WHAT DO THESE TERMS MEAN?

Alcohol strength: The alcohol strength determines the percentage of ethanol (alcohol) in a liquid. For alcoholic beverages the alcoholic strength is indicated in percent by volume %Vol. During the fermentation of yeast, alcohol develops in beer.

Stammwürze: Refers to dissolved malt sugar and hop components (enzymes, proteins) in the wort. Through top- or bottom-fermenting year the wort is transformed into alcohol and carbonation. The original wort is the main influencing factor for the future alcohol strength and the nutrient content of the final beer.

IBU/Bittering units: In Europe, the bitterness of a beer is indicated by IBU (International Bittering Units), whereas 1 BE (IBU) equals 1mg alpha acid content. The IBU conversion is essential for the later estimation of the amount of hop in the beer. It is barely used in the U. S.


OTHER INGREDIENTS IN OUR FOOD AND BEVERAGES

Another recent regulation demands the reference to all allergy causing ingredients. Some beverages contain ingredients that also have to be mentioned.

1 = Nitrited curing salt
2 = Dairy, as well as dairy containing products
3 = Eggs, as well as egg containing products
4 = Nuts, as well as nut containing products
5 = Celery, as well as celery containing products
6 = Mustard, as well as mustard containing products
7 = Molluscs, as well as mollucsc containing products
8 = Fish, as well as fish containing products
9 = Colourings
10 = Caffeinated
11 = quinine-containing
12 = with antioxidants