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URL:https://www.learndesk.us/class/6031358776311808/lesson/17269cde2c1488cbcb594c581e9d21ac?ref=outlook-calendar
SUMMARY:UNIT 13
DTSTART;TZID=America/Los_Angeles:20260501T190000
DTEND;TZID=America/Los_Angeles:20260501T200000
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DESCRIPTION: IBUs (International Bitterness Units) were invented because it was hard to measure how "bitter" a beer was, it was all about the perception. Since the early 20th century, the IBU scale was introduced (and has evolved) as a way to put a number to, or quantify, this perception and assess just how bitter a beer turned out to be when it was ready to drink. IBU is the equivalent of 1 part per million of iso-α-acid in a beer (See Figure 1). Iso-α-acids are slowly extracted from hops when they are boiled. They are formed from the thermal isomerisation of alpha acids when wort is boiled. Wort is the liquid extracted from the mashing process during the brewing of beer or whisky and contains the sugars. The IBU correlates well, in most cases, with the sensory bitterness of beer, and this is why brewers use it. Original gravity is a measure of the fermentable and non-fermentable substances in a beer wort before fermentation. Those substances are often the sugars that will be...

https://www.learndesk.us/class/6031358776311808/lesson/17269cde2c1488cbcb594c581e9d21ac?ref=outlook-calendar
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