How to Attenuation (brewing)

What You Need to Know

In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort.

Steps

1. 1.

   Belgian Tripel (Belgium): High attenuation creates dry, strong golden ale

2. 2.

   Japanese Happoshu (Japan): Partial attenuation produces low-malt beer

3. 3.

   German Doppelbock (Germany): Controlled attenuation balances malt sweetness

Common Mistakes