How to Distinguish the Original Wort Concentration from the Alcohol Content? !

Craft beer has a strong malt aroma, mellow taste, rich foam, and it is not easy to drink, and it is loved by more and more people. Some people say that what I like about craft beer is the malty aroma and the wonderful taste of fermentation, but I really don't know the alcohol content and wort concentration. How should the two be distinguished? Today, I will briefly introduce to you the wort concentration and alcohol content of beer.

Many people think that the degree of beer is the alcohol concentration of the beer, but this is not the case. Everyone understands that the often said beer degree is the original wort concentration of the beer, not the alcohol degree. What is the relationship between the original wort concentration and the alcohol content?

Raw wort concentration of beer

The original wort concentration is also the degree of beer that we often say. It refers to the wort concentration before fermentation during the brewing process of beer. The original wort concentration is used to measure the content of fermentable sugars before fermentation. The sugar content of the wort in the raw material during fermentation. This starts with the brewing process of beer. The barley malt and auxiliary raw material rice for brewing beer will be converted into maltose through the action of malt amylase and protease. The sugar content in wort is the concentration of wort, which is calculated by mass ratio. For example, there are 100 grams of sugar in 1,000 ml of wort, so the concentration of the wort is 10°P (P is the abbreviation of Plato, commonly known as Brix). Raw wort concentration is a representative indicator of the potential strength of a beer, 1.040 raw wort concentration is equivalent to 10% wort, which produces a beer with about four percent alcohol by volume.

Alcohol content of beer

Alcohol content refers to the fermentation of wort by yeast, which biochemically converts sugar into alcohol, carbon dioxide, and other ester alcohol nutrients. Therefore, there is a saying of alcohol content, that is, the percentage of alcohol in beer liquid, and the alcohol content of liquor. is the same, marked with %. Of course, the higher the malt concentration, the higher the alcohol content. The wort concentration is proportional to the alcohol concentration. The higher the wort concentration of the beer, the higher the alcohol content. The alcohol content of general beer is calculated by volume percentage. For example, every 100 ml of liquor contains 10 ml of pure alcohol, then its alcohol content is 10% ABV (ABV is the abbreviation of Alcohol by Volume, and Alcohol by Volume can also be abbreviated as alc or vol).

For the small partners engaged in craft beer production, after we understand the relationship between the original wort concentration and alcohol content, we can brew it according to the market consumption demand of the place where the store is located and the daily volume of customers, which is more in line with the Locals drink craft beer too. Most of the beer houses and taverns are basically brewed by the owner himself. They will select high-quality raw materials, operate craft beer equipment by themselves, and brew wine that meets their own requirements and meets the needs of consumers. The advantage of craft beer is that the boss can adjust the taste and category of wine in time after receiving real feedback from customers, and brew their own craft beer.