How to Read a Craft Beer Label: IBU, ABV, Plato, and the Italian Mark
You have a can of craft beer in your hand. On the label, you read: "ABV 6.5% — IBU 45 — 14° Plato". Below, a small badge says “Birra Artigianale Italiana.”
What does all this mean? And more importantly: does it tell you anything useful about what you’re about to drink?
Yes — if you know how to read it. Here’s the complete guide, without unnecessary technicalities.
ABV — Alcohol By Volume
The simplest and most well-known. ABV indicates the percentage of ethyl alcohol present in the beer by total volume.
- Under 4%: light beer, Session. Ideal for those who want to drink several glasses without heavy effects.
- 4%–6%: the standard range. Most Lager, Pale Ale, Weizen fall here.
- 6%–8%: beers with character. Robust IPA, Belgian Ale, some Stout.
- Over 8%: territory of strong beers. Barley Wine, Imperial Stout, Belgian Quadrupel. To be savored, not quenched.
Remember: as we saw in the article about color, ABV has nothing to do with the beer’s color. A black Schwarzbier can have 4.8%. A blonde Tripel can have 9%.
IBU — International Bitterness Units
IBU measures the amount of bitter substances (isomerized from the alpha acids of hops) present in the beer. The scale theoretically goes from 0 to over 100, but in practice the human palate struggles to distinguish differences beyond 100 IBU.
- 0–10 IBU: practically no perceivable bitterness. Wheat beers, Berliner Weisse, some Fruit Beer.
- 10–25 IBU: mild and pleasant bitterness. Lager, Blonde Ale, Witbier.
- 25–45 IBU: moderate, well-balanced bitterness. Pale Ale, Amber Ale, many modern IPA.
- 45–70 IBU: pronounced bitterness. Classic IPA, American IPA.
- Over 70 IBU: intense bitterness. Double IPA, Imperial IPA, aggressive West Coast IPA.
Note: IBU alone doesn’t tell the whole story. A beer with 50 IBU but very sweet malt can seem less bitter than one with 30 IBU and little body. It’s always the balance that counts, not the absolute number.
Hazy IPA, for example, can have high IBU but taste smooth and not very bitter because hops are added cold (dry-hopping), releasing aromas without extracting bitterness.
Degrees Plato (°P) — wort density
Degrees Plato measure the concentration of sugars in the wort before fermentation. The more sugars, the more alcohol the yeast will produce — and the fuller the finished beer will be.
Basically, degrees Plato tell you how “dense” the starting wort was:
- 8–10°P: light beers, Session.
- 11–14°P: standard beers, the most common range.
- 15–18°P: robust beers, strong IPA, Bock.
- Over 18°P: very strong beers, Imperial, Barley Wine.
A rough rule: dividing degrees Plato by 4 gives an estimate of ABV. A 16°P wort will produce a beer around 4% (if partially fermented) or up to 8% (if fully fermented). It’s not an exact formula but useful for orientation.
In Italy, degrees Plato often appear on labels because they are the basis for calculating beer excise tax.
The “Birra Artigianale Italiana” badge
Since 2016, Italian law (Legislative Decree March 29, 2010, no. 59, amended by the 2016 Stability Law) officially defines craft beer as beer produced by small independent breweries, not subjected to pasteurization or microfiltration.
The “Birra Artigianale Italiana” mark is a voluntary collective trademark managed by Unionbirrai, the main Italian association of craft breweries. To obtain it, the brewery must:
- Be a small independent brewery (annual production below a certain threshold)
- Not pasteurize or microfilter the product
- Respect the quality and traceability standards defined by the association
When you see this badge, you know you’re buying a living product, untreated thermally, produced by a brewery that has chosen to certify its craftmanship. It’s not mandatory — many excellent breweries don’t use it — but it’s a sign of quality and transparency.
Other terms you might find
- Bottle-conditioned: the beer has undergone a second fermentation in the bottle, thanks to added yeast and sugar. It produces a natural yeast sediment and finer carbonation.
- Unfiltered: the yeast has not been removed. The beer may appear cloudy and is richer in aromas and nutrients.
- Unpasteurized: it has not been heat-treated to eliminate microorganisms. It’s a “living” beer, more delicate and to be stored properly.
- Dry-hopped: hops have been added cold after fermentation to maximize aromas without adding bitterness.
Now you know what you’re buying
Next time you read a label, don’t stop at the name and color. ABV, IBU, and degrees Plato tell you the beer’s structure even before opening it. And the craft badge tells you that behind that can is a brewery that chose not to compromise.
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