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
P. Ballantine and Sons Brewing Company brand began losing popularity. In 1965 Carl Badenhausen sold the company but remained at the helm until his retirement in 1969. In the mid-1960s the company went into decline. It was losing market share to lighter lagers with less alcohol content. In 1972, despite advertising efforts to revive the company, the owners agreed to sell the brand, the company, and all their assets to the Falstaff Brewing Corporation in 1972. The new owners closed the original brewery in Newark, started brewing elsewhere, and did not strictly adhere to Ballantine's recipes. The general consensus is that, under the stewardship of Falstaff,