The degrees of beer refer to a measurement used by brewers to track the density of certain ingredients in the brewing process. It is not a direct indicator of the percentage of alcohol content, as many people mistakenly believe. As a sommelier and brewer, I have encountered this misconception numerous times, and I would like to shed some light on the topic.
Firstly, it's important to understand that the degree symbol on bottles does not represent a specific unit of measurement. Instead, it is a symbol used to denote the density of the wort, which is the liquid extracted from malted grains during the brewing process. This density is measured using a hydrometer or a refractometer.
When brewers talk about degrees, they are typically referring to the Plato scale or the Balling scale, both of which are used to measure the specific gravity of the wort. The specific gravity is a measure of the density of a liquid compared to the density of water. It gives brewers an indication of the amount of fermentable sugars present in the wort, which will ultimately determine the alcohol content of the finished beer.
To give you a rough idea, a beer with a specific gravity of 10 degrees on the Plato scale is roughly equivalent to a beer with an alcohol content of around 3.5 percent. Similarly, a beer with a specific gravity of 12 degrees would be approximately 4.2 percent alcohol. However, it's important to note that these are just rough estimates, as there are many factors that can influence the final alcohol content of a beer.
It's also worth mentioning that the degrees of beer can vary depending on the style and type of beer being brewed. For example, lighter beers such as lagers and pilsners typically have lower degrees, while heavier and more robust beers like stouts and porters often have higher degrees. Dark beers, like you mentioned, often fall within the range of 11 to 15 degrees.
In my personal experience as a brewer, I have found that tracking the degrees of beer is an essential part of the brewing process. It allows me to monitor the fermentation progress and ensure that the beer is developing as intended. By regularly measuring and recording the degrees, I can make adjustments as needed to achieve the desired flavor profile and alcohol content.
To summarize, the degrees of beer are not a direct indicator of alcohol content, but rather a measurement of the density of certain ingredients in the brewing process. It is a useful tool for brewers to track the progress of fermentation and ensure the desired characteristics of the beer. The specific gravity measured in degrees can give a rough estimation of the alcohol content, but it is important to consider other factors as well. The range of degrees can vary depending on the style of beer, and dark beers often fall within the range of 11 to 15 degrees.