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
Alcohol in New Zealand Alcohol in New Zealand Alcohol has been consumed in New Zealand since the arrival of European settlers. The most popular alcoholic beverages are beer and wine. New Zealand has no minimum consumption age for alcohol, however the minimum purchase age is 18. There is no oral tradition or archaeological evidence of Māori brewing beer before the arrival of Europeans. Major ingredients of beer were not introduced to New Zealand until Europeans arrived in the late-18th century. Captain James Cook brewed a beer flavoured with local spruce tree needles while visiting New Zealand in 1773 in order to combat scurvy aboard