Attenuation (brewing) Attenuation (brewing) In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process; a more attenuated beer will generally be drier and more alcoholic than a less attenuated beer made from the same wort. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation. the following iteration,Attenuation = 100 % * (starting gravity − current gravity) / (starting gravity − 1) is meaningless This formula works with extract given in weight percentages or degree Plato. Extract refers to all the non water substances
Low-alcohol beer commercial brewery, San Francisco's Anchor Brewing Company, also produces their "Anchor Small Beer" using the second runnings from their Old Foghorn Barleywine. The term is also used for commercially produced beers which are thought to taste too weak. The Middle East accounts for almost a third of worldwide sales of nonalcoholic and alcohol-free beer. Notable Islamic clerics in Saudi Arabia and Egypt have issued fatawa permitting the consumption of "alcohol-free" beers that can be proven to contain zero traces of alcohol. Alcohol-free beers such as Holsten, Barbican and Moussy are often available in stores and restaurants throughout the Arab world.