Making beer is an intricate process of surprising complexity. It involves elements of chemistry, biology, engineering, hydrology, calculus, and a whole other slew of disciplines that you’d have trouble sitting thru in any college classroom. Thankfully we have brewers—modern day alchemists—who sift through the tedium to produce something as simplistically magical as an ice cold brewski. If you happen to glance at the technical specifications accompanying most beers, you will sometimes notice all sorts of measurements that might not make any sense to the layperson (non-beergeek). Most people are familiar with the ABV—alcohol by volume, is a very straight-forward reading of what percentage of the libation is pure alcohol. Most spirits sit at or around 40% ABV, wines hover near 12%, and your standard beer is probably just below 5%. That part is easy to understand. But you might also notice a number that has a ‘degree’ sign next to [...]