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
Pearl Brewing Company San Antonio Brewing Association referred to all brewing in San Antonio in general. Therefore, in 1952 the San Antonio Brewing Association changed its name to the Pearl Brewing Company (1952–present). Pearl was successful, not only in Texas, but on a national level, as well. Larger companies saw this success and made many attempts to buy out Pearl and their beers. Almost all offers were never even considered. In what would turn out later to be ironic, one company came very close to buying out the Pearl Brewing Company in the 1950s: Pabst Brewing Company. B.B. McGimsey, who was Pearl's plant