What is attenuation in beer fermentation, and how does it affect dryness and body?

What is attenuation in beer fermentation, and how does it affect dryness and body?

• A. Attenuation measures color stability; higher attenuation yields darker beer; lower yields lighter beer.
• B. Attenuation is the rate of foam formation; faster foaming yields drier beer.
• C. Attenuation measures the percentage of extract sugars fermented by yeast; higher attenuation yields a drier, lighter-bodied beer; lower attenuation yields a fuller-bodied, sweeter beer.
• D. Attenuation refers to aroma compounds; higher attenuation yields more fruity aroma.

Answer: (C)

Attenuation is the percentage of fermentable sugars in the wort that yeast converts into alcohol and carbon dioxide during fermentation. The higher the attenuation, the more sugars are fermented, leaving fewer residual sugars in the beer. That lack of residual sugars translates to a drier, lighter-bodied beer. Conversely, lower attenuation leaves more unfermentable sugars, which contribute sweetness and yeast-derived body, giving a fuller-bodied beer. So, higher attenuation = drier, lighter-bodied; lower attenuation = fuller-bodied, sweeter. The other statements aren’t correct because attenuation isn’t about color stability, foam formation rate, or aroma compounds.

Attenuation is the percentage of fermentable sugars in the wort that yeast converts into alcohol and carbon dioxide during fermentation. The higher the attenuation, the more sugars are fermented, leaving fewer residual sugars in the beer. That lack of residual sugars translates to a drier, lighter-bodied beer. Conversely, lower attenuation leaves more unfermentable sugars, which contribute sweetness and yeast-derived body, giving a fuller-bodied beer.

So, higher attenuation = drier, lighter-bodied; lower attenuation = fuller-bodied, sweeter. The other statements aren’t correct because attenuation isn’t about color stability, foam formation rate, or aroma compounds.