Ascorbic Acid

Most Used In:

Style	Uses	Avg. Usage	Usage Range
Kölsch	25	1%	1% - 2%
Specialty Beer	20	1%	1% - 2%
Imperial IPA	17	2%	1% - 100%
Belgian Pale Ale	12	1%	1% - 1%
Specialty IPA: Brown IPA	9	1%	1% - 0%
American IPA	9	1%	1% - 7%
American IPA	7	2%	1% - 38%
Robust Porter	7	2%	1% - 100%
American Pale Ale	6	6%	1% - 100%
Belgian Tripel	5	1%	1% - 1%
American Light Lager	4	14%	1% - 100%
Witbier	4	1%	1% - 1%
American Amber Ale	3	19%	2% - 87%
American Pale Ale	3	1%	1% - 2%
American Barleywine	3	7%	5% - 50%
Schwarzbier	3	3%	1% - 27%
American Lager	3	1%	1% - 0%
Weissbier	3	1%	1% - 3%
Munich Dunkel	3	1%	4% - 4%
Experimental Beer	3	3%	5% - 13%
Märzen	3	2%	2% - 6%
English Barleywine	3	1%	1% - 1%
Oktoberfest/Märzen	2	1%	1% - 1%
Dunkles Weissbier	2	8%	17% - 17%
Spice, Herb, or Vegetable Beer	2	1%	1% - 0%
Strong Scotch Ale	2	1%	1% - 1%
American Wheat Beer	2	1%	1% - 0%
German Pils	2	2%	4% - 4%
American Barleywine	2	1%	1% - 1%
Baltic Porter	2	1%	1% - 1%
Flanders Brown Ale/Oud Bruin	2	50%	100% - 100%
Dry Stout	2	1%	1% - 1%
American Stout	2	1%	1% - 0%
Northern English Brown	2	13%	2% - 50%
Specialty IPA: Belgian IPA	2	1%	1% - 0%
Russian Imperial Stout	2	1%	1% - 1%
Helles Bock	2	1%	1% - 0%
International Pale Lager	1	6%	6% - 6%
Specialty IPA: New England IPA	1	100%	100% - 100%
Sweet Stout	1	1%	1% - 0%
Wood-Aged Beer	1	1%	1% - 1%
American Brown Ale	1	1%	1% - 1%
Oatmeal Stout	1	1%	1% - 1%
American Amber Ale	1	6%	6% - 6%
Standard/Ordinary Bitter	1	23%	23% - 23%
Belgian Specialty Ale	1	48%	48% - 48%
Maibock/Helles Bock	1	1%	1% - 1%
No Profile Selected	1	1%	1% - 0%
Southern English Brown	1	1%	1% - 1%
Wheatwine	1	5%	5% - 5%
Saison	1	1%	1% - 1%
Cream Ale	1	1%	1% - 0%
Irish Red Ale	1	1%	1% - 1%