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After decades of macro dominance where American beer consisted solely of fizzy light lager, craft beer turned the industry on its head with flavorful IPAs and inky stouts. While it was flavor that got most craft beer fans in the door, one facet that can’t be ignored is the higher alcohol content of craft beer.
But does boozier mean better? We’ll do a deep dive into how high ABV beer is made and how it stacks up against lower alcohol options.
What Qualifies as a High Alcohol (ABV) Beer?
There’s no one standard, but the general threshold for what’s considered a high ABV beer is typically 7% and higher. This is where IPAs become “Double IPAs” and where a Belgian Dubbel becomes a Tripel, to use just a few examples. Stouts might have a different standard, as “Imperial Stout” will likely have a 9% or higher, but there are plenty of beers defined as stout that have 8% or more. Brewers are in charge of how they define their beer, but institutions like the Cicerone or Beer Judge Certification Program offer style guidelines that include ABV.
How do brewers control ABV in beer?
Brewing is a highly controlled process, at least when done well. One of the most basic and essential variables in a beer is its alcohol content, and it all comes down to managing the fermentation process that converts sugars into alcohol and carbon dioxide through yeast. Here are a few ways brewers do it:
- Amount of grains: The “grain bill” is the amount of malts, which are fermentable sugars, included in the recipe. It’s pretty straightforward: more malt means more sugar, which provides higher potential alcohol content.
- Mash temperature: Another method for controlling alcohol content is mash temperature. “Mashing” (or the stage where crushed grains are mixed with hot water) at lower temperatures produces more fermentable sugars, which leads to higher alcohol. Conversely, a higher mash temperature creates more unfermentable sugars, lowering alcohol.
- Yeast selection and fermentation time: This is where things can get complicated, but different yeast strains offer different alcohol tolerances and efficiency. Some will produce more alcohol by fermenting more sugars. Longer fermentation times will also create more alcohol.
- Dilution or concentration: Another method for adjusting alcohol content is adding water to lower ABV or removing water (for higher ABV) after fermentation.
- How brewers do it well: The main things to control are fusel alcohols and excess sweetness. Fermentation at high temperatures produces higher alcohols (fusel oils), often leading to an unwanted “hot” or unpleasant flavor. Consistent temperature control is key, especially during early fermentation, to avoid these off flavors. Aging beers can also allow these “hot” flavors to mellow, and balancing the flavors through adjuncts or hopping can have a positive effect.
How Alcohol Impacts Flavor in High ABV Beer
Without getting too technical, there are a few ways high alcohol impacts the perceived flavor in all beverages.
Alcohol and Mouthfeel
The Alcohol itself actually doesn’t have a distinct taste. Still, it can influence aromas, mouthfeel, and overall taste through how it interacts with other compounds in the beverage to shape the sensory experience. Alcohol will affect the viscosity (perceived “thickness”) of the liquid and make it feel fuller or lighter in the mouth.
Enhancing Aroma and Complexity
Ever heard how 90% of taste is smell? Well, alcohol can help you out there. Alcohol can also help release the beer’s aromas, which is key for picking up flavors.
When Alcohol Overpowers the Flavor
There’s frequently a hot flavor in poorly balanced brews, so there are unintended side effects that some drinkers might find off-putting. In specialty beers where hops or adjuncts are supposed to be showcased, the alcoholic heat can get in the way.
Popular Beer Styles With High Alcohol Content
Classic High-ABV Styles
One of the most notorious beer styles for high ABV is the German Eisbock, which is brewed by removing water through freezing.
Other common beer styles that have high ABV include:
- Barleywine
- Belgian Quadrupel
- Imperial Stout
- Imperial IPA
- Doppelbock
Record-Breaking Strong Beers
Brewers can make a name for themselves by brewing incredibly strong beer. Some might call it a gimmick, but there are a few marketing professionals who can make an argument for this sort of stunt.
Examples of infamously high ABV beers:
- Utopias by Boston Beer Company (Samuel Adams) – ~20% ABV
- The End of History by BrewDog – 55% ABV
- Schorschbock 57 by Schorschbräu – 57.5% ABV
- Snake Venom by Brewmeister – 67.5% ABV (uses extreme freezing to concentrate alcohol)
Love It or Hate It: Why Drinkers Are Divided
Taste is subjective, but few aspects of beer are as divisive as alcohol content. Many drinkers can’t get past the heat given off by high alcohol content, and many don’t want to drink a beer stronger than the customary 5% lager. Beer enthusiasts will enjoy certain high ABV styles like a Double IPA and reject the sweetness or thickness of an Imperial Stout.
High ABV vs. Low ABV: Which Tastes Better?
The perception that ABV beers always have more intense and complex flavors is controversial, but it’s backed by some science. But is it better?
Personal Preference Plays a Big Role
While some people prefer strictly crisp and sessionable styles, plenty of beer geeks enjoy the complexity of beer styles with high ABV. The heady effects from drinking an imperial stout are another consideration, but the lighter buzz you get from a session IPA or lager is equally appealing to certain drinkers. In many cases, devout beer aficionados will be able to appreciate both. There’s a time and a place for every type of beer!
How Flavor Differs Across the ABV Spectrum
Alcohol can enhance and amplify other taste compounds, and it boasts a fuller mouthfeel by increasing the body and viscosity of the beer. Alcohol releases aromatic compounds, contributing to a more intense and complex aroma profile, along with some heat. Without the fusel alcohol and perceived heat, lower ABV beers will have a lighter and crisper mouthfeel while allowing for subtle flavors to shine.
Top Styles for Low-ABV Beer
The “session” buzzword that applies to everything from india pale ale to stout is a great way to easily identify a lower-ABV beer. Still, there is a wide variety of beer styles that almost always have lower alcohol content. Lagers, saisons, and wild ales are the most notable examples, generally offering a 5% or lower ABV.
What the Experts Say About Strength vs. Balance
Some professional brewers and experts, like beer judges or Cicerones, will argue that balance should always be prioritized over strength. Balance can be defined as a cohesion of flavours where you aren’t receiving only a sweet or bitter taste, which applies to alcoholic sweetness and heat from the booze. A coherent blend of hop bitterness, malt sweetness, yeasty esters, and some booze is ideal. Some subtlety is always ideal, as well!
Conclusion: Boozy Brews With Purpose
High ABV beer is nothing new. The Belgians have been brewing boozy Tripels and Quads for centuries, while English Barleywine offers the same amount of alcohol as most wines. But with so many new styles like Double New England IPA on the rise, there are more options than ever for getting a buzz. Whichever high ABV beer you’re interested in, it’s always important to enjoy it slowly and responsibly.
