Two numbers show up on every craft beer: ABV and IBU. Once you know what they mean, a beer menu tells you a lot before you order.
ABV = strength
Alcohol By Volume is the percentage of alcohol. Session beers sit around 3–5%, standard beers 5–7%, and big beers (double IPAs, imperial stouts) 8–12%+. Higher ABV means stronger and usually richer — and it sneaks up on you, so pace accordingly.
IBU = bitterness (on paper)
International Bitterness Units measure the bittering compounds from hops. Low IBUs (10–20) are barely bitter (wheat beers, lagers); high IBUs (60–100+) are for hop-heads (IPAs). It's a rough guide to how hoppy-bitter a beer will feel.
The catch: IBU isn't perceived bitterness
A sweet, malty beer with 60 IBU can taste less bitter than a dry beer with 40, because malt sweetness balances the hops. IBU tells you the bitterness present, not how bitter it tastes — balance is everything.
How to use the numbers
Use ABV to gauge strength and pace, and IBU as a loose hop-bitterness hint (read it alongside the style). New to styles? See beer styles explained, or just tell BeerBot "not too bitter, not too strong."
FAQ
What does ABV mean in beer?
Alcohol By Volume — the percentage of alcohol. ~3–5% is sessionable, 5–7% standard, 8%+ strong. Higher ABV is stronger and usually richer.
Does a higher IBU mean a more bitter beer?
Not always. IBU measures bittering compounds present, but malt sweetness balances them — a sweet high-IBU beer can taste less bitter than a dry low-IBU one.