High Abv Beer: Pre-Game Or Palate Cleanser?

Alcohol by volume, or ABV, is a measure of the alcohol content in beer. Beers typically fall in the 3.0% to 13.0% ABV range, with most being 4.0% to 7.0% ABV. ABV influences the flavour of beer and how it is perceived; for example, high-ABV beers are often described as 'hot'. It also affects the body and mouthfeel of the beer, with higher-ABV beers providing a warming sensation and richer mouthfeel.

So, should you drink high ABV before low ABV beer? Well, that depends on your personal preference and how you want to experience the flavours and sensations of the beer. Drinking a high-ABV beer before a low-ABV beer may dull your palate and reduce your ability to perceive the more subtle flavours and sensations of the latter. On the other hand, starting with a low-ABV beer may make you more sensitive to the effects of alcohol when you move on to the high-ABV beer. Ultimately, it's up to you to decide which order you prefer, but being aware of the potential effects of ABV on your drinking experience can help you make an informed choice.

Alcohol by volume (ABV)

Beers typically have an ABV between 3% and 13%, with most falling between 4% and 7%. However, some beers may have an ABV of less than 1%, while certain IPAs can have an ABV exceeding 10%. The average ABV of wine is around 12%, with sparkling and white wines tending to have a slightly lower ABV of around 10%, and red and orange wines usually containing more alcohol, with an ABV of about 14%. Fortified wines, which include distilled grape spirits in their fermentation process, have the highest ABV among wines, reaching around 20%.

Liquor has some of the highest ABV levels among alcoholic beverages, with most liquors ranging from 40% to 50% ABV. Liquor is often measured in "proof," which in the United States is calculated by doubling the ABV percentage. For example, a liquor with 40% ABV would be 80 proof.

The ABV of a drink is crucial in understanding its effects on the body. According to the National Institute on Alcohol Abuse and Alcoholism (NIAAA), a standard drink in the United States contains around 14 grams (0.6 ounces) of pure alcohol. This amount of alcohol is typically found in a 12-ounce bottle of beer (5% ABV), 8 ounces of malt liquor (7% ABV), 5 ounces of wine (12% ABV), or 1.5 ounces of hard liquor (40% ABV).

The ABV of a beverage affects factors such as taste, calorie content, and likelihood of intoxication. Higher ABV drinks tend to have a stronger taste and higher calorie content. They also result in a warming mouthfeel and can produce specific aromatics that differentiate them from low ABV beverages.

When consuming alcoholic beverages, it is important to drink in moderation. The 2015-2020 U.S. Dietary Guidelines recommend that women of legal age drink up to one standard drink per day, while men of legal age consume no more than two standard drinks daily.

High-point beer

The higher the ABV, the more alcoholic the drink. The ABV of a beer is calculated by comparing the amount of sugar present in the beer at the start of fermentation to the amount remaining at the end. Higher ABV beers are achieved by using higher amounts of fermentable sugars in the recipe. Brewers can increase the amount of sugar in their brews by using more grain in the malt bill or supplementing the malt with a simple sugar source like dextrose, honey, or molasses.

The ABV of a beer is important for several reasons. Firstly, it states the alcohol strength of the beverage, which is necessary when creating cocktails or fulfilling customer requests. Secondly, it indicates how a drink will taste, with beverages of higher ABV being harsher on the tongue due to their stronger alcohol content. Thirdly, it helps bartenders keep their patrons safe, as the higher the ABV content, the more likely a drink will lead to intoxication.

In the context of beer laws, the term "high-point" is often used to refer to beers that are over 3.2% ABV, which is the maximum ABV allowed to be sold in grocery stores in some states. These laws leave the stronger beers for liquor store sales, so anything over 3.2% ABV is considered high-point in this context.

Calorie content

Beer tends to be higher in calories than other beverages like wine and spirits. In fact, beer is often referred to as "empty calories" because it doesn't provide much nutritional value and doesn't give the body energy like calories from most foods. About 60% of the calories in beer come from alcohol, and the remaining 40% come from carbohydrates.

The calorie content of beer corresponds with its alcohol content. The higher the ABV, the more calories the beer will have. For example, a 12-ounce beer with 5% ABV will have around 150 calories, while a 12-ounce beer with 8% ABV will have about 200 calories. This can be calculated with the formula: ABV% x 2.5 x ounces of beer.

Other factors that can impact the calorie content of beer include residual sugars, the type and amount of malt used, and the overall brewing process. Darker malts tend to have a higher calorie content than lighter malts because they contain more unfermentable sugars and other flavour compounds. Beers brewed with a higher percentage of malt will also have more calories because more residual sugars will be left in the beer after fermentation.

Some beer styles, such as light beers, session IPAs, and pilsners, are designed to be lower in calories and carbohydrates, regardless of their alcohol content. These beers are often brewed with a lower percentage of malt and fewer residual sugars, resulting in fewer calories overall.

Fermentation

The fermenter is sealed off from the air, except for a long, narrow vent pipe that allows carbon dioxide to escape and prevents outside air from entering the fermenter, reducing the threat of contamination by stray yeasts. When fermentation is nearly complete, most of the yeast settles at the bottom of the cone-shaped fermenter, which makes it easy to capture and remove. The yeast is saved and reused in the next batch of beer until it needs to be replaced due to mutation, as this can cause a change in taste.

The fermentation temperature is critical in controlling the outcome and has a significant impact on the development of flavour. Ales are generally fermented at a temperature range of 16°C to 22°C, and lagers are fermented much cooler, at 9°C to 14°C. The general rule of thumb is that the hotter the fermentation, the more likely you are to get off-flavours and unwanted attributes in the beer.

The progress of the fermentation is usually monitored by following the specific gravity drop and/or increase in alcohol content. When fermentation is complete, the beer is cooled to about 32°F, which helps the remaining yeast and undesirable proteins settle at the bottom of the fermenter. The beer is then slowly pumped from the fermenter and filtered to remove any remaining solids. It is then transferred to a bright beer tank, which is its last stop before bottling or kegging.

The primary function of fermentation is to convert sugars into alcohol. The sugars are derived mainly from malted barley, although other cereal sources and plant sugars can also be used. These materials also contribute proteinaceous substances, which, along with the sugars and added flavouring agents, generate the alcohol, flavours, and aromas of beer.

Taste and mouthfeel

The order in which you consume different alcoholic beverages can significantly impact your overall drinking experience, especially concerning taste and mouthfeel. Starting with a high-ABV beer before moving on to a low-ABV one can dull your palate and affect your ability to appreciate the unique characteristics of each drink.

When it comes to taste and mouthfeel, drinking higher-ABV beers first can overwhelm your taste buds due to their more concentrated flavours and higher alcohol content. High-ABV beers tend to have more robust and complex flavour profiles, which can be quite intense. The higher alcohol content can also deliver a warming sensation, coating your mouth and throat. This initial impact can numb your palate, making it harder to discern more subtle flavours in lower-ABV beers later on.

Conversely, starting with a low-ABV beer can provide a more delicate and nuanced tasting experience. These beers tend to have lighter, more subtle flavours that can be easily missed if your palate is not sensitive enough. Drinking lower-ABV beers first allows you to appreciate their unique characteristics, such as subtle hop profiles, delicate malt flavours, or refreshing acidity, without being overwhelmed. It also ensures that your palate remains sensitive enough to detect and savour the full range of flavours in higher-ABV beers when you move on to them.

Drinking lower-ABV beers before higher-ABV ones can help maintain a balanced and refreshing drinking experience. The lighter mouthfeel and carbonation of low-ABV beers can serve as a refreshing palate cleanser, ensuring that your taste buds remain stimulated and receptive throughout your drinking session. This order of consumption can be especially beneficial when sampling multiple beers, as it allows you to fully appreciate the distinct characteristics of each brew without your palate becoming fatigued or desensitized.

Additionally, the carbonation levels in beers can also impact the mouthfeel and your overall sensory experience. Carbonation creates a pleasant tingling sensation and contributes to the beer's body and texture. Higher-ABV beers often have lower carbonation, resulting in a smoother mouthfeel. Meanwhile, lower-ABV beers tend to be more highly carbonated, providing a crisp, refreshing sensation.

Frequently asked questions