, especially when compared to a lighter lager. The answer is complex, as it hinges on the specific IPA style and its alcohol percentage, requiring a closer look at brewing methods and standard drink definitions.

The pH of most beer falls between 4.0 and 5.0, making it mildly acidic. For those seeking a gentler brew on the stomach, understanding what beer has the lowest acidity is essential, with some styles reaching a pH closer to neutral. This guide explains how brewing ingredients and processes affect acidity.

A 2025 study found that trace amounts of nitrites were detected in many bottled beverage samples, including some beers. This naturally leads to the question: does beer contain nitrites and if so, where do they come from in the complex brewing process?

According to scientific data, brewed coffee typically contains between 63 and 96 mg of free caffeic acid per 100 ml, though the total amount can vary significantly based on preparation. Understanding how much caffeic acid is in coffee involves examining the complex journey of this potent polyphenol from the green bean to your cup.

The aroma and taste of beer, from fruity ales to crisp lagers, result from hundreds of chemical compounds released during fermentation and brewing. While many people believe beer's flavor comes solely from its main ingredients—water, malt, hops, and yeast—it's the chemical byproducts of yeast metabolism and ingredient interactions that define its unique character. This exploration will delve into the science behind the most impactful chemicals that beer releases, shaping its complex profile.

Over-pitching yeast is a common term for adding too much yeast to a brew, a mistake that can lead to surprisingly different results than expected. While many new brewers wonder exactly what happens if you put too much yeast in alcohol, the main outcome is an overly active fermentation that can impact the final product's flavor and texture.

While the brewing process starts with a high-starch source like barley, a crucial enzymatic conversion takes place. This process ensures that the finished beer is not high in starch, but rather contains various carbohydrates and residual sugars.

Hard seltzers became a runaway success in the US, with some sales growing over 200% in 2019. While known for being light and refreshing, many drinkers wonder: where do seltzers get their alcohol and what really makes them 'hard'?

While mainstream lagers typically hover around 5% Alcohol by Volume (ABV), many beer styles feature a significantly higher ABV to create more complex flavor profiles. So, what is a strong alcohol level in beer, and how are these potent brews created? Understanding the definition of 'strong' is key, as it changes depending on the beer style, ranging from a respectable 7% to an exceptionally high 15% or more.

Despite the 0.0% ABV label, the answer to 'Is Guinness 0 actually 0% alcohol?' is more nuanced than many people think, according to beverage regulations. This common misconception is rooted in the subtleties of brewing and labeling standards for 'alcohol-free' products.