Beer gravity is certainly not one of the best well-known aspects of beer. I would argue, however, that it’s one of the most important aspects. Some people, and indeed most craft beer lovers, are familiar with a few beers of different strengths. Knowing these different strengths, you are already aware of the effects of gravity and what the change in gravity reaps, even if you don’t know that you know that yet. So let’s collectively extend our beer knowledge to what brewers mean by gravity.
It’s easy to tell the difference between a stout and a Helles lager, but an imperial stout vs a stout vs a porter gets trickier. On top of that many brewers are equal thirds beer lover, mad scientist, and nerd. These things have led to the creation of the Standard Reference Method, abbreviated to SRM.
Hello again my friends,
Today I am starting a semi-occasional series of posts I like to refer to as the L.A.B. series, or Learning About Beer. The aim of this series is to try to spread beer knowledge. Lots of sites, like ours, review beers, but not too many espouse upon general beer knowledge. So my aim is to try to bring to light different styles, traditions, ingredients, processes or, in this case, a term you may have seen here or there. To put it simply, the Reinheitsgebot is a list of what can go into beer and folks in Cincinnati are big fans of it. To put it more complexly, read on!