Two numbers show up on nearly every craft beer menu. ABV tells you how strong the beer is, and IBU hints at how bitter it could be.
ABV stands for alcohol by volume. It is the percentage of the beer's volume that is pure alcohol. A 500-milliliter beer at 5 percent ABV contains 25 milliliters of pure alcohol. The number is measured by volume, and it is the figure printed on most cans, bottles and tap lists.
Most beers fall between about 4 and 10 percent ABV. Session beers sit at the lower end, while strong Belgian styles, barleywines and many double IPAs can run higher, sometimes above 10 percent. A beer's ABV tells you strength, not flavor, so a light-tasting beer can still be strong.
Brewers measure the density of the liquid before and after fermentation. The first reading is the original gravity, taken before the yeast is added, and the second is the final gravity, taken after fermentation. Sugar makes liquid denser, and yeast turns sugar into alcohol, so the difference between the two readings shows how much sugar was consumed.
A widely used formula is ABV equals (original gravity minus final gravity) times 131.25. A beer that starts at 1.050 and finishes at 1.010 works out to 5.25 percent. Other formulas exist and give slightly different results, so a label may differ a little from a quick home calculation. Our homebrewing guide shows where those readings fit in a first batch.
IBU measures the bitterness that hops contribute to a beer, specifically hop-derived compounds called iso-alpha acids. One IBU corresponds to one milligram of iso-alpha acid per liter of beer. Hops added early in the boil contribute more bitterness, and later additions contribute more aroma, as explained in how beer is brewed.
A higher number means more bitterness potential, but there is a ceiling to what the human palate can detect. Some beers advertise IBUs of 100 or more, and most people struggle to perceive bitterness beyond roughly 80 to 100.
IBU is a measurement of compounds, not of how bitter you will find the beer. Sweetness, body, carbonation, alcohol and serving temperature all change perception. A malty beer can taste less bitter at a given IBU than a dry beer at a lower one. A 40-IBU IPA with plenty of residual sweetness may taste gentler than a 25-IBU dry pilsner.
Roasted malts and added ingredients also influence perception. That is why a stout can taste bitter without a high IBU figure. Use IBU as a rough guide, then trust your tongue.
Reading numbers together. ABV and IBU describe different things, and neither tells you the whole story. A high-ABV, low-IBU beer, such as a strong malty ale, tastes rich and warming. A low-ABV, high-IBU beer, such as a bitter session IPA, can be crisp and snappy. Style context helps, and our styles guide shows how the pieces fit.
Not every brewery lists IBU, and some are cautious about it because of the gap between measurement and taste. If you cannot find it, ask. Describing what you enjoy works better than naming a number.
| Term | What it measures | Good to know |
|---|---|---|
| ABV | Percent of the beer's volume that is alcohol | Most beers run about 4 to 10 percent |
| IBU | Hop bitterness compounds in the beer | Perception tops out around 80 to 100 |
| Original gravity | Density before fermentation | Used with final gravity to estimate ABV |
| Final gravity | Density after fermentation | Lower values mean more sugar was fermented |
In the United States, a standard drink is 12 fluid ounces of beer at 5 percent ABV, which contains 0.6 ounces, or 14 grams, of pure alcohol. A beer with a higher ABV, or a larger pour, can exceed one standard drink. A 16-ounce pint of a 7 percent beer contains well over one.
That matters when you are pacing yourself or hosting. Check the label for ABV, ask what size a pour is, drink water and eat. If you are planning an event, our party planning guide shows how to account for strength and portion size.
Nothing here is health advice. Alcohol affects people differently, and some people should not drink at all, including anyone under the legal drinking age, anyone who is pregnant and anyone driving. When in doubt, skip it.
Two questions come up constantly: how strong is it, and how bitter is it? The ABV answers the first directly. For the second, ask about the style, because style tells you more about perceived bitterness than a number does. A hazy IPA is usually softer than a West Coast IPA, even when the IBU figures are close.
Another common question is whether a high ABV beer will taste boozy. Not always. Some strong beers are balanced and smooth, while some lighter beers show harsh flavors. Sweetness, body and temperature change how strength shows up in the glass.
If you want something low in alcohol, say so. Many breweries make lighter beers, and non-alcoholic options are increasingly common. You can order a small pour or a flight to taste without committing to a full glass, which also helps you keep track of what you have had.
Numbers can help once you know your own preferences. If you like a gentle, easy beer, look for a lower ABV and a modest bitterness. If you want something bold, look at higher figures, but remember that style and ingredients shape how those numbers taste.
Use ABV to pace yourself, too. A lighter beer lets you stay longer at the table, and a stronger one calls for a smaller pour. Combine those figures with food and water, and you can enjoy an afternoon without losing track of your limits.
There is no single good number. Light lagers tend to have low IBUs and bold IPAs higher ones, and your own taste decides what is good.
No. Malt sweetness, body, carbonation and alcohol change how bitter a beer tastes at a given IBU.
A common formula is (original gravity minus final gravity) times 131.25, using hydrometer readings before and after fermentation.
A U.S. standard drink is 12 ounces at 5 percent ABV, which contains 0.6 ounces of pure alcohol.
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