Beer extra

Despite the widespread belief that a beer with “Extra” denomination is a more select beer, the truth is that this has nothing to do with it being a Premium beer but rather with the dry malt extract (the amount of sugars in the beer wort before fermentation), which is measured in degrees Plato.
Typically, a beer with higher DME has higher alcoholic strength because the yeasts can transform more sugars (which come from the grain) into alcohol. Beers can thus be normal, special or extra depending on their Dry Malt Extract. Beers which are extra should not have less than 15 degrees Plato.