Beer style Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called "mead", fermented apple juice is called "cider", fermented pear juice is called "perry" (sometimes, "pear cider"), fermented plum juice is called "plum jerkum", and fermented grape juice is called "wine". Chinese "jiu" and Japanese "sake" are made using much the same process as beer with one additional step in the fermentation as well as using rice instead of primarily barley malt. Most beer styles fall into types roughly according to
Gravity (alcoholic beverage) 80%. Points can also be used in the SG versions of the alcohol formulas. It is simply necessary to multiply by 1000 as points are 1000 times (SG − 1). Software tools are available to brewers to convert between the various units of measurement and to adjust mash ingredients and schedules to meet target values. The resulting data can be exchanged via BeerXML to other brewers to facilitate accurate replication. Gravity (alcoholic beverage) Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity, or relative density compared to water, of the wort or must at various stages