Beer style beer differently. Since sugars are converted to alcohol during the process of fermentation, gravity can be used to estimate the final alcohol. In beer brewing, a distinction is made between the "original gravity", the gravity of the wort before fermentation has begun, and the "final gravity" of the product when fermentation has completed. Since the concentration of sugars is directly proportional to the gravity, the original gravity gives a brewer an idea of the potential alcoholic strength of the final product. After fermentation, the differences between the final and original gravities indicates the amount of sugar converted into alcohol, allowing
Brewing methods a brewing method used for the production of ales. During the early 20th century it was the most popular method of clearing trub (inactive yeast and excess, staling and haze-forming protein from the malted barley) during fermentation for English ales. It is less commonly used today as it requires additional brewing vessels in a two-tier system. During the double dropping process the wort (newly brewed, fermenting beer) is first fermented for a period of time before being transferred, under gravity or by other means, into a lower vessel where it continues fermentation. The dropping process has two primary effects on