Absolutely, That leads some people to say that “IBU is a lie”. I think that is unnecessarily harsh. The IBU is an attempt to come up with an objective, scientifically measurable metric for something that, unfortunately, turns out to be highly subjective and very complex. I would call it a failure rather than a lie. Just like the IBU calculators, give some credit to those who have tried to produce quantitative results on the subject, even if they have come up short.
What is the alternative to IBU? As far as I know, there is none. Can you do better?
If memory serves, Tinseth was basically doing no-chill or immersion-in-a-snowbank style chilling, nothing like the copper coils or counterflows of today. In that respect, I think the IBUs make a lot of sense, seeing as how:
I doubt it because I’ve always felt this way about SNPA. Not at all my favorite beer. Shun away.
But my point wasn’t to knock a well-regarded beer, it was simply to note that 35 IBU’s can seem/taste/feel different depending on the beer. At least to me anyway.
He also used whole cone hops in a half barrel system. When I had some beers analyzed, from brews in my half barrel system and whole cone hops, the results were close to Tinseth for 2 of 3. A double IPA was low, as it was in the saturation range.
A guy I knew at Bell’s years back said that their Big Head IPA which was only brewed a couple of times, measured at 113 IBU in the lab. It was 11% and very bitter at that ABV. Long ago I had read that some high gravity beers could exceed 100 IBU. The guy is no longer at Bell’s, and I have no idea what was done to get to that IBU level.
same, honestly about the same. for me its based on an interpretation i just sort of ballpark mentally based on what yeast, what profile. etc, but my suggested IBU on a beer i would “perceive” to be about 40 to 45 IBU says 75 IBU. my selected formula says tinseth’s formulation.
it’s just what im used to and since i brew just for myself i dont even consider it much anymore, especially not like i used to back in the days when most beers would label their IBU very prominently.
its a big ask, but i always thought they should make a new calculation or rating system.
I just remember years and years ago, walking the floor of club night with John Maier and he saw people’s claims of IBUs and he’d be like “oh 70… ok, so 35”, etc, etc.
When I worked at Hoppin’ Frog, we made a Triple IPA called Hop Dam. IIRC, it calculated at 120 IBU’s and when we sent it out for analysis, it came back at 100 IBU’s.
Man, Hoppin’ Frog makes some of the very best beers I’ve ever tasted!! That’s not an overstatement either. As soon as this weather calms down wife and I are headed to Hoppin’ Frog Brewery. Check out their website hoppinfrog.com and if you’re ever in Akron,Oh you should definitely visit.
