The Bar Towel

International Bitterness Units, right? Forgive my unfamiliarity with the jargon. Anyway, how do you measure these?

The reason I ask is that it stuck me the other day that soda water probably has more IBUs than most macros.

For a true scientific explanation of how to measure read here;

http://realbeer.com/hops/ASBC.html

I would say though that high IBU's does not necessarily define by itself a good micro. High IBU's (over 40) are generally the realm of two particular styles of beer, stouts and IPA's...however once you get into the over 60 IBU mark some beers get too damn hop assertive and lack any other flavours (this coming from a hophead!). While I agree that a lot of micro's don't dare make a high IBU beer for fear of frightening a predominantly lager drinking market I just wanted to clarify that high IBU doesn't always signify great beer.

Some good, relatively high IBU micros that are available in Ontario are;
Sgt. Major's IPA
St.Ambroise Pale Ale (40+ I think)
St.Ambroise Stout
Anchor Liberty Ale

Oh no, I agree completely. I was just amused by the idea that the mAcros seem to think people won't drink anything with more IBUs than soda water.

And wowee, those look like some fancy techniques for measuring bitterness. Who besides a brewery would actually go through all that?

I have been told by many micro breweries that Ontarians do not like hoppy or bitter beer. The Sgt. Major's IPA (at 68 IBU) was created because the infamous Bill Rea of Augusta's Winking Judge asked for it. It was originally going to be a once a year brew but sold so incredibly well (well, by my modest standards anyway) that it is now in year round production. At beer shows, the general public has shown me that they do appreciate this type of ale. They might not drink it all the time but it has a spot on their own "beer radar". Ontarians do not like bitter or hoppy beer...