{"id":47649,"date":"2022-10-03T11:23:15","date_gmt":"2022-10-03T15:23:15","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47649"},"modified":"2026-07-05T18:22:38","modified_gmt":"2026-07-05T22:22:38","slug":"what-is-ibu-in-beer-and-how-to-calculate-it-everything-you-need-to-know","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/what-is-ibu-in-beer-and-how-to-calculate-it-everything-you-need-to-know\/","title":{"rendered":"What Is IBU in Beer and How to Calculate It? Everything You Need to Know"},"content":{"rendered":"
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The acronym IBU (International Bitterness Units) in beer corresponds to the international measurement unit of bitterness and represents the amount of iso-alpha-acids dissolved in the beer; in other words, each IBU is equivalent to one milligram of iso-alpha-acid per liter of beer.<\/p>\n

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Hop flowers<\/figcaption><\/figure>\n

Each addition of hops during the boil contributes bitterness, to a greater extent if the additions are early, or to a lesser extent if they are in the final stages compared to the same amount.<\/p>

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Early hop additions cause a better isomerization of the resins, but eliminate, due to the time the hops are exposed to the boil, the essential oils that provide aroma and flavor.<\/p>\n

On the contrary, hop additions near the end of the boil do not achieve good resin isomerization, but they contribute to flavor and aroma.<\/p>\n