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
Pabst Brewing Company out to the Stroh Brewery Company, which utilized excess capacity at the former flagship brewery of the G. Heileman Brewing Company of La Crosse, Wisconsin it had absorbed earlier that year. In turn, the historic Pabst brewery in Milwaukee was closed, ending a 152-year association with the city and turning that company into a virtual brewer. In 1999, Pabst purchased the Stroh label, and the brewery in La Crosse was sold to City Brewing Company. In 2001, production was contracted to Miller Brewing Company, and by then what remained of the Pabst company operated out of San Antonio. S&P was