Bitter Imperials

I'm going to phone a friend.
@hopfenunmaltz or @JackHorzempa can one of you set us straight? See above, but I think the gist is how does a beer's IBU count reflect on limits of our taste/perception vs saturation limit of iso-alpha acids? Is there a difference?

 

Yes, there are indeed saturation effects in play here.

As regards the isomerization of alpha acids in beer:

“The theoretical saturation point of iso-alpha acids in beer is approximately 110 IBUs, which corresponds to 78.6 IBUs (5/7 × 110).”

https://beerandbrewing.com/dictionary/eej03p6ZUI/

I too have read where folks have stated that there is a palate saturation limit as well but I do not have a value to quote here. I am uncertain how a palate can readily be quantified but perhaps some food scientist has studied this?

Cheers!

 

I have only seen the term IBU reference to isomerized Alpha acids. I've never seen it addressing perceived bitterness. This is the first I have seen bitterness perception being addressed as an IBU.

 

Jason, I am not following you here. From the linked article I provided above:

"...as to make the IBU an entirely unreliable indicator of actual perceived bitterness."

Cheers!

 

I find Bell's Expedition Stout to be very bitter, so a second for a post above. I didn't really think the 35th Anniversary was very bitter.

 

Beelzebub is probably the most bitter stout that I can recall drinking.

 

I'll echo what many others have said - fresh Bell's Expedition Stout will meet your needs.

 

I thought the poster was asking about Imperial English Bitters lolz.

 

I find all of these fairly sweet (hard to pull a double IPA that is not IMO).

 

@Ranbot has provided two interpretations as to what an ibu is. One descriptor is the taste perception of bitterness, a measure I have never seen equated before. The other definition was the amount of iso alpha acids that are in solution which is the only definition I am familiar with. It is easy to put a number on the latter as it is objective and impossible to do on the former as it is subjective.

 

My take on it.

Somewhere south of 100 IBU it gets hard to increase the number. Many beers max out less in than that, but there have been beers reported above that in lab tests. Those beers are high ABV, and support more IBUs. Wort has been measured much higher than 100 IBU. Fermentation drops the pH, and the iso-AA then drops out, ending at less than 100.

How high can we perceive IBU? You will see different numbers. It would vary by person. 70-80 might be a good range, but I can't back that up.

Perceived bitterness depends on many things. The FG of the beer will affect the perception. Sweet will balance bitter. Double IPAs with big IBUs may not seem as bitter as the IPA from the same brewer. Many of those have fermentable sugars added to dry out the FG so they aren't cloying.

Zum Ürige Altbier is one of the bitterest beers I've had. It's only 50ish IBU and about 1.048 OG, but very dry. After 5 or 6 at the brewery you don't notice. /S

Dry hopping can decrease the IBUs, but at the same time the beer can become more bitter due to the addition of a another compound,
humulinones.

Such has been published on what happens when a beer is dry hopped. More will be.

 

Unfortunately Storm King has not been bottled for several years now.

 

aka barley wines

 

Founders Impy my favorite.

 

And their Hop Chraic XXXXIPA too