What is beer density: short and sweet

Beer density is the percentage of wort density used as a raw material. If you go into even more detail, the pure concentration of solids can be easily obtained by drying the drink.

On the label, the density of beer is next to the alcohol content, so it's hard not to notice it. However, it should be remembered that there are differences in measurement systems: Russian producers, as well as brewers from Europe and the United States, use the traditional areometer measurement system (a device that shows the percentage of sugar in a drink).

But in some countries (England and the states under its protectorate), they use a hydrometer (measuring the density of water, not solids).

Method of measuring the density of beer

As a rule, the density of beer is measured twice: at the beginning of fermentation, and immediately before bottling.

The measurement process by the classical method is as follows:

1. Pour some beer into a narrow container.

2. Immersing in liquid areometer.

3. Wait until the bubbles evaporate from the beer.

4. Take the readings of the device.

The result should be read strictly at eye level, as otherwise there is a high risk of inaccurate information. By the way, most areometers are designed for average room temperature (20 degrees Celsius), and measurements should be made in a room that meets this condition.

In case of doubt about the exact air temperature, you should inspect the scale of the device - the manufacturer is obliged to put the appropriate marking on it.

If during the first measurement it is allowed to take readings almost immediately, then before bottling it is necessary to make sure that the density remains unchanged for a day and a half. This allows us to state with one hundred percent probability that the fermentation process is complete.

After completing the measurements, the areometer should be wiped dry and then stored in a special case where moisture does not penetrate.

Average density values in beer

At the time of the first and second measurement, the density of beer will be different. This is due to the fact that the sugar that is initially in the drink gradually turns into alcohol.

For example, light beers can boast a density of about 1.0 during the first measurement.037 (from 9 to 10%), and at the time of bottling, the indicators will drop to one (2%).

If the final density exceeds 2.5%, the beer is considered unformed and has a slight sweetish tint (due to sugar that has not completely dissolved). To fix this, a certain amount of yeast is usually added, and the process is repeated.

There are also sweet varieties, such as Barley Wine, whose production technology involves stopping the fermentation process at three percent (1.014 units).

How the density of beer affects the percentage of alcohol

In fact, the density of beer and the amount of alcohol in the drink are very closely related: the more sugar there was in the raw material, the more alcohol is formed in the final product.

Of course, the alcohol level depends on many other criteria (strict adherence to the fermentation technology, quality of raw materials, etc.). д.), but it is the density of the wort that can be considered the main indicator.

Update: 13.11.2019

Category: Beer, Cider, Ale