|| Wheat, rice, oats, corn or other fermentable
unmalted grain or ingredient that is added to beer to lighten flavor and
| All Malt
|| A beer made from barley malt without
| Anaerobic Fermentation
|| Fermentation without oxygen. This is
performed in the late stage of primary fermentation.
| Aroma Hops
|| Hops chosen for their pleasant bouquet.
|| The main ingredient in in beer which
is kilned to create a malt.
|| The flavoring added to beer by hops
| Black Malt
|| Black Malts are created by roasting the
malt at very high temperatures until it turns black.
|| How a beverage feels in your mouth. "Full-bodied"
is a thick texture, where "light-bodied" is a watery.
| Bottle Conditioned
|| Secondary fermentation that occurs in
| Bottom fermenting Yeast
|| This yeast performs in cold temperatures
and settles to the bottom of the fermentation tank.
| Brew kettle
|| A large vessel usually made of copper
or stainless steel in which the wort is brought to a boil and hops are
|| A holding tank where yeast is kept under
|| Yeast cell reproduction, where tiny buds
appear as outgrowths at the edges of a cell and eventually break away
and form a new cells.
| Candi Sugar
|| A sugar that is occasionally used as
an adjunct in some Belgian and English ales.
| Carmal Malt
|| Wet roasting barley malt makes the sugar
caramelize and provides the beer with a reddish color and a caramel flavor.
| Cask Conditioned
|| Secondary fermentation and maturation
in either a wooden cask or stainless steel keg.
| Cereal Cooker
|| A tank where cereal grains are boiled
prior to being added to the mash.
| Chill Haze
|| A cloudiness that appears in beer when
it is refrigerated too soon, too long or at too cold of a temperature.
|| A process that removes sediments that
can cloud some beers.
|| The natural carbonation that occurs when
a beer is allowed to mature. Warm conditioning is often used with ales
to bringing out the complexities of flavor. Cold conditioning is usually
reserved for lager beers to clean and round the taste.
| Dry Hopping
|| The addition of dry hops during first
or secondary fermentation to add a hoppy character to the beer without
affecting the beers bitterness.
|| Organic compounds that result from the
interaction of acids and alcohol during fermentation which contribute
to the fruity aroma and flavor of some beers.
|| The overall result of dissolving ingredients
into the wort.
|| The metabolism of grain based sugars
into alcohol and carbon dioxide through the use of yeast.
| Green Beer
|| An immature beer that has gone through
its first fermentation but has not been aged or lagered.
|| A dry mixture of barley malts and adjuncts
used in mashing.
|| Cask that holds 54 imperial gallons.
| Hop Jack
|| A strainer used to remove the spent hops
from the wort after the kettle boil's completion.
|| The dried, ripe cones of a female climbing
perennial's flowers that are used to flavor, bitter and preserve the beer.
| Hops Extract
|| The concentrated oils from dried hops.
Growing in popularity because of their ease of use.
| Hot Breaks
|| The first part of the clarification process.
When the wort is boiled with hops.
|| A floating gauge that measures the specific
gravity of liquids compared to water inorder to determine the alcohol
| IBU (International Bitterness Units)
|| A measuring standard to gage a beers
| Infusion Mash
|| Single vessel, single temperature mashing
method where the mash is held at one constant temperature until the starch
completely converts to sugars.
| Invert Sugar
|| Hydrolyzed sucrose. A common adjunct
used in some British and Belgian beers.
| Iodine Test
|| a test done with a drop of iodine and
a small sample to determine whether the entire starch content of the mash
has converted to sugars. If unconverted starch remains the sample turns
| Kraeusening (Krausen Wort)
|| A traditional German method of secondary
fermentation where a small amount of sweet unfermented wort is added to
finished beer to produce natural carbonation.
|| Literally "to store". Maturation for
several weeks or months at a cold temperature to settle the remaining
yeast, add carbonation and to round the flavor.
| Malt Extract
|| A sweet wort reduced to a syrup or powder
by removing the water content.
|| The process by which barley is created
by germination and then kiln dried to produce starches that will easily
convert to sugars.
|| Fermentable sugar from malted grains.
|| Malted barley is soaked in warm water
which converts its starches to sugars and becomes the wort.
|| The malt is ground into grist to facilitate
|| Destroying any remaining yeast and bacteria
through the use of heat which will lengthen a beers shelf life.
|| Adding yeast to the wort in the fermentation
| Primary Fermentation
|| The initial fermentation which occurs
after pitching, converts most of the fermentable sugars to alcohol and
carbon dioxide. A process that usually last 2-7 days.
|| The process of adding sugar to a brew
contained in a bottle or a keg in order to add carbonation.
|| Transferring the finished beer to kegs
from the fermentation vessel.
| Roasted Malt
|| Malted barley that is roasted further
to achieve a darker color.
|| A natural process by which malt starch
is converted into maltrose and other fermentable sugars.
| Saccharomyces Cerevisiae
|| The scientific name for top-fermenting
| Saccharomyces Carlsbergensis
|| The scientific name for bottom-fermenting
| Secondary fermentation
|| Fermentation that takes place in a closed
container, usually for several weeks to several months immediately following
primary fermentation. Secondary fermentation naturally carbonates the
beer and matures its flavor.
|| The yeast material you find at the bottom
of a bottle conditioned beer.
|| A popular English pub drink created by
mixing equal parts of ale to 7-up.
| Six-Row Barley
|| A thick husk barley that produces six
rows of grain. Six-Row has a low extract yield but is higher in protein
and enzymes than two-row barley.
|| Extracting the remaining malt sugars
from the mashed grains husks by rinsing them with hot water.
| Spent Grains
|| The solid grain materials that are left
once the wort has been removed. often used as animal feed.
|| A long chain of sugar molecules that
are broken down with enzymes to produce fermentable sugars.
|| Soaking barley in water to prepare for
| Sterile Filtration
|| An alternative to pasteurization where
miocroorganisms, bacteria, molds and yeast are filtered out of the beer.
|| Organic compounds (husks and hops) that
contribute an astringent taste in beer.
| Top-fermenting yeast
|| Also known as "ale yeast", top-fermenting
yeast floats to the top of the beer and works at cellar or room temperature.
It tolerates higher alcohol levels and produces a fruitier more complex
|| Proteins in barley that are filtered
during the wort boil.
| Two-Row Barley
|| A thin husked barley that produces two
rows of grain. Two-Row Barley has a good extract yield but contains fewer
enzymes and proteins than six-row barley.
| Wort (hopped)
|| Beer before the addition of yeast. A
bittersweet liquid created by mixing or mashing malted barley with water
and boiling in the hops.
|| A single cell, living plant microorganism
that converts sugars in the wort to alcohol, carbon dioxide, flavors and
aromas. There are many variations or strains of yeast, each with their
own unique characteristics.