{"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.\\n\\n

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Hop flowers<\/figcaption><\/figure>\\n\\nEach 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.\\n\\nEarly 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.\\n\\nOn the contrary, hop additions near the end of the boil do not achieve good resin isomerization, but they contribute to flavor and aroma.\\n\\n