Term
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Definition
| Green apple-like aroma; by-product of fermentation. |
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Term
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Definition
| The acrospire is the shoot of a barley plant that develops during the germination stage of the malting process. |
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Term
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Definition
| Simple dextrins, from the reduction of starch by alpha amylase. Negative reaction with iodine. |
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Term
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Definition
| Pungent aroma, sharp taste. Can be like vinegar (acetic) or lemony (citric or lactic acid). Often the result of bacterial contamination or the use of citric acid. Sensation experienced on the sides of the tongue. Also known as sour flavor. |
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Term
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Definition
| A stage of the mashing process that allows the enzyme phytase to convert phytic acid to phosphoric acid to acidify the mash. During this rest the mash is held at about 95 |
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Term
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Definition
| Process of acidifying the mash with enzymes. Temperature range: 86 to 128 |
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Term
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Definition
| Any grain added to barley malt for beer making, especially rice, corn, unmalted wheat and unmalted barley. These adjuncts must be gelatinized before mashing. They must be used with a high diastatic powered barley malt to insure diastatic enzymes. |
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Term
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Definition
| Physical process involving adherence of particles to one another, at the microscopic level. Important in fining and other processes. |
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Term
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Definition
| To saturate with atmospheric air or oxygen into solution. |
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Term
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Definition
| Requiring oxygen for metabolism or a reaction. |
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Term
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Definition
| A gelatinous solidifying agent used as a culturing medium for microbial analysis or isolation. |
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Term
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Definition
| American Homebrewers Association. |
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Term
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Definition
| A group of soluble proteins that remain in beer, affecting head retention and stability. |
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Term
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Definition
| A synonym for ethyl alcohol or ethanol, the type found in fermented beverages. |
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Term
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Definition
| The general effect of ethanol and higher alcohols, warming. |
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Term
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Definition
| A measurement of the alcohol content of a solution in terms of the percentage volume of alcohol per volume of water or beer. To approximately calculate the volumetric alcohol content, subtract the terminal gravity from the original gravity and divide the result by 7.5. Abbrev: v/v. |
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Term
|
Definition
| A measurement of the alcohol content of a solution in terms of the percentage weight of alcohol per volume of water or beer. The percent of alcohol by weight figure is approximately 20% lower than the "by volume" figure because alcohol weighs less than its equivalent volume of water. Abbrev: w/v. |
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Term
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Definition
| An organic compound that is a precursor to ethanol in a normal beer fermentation. In the presence of excess air, this reaction can be reversed by oxidation which imparts papery/woody flavors. |
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Term
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Definition
| Any beer produced with top-fermenting or ale yeast. |
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Term
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Definition
| Saccharomyces cerevisiae Fermentation temperatures between 55 - 70 |
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Term
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Definition
| The enzyme and pentosan-bearing layer enveloping and inseparable from the malt endosperm. |
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Term
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Definition
| A measure water hardness, expressed as ppm of calcium carbonate. |
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Term
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Definition
| A beer made entirely from malt as opposed to one made from malt extract, or from malt extract and malted barley. |
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Term
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Definition
| The bitter component of hops that can be made soluble when isomerized by boiling. Given in percentage of alpha acid, which may be used to estimate the amount of bitterness in beer. See HBU and IBU. |
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Term
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Definition
| An enzyme that breaks down starch into smaller molecules by splitting the chains from the center. It produces glucose, maltose, maltotriose, maltotetraose and long dextrin chains. Until these longer chains are broken into one to three molecule long glucose chains they are not fermentable. This process is called liquefaction or dextrinization. Alpha amylase is most active at temperatures between 131-158 |
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Term
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Definition
| German type of beer made from top fermenting yeast, like Kolsch or Dusseldorfer. |
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Term
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Definition
| The surrounding temperature. |
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Term
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Definition
| A group of organic chemicals that form the building blocks of protein. Important in yeast nutrition. |
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Term
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Definition
| The most complex dextrin from hydrolysis of starch with diastase. Positive reaction with iodine. |
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Term
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Definition
| Paste-forming, branched chain of native starch that is soluble in water. |
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Term
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Definition
| The enzymatic reduction of starch to soluble fractions. |
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Term
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Definition
| Straight chain of native starch that is soluble in water. Usually reduced to dextrins and various sugars by diastatic enzymes during mashing. |
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Term
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Definition
| Metabolism or reaction that can function without the presence of oxygen. |
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Term
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Definition
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Term
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Definition
| Pertaining to, simular to, containing or dissloved in water. |
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Term
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Definition
| American Society of Brewing Chemists. Standards-setting organization for beer analysis in North America. |
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Term
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Definition
| Vitamin C, sometimes added sparingly to beer in later stages as an antioxidant. |
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Term
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Definition
| Drying, puckering (like chewing on a grape skin) feeling often associated with sourness. Tannin. Most often derived from boiling grains, long mashes, oversparging or sparging with alkaline water. |
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Term
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Definition
| To regulate or moderate fermentation temperature, as by maintaining ambient temperature cooler than the fermentation temperature. |
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Term
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Definition
| Reduction of the extract density by fermentation in finished beer. Apparent attenuation can be claculated by subtracting the difference between the original gravity and the final gravity. Real attenuation can be estimated by multiplying the apparent attenuation by 0.816. |
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Term
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Definition
| Self-digestion and disintegration of yeast cells in nutrient-depleted solutions. This can impart "soapy" off-flavors if beer is allowed to sit too long on the dead yeast. |
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Term
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Definition
| A group of unicellular microorganisms lacking chlorophyll and reproducing rapidly by simple fission. Are known to be responsible for the spoilage and contamination of beer. There are no known pathogenic bacteria that can grow in beer. |
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Term
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Definition
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Term
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Definition
| A standard European measurement of the density of solutions, calibrated on the weight of cane sugar in solution. Measured in degrees. |
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Term
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Definition
| A cereal of the genus Hordeum, a member of the Gramineae or grass family of plants that also includes wheat, rye, oats, maize, rice, millet and sorghum. There are two varieties (2-row, 6-row) classified according to the number of rows of seeds on each of the heads of the plant. When malted, barley is the cereal grain preferred for brewing because the seed is covered by a husk that protects the germ during malting and helps to filter the wort during lautering by forming a filter bed. The essential qualities for brewing barley are high starch content, sufficient diastatic power to transform the starch into sugar, and low protein content. |
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Term
|
Definition
| Seed of the barley plant. |
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Term
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Definition
| Processed barley. See barley and malt. |
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Term
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Definition
| Standard unit in commercial brewing. U.S. barrel is 31.5 gallons; British barrel is 43.2 U.S. gallons. Abbreviation; bbl. |
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Term
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Definition
| An enzyme that bleaks down starches into smaller chains by chopping off maltose molecules from the end. This process is called saccharification because it produces fermentable sugars. Beta-amylase is most active at temperatures between 113-149 |
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Term
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Definition
| Brownish-gray, calcium oxalate and organic deposits left on fermentation equipment. |
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Term
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Definition
| Generic term that describes any fermented beverage made from barley malt or other cereal grains. Originally denoted products containing hops instead of other herbs. From the latin bibere meaning to drink |
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Term
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Definition
| A group of gummy carbohydrates in malt. Some varieties can cause problems with runoff, and during fermentation. |
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Term
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Definition
| A desirable flavor quality created by the isohumulones of hops. See HBU and IBM. |
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Term
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Definition
| Basic taste associated with hops; braun-hefe or malt husks. Sensation experienced on the back of the tongue. |
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Term
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Definition
| A quality of beer, largely determined by the presence of colloidal protein complexes. Also partially due to the presence of unfermentable sugars (dextrins) in the finished beer. |
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Term
|
Definition
| A device used for capping (sealing) beer bottles, usually with crown seals. |
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Term
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Definition
| Meads made with both honey and malt providing flavor and fermentable extract. Originally, and alternatively, a mixture of mead and ale. |
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Term
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Definition
| The sudden precipitation of proteins and resins in wort. The hot break occurs during the boil, and the cold break occurs during rapid chilling. |
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Term
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Definition
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Term
|
Definition
| A person who makes beer. From the Gallic word brai (or brace) originally meaning barley, and later barley mixed with water. |
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Term
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Definition
| A substance capable of resisting changes in the pH of a solution. |
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Term
|
Definition
| Wooden plug for beer barrel or cask. |
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Term
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Definition
| Mixture of minerals added to brewing water to approximate the water of Burton-on-Trent, England, famous for the production of pale ales. |
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Term
|
Definition
| Described as buttery or butterscotch. Sometimes caused by abbreviated fermentation, mutated yeast or bacteria. Also known as diacetyl flavor. |
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Term
|
Definition
| Aroma and flavor due to long lag times and wort spoilage bacteria that arise from contamination. Also known as cooked vegetable-like flavor. |
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Term
|
Definition
| Pellets of sodium metabisulphite used as infection-inhibiting agent. Not technically a sterilizer. Used more in wine, mead, and cider making than brewing. |
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Term
|
Definition
| The heat-induced browning of sugars, different from the Maillard reactions in malt kilning. |
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Term
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Definition
| Tradename for a specially processed malt used to add body to pale beers. Similar to crystal but not roasted. Also called dextrine malt. |
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Term
|
Definition
| Complex organic compounds that form the majority of the barley malt. Carbohydrates include insoluble cellulose, soluble hemicellulose, starch and sugars. |
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Term
|
Definition
| Alkaline salts whose anions are derived from carbonic acid. |
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Term
|
Definition
| The process of injecting or dissolving carbon dioxide gas in a liquid to create an effervescence of pleasant taste and texture. In beermaking, one of three methods is used: 1. injecting the finished beer with the carbon dioxide collected for this purpose during the primary fermentation. 2. kraeusening, or adding young fermenting beer to finished beer to induce a renewed fermentation. 3. priming (adding sugar) to fermented beer prior to bottling or to each bottle prior to capping to create a secondary fermentation within the bottle. Sealed in the bottle or container it creates carbon dioxide gas which, being trapped, dissolves in the beer. |
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Term
|
Definition
| One of the two main end products in fermentation of beer by yeast. The source of the effervescence in beer. Also writen as CO2. See carbonation above. |
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Term
|
Definition
| A large, narrow-necked glass, plastic or earthenware bottle used to ferment beer or wine. Available in 2, 5, 6.5, and 7-gallon sizes. |
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Term
|
Definition
| Another name for Irish moss. |
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Term
|
Definition
|
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Term
|
Definition
| An insoluble carbohydrate found in the husk of barley. |
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Term
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Definition
| European thermometer scale, formerly called centigrade. Abbreviated |
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Term
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Definition
| Broad term for a group of grass plant species cultivated as food grains, where as barley is one. |
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Term
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Definition
| Haze caused by precipitation of protein-tannin compounds at cold temperatures. Does not affect flavor. Reduce proteins or tannins in brewing. |
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Term
|
Definition
| Cold fermentation to precipitate chill-haze. |
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Term
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Definition
| A type of malt sometimes used in Europe, which is malted for a very short time, and thus highly undermodified. |
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Term
|
Definition
| Caused by chemical combination of chlorine and organics. Detectable in parts per billion. Aroma is unique but similar to plastic-like phenolic. Avoid using chlorinated water. |
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Term
|
Definition
| Medium-brown roasted malt. |
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Term
|
Definition
| Fermentation under anaerobic conditions, to minimize risk of contamination and oxidation. |
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Term
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Definition
| Rapid precipitation of proteins, which occurs when boiled wort is rapidly chilled. |
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Term
|
Definition
| Water-borne bacteria, often associated with pollution. |
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Term
|
Definition
| A gelatinous substance-in-solution. Beer is considered a colloid, as is gelatin. Many reactions in beer involve the colloidal state, especially those affecting haze and head stability. |
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Term
|
Definition
| The process of maturation of beer, whether in bottles or in kegs. During this phase, complex sugars are slowly fermented, carbon dioxide is dissolved, and yeast settles out. |
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Term
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Definition
| The part of the hop plant used in brewing, consisting of the flowers. |
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Term
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Definition
| The enzymatic transformation of starches into various fermentable and unfermentable sugars that occurs during the mashing process. |
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Term
| cooked vegetable-like flavor |
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Definition
| Aroma and flavor due to long lag times and wort spoilage bacteria that arise from contamination. Also known as cabbage-like flavor. |
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Term
|
Definition
| The brewing kettle, named for its traditional material of construction. |
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Term
|
Definition
| Kegs commonly used in homebrewing. Stainless steel canisters once used for soft drinks. They can be found in 3, 5, and 10 gallon sizes with two types of connector, pin-lock or ball-lock. |
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Term
|
Definition
| Also called dextrose or glucose. A simple sugar sometimes used in beer making, derived from corn. |
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Term
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Definition
| A heap of steeped barley that is cast on the malting floor for germination. |
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Term
|
Definition
| A metal cap with a cork or plastic lining and a crown-shaped contour (skirt) which is crimped around the mouth of a bottle to form an airtight seal that retains carbon dioxide gas. |
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Term
|
Definition
| A procedure used to break grain in to small pieces while maintaining the integrity of the barley husk. |
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Term
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Definition
| A specially processed type of malt that is used to add body and caramel color and flavor to amber and dark beers. Comes in several shades of color (10 - 220 |
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Term
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Definition
| Abbreviation for hundredweight. An English unit of weight equal to 112 pounds. |
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Term
|
Definition
| To extract by boiling. This continental mashing technique takes the mash through a series of controlled temperature stages by removing a portion of the mash, bringing this mixture to a boil and returning it back to main portion of the mash. Each successive step or decoction is used to raise the temperature of the main mash. This type of mash typically employs two or three decoction steps that correspond to temperature rests employed by other mashing methods. Decoction mashing typically achieves an extremely high rate of extraction and increased amount of malt character. Decoction mashing is a historical method of achieving starch conversion before the existence of the thermometer. |
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Term
|
Definition
| The measurement of the weight of a solution, as compared with the weight of an equal volume of pure water. |
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Term
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Definition
| Unfermentable carbohydrates that contribute to full body in beer. |
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Term
|
Definition
| Also called glucose or corn sugar. A simple sugar, easily fermented by yeast. |
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Term
|
Definition
| Described as buttery or butterscotch. Sometimes caused by abbreviated fermentation, mutated yeast or bacteria. Also known as buttery flavor. |
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Term
|
Definition
| The term used to refer to all enzymes in barley and malt involved in the conversion of starch to sugar during mashing. |
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Term
|
Definition
| An analytical measurement in |
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Term
|
Definition
| Microfine single-cell fossil material made of almost pure silica, used in the filtering of beer. |
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Term
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Definition
| Aromatic, volatile, compound perceivable in minute concentration, from yeast or pediococcus metabolism. Most significantly the butter flavor of diacetyl. |
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Term
|
Definition
| Dimethyl sulfide. A sweet corn-like aroma. Can be attributed to malt, short, covered or non-vigorous boiling of the wort, slow wort chilling, or in extreme cases, bacterial contamination. |
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Term
|
Definition
| Sugars formed by the combination of two simple sugar units (monosaccharides). Maltose is an example. |
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Term
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Definition
| A beer produced by megabrewery that is like making love in a canoe. (f***ing too close to water!) |
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Term
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Definition
| A procedure in which two separate mashes are mashed-in simultaneously. The first is all malt and is comprised of about 90 percent of the recipe's total malt and is raised to 122 |
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Term
|
Definition
| The gradual addition of water to crushed malt to create a uniformly moistened grain and water solution. Doughing-in is used to prevent the formation of dry spots in the mash. |
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Term
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Definition
| The solid material, spent grains remaining in the lauter tun after sparging. |
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Term
|
Definition
| Beer from a cask or a keg, as opposed to bottled beer. Draft beer stored (usually under pressure) in metal kegs is often non-pasteurized and minimally or not filtered. |
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Term
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Definition
| A method of adding hops directly to the secondary, to increase hop aroma without adding bitterness. |
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Term
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Definition
| German word for "dark," as in dark beer. Usually refers to Munich dark style. |
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Term
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Definition
| European Brewing Convention. Continental standards-setting organization for brewing. |
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Term
|
Definition
| The bubbling-up or fizz in beer caused by dissolved carbon dioxide gas. See carbonation, carbon dioxide. |
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Term
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Definition
| The starchy middle of a cereal grain that serves as the nutrientional reserve for the seed. It is the source of fermentable material for brewing. The endosperm of barley is hard and is described as "steely" in its original or unmodified state. |
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Term
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Definition
| Old term meaning to combine the first, middle, and last runnings into one batch of beer. |
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Term
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Definition
| Proteins that act as catalysts for most reactions. In brewing enzymes are involved in starch conversion, proteolysis, and yeast metabolism. Enzymes can be affected by conditions such as temperature, time, and pH. |
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Term
|
Definition
| Magnesium sulfate. A common mineral found in water, it is sometimes used to increase the magnesium content of water and make the water hard. |
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Term
|
Definition
| Tasteless intermediate dextrin. Positive reaction with iodine. |
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Term
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Definition
| The aromatic volatile liquid of the hop. |
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Term
|
Definition
| Similar to banana, pear, raspberry, apple or strawberry flavor, may include other fruits. Often accentuated by high fermentation temperatures and certain yeast strains. Also known as fruity flavor. |
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Term
|
Definition
| The two carbon alcohol found in beer. |
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Term
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Definition
| Term used to refer to sugars derived from malt. Also, the commercially prepared syrups or dried products. |
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Term
|
Definition
| The yield of fermentable sugar from the mash. This can be measured directly as degrees of specific gravity per gallon of wort, or as an absolute percentage of dry grain weight. |
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Term
|
Definition
| Free Amino Nitrogen. Type of protein break down products in the wort. Amino acids and smaller molecules are included. A great nutritional source for yeast. |
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Term
|
Definition
| A thermometer scale in which the freezing point of water is 32 |
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Term
|
Definition
| A perforated plate or screen set above the bottom of the lauter/mash tun to separate grain from the mash liquor. Aids in filtering back the grain during siphoning and sparging. |
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Term
|
Definition
| A hand-operated device used to slice barley kernels in the middle to allow the maltster to determine the degree of malt modification. |
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Term
|
Definition
| The chemical conversion of fermentable sugars in the wort into ethyl alcohol and carbon dioxide gas, by yeast, resulting in a drop in the specific gravity of the beer as the alcohol content increases. |
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Term
|
Definition
| A one-way valve attached to a fermenter to allow carbon dioxide gas to escape while excluding ambient wild yeasts, bacteria and contaminants. It can also serves as a guide to the fermentation process. |
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Term
|
Definition
| A generic name for any open or closed vessel in which fermentation takes place. |
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Term
|
Definition
| A procedure used by brewers to clarify beer with the use of gelatin, Irish moss or isingglass. |
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Term
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Definition
| Grains that have been moistened and pressed or rolled into flakes. Flaked grains are gelatinized during the flaking process and can be added directly to the mash. |
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Term
|
Definition
| The formation of clumps or masses. Usually referring to yeast in later stages of fermentation. Can also be used referring to proteins in a cold or hot break. |
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Term
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Definition
| Finely ground grain meal. The intentional use of flour is rare in brewing. |
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Term
|
Definition
| This type of grain mill employs one rotating and one fixed plate to grind grain which is forced between the plates by a rotating screw auger. The degree of grinding can be adjusted from a fine flour to a coarse grist by adjusting the distance between the plates. These mills grind rather than crush and do not leave husks entirely intact. Example: Corona mill. |
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Term
|
Definition
| The head on the surface of beer or fermenting wort |
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Term
|
Definition
| A homebrewer who associates with other homebrewers or beer drinkers and usually meets usually every third Friday of the month and is living in the Houston metropolitan area or is an alumni. |
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Term
|
Definition
| A highly fermentable monosaccharide that occurs naturally in malt and honey but mostly fruit. |
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Term
|
Definition
| Similar to banana, pear, raspberry, apple or strawberry flavor, may include other fruits. Often accentuated by high fermentation temperatures and certain yeast strains. Also known as estery flavor. |
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Term
|
Definition
| Higher, more complex alcohols, found in all fermented beverages. |
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Term
|
Definition
| A type of hexose sugar occurring in small quantities in beer, fermented very slowly by yeast. |
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Term
|
Definition
| Used in beermaking as a fining agent. See Fining. |
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Term
|
Definition
| A process during which starch molecules break apart as a result of heating. The gelatinized starch is in a colloidal state, making it soluble in water and accessible for enzymatic conversion into sugars. |
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Term
|
Definition
| The embryo of a cereal grain. |
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Term
|
Definition
| Characterized by acrospire and rootlet growth. Germination initiates enzyme development and conversion of barley to malt. |
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Term
|
Definition
| An important protein group present in barley and in beer. It is the prime component in chill haze. |
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Term
|
Definition
| Glucose "loving" usually used in referring an organism that thrives on glucose, such as yeast. |
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Term
|
Definition
| It is a highly fermentable sugar (monosaccharide) also known as dextrose or corn sugar. |
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Term
|
Definition
| Bags with an open weave made from cloth or synthetic fabrics used to contain grains during mashing sparging or steeping. |
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Term
|
Definition
| The grain bed is formed by the collection of grist particles and grain husks on top of the false bottom of the lauter/mash tun. Once established the grain bed allows for the separation of the clear wort from the spent grains during sparging. |
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Term
|
Definition
| The list of grains and their amounts used for a particular recipe. |
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Term
|
Definition
| A device used to crush grain into small pieces and to separate the grain from the husk. Grain mills use hammers and rotating plates or rollers to crack or grind the grain while leaving the husk largely intact. |
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Term
|
Definition
| Specific gravity. Density of a solution as compared to water; expressed in grams per milliliter. One milliliter of water weighs one gram. S.G.=1.000. |
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Term
|
Definition
| A term often used synonymously with "crush". |
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Term
|
Definition
| The entire quantity of grain used in the mash. |
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Term
|
Definition
| 1. Ground degermed corn or rice used in brewing. 2. Processed grain that has undergone husk, bran and germ removal. Grits are generally ungelatinized. |
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Term
|
Definition
| A container (as a jug or pitcher) for beer bought by the measure. |
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Term
|
Definition
| A medieval herb mixture used in beer. |
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Term
|
Definition
| A Belgian ale, uniquely fermented with wild yeasts. Final product is made by blending old and young beers. |
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Term
|
Definition
| The wort before the yeast is pitched. |
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Term
|
Definition
| Calcium sulphate (CaSO4). Very common in water. Often used as a water additive to correct water chemistry or duplicate the water of a particular region. It also can be used to acidify the mash and inhibit the deactivation of alpha-amylase by high temperatures. |
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Term
|
Definition
| Homebrew Bittering Unit. Measure of amount of hop bitterness added to beer. Alpha acids x ounces / gallons. |
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Term
|
Definition
| A common measurement of water mineral levels in the water supply, expressed as parts-per-million. Temporary hardness is determined by the concentration of carbonate and bicarbonate. The hardness that carbonate and bicarbonate ions contribute is temporary because carbonate and bicarbonote are precipitated when water is boiled. Permanent hardness is determined by the amount of calcium and magnesium ions present in the water. |
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Term
|
Definition
| Foam on the surface of beer or fermenting wort. |
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Term
|
Definition
| German word for "light," denoting a pale Munich syle. |
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Term
|
Definition
| Heat Exchange Recirculating Mash System. A variant of the RIMS. With this mashing method the temperature of the mash is changed by applying heat via a heat exchanger instead of the mash liquor itself. This produces greater temperature control and eliminates scorching of the mash liquor. Like the RIMS this system employs constant circulation of the mash liquor and the multiple temperature steps like acid rest, protein rest, saccharification rest and mash out, giving greater control over the mash schedule. |
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Term
|
Definition
| Sugar molecules of six carbon atoms. Glucose, fructose, lactose, mannose, galactose. |
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Term
|
Definition
| Highly modified malt contains few complex proteins many free amino acids and has a large amount of soluble starch available for conversion. The presence of free amino acids in the wort aids yeast growth. The absence of complex proteins also reduces the likelihood of haze problems in the finished product. |
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Term
|
Definition
| One who brews beer for personal consumption. |
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Term
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Definition
| The art of making beer at home. In the United States, homebrewing was legalized by President Carter on February 1, 1979, by an act of Congress introduced by Alan Cranston. The Cranston Bill allows a single person to brew up to 100 gallons of beer annually for personal enjoyment and up to 200 gallons in a household of two persons or more aged 18 and older. |
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Definition
| Organisms that metabolize only one specific carbon source. |
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Definition
| A perennial climbing vine, also known by the Latin botanical name of Humulus lupulus, a member of the natural family of Cannabinaceae. Only the female ripened flower is used to give beer its bitterness and characteristic aroma. |
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Definition
| A strainer tank used in commercial brewing to filter hops and trub from boiled wort before it is chilled. |
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Term
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Definition
| Characteristic odor of the essential hop oils. Does not include hop bitterness. |
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Term
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Definition
| Adding hops to the boil at different intervals producing complex hop bitterness, aromas and flavors. |
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Term
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Definition
| One of the two principal protein groups of barley. It is largely broken down into amino acids during mashing. |
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Term
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Definition
| The rapid coagulation of proteins and resins, assisted by the hops, which occurs after a sustained period of boiling. |
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Term
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Definition
| The vessel used to hold the hot water used for brewing steps, like sparging. |
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Term
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Definition
| One of the most plentiful of the many oils which give hops their characteristic aroma. |
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Term
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Definition
| The protective outer layer surrounding a seed. The barley husk is important to the mashing process because it helps form the filtering grain bed. For this reason special care should be taken during grain crushing not to shred or pulverize the husks. |
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Term
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Definition
| Drying, puckering (like chewing on a grape skin) feeling often associated with sourness. Tannin. Most often derived from boiling grains, long mashes, oversparging or sparging with alkaline water. Also known as astringent flavor. |
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Term
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Definition
| The reaction of the breakdown of proteins and carbohydrates into soluble fractions by either acids or enzymes in water. |
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Term
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Definition
| A glass instrument for measuring the specific gravity of liquids as compared to that of water, consisting of a graduated stem resting on a weighted float. Most hydrometers are calibrated for use at 15.6 |
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Term
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Definition
| A compound, usually alkaline, containing the OH (hydroxyl) group. |
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Term
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Definition
| International Bittering Unit. The accepted method of expressing hop bitterness in beer. PPM of dissolved iso-alpha acids present in beer. Use the Hop Schedule Calculator to determine your IBUs. |
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Term
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Definition
| Mash technique of the simplest type used to make all kinds of English ales and stouts. Features a single temperature rest, rather than a series of gradually increasing steps common in other mashing styles. |
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Term
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Definition
| A single-step single-temperature method employed to mash highly modified malt. During an infusion mash the temperature of the mash is maintained between 150 and 158 |
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Term
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Definition
| The introduction of a microbe into surroundings capable of supporting its growth. See pitching. |
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Term
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Definition
| A procedure used to determine whether starch conversion has been completed. An iodine solution turns dark blue or black in the presence of unconverted starch. Total saccharification causes no change in the color of the iodine. |
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Term
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Definition
| An electrically charged component of a molecule, which may be one atom, or a combination of atoms. When calcium sulphate, CaSO4, is dissolved in water, it breaks into the ions Ca++, and S04. |
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Term
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Definition
| A marine algae, Chrondus crispus, that is used during wort boiling to enhance the hot break. Also known as carrageen. |
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Term
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Definition
| A type of gelatin obtained from the swim bladder of certain types of fish (usually sturgeon), used as a fining agent in ales. |
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Term
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Definition
| Organic compounds of identical composition and molecular weight, but having a different molecular structure. |
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Term
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Definition
| The structural chemical change that takes place in hop bittering resin (alpha-acids) which allows them to become soluble in wort during boiling. |
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Term
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Definition
| The boiling vessel, also known as a copper. |
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Term
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Definition
| Diatomaceous earth, a powder of micro scopic fossils, used to filter beer. |
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Term
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Definition
| The process of drying germinated barley. Kilning terminates the germination process and roasts the grain. The degree of kilning determines the final characteristics of the malt being produced. The lowest temperature and duration kilnings provide a light straw-colored malt. Higher temperatures and longer kilning produce specialty malts like roast, chocolate or black patent. |
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Term
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Definition
| A style of ale made in the city of Koln (Cologne). |
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Term
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Definition
| The period of fermentation characterized by a rich foam head. |
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Term
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Definition
| The practice of adding vigorously fermenting young beer to beer in the secondary. |
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Term
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Definition
| Cherry, usually referring to a cherry Belgian lambic ale. |
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Term
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Definition
| An organic acid sometimes used to assist the acidification of the mash. Also, a by-product of Lactobacillus. |
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Term
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Definition
| Large class of aerobic bacteria. May be either a spoilage organism, or a consciously added fermenting agent in Kolsch, or Berliner weisse. |
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Term
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Definition
| An organism that metabolizes lactate more readily than glucose. |
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Term
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Definition
| A disaccharide derived from milk. Unfermentable by yeast, it is used as a sweetener in milk stout. |
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Term
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Definition
| "To store." A long, cold period of subdued fermentation and sedimentation to active (primary) fermentation. Any beer produced with bottom-fermenting or lager yeast. |
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Term
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Definition
| Saccharmyces uvarum Fermentation temperatures between 33 - 50 |
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Term
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Definition
| A highly distinctive wheat ale made in Belgium. Brewed with wild yeast and beer souring bacteria. Lambics have a sharp, tart taste, and usually flavored with fruit. |
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Term
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Definition
| The thin mash after saccharification; the sweet mash liquor. |
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Term
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Definition
| A vessel used to separate spent grains or draff from the lauter. This vessel is typically fitted with a false bottom that holds the grain bed during sparging. Also called the sparging vessel. |
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Term
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Definition
| Having the characteristic smell of a skunk, caused by exposure to light. Some hops can have a very similar character. |
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Term
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Definition
| The commonly used European standard measurement of diastatic activity. Expressed in |
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Term
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Definition
| Fatty substances that compose about 3 percent of malt. Fat like substances, especially triacylglycerols and fatty acids that composes about 3 percent of the malt. Affects the ability of beer to form a foam head. Upon decomposition can contribute to stale flavors. |
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Term
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Definition
| The name given in the brewing to water used for mashing and brewing. |
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Term
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Definition
| Small water-filled device used on a carboy. See fermentation lock. |
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Term
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Definition
| A standard scale for the measurement of grain wort and beer color. A particular sample is characterized with a Lovibond rating by comparing it to a standard liquid reference sample. Malt is as signed a Lovibond rating by producing a sample wort from a single malt grist and comparing the result to the standard color reference samples. Expressed in |
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Term
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Definition
| The resiny substance in hops containing all the resins and aromatic oils. |
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Term
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Definition
| Complex chemical reactions of carbohydrates and amino acids which occur during the roasting of malt. Responsible for the production of melanoidins and many different roasted flavors. Also called maillard browning. |
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Term
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Definition
| Barley that has been processed for the purpose of converting the insoluble starch to the soluble substances and sugars. Three factors determine the quality of malt: 1-its protein content must be as low as possible, 2-its starch content must be as high as possible, 3-its germinative power must be superior. |
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Term
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Definition
| The process of converting barley into malt. The process is divided into three stages: 1-steeping the barley in water until a designated moisture content has been reached, 2-germinating the wet barley under controlled conditions, 3-kilning the germinated barley (green malt) to dry it and/or roast it. |
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Term
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Definition
| Concentrated preparations of wort. Available as syrup or powder, in a wide range of colors, hopped or unhopped. |
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Term
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Definition
| Purified long-chain unfermentable sugar (dextrin). Used as an additive in extract beers, to add body. Isomaltose, amylodextrin |
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Term
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Definition
| A disaccharide of two glucose molecules, and the primary fermentable sugar obtained from mashing malt. One-third the sweetness of sucrose. |
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Term
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Definition
| An unfermentable polysaccharide or dextrin consisting of four molecules of glucose derived from mashing. |
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Term
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Definition
| A slowly fermentable trisaccharide consisting of three molecules of glucose derived from mashing. |
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Term
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Definition
| Type of German lager brewed in March for consumption during Oktoberfest. Slightly darker and stronger than standard pale lager. |
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Term
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Definition
| The process of enzymatically extracting and converting malt solubles to wort. Mashing involves combining crushed malt grain and water at various temperatures to induce enzymatic activities. |
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Term
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Definition
| The combination of crushed grain with water in the mash tun to form a solution. See doughing in. |
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Term
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Definition
| The temperature schedule for rests are used to activating desired enzymes in mashing. Examples are mash in, acid rest, protein rest, saccharification rest and mash out. |
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Term
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Definition
| The final stage of decoction and step mashing. During the mash out the mash temperature is raised to 168 |
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Term
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Definition
| A vessel used to hold the grain and water mixture during the mashing process. Mash tuns come in a variety of styles to accommodate various mashing methods. Usually fitted with false bottoms allow for use as combination mash/lauter tuns. |
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Term
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Definition
| Wine made from honey, sometimes with the addition of malt, fruit, spices, etc. |
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Term
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Definition
| Caused by exposure to metal or from minerals in the water. Also described as tinny, coins, bloodlike. |
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Term
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Definition
| Group of complex color compounds formed by heating sugars and starches in the presence of proteins. Created in brewing during grain roasting and wort boiling. |
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Term
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Definition
| Term for grain grinding or crushing. |
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Term
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Definition
| Measurement of chemicals or minerals expressed relative to actual numbers of molecules rather than weight. This allows calculations of equivalent amounts involved in reactions, which can then be converted back to actual weight. |
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Term
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Definition
| The degree to which malting has been allowed to breakdown proteins and starch during the process of germination. More modification means less nitrogen, and more accessible starch. Also as the grain is modified the hard steely endosperm becomes friable or mealy. |
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Term
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Definition
| Gram-molecular weight. The sum of the atomic weights of all the atoms of any molecule, in grams. |
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Term
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Definition
| Simple sugars, such as glucose, having only one sugar unit. |
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Term
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Definition
| Sensory qualities of a beverage other than flavor, such as body and carbonation. |
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Term
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Definition
| Element used as a measure of protein level in malt. Important in a free amino state as a yeast nutrient. |
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Term
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Definition
| Used to pressurize stouts to give a rich creamy head. |
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Term
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Definition
| Facility where hops are dried and processed. |
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Term
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Definition
| 1-A beer festival held annually in M |
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Term
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Definition
| Sugars of more than three molecules, less complex than dextrins. They are intermediate fractions that occur during the reduction of starch during mashing and are not fermentable by yeast. |
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Term
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Definition
| Specific gravity of wort before fermentation has started. |
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Term
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Definition
| Chemical reaction that occurs between oxygen and various components in beer resulting off-flavor. |
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Term
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Definition
| Develops in the presence of oxygen as the beer ages or is exposed to high temperatures; winey, wet cardboard, papery, rotten vegetable, pineapple, sherry, baby diapers. Often coupled with an increase in sour, harsh, or astringent taste. Also known as stale flavor. |
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Term
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Definition
| Element important in yeast metabolism, especially during the first stage of growth. Also causes problems in long term storage in beer containers. |
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Term
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Definition
| Antiquated brewhouse practice in England. First and strongest runnings become strong ale, second runnings become ordinary beer, and the last and weakest runnings become small beer. Useful technique for no sparge mashing where the last runnings is used for yeast starters. |
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Term
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Definition
| The process of sterilizing by heat. |
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Term
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Definition
| A chain of galacturonic acid that becomes gelatinous in the presence of sugars and acids. |
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Term
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Definition
| Pentose-based complex carbohydrates, found in barley as gums. |
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Term
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Definition
| A group of simple sugars having five carbon molecules. Monosaccharides from the decomposition of pentosans, unfermentable by yeast. Includes arabinose and xylose. |
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Term
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Definition
| This proteolytic enzyme works to break large and medium-sized protein molecules into amino acids. It is less thermal stable than protease so it is denatured quickly at higher temperatures. Most effective around 122 |
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Term
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Definition
| Short fragment of proteins consisting of between two and 30 amino acid molecules bound by peptide links. Peptides enhance the fullness of beer. |
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Term
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Definition
| Alternate name for proteolysis. |
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Term
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Definition
| A numerical measurement of acidity or alkalinity determined by the presence of hydrogen ions. The pH scale ranges in values from one to 14 with seven being neutral. A pH of lower than seven indicates acidity or the presence of more hydrogen ions. The lower the pH number, the higher the concentration of hydrogen ions and the stronger the acidity of the solution. Numbers above seven represent alkalinity with 14 representing the strongest alkali solution. |
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Term
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Definition
| An instrument with a digital display that measures, calculates and displays the pH of a solution. This device must be calibrated with a solution of known pH. A properly calibrated pH meter is more accurate than pH paper because visual comparison of color is not required. |
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Term
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Definition
| Chemically treated strips used to measure the pH of a solution. The strips change color in response to the acidity or alkalinity of a solution. The degree of color on the strip is compared to a standard scale to determine the level of acidity or alkalinity. |
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Term
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Definition
| Aromatic hydroxyl precursors of tannins (polyphenols). |
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Term
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Definition
| Can be any one or a combination of medicinal. plastic, electrical fire, Listerine-like, Band-Aid-like, smoky or clovelike aromas and flavors. Most often caused by wild yeast or bacterial contaminations. Can be extracted from grains, sanitizing residues left in brewing equipment can contribute. |
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Term
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Definition
| These molecules are the source of phytic acid created during malting and during decoction or step infusion mashes. They contribute to the acidulation of the mash. |
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Term
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Definition
| An enzyme that reduces the mash pH by creating phytic acid from the phytin of the malt. This aids saccharification, wort clarification and fermentation. |
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Term
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Definition
| Inoculating wort with a yeast starter to begin fermentation. |
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Term
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Definition
| European and American scale of gravity based on a percentage of pure sugar in the wort. A newer, more accurate version of the Balling scale. Expressed as |
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Term
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Definition
| The tradename for a material used to clear beer. Consists of microscopic plastic beads that remove chill-haze by adsorption. |
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Term
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Definition
| Chemical molecule made of the repetition of smaller basic units. Examples in brewing are polyphenols, polysaccharides and polypeptides. |
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Term
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Definition
| Chain of amino acids. Includes proteins and other polymers of peptides. |
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Term
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Definition
| Polyphenols are derived from the husk and are acidic precursors of tannins. These molecules can give beer an astringent taste. Polyphenol extraction can be reduced by keeping the pH of the mash between 5.0 and 5.5. Polyphenols form complexes with proteins and are the cause of chill haze. |
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Term
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Definition
| Polymers of simple sugars. Includes a range from complex sugars through dextrins, up to starches. Polysaccharides are reduced to monosaccharides by hydrolysis in mashing. |
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Term
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Definition
| Parts per billion. 1 microgram per liter. |
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Term
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Definition
| Parts per million. 1 milligram per liter. |
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Term
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Definition
| A process, involving a material coming out of solution such as in a cold or hot break. |
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Term
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Definition
| A substance from which another substance is derived. |
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Term
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Definition
| A beer category made up by megabreweries. See domestic commercial. |
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Term
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Definition
| The first stage of fermentation. Initial rapid stage of yeast activity when the simple sugars in the wort are metabolized. |
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Term
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Definition
| The vessel in which primary fermentation is carried out. |
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Term
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Definition
| The process of adding sugar to beer before bottling or racking to kegs. Induces fermentation to carbonate the beer (bottle condition). |
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Term
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Definition
| Complex chains of amino acids. Proteins provide essential yeast nutrients and contribute to the body and head retention of beer. During a protein rest large proteins are broken down to amino acids and smaller soluble proteins. |
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Term
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Definition
| A stage of the mashing process during which complex proteins are decomposed by proteolytic enzymes (peptidase, proteinase) to progressively less complex fractions. The stability of finished beer is largely established during the protein rest. Nutrients required for proper fermentation also are developed during this process. The proteolytic enzymes become active at temperatures from 120 - 140 |
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Term
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Definition
| This proteolytic enzyme works to break large protein molecules down into medium-sized proteins. It is more thermal stable than peptidase so it works at higher temperatures where peptidase is soon denatured. Also know as protease. |
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Term
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Definition
| The breaking up or digestion of proteins by enzymes that occurs in the mash around 122 |
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Term
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Definition
| Peptidase, proteinase. Enzymes naturally present in barley and malt that have the power to break up proteins in the mash. |
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Term
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Definition
| An English measure of malt equal to 336 pounds of barley, 448 pounds. |
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Term
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Definition
| To drink a beer deeply like a Foam Ranger. |
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Term
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Definition
| The transfer of wort or beer from one vessel to another. |
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Term
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Definition
| A simple sugar, important in a test to differentiate ale and lager yeast, as only lager yeast can ferment it completely. |
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Term
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Definition
| A dark German lager beer made from smoked malts. |
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Term
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Definition
| A German law the title of which signifies "pledge of purity" or "order of purity." This purity law governs the production and quality of beer in Germany. Enacted in 1516 that only water, malted barley, malted wheat and hops could be used to make beer. Yeast was not mentioned but taken for granted. This law is still effective today in Germany and was adopted by some neighboring countries. The German beer law prohibits the use of adjuncts, including sugar. |
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Term
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Definition
| Any of numerous clear to translucent yellow or brown, solid or semisolid, viscous substances of plant origin, such as lupulin in the hop flower. |
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Term
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Definition
| Holding the mash at a specific temperature to induce certain enzymatic reactions. |
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Term
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Definition
| Recirculating Infusion Mash System. A temperature-controlled mash procedure that employs multiple temperature rests and constant circulation of the mash liquor. With this mashing method the temperature of the mash is changed by applying heat to the mash tun to produce the desired temperature increase. Typical steps are acid rest, protein rest, saccharification rest and mash out. Another variant is the HERMS. |
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Term
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Definition
| Term used to describe a "rocky" like texture of kraeusen, especially during primary fermentation. |
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Term
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Definition
| Roller grain mills contain one or more rotating rollers to crush the grain while leaving the husk largely intact. The motion of the rollers draws grain into the crushing mechanism. |
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Term
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Definition
| The small immature root structures that appear during germination. These structures are removed during the malting processing. |
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Term
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Definition
| Spoilage condition causing beer to be slimy, viscous, gelatinous blobs, or "rope. Certain bacteria produce gums, which cause this condition. |
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Term
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Definition
| Creating turbulence by agitation, stirring or mixing. |
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Term
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Definition
| The nearly fermented beer, ready for lagering. Cold secondary fermentation. |
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Term
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Definition
| The liquid that is separated from the spent grains during lautering or sparging. Also called runnings, wort, sweet wort or sweet liquor. |
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Term
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Definition
| The conversion of starch to sugars in the mash through enzymatic activity by alpha-amylase and beta-amylase acting in concert. |
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Term
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Definition
| A stage of the mashing process during which complex glucose chains are broken down into fermentable sugars. This stage of mashing requires a temperature range between 145-158 |
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Term
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Definition
| Scientific genus name of yeast used in brewing. Saccharomyces cerevesiae, which is ale yeast and Saccharmyces uvarum, which is lager yeast. |
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Term
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Definition
| Minerals present in water that have various effects on the brewing process. |
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Term
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Definition
| Flavor associated with table salt. Sensation is experienced on the sides of the tongue. Can be caused by the presence of too much sodium chloride, calcium chloride, magnesium sulfate or other brewing salts. |
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Term
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Definition
| A second fermentation in a second, closed fermenter allowing for a slow reduction or conditioning of the remaining fermentable sugars. The beer is racked off the trub and degenerating yeast cells that can impair the flavor. |
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Term
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Definition
| Any container in which secondary fermentation is allowed to occur. Also known as secondary fermentor or secondary and is usually a closed vessel. |
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Term
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Definition
| 1. Condition that sometimes develops during sparging which makes runoff difficult. Too much fine flour as a result of improper grinding is often the culprit. Mashes with a high percentage of unmalted grains often have this problem.2. The cessation of runoff flow not caused by a blockage in the lauter/mash tun. Set mashes can be caused by grain that was too finely crushed inadequate husk content or by a compacted filter bed. This condition can only be corrected by stirring the mash to allow the liquid to pass through the filter bed. After all particulate has settled the runnings should be recirculated to re-establish the grain bed. Also known as stuck mash. |
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Term
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Definition
| A procedure used to avoid compacting the grain bed. In this procedure the lauter tun is filled to one eighth-inch above the false bottom with 175 |
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Term
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Definition
| A pipe or tube fashioned or deployed in an inverted U shape and filled until atmospheric pressure is sufficient to force a liquid from a reservoir in one end of the tube over a barrier higher than the reservoir and out the other end. |
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Term
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Definition
| This malt variety has six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. Six-Row also has greater husks per weight ratio than two-row. Protein rest recommended to avoid chill-haze. |
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Term
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Definition
| Faint "skunk" aroma caused by overexposure of beer to light. Light struck. |
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Term
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Definition
| Calcium hydroxide. Used to precipitate bicarbonate from water. |
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Term
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Definition
| Water with the absence of bicarbonate, magnesium and calcium ions in the supply. Less than 100 ppm CaCO3. |
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Term
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Definition
| The dissolving of a substance into solution. |
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Term
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Definition
| Flavor and aroma of higher alcohols, often due to high fermentation temperatures. Like acetone or lacquer thinner. |
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Term
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Definition
| Pungent aroma, sharp taste. Can be like vinegar (acetic) or lemony (citric or lactic acid). Often the result of bacterial contamination or the use of citric acid. Sensation experienced on the sides of the tongue. Also known as acidic flavor. |
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Term
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Definition
| Process of rinsing mashed grains with hot water to recover all available fermentable sugars. The sparge water is layered in a fine spray on top of the grain bed at about the same rate as the runoff. |
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Term
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Definition
| A device used to deliver an evenly dispersed spray of water over the grain bed in the mash/lauter tun. The spray is employed to make sure the grain bed is not disturbed during sparging. |
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Term
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Definition
| Barley malt with a higher degree of roasting during the kilning process. This creates a range of color and flavor characteristics in the finished malt. Malt characteristics range from pale to black and each style has a particular flavor from mild to a burnt roast. Specialty malts usually do not need to be mashed. |
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Term
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Definition
| A measurement of density, expressed relative to the density of water. Used in brewing to follow the course of percent attenuation. |
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Term
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Definition
| Ascospore formation, reproduction by division of the cell contents. |
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Term
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Definition
| Standard Reference Method. A method of measuring color intensity roughly equal to Lovibond degrees, used by the ASBC (American Society of Brewing Chemists). Expressed as 10 times the absorbance of beer, as measured at 346 nm. This system has largely replaced the older Lovibond color rating system in the brewing industry. The Europeans use a unit called EBC "(European Brewery Convention) degree." To convert between the two use these formulas: 1 |
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Term
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Definition
| Develops in the presence of oxygen as the beer ages or is exposed to high temperatures; winey, wet cardboard, papery, rotten vegetable, pineapple, sherry, baby diapers. Often coupled with an increase in sour, harsh, or astringent taste. Also known as oxidized flavor. |
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Term
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Definition
| Complex polymers of sugars, which are converted into sugars during mashing. |
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Term
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Definition
| Cloudiness in beer due to suspended starch particles. Usually caused by, incorrect mash temperature resulting in incomplete saccharification, or sparging temperatures over 180 |
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Term
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Definition
| The small amount of fermenting beer used in pitching. |
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Term
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Definition
| A quality of raw or undermodified malt in which portions of the grains are hard and "steely." These hard ends resist milling and saccharification. |
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Term
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Definition
| The soaking barley or wheat in water to begin germination in the malting process. Steeping barley provides the moisture required for seed growth. The term steeping also refers to the practice of crushing and immersing specialty grains in the brewing kettle prior to producing wort with malt extract. |
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Term
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Definition
| Type of beer brewed in Germany, using hot stones to boil the wort. |
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Term
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Definition
| A temperature-controlled mash procedure often called a step mash that employs multiple temperature rests. With this mashing method the temperature of the mash is changed by applying heat or introducing hot water to produce the desired temperature increase. Typical steps are acid rest, protein rest, saccharification rest and mash out. |
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Term
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Definition
| The target temperature of a mash rest, the temperature at which a desired reaction occurs. |
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Term
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Definition
| A fermentable disaccharide consisting of one unit of dextrose, and one unit of fructose. It occurs naturally in malt. Sucrose is also known as common table sugar. |
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| Hydrogen sulfide. Rotten eggs, burning matches. Is a by-product of certain yeast strains. Fermentation temperatures can affect intensity. |
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Definition
| Basic taste associated with sugar, taste sensation on tip of the tongue. |
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Definition
| Complex polyphenol polymers with a characteristic astringent flavor, extracted from hops and the husks of barley. Tannins react with proteins and contribute to haze formation. |
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Definition
| Gray sludgy protein material that settles on top of the mash during sparging. |
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Term
| terminal specific gravity |
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Definition
| The density of the fully fermented beer. The final specific gravity. |
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Definition
| Group of flavor chemicals forming the main component of hop oils. |
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Definition
| Sugar molecule consisting of four simple sugars (monosaccharides) linked together. |
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Definition
| A device used to measure temperature. A thermometer is indispensable for monitoring and maintaining mash schedules. Thermometers are characterized by their displays and are available in liquid scale, analog dial and digital versions. |
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Definition
| Heat loving. Thermophilic bacteria are bacteria that thrives at unusually high temperatures. |
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Definition
| The process, operation, or method of determining the concentration of a substance in solution by adding to it a standard reagent of known concentration in carefully measured amounts until a reaction of definite and known proportion is completed, as shown by a color change or by electrical measurement, and then calculating the unknown concentration. |
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Definition
| Process of rapidly heating grain so it puffs up like popcorn. Commonly applied to barley and wheat. Often used in British pale ales. |
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Definition
| Sugar molecule consisting of three simple sugars (monosaccharides) linked together. |
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Definition
| Coagulated protein and hop resin sludge which precipitates out of wort during boiling and again at chilling. |
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Definition
| Sediment or foreign particles stirred up or suspended. |
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Definition
| A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral two-row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than six-row. |
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Definition
| A receiving tub for wort drained from the mash. |
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Definition
| The addition of water to a mash-in-progress from below so the grains float a bit. Encourages quicker and more thorough mixing. |
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Definition
| Undermodified malt has fewer free amino acids and many complex proteins. This type of malt requires an additional step in the mashing process to break down the proteins in the grain. Undermodified malt also has the potential to cause a protein chill haze in the finished beer. Virtually no modern malts are undermodified. |
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Definition
| The degree to which an ion or radical is able to combine directly with others. |
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| Of glutinous consistency; the resistance of a fluid to flow. The degree of "mouth-feel" of a beer. |
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Definition
| Readily vaporized, especially essential oils and higher alcohols. |
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Definition
| Beer's largest component. The flavor of the beer can be affected by the source of the water used to make the beer. In the brewing industry water is known as liquor. |
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| Term applied to German wheat ales of the Bavarian, or Suddeutsch, style. |
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| German word meaning "white," applied to the tart wheat beers of the Berliner style. |
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Definition
| German word for "wheat." Synonymous with weiss. |
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Definition
| Device used to separate hops and trub from wort after boiling. Wort is stirred in a circular motion and collects in the center of the whirlpool. Clear wort is drained from the edge. |
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Definition
| A type of very pale malt dried in the sun or by exposure to the air, without kilning. Used in witbier. |
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| Belgian word for "white," a type of wheat beer brewed in the north, around Louvain. Often spiced with coriander and Curacao. |
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Definition
| The sweet sugar solution obtained by mashing the malt (sweet wort); the hopped sugar solution before pitching (bitter wort). |
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Definition
| Heat exchanger used to rapidly cool wort from near boiling to pitching temperature. |
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Definition
| A pentose sugar present in small quantities in wort. Relatively unimportant in brewing. |
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Definition
| Large class of microscopic fungi, several species of which are used in brewing. The productivity of yeasts in wort varies with the temperature and reaches a maximum at about 86 |
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Definition
| Yeast-like flavor. Often due to non-flocculent yeast in suspension or beer sitting on sediment for log periods. |
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Definition
| English system of fermentation using shallow, square, traditionally slate vessels for fermentation. Still in use by the Samuel Smith Brewery in Tadcaster, Yorkshire. |
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Definition
| 1. The branch of chemistry that deals with fermentation processes, as in brewing. 2. The journal of the AHA. |
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