What is the chemical component typically measured in IBU?

Study for the General Certificate in Brewing Exam. Use flashcards and multiple-choice questions with hints and explanations. Ace your test with confidence!

The correct choice is based on the fact that IBU, or International Bitterness Units, specifically measures the concentration of iso-alpha acids in beer, which are formed during the brewing process from the hops used. Isohumulone is one of the primary iso-alpha acids contributing to the bitter flavor in beer, and it is measured in parts per million (ppm). The bitterness of beer is a crucial aspect of its overall flavor profile, and IBU provides a quantitative measure of this characteristic.

The other options presented do not relate to the measurement of bitterness in beer. Isonicotinic acid is unrelated to brewing and does not measure any flavor compounds in beer. Isoamyl acetate is an ester that contributes fruity aromas and flavors, particularly banana, and is not associated with bitterness. Isobutanol is an alcohol that might occur as a byproduct in fermentation but is also not measured by IBU. Thus, the choice of iso-humulone ppm is essential for understanding and quantifying the bitterness in brewed beverages.

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