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Old 03-25-2010, 03:05 PM   #1
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Default Like the highest alcohol, just to say you can

http://www.telegraph.co.uk/foodanddr...rest-beer.html
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Old 03-25-2010, 03:52 PM   #2
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That has nothing to do with alcohol, IBU's are a measurement of alpha acid concentration from hops... and it sounds like Guinness Book is several years behind the times.

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Old 03-25-2010, 03:59 PM   #3
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hes just comparing highest IBU to the brewery that puts out those 35% abv beers, its just to claim that they have it.

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Old 03-25-2010, 04:06 PM   #4
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that gtpro, I knew someone would understand.

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Old 03-25-2010, 04:07 PM   #5
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Quote:
Originally Posted by MrInternet View Post
IBU's are a measurement of alpha acid concentration from hops...
That's not quite true.
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Old 03-25-2010, 04:27 PM   #6
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Human perception saturates somewhere in the neighborhood of 80 IBUs, so it's interesting that the brewer says that the flavor lasts for hours.
This is a meaningless publicity stunt, and the brewer is totally full of ****.

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Old 03-25-2010, 04:35 PM   #7
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Devil Dancer is not all that bitter... LOADS of hop flavor and aroma though.

The article doesn't say who measured the IBUs though.

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Old 03-25-2010, 04:36 PM   #8
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Apparently if you put just a drop of hop extract on your tongue you're screwed for the rest of the day. He might not be lying about the 4 hour thing.

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Old 03-25-2010, 04:39 PM   #9
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Quote:
Originally Posted by remilard View Post
That's not quite true.
You're right, I was conflating. IBU's are a subjective measurement of an objective phenomenon... brought about by alpha acids. But it isn't an objective measure OF AA's in any useful way...
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Old 03-25-2010, 04:59 PM   #10
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Quote:
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You're right, I was conflating. IBU's are a subjective measurement of an objective phenomenon... brought about by alpha acids.
Brought about _partially_ by isomerized alpha acids. Oxidized beta acids play a significant role as well. In theory (it'd be tough to get there in practice) you could have 30 IBUs with no alpha acids at all, which would be subjectively very different from 30 IBUS of high-alpha bittering.

Indeed, lambics intentionally go for beta-heavy bittering (by using traditional hops that have a more balanced alpha-beta ratio than modern high-alpha varieties, and then aging them to increase the proportion of oxidized betas).
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