0% IBU IPA

Jack, are you a member of ASBC? If not we will have to wait for someone's review of the presentation and paper.

 

Or you can just try and chalk this up to marketing.

Do you know when a marketing person is lying to you?

Cheers!

 

No,

Maybe your science friend is a member?

Cheers!

 

Indeed.

Isomerized alpha acids aren't the only thing that cause bitterness, as many hop related compounds contribute to bitterness, so, therefor IBUs aren't always an accurate measurement of how bitter a given beer is.

 

Or that it can be detected by all humans, as differences in chemical thresholds may vary, sometimes greatly, within any given sample group.

 

It is not just confusing to us. It's confusing to people who make a living studying such things.

In this paper the authors clearly argue that the relationship between measures of physical presence of bittering agents and perceived bitterness is unclear. (Should be available online.)

Van Opstaele, F., Goiris, K., Syryn, E., De Rouck, G., Jaskula-Goiris, B., De Clippeleer, J., Aerts, G., De Cooman, L. (2006). Hops: Aroma and Bitterness Perception. Cerevisia: Belgian Journal of Brewing and Biotechnology, 31(4), 167-188.

One of the conclusions reached by this article about the relationship between the bittering agents and their perception is "...that the relationship between analytical data and actual perception of bitterness or hoppy aroma in beer is still far from clear."

There appears to be no compelling reason to think the world has changed radically in the last 10 years or so.

 

This is like saying, "If it's labeled as a stout, it should have some noticeable roast character. Otherwise, it's not a stout."

 

I don't think so.

 

I test beer for bitterness by drinking it.

 

Well, that is unfortunate.

Maybe Dave (@telejunkie) has a contact for an ASBC member?

http://www.asbcnet.org/publications/webinars/Pages/2017-08-23.aspx

Cheers!

Edit: If you know somebody who is a member of MBAA there is likely some useful information here: http://www.mbaa.com/publications/tq/tqPastIssues/2016/Pages/TQ-53-3-0808-01.aspx

 

There are websites that you can use to get at these studies that are behind paywalls.

 

A primary characteristic of an IPA is hop bitterness....

https://www.beeradvocate.com/beer/style/116/

Description:
The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone.

 

FTFY

 

The Brewers Association style guidelines for an IPA states:

· “Hop bitterness is medium-high to very high.”

· “Bitterness (IBU) 50 – 70”

Until there is an agreed upon definition for an IPA where it lists that a beer can be an IPA and lowly hopped (e.g., less than 50 IBUs) I agree 100% with you here.

Cheers!