I understand that a higher OG beer = more alcohol, but what truly dictates a high OG beer from a low OG? Will a stout with the same ABV have more OG than a Pilsner with the same ABV?
In: Chemistry
ABV is derived from the difference between the OG and the final gravity. The specific gravity is a measure of, in this context, sugar content. The note sugar you start with, the more there is for yeast to ferment into alcohol. The less sugar you finish with, the more of it *was* fermented.
High OG doesn’t automatically lead to higher ABV. Depending on factors such as sugar sources, mash temperature, choice of yeast strain and so on, a lot of sugar may be left unfermented. If you’ve ever had a beer described as having a lot of body, chances are this had high starting and high finishing gravity. The body comes from there being residual sugars in the beer that was never fermented.
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