What effect does a higher gravity level have on beer?

A higher gravity level in beer refers to the concentration of fermentable sugars present in the wort prior to fermentation. When the gravity is higher, it typically means that the beer will have a greater potential to produce more alcohol once yeast ferments those sugars.

As a result, higher gravity can lead to a richer taste in the final beer product. This richness stems from the increased malt content, which contributes to a fuller body and a deeper flavor profile. Brewers often create higher gravity beers to achieve complex flavors, which may include caramel, toffee, dark fruits, and other robust characteristics, depending on the malt selection and brewing techniques used.

In contrast, lighter flavors are generally associated with lower gravity beers that may use less malt or different styles of brewing. A higher gravity level tends to enhance not just the alcohol content but also the overall mouthfeel and flavor depth of the beer, making it more complex and satisfying to those seeking richer tasting experiences.

While higher gravity can also influence bitterness depending on hop choices, the primary association is with the overall richness of flavor, which solidifies option B as the correct choice.