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The International Bitterness Units scale, or IBU, is used to approximately quantify the bitterness of beer. This scale is not measured on the perceived bitterness of the beer, but rather the amount of iso-alpha acids. [17] There are several methods to measure IBU. The most common and widely used way is through spectrophotometry. [18]
The bitterness of beer is measured according to the International Bitterness Units scale, with one IBU corresponding to one part-per-million of isohumulone. When beer is exposed to light, these compounds can decompose in a reaction catalyzed by riboflavin to generate free-radical species by the homolytic cleavage of the exocyclic carbon-carbon bond.
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The taste characteristics of a beer may come from the type and amount of malt used, flavours imparted by the yeast, and the strength of bitterness. Bitterness can be measured on an International Bitterness Units scale, and in North America a number of brewers record the bitterness on this scale as IBUs.
The alpha acid "rating" on hops indicates the amount of alpha acid as a percentage of total weight of the hop. Hops with a higher alpha acid content will contribute more bitterness than a lower alpha acid hop when using the same amount of hops. High alpha acid varieties of hops are more efficient for producing highly bitter beers.
The International Bittering Units scale, or simply IBU scale, provides a measure of the bitterness of beer, which is provided by the hops used during brewing. Bittering units are measured through the use of a spectrophotometer and solvent extraction. [10]
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The bittering level of most Weißbiers is close to 15 international bitterness units, a very low level. Hop flavor and aroma are typically low. [4]