If you’ve ever looked at a beer can and wondered what an IBU number actually means, you’re not alone. You might see one beer described as 20 IBU and another as 60 IBU and reasonably assume that the second beer will taste three times as bitter. It won’t. IBU, short for International Bitterness Units, is a measurement associated with the amount of bittering compounds present in beer. It can be useful when comparing beers, particularly if you enjoy hop-forward styles, but it doesn’t tell the whole story of how bitter a beer will actually taste. This is particularly worth understanding when exploring non-alcoholic beer, because a beer can have a relatively modest IBU figure but still taste quite bitter, while another with a higher number can seem surprisingly balanced.
What does IBU actually mean?
International Bitterness Units are used to quantify the concentration of certain bitter compounds in beer, particularly iso-alpha acids produced from hops during brewing. Hops contain alpha acids, and heat during the brewing process causes chemical changes that produce compounds responsible for much of beer’s characteristic bitterness. IBU provides a way of expressing the concentration of these bittering compounds. In simple terms, a higher IBU generally indicates more measured bitterness potential. However, the important word is potential. The number doesn’t directly measure what your tongue will experience when you take a sip.
Does 40 IBU mean twice as bitter as 20 IBU?
No. An IBU measurement isn’t a straightforward scale of perceived bitterness, so a beer at 40 IBU isn’t necessarily twice as bitter to you as a beer at 20 IBU. Your perception depends on several other characteristics of the beer, particularly its malt character, sweetness, body, carbonation and overall balance. Imagine two beers with the same IBU. One might be light and dry with relatively little residual sweetness, making the bitterness immediately obvious. The other might have more malt character and sweetness, making the same measured bitterness seem softer because it is balanced by other flavours. This is why two beers with similar IBU readings can taste remarkably different.
Malt and bitterness: the balancing act
One of the most useful ways to understand beer bitterness is to think about balance. Malt provides the foundation for many beers, contributing flavours ranging from bread and biscuit to caramel, toast and roasted notes. Depending on the beer and how it has been fermented, there can also be sweetness or other characteristics that influence how bitterness is perceived. Hops provide bitterness as well as aroma and flavour, and the brewer’s job is to bring these elements together. A highly bitter beer isn’t necessarily badly balanced, and a low-IBU beer isn’t automatically smooth or easy drinking. It depends on what else is happening in the glass.
Bitterness isn’t the same as hop flavour
This is another common source of confusion. Hops can contribute bitterness, but they can also provide aroma and flavour. Think about the difference between a beer that tastes bitter and one that smells strongly of citrus, tropical fruit or herbs. A beer can have lots of hop aroma without necessarily having an extreme level of bitterness. Modern hop-forward beers can be designed to emphasise desirable hop aromas and flavours while managing bitterness, so you shouldn’t assume that an intensely aromatic NA IPA will automatically be aggressively bitter. The opposite can also be true. A relatively understated beer can have a bitterness that is more noticeable than its aroma suggests.
Why bitterness can be important in NA beer
Bitterness can play an important role in non-alcoholic beer because brewers are working with a different balance of flavours from a conventional beer. Alcohol contributes to the overall character and mouthfeel of beer, so when it is absent or greatly reduced, other characteristics can become more noticeable. Bitterness is one of the tools available to give a beer structure and balance. This doesn’t mean NA beers are necessarily more bitter than alcoholic beers. It simply means that bitterness can be particularly noticeable in some alcohol-free beers. When tasting an NA IPA or pale ale, it can therefore be useful to separate three things in your mind: hop aroma, hop flavour and bitterness. They are related, but they aren’t the same thing.
Why bitterness can change during a tasting
Your perception of bitterness isn’t necessarily fixed from the first sip to the last. Temperature, carbonation, food and the other flavours in the beer can all influence how you experience it. The first sip might seem relatively bitter, while subsequent sips allow you to notice more malt character or hop flavour. Alternatively, you might find that the bitterness builds as you continue drinking. The finish is particularly useful to pay attention to. After swallowing, does the bitterness disappear quickly, or does it linger? Does it feel clean and crisp, or harsh and persistent? These observations can tell you much more about your experience than an IBU number alone.
What does a high IBU beer actually tell you?
It tells you that the beer has a relatively high measured concentration of the relevant bittering compounds. That’s useful information, but it shouldn’t be treated as a guarantee of how the beer will taste. If you’re buying an NA beer and see a high IBU figure, it’s reasonable to expect bitterness to be part of its character, but don’t assume that the beer will necessarily be unpleasantly bitter. A well-balanced beer can contain substantial bitterness while still being enjoyable and refreshing. Equally, if you’re someone who dislikes bitterness, choosing a beer solely because it has a low IBU doesn’t guarantee that you’ll enjoy it.
Can you learn to appreciate bitterness?
To some extent, your preferences can change through experience. This happens with many foods and drinks. Flavours that initially seem challenging can become more familiar when you encounter them repeatedly. Coffee is an obvious example, as are dark chocolate, tonic water, certain vegetables and strongly hopped beers. If you’re new to hop-forward NA beer, there’s no need to jump straight into the most intensely bitter example you can find. Try a pale ale first, then perhaps a moderately hopped IPA. Pay attention not just to how bitter each beer is, but to the relationship between bitterness, sweetness, aroma and body. You may find that what you dislike isn’t bitterness itself but a particular type or intensity of bitterness.
How to taste bitterness in an NA beer
Next time you open an NA beer, try paying particular attention to the bitterness rather than simply deciding whether you like the beer. Take a sip and concentrate on the initial flavour, then swallow and pay attention to the finish. Does bitterness appear immediately or develop afterwards? Is it sharp or rounded? Does it disappear quickly or remain on your palate? Does the beer’s sweetness balance it? Do the hop aromas make the bitterness seem more pronounced? Then take another sip after a few seconds and see whether your impression changes. This is a much more useful way of understanding a beer than simply checking its IBU figure.
Should you use IBU when choosing NA beer?
Yes, but treat it as a guide rather than a guarantee. If you know you enjoy bitter, hop-forward beers, an IBU figure can help you identify beers that are likely to have a significant bitterness component. If you’re less keen on bitterness, a lower figure may be a sensible starting point. Whenever possible, though, look at the whole description. Words such as “hoppy”, “dry”, “citrusy”, “smooth”, “malty” or “sessionable” can provide additional clues about the beer’s character. Ultimately, your own palate is more important than any number printed on a can.
Final thoughts
IBU is useful because it gives brewers and drinkers a common way of talking about measured bitterness, but it isn’t a simple bitterness rating. The beer’s malt character, sweetness, body, carbonation, hop aroma and overall balance all influence how bitterness is perceived. That’s why two NA beers with similar IBU figures can taste completely different. So next time you see an IBU number, don’t ignore it, but don’t let it make the decision for you either. Think of it as one piece of information about the beer rather than a prediction of exactly what your taste buds are going to experience. After all, the most useful bitterness measurement is still the one you make yourself with the first sip.
FAQs
What does IBU mean in beer?
IBU stands for International Bitterness Units. It is a measurement used to quantify certain bittering compounds in beer, particularly those derived from hops.
Does a higher IBU always mean a beer tastes more bitter?
No. IBU measures bittering compounds rather than your personal perception of bitterness. Malt character, sweetness, body and other factors can significantly affect how bitter a beer tastes.
What IBU is considered bitter for an NA beer?
There isn’t a universal IBU level at which an NA beer becomes bitter. Different beer styles have different typical bitterness levels, and perceived bitterness also depends on the rest of the beer’s character.
Are hoppy beers always bitter?
No. Hops contribute both bitterness and aroma. A beer can have intense citrus, tropical or herbal hop aromas without necessarily having an equally intense bitterness.
Is IBU useful when buying non-alcoholic beer?
It can be. IBU gives you an indication of the beer’s measured bitterness, but it should be considered alongside the style, flavour description and your own preferences.
Can you learn to enjoy bitter beer?
Your preferences can change with familiarity and repeated tasting. Trying progressively more hop-forward beers can help you understand which types and levels of bitterness you enjoy.
