Brewers dedicate valuable time in designing recipes for a particular beer styles. Balancing the grist to be just right for the targeted gravity, color, and malt flavors. Considering the alpha-acids levels of hops to hit IBU targets. Getting the balance between malt sweetness and bitterness, just right. But how often do they hit those hits those targets. Having tested over 200 beers, from across the USA, covering all styles of beers, the variation in reported %ABV versus actual %ABU measured was concerning. A high percentage of beers were outside the 0.3% ABV as required by the government regulatory body in the USA (TTB). One beer had a 7.3% ABV when the brewery claimed a 8.7% ABV. All beers on the high side of the measured % ABV, and outside the TTB guidelines, were IPA styles. For IBU, most beers were on the low side for the expected range of IBU for particular styles of beers. Several beers had a BU close to the measured IBU which suggests brewers may not be using the correct IBU calculation. Several beers had such low measured IBUs that they were outside on the style guidelines for those beer styles, and these were mostly IPAs, double and Tripple IPAs. These beers would be at risk of losing points in beer competitions. While it may seem minor quality defects aren’t a big deal, there is always a cost, and for a little extra work, they defects can be eliminated.