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BREW NEWS
7/22/2010: The Record Blogs: Better Living Through Beer to them I rase a cup of ale and say cheers to a job well done! posted ... beers - but instead consumed all the Sierra Nevada Pale Ale, Brown's Brewing Company ... 9/3/2010: Beer - eNotes.com Reference Pale lager and pale ale are terms used for beers made from malt dried with coke. ... [140] Home brewing can reduce the environmental impact of beer via less packaging ... 9/2/2010: Beer is My Poison | Steve's Asheville Beer Blog! Join me in my travels to Micro & Craft Breweries, on my journeys to find the world's greatest beers, and meet me at local Beer Events. Love Beer and Brews in ... 9/2/2010: Kegerators Blog - Blog Toplist With the rise in popularity of craft, micro, and home brewing, a slew of books have come ... but at one time in this our world, all ale was made without hops. ... 9/2/2010: Home Brewing Supplies Home brewing supplies are the equipment and ingredients needed in order to make beer, wine, or soda at home. Web sites all over the Internet offer ... 9/2/2010: Imported Beer - Kosmix : Reference, Videos, Images, News ... Malt. Mash ingredients. Beers of the world. Brewer's yeast. Beer style. Cask ale. Draught ... American Craft Brewing Hop - DIY Beer Brewing Hops. Light, easy-drinking and largely ... 9/2/2010: Beer : Synonyms, Definition & Meaning about Beer from Reach ... Hops contribute a bitterness that balances the sweetness of the malt; ... of beers is measured on the International Bitterness Units scale Hops contribute ... 9/2/2010: Super Brewing A home brewing community. Includes posts about beer, wine, mead, cider, and many other different brews! 9/1/2010: Vintage Beer Mug Enamel Lapel Pin - eBay (item 140442846742 ... eBay: Find Vintage Beer Mug Enamel Lapel Pin in the Collectibles , Breweriana, Beer , Pins category on eBay. 8/30/2010: Blind Tasting Club - Wine Tasting Notes and more Clearly a few very interesting beers have come out of this spirit. ... the whole craft brewing scene that has developped in the US in the last couple of years. ... 8/28/2010: brewing items - Get great deals on Collectibles, Home Garden ... Buy brewing, Collectibles items on eBay. 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Hops beer articles found at U Publish ... beers are brewed to be stronger than the vast majority of American commercial beers. ... 8/22/2010: Balloon Juice " Blog Archive " International Beer Day Craft beers have indeed exploded. On the other hand, mid-sized regional breweries have ... Legalization of home brewing, which also happened at about the same ... 8/21/2010: Seattle Beer News — News and Thoughts on the Seattle Beer Scene Seattle WA — Two Beers Brewing Co. is celebrating being in SoDo for a year and ... new beers add craft brewing credibility, and variety to the beers currently ... 8/21/2010: topic:beer Up to the second news about topic:beer from pul.se ... Creek Ale is brewed with First Growth Oregon hops and malt from Rogue's own micro hopyard and barley bench. ... 8/20/2010: Great Lakes Brewing News August/September 2010 ... pale ale with a twist; each brewer selected the specific variety of hops used. ... 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[151] Home brewing can reduce the environmental impact of beer via less packaging ... 8/1/2010: pdx | Tumblr 22oz craft brews vs. 40oz malt liquors. We were scientists, learning to distinguish ... for a hot day, the Strawberry Cream Ale from Laht Neppur Brewing Co of WA. ... 8/1/2010: Youngs Harvest Mild ... and beers was to use only malt, hops, water and yeast in the brewing process. ... Ale 3kg Pack No sugar required Brews 40 pints Approx ABV - 3.8% New To Home ... 7/30/2010: Beer @ Top40-Charts.info Pale lager and pale ale are terms used for beers made from malt dried with coke. ... 151 Home brewing can reduce the environmental impact of beer via less packaging ... 7/30/2010: Beer Making Supplies | How to Make Beer Brewing Beer at Home is a great hobby, becoming more popular every day. Learn how to brew your own beer and buy your beer making supplies here! 7/30/2010: Home Brew Beer | Home beer brewing, how to brew your own beer ... Brewing beer at home - tips, recipes, supplies and equipment 7/28/2010: Wine Making Books A beer home brewing kit consisting of hopped malt extract, yeast and ... beer recipe that include some type of sugar, malt extract, ale yeast, and hops. ... 7/28/2010: Issued / uncancelled but worthle Home to Flyers & 76ers. Were open 1 hour before scheduled events. Red Bell Brewing Company ... a variety of distinctive craft beers ranging in color from light ... 7/27/2010: Beer Information (Pale Ale, Regional Breweries) @ DrugGuide.us 3 It is produced by the brewing and fermentation of starches, mainly derived from cereal grains most ... are dark beers made using roasted malt or barley, hops, water, and ... 7/27/2010: Beer Brew - Shop Smarter.com ... Coopers Brewmaster Selection Irish Stout No Boil Beer Kit, Corsendonk Christmas Ale 3 L, ... BEST service Great prices on malt, hops, extract. www.brewbrothers.biz. Homebrewing ... 7/27/2010: 1000 Bottles of Beer! in the craft brewing world is the ascendancy of the Fresh (or Wet) Hop Ale. ... feed my wife's new found love for home and micro brew beers with tons of hops(finally she ... 7/27/2010: Beer - Kosmix : Reference, Videos, Images, News, Shopping and ... Most beer is flavored with hops, which add bitterness and act as a natural ... Pale lager and pale ale are terms used for beers made from malt dried with coke. ... 7/24/2010: Beer Revolution (Beer Revolution) | MySpace MySpace profile for Beer Revolution. Find friends, share photos, keep in touch with classmates, and meet new people on MySpace. 7/22/2010: Home Brew - Blogs, Pictures, and more on Blogged Home Brewing Is A Rising Trend Where Many Receive A Brewing Kit As A Gift But ... The 4 Keys to Home brewing that will guarantee you'll never buy commercially ... 7/22/2010: Monarch Beverage :: Beer History Malt. Hops. Yeast. Beer Brewing Process. Styles. Ales. 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At the time I mentioned that I hadn't had a chance to sample it 7/22/2010: Uncle Leos Brew Blog Sampled two interesting beers recently one was from Victory Brewing Yakima Twilight 9.0 ... Spiced ales and heavy Belgium beers. The large malt flavors and of course the high ... 7/22/2010: Beer for Sophisticated Restaurateurs - Beer and Brewing Beer for Sophisticated Restaurateurs - Beer and Brewing is a personally written site at ... American hops to create Hop It, a Belgian Ale with the zapping characteristics of a ... 7/22/2010: The Beer Tap: Ramblings Pouring the freshest info on beer, breweries, brewpubs, and beer stores ... from 100% Maris Otter pale ale malt, a blend of fine hops and conditioned on dates and ... 7/22/2010: A Pint of Knowledge Dedicated to craft beer education and enjoyment! ... While the pale ale is more balanced with biscuit and caramel flavors from the malt, the IPA is more assertively hopped with ... 7/22/2010: Santa Fe Wheat | GreatBrewers.com ALE. Light American Wheat Ale or Lager with Yeast. WHEAT BEER. Brewed By: Santa Fe Brewing ... in America's craft brewing world, and with good reason: wheat beers are both light ... 7/22/2010: TastyBrew.com | View Profile TastyBrew is an on-line homebrew recipe database and homebrewing resource. ... enjoy all-grain brewing. Brewing Accomplishments. Past President CRAFT 2006-2009, Founding ... 7/22/2010: Draft Beer Kits The sign of a finished home bar is a unique collection of authentic beer accessories and ... Water, Malt, Hops and Yeast. You can use "other" ingredients but these are just the ... 7/22/2010: Future of American (Micro)brew - Beer - Chowhound Having perused beer advocate (more than once) and other beer periodicals, I've noticed that across the board "bigger" beers receive higher review scor 7/22/2010: Beer Viking | Tag Archive | Malt Abv Ales Amber Ale American Pale Ale Amp Ballards Barley Wine BC Beer beer ... craft Dark Ale Dark Star Email Florence golden Golden Ale hoppy hops ... 7/22/2010: BeerFM ... to unlimited sampling of over 170 craft beers and micro brews from around the ... Home brewing demonstrations. Exhibits from Museum Of Beer & Brewing ... 7/22/2010: Arrow Wine & Spirits, Dayton, Ohio: Beer Arrow Wine & Spirits has one of the largest selections of beer in Dayton, Ohio. We stock a most impressive selection of domestics, micro-brews, and imports. ... 7/22/2010: Beer Me! — AleSmith Brewing — San Diego, California, United ... Honorable Mention, 2003 California State Fair Craft Brewing Competition ... to have such a grainy malt flavor on top of the caramel, hops, and alcohol. ... 7/22/2010: Explore things tagged 'microbrew' - Posterous The aroma mostly comes from the malt with a hint of spice added by the hops. ... for building specifically small craft beers with marketing plans that ... 7/22/2010: micro brew - - Product Reviews, Compare Prices, and Shop at ... Shop for micro brew. Price comparison, consumer reviews, and store ratings on Shopping.com 7/22/2010: brew master - docstoc Preview and download documents about brew master. Docstoc is a community for sharing professional documents, find free documents and upload documents to share. 7/22/2010: Need Help [Archive] - Realbeer.com Beer Community Just mention that you use malt extract, hops, yeast and water, stress how ... the discussion, you have tied craft brewing to the mass-market stuff ... 7/22/2010: Beer Information (Pale Ale, Regional Breweries) @ Beverages.cc 3 It is produced by the brewing and fermentation of starches, mainly derived from cereal grains most ... are dark beers made using roasted malt or barley, hops, water, and ... 7/22/2010: CRUSH RESTAURANT & BAR :: A celebration of beer, food and people. Crush Restaurant and Socialhouse with service that's fun, informed and without pretension. ... The combination of fresh Saaz hops, pure glacial water and local pale malts make ... 7/22/2010: Mountain Brew Club Our home base is the Southern California Mountains, but welcome any ... Not only do malt, hops, and water have an impact on flavour, so does the synthesis of yeast, which forms ... 7/22/2010: Wine & Cheese by TCC's June 2010 Beer Club Missouri has a great micro brew community with many great brewing companies ... away from O'Fallon is the home of the largest brewing company in the United ... 7/22/2010: Latest-Additions Beer Buffalo Lodge Wisconsin's Premiere Beer, Home brewing and Buffalo Wings related fun. Find recipes, friends, reviews, restaurants, breweries and more. Find your ... 7/22/2010: TastyBrew.com | Forum | Homebrew Vs. Commercial Brew Question... TastyBrew is an on-line homebrew recipe database and homebrewing resource. ... the taste of the beers I have made to any of the craft brews in my beer fridge. ... 7/22/2010: brewing - quality brewing products,suppliers! brewing Manufacturers & brewing Suppliers - online category. Find a brewing manufacturer or supplier. More than 5,000 exporters of wholesale brewing. 7/22/2010: Anheuser-Busch Crafts Seasonals with Copper Brilliance - Beer ... ... begs to quench your immediate thirst with classic sophistication. - Anheuser-Busch Crafts Seasonals with Copper Brilliance - Beer and Brewing is ... 7/22/2010: Red Ale // Explore The company makes nine beers year round and has five seasonals. ... score: 5.8Web site: Big Rock BreweryA pretty strong malt sweet/sour taste here. ... 7/22/2010: I Drink Good Beer - A collaborative effort, designed to make ... The Southern Hemisphere Harvest Ale is one of my all time favorite beers. ... Brewing beers, a 6-pack of Racer 5, an Ommagang Belgian Pale Ale, ... 7/22/2010: Trouble Brewing: Commercial Beer Archives The hops were very grassy tasting and overwhelmed the malt flavors. ... at the Victory Brewing Co. in Downingtown, Pa. on the drive home and had a bite ... 7/22/2010: Odell Cutthroat Pale Ale - Odell Brewing Company - BeerAdvocate Odell Cutthroat Pale Ale, American Pale Ale (APA) style beer from Odell Brewing Company in Fort Collins, Colorado, beer reviews for Odell Cutthroat Pale Ale plus ... 7/22/2010: Tree Hophead India Pale Ale - Tree Brewing - BeerAdvocate Tree Hophead India Pale Ale, American IPA style beer from Tree Brewing in Kelowna, British Columbia, Canada, beer reviews for Tree Hophead India Pale Ale plus beer ... 7/22/2010: Strong Ale " Just Grapes ... real lack of very high quality craft beers in the province and a true diversity ... Ale is the third in the series and is made with the brewer from Bells Brewing. ... 7/22/2010: Russian Imperial Ale [Archive] - Realbeer.com Beer Community [Archive] Russian Imperial Ale Recipes ... into brewing and feed my wife's new found love for home and micro brew beers with tons of hops(finally she ... 7/22/2010: CloneBrews: Homebrew Recipes for 150 Commercial Beers ... 'CloneBrews: Homebrew Recipes for 150 Commercial Beers' by Tess Szamatulski / Mark Szamatulski (Price not specified, ISBN 1580170773): full Amazon U.S.A. data from ... 7/22/2010: Column | Mustang Daily - News for Cal Poly San Luis Obispo Home brewers perfect original, meaningful, radical beers in small ... home brewing by making the same great craft beers they used to on the micro brew pub ... 7/22/2010: Click here to read more. Peter McAuslan, president of McAuslan Brewing believes in beers with distinctive flavours. ... the classic blond beer, is made using English Ale yeast, wheat and coloured malt. ... 7/22/2010: India Pale Ale (IPA) - Beers & Gift Cards - The Four Firkins ... Originally brewed for transport to India these were British pale ales that had been loaded up with hops and a higher alcohol content to survive long sea 7/22/2010: Oskar Blues Brewery - Lyons, Colorado -- Beer Info Oskar Blues is unique in that it serves craft-brewed beer in cans, contrary to the normal practice of bottling micro brews. 7/22/2010: Japan Craft Breweries - AussieHomeBrewer.com Australia's Largest Home Brew Community - AussieHomeBrewer ... Malts and Suntory Malts which are all-malt premium beers. Yebusi also had something out called "The Hop" ... 7/22/2010: Northwest Knockdown || Portland Breweries Dead Guy Ale was created as a private tap sticker to celebrate the Mayan Day of ... for its unusual beers and its devotion to traditional craft-brewing techniques. ... 7/22/2010: Home Brewed Beer and Life When cooking up the barley malt, hops, and Irish moss to make beer, it is a mixture ... I would recommend a local craft or micro-brew since it is closer in style to a home-brew. ... 7/22/2010: Troll Tavern - Dinner and Entertainment in Helen, Georgia Bottled Craft & Import Beers. Heineken. Amstel Light. St. Pauli Girl. Leinenkugel Amber ... 1554 Enlightened Ale. Blue Moon. Bottled Domestic Beers. Miller Lite. Coors Light. Icehouse ... 7/22/2010: On Tap - Edmonton Journal Made with noble European hops and Canadian malt, MTL Premium Lager is brewed at ... home brewing club in Canada was the Edmonton Homebrewers Guild with the Ale and ... 7/22/2010: Largest microbreweries in America | MetaFilter ... Carter his due for legalizing home brewing, and opening up the doors ... Micro brew by the truck load! I guess "micro" has been replaced with "craft" which is of course utterly ... |
Terms of Enbeerment A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | Q | P | R | S | T | U | V | W | X | Y | Z AAU: Alpha Acid Units. A measurement of bitterness. AAU = hop AA% x Ounces added to the boil. This formula does not consider wort gravity, boil time and so on. Abbey: Belgian ale, brewed in a commercial secular brewery. ABV: Alcohol by volume. This is a measurement of the percent of alcohol present in a volume of liquid. To obtain this number take the original gravity and subtract the final gravity then multiply the answer by 131.25. One pound of fermentable sugar is approximately equal to 1% ABV in a 5 gallon batch. ABV = ABW x 1.25. ABW: Alcohol by weight. This is a measurement of the percent of alcohol present in a volume of liquid. The percent is the number of grams of alcohol in 100 centiliters (e.g. 5%ABW equals 5 grams of alcohol/100 cl) – ABW = ABV x .80 Acetaldehyde: Green apple aroma, a byproduct of fermentation. Acid rest: A stage of the mashing process where phytase converts phytic acid to phosphoric acid to acidify the mash. Additive: Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life. Adjunct: An unmalted fermentable ingredient, like honey or sugar. It is used to increase the alcohol or add to the flavor. Adjunct grains, like corn or rice, can be added to lighten the flavor of the beer. Aerobic: An organism, such as top fermenting ale yeast, that needs oxygen to metabolize. Alcohol: Ethanol especially when considered as the intoxicating agent in fermented and distilled liquors and BEER! Alcohol by volume: Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer. Alcohol by weight: Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approximately 20% less than alcohol by volume.) Alcoholic: Warming taste of ethanol and higher alcohol's. Ale: Ales are beers made with top fermenting yeast. They typically are fermented between 68-75°F. Ales absorb some of the byproducts from the fermentation which cause can a fruity or estery nose or flavor. All-malt: A relatively new term in America. "All malt" refers to a beer made exclusively with barley malt and without adjuncts. Alpha Acid: These come from the soft resin of the hop flower. They are made of humulone, ad-humulone and co-humulone Amber: Any top or bottom fermented beer having an amber color, that is, between pale and dark. Anaerobic: An organism that can live with out atmospheric oxygen. Aroma Hops: Varieties of hop chosen to impart bouquet. (See Hops) Astringent: A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water. Attenuation: Extent to which yeast consumes fermentable sugars (converting them into alcohol and carbon dioxide). Autolysis: The self digestion of a cell’s body by its own enzymes. Bacterial: A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage. Balling: A scale for measuring the specific gravity of a solution. Created by Carl Joseph Balling. Balling Degrees: Scale indicating density of sugars in wort. Devised by C J N Balling. Balthazar: A bottle, 12 liters in capacity. Barley: A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer. Barleywine: A high alcohol, quite malty, English style beer. Alcohol levels are usually between 8.5% and 12% ABV. Barm: Liquid yeast appearing as froth on fermenting beer. Barrel: A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters. Becher: Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way up the glass and become straight at this point. Beer: Name given alcohol-containing beverages produced by fermenting grain, specifically malt, and flavored with hops. Berliner Weisse: A regional beer of northern Germany, pale, top-fermented, and made with wheat. Biere de garde: French term that applies to a strong, bottle-conditioned ale that is designed to be laid down when fermenting. Bitter: Bitterness of hops or malt husks; sensation on back of tongue. Bittering Hops: Hops added to the boil with 45 – 60 minutes left. These are responsible for the bitterness of a beer. Bitterness: The perception of a bitter flavor, in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU). Black malt: Partially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer. Bock: A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-bodied, malty, well-hopped. Body: Thickness and mouth-filling property of a beer described as "full or thin bodied". Bottle Conditioning: Beer bottled without removing the yeast or having been pasteurized. Yeast and sediment are present in the bottle. Beer packaged this way can grow more complex over time. Bottle-conditioning: Secondary fermentation and maturation in the bottle, creating complex aromas and flavors. Bottom-fermenting yeast: One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast". Brew Kettle: The vessel in which wort from the mash is boiled with hops. Also called a copper. Brewhouse: The collective equipment used to make beer. Brewpub: Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery. Bright beer: Finished beer that is prepared to be bottled or kegged and served. The last stage in the brewing process before packaging. Bright Beer Tank: See conditioning tank. Brown ale: A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt. Bung: The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied. The hole may also be referred to as a bung or bunghole. Real beer must use a wooden bung. Bunghole: A hole in a barrel, keg, or cask from where liquid is drawn. Butterscotch: See diacetyl. Cabbagelike: Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation. CAMRA: The CAMpaign for Real Ale. An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales. Candi sugar: Candi sugar is made by superheating and then cooling a highly concentrated sugar solution. Pale candi syrup is much darker than sucrose or invert sugar syrup. Belgian brewers prefer to use candi sugar, in either solid or syrup form, because it contributes to good head retention in a high-gravity, lightly hopped beer. Cane sugar: Sucrose, or white table sugar is a highly fermentable sugar, usually refined from sugar cane or sugar beets. In brewing, cane sugar is sometimes used as an adjunct because it is cheaper than malt. It lightens the color and body of the beer, boosts the alcohol content, and can add a cidery taste that is considered not true beer flavor. Caramel: A cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley. Caramel malt: A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer. Caramel malt has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention. Carbonation: Sparkle caused by carbon dioxide, either created during fermentation or injected later. carboy: A large, narrow-necked glass, plastic, or earthenware bottle sometimes encased in wicker or in a plastic or wood frame. Cask: A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal. The bung in a cask of "Real" beer or ale must be made of wood to allow the pressure to be relived, as the fermentation of the beer, in the cask, continues. Cask Conditioned Ale: See cask conditioning. – It is usually poured via gravity or a hand pump, not via CO2. It may seem flat compared to “regular” beers. The beer is also called living beer as the yeast is still active in the brew. Cask Conditioning: After ale has gone through primary fermentation, then run through a filter. It is transferred into a cask where more yeast is added and a secondary fermentation takes place. A fining material is added to settle out the yeast. Cask-conditioning: Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation. Centrifugation: A clarification method using centrifugal force to strain and clarify the wort during its cooling stage and the finished beer prior to racking. Chalice: These are typically for Belgian abbey and trappist style beer. They can have a look of royalty about them. They can be more “V” shaped with either straight or an inward curving top, sometimes rimmed with a precious metal. The stem is thick and the length is usually rather short. Chill haze: Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor. Chill proof: Beer treated to allow it to withstand cold temperatures without clouding. Chlorophenolic: A plasticlike aroma; caused by chemical combination of chlorine and organic compounds. Chocolate malt: Malted barley that has been roasted to a deep brown color. It gives a nutty, toasted flavor to beers as well as deep reddish brown color. Clovelike: Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast. Cold filter: As an alternative to pasteurizing, beer can be passed through a filter fine enough to remove the suspended yeast and so stop fermentation. Preserving more beer flavor than pasteurization, cold-filtered beers are often incorrectly called “draught”. Conditioning: Period of maturation intended to impart "condition" (natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste. Conditioning Tank: A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank. Contract Beer: Beer made by one brewery and then marketed by a company calling itself a brewery. The latter uses the brewing facilities of the former. Copper: See brew kettle. Craft beer: Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods. Crystal malt: When fresh malt is carefully dried at warm temperatures, some of the starches are converted to sugars which crystallize within the grains. When these crystal malts are used in brewing, they add sweetness, body and a reddish gold color to the beer. Decoction: Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel. Dextrin: The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin. Diacetyl: A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million. DMS: Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection. -- Dimethyl sulfide, a sulfur compound. Dortmunder: A gold-colored, bottom-fermented beer from Dortmund, Germany’s largest brewing city. Dosage: The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation. Double bock/dopplebock: A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast Double Magnum: A bottle, 3.0 liters in capacity. Draft (Draught): The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing. Draught/draft: Beer that is served from the cask, keg or barrel. Draught can be pasteurized, filtered or cask-conditioned, but bottled or canned beer is not, by definition, draught. The word means “drawn” or pulled from the cask by a pump. Dry beer: In the late 80's, Asahi Brewery of Japan refined a brewing process that fermented virtually all the sugars in their beer. Described as having less aftertaste, it actually had almost no taste at all. It sold well, though, so major breweries around the world began brewing “Dry Beers” of their own Dry Hopping: Adding hops after the boil or even in the cask to increase hop aroma and flavor. This is most often seen in various types of ales, but not in lagers. Dry stout: The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout. Dry-hopping: The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. Dunkle: This is a term used mainly in describing German wheat beer. It means dark – in contrast to Helle or pale. EBC: European Brewing Convention. An EBC scale is used to indicate colors in malts and beers. Enzymes: Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer. Ester: Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy. Estery: Aroma or flavor reminiscent of flowers or fruits. Ethanol or Ethyl Alcohol: Colorless liquid at room temperature. It has a boiling point of 78°C and freezes at -114°C at 1 atmosphere. It is intoxicating and flammable. This is the alcohol in alcoholic beverages. Fahrenheit (degrees): F = ((Cx9)/( 5) + 32. False Bottom – A perforated bottom that prevents grains in a lautertun from being collected with the wort when the mash has fully converted.: Fermentation: Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast. Filter: The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal. Final Gravity: The specific gravity after fermentation has taken place. Final specific gravity: Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented). Fining: An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew. Finishing Hops: Hops added near the end or after the boil to add aroma and flavor. They do not tend to add bitterness. Firkin: Unit of measure. 1 Firkin = 9 Imperial Gallons. Flocculation: The clumping, gathering or fallout of yeast cells after fermentation. Different yeast strains have different levels of flocculation. Flute: Typically seen with champagne. Beer flutes have shorter stems than champagne flutes. The mouth has a smaller diameter than the mid section to hold in carbonation. Fruity/Estery: Flavor and aroma of bananas, strawberries, apples, or other fruit; from high temperature fermentation and certain yeast strains. Goblet: Goblets can resemble a fishbowl. Typically they have a round bowl and come in various sizes. They are somewhat like a brandy or cognac snifter. Use these for high alcohol sipping beers. Grainy: Tastes like cereal or raw grain. Gravity: See specific gravity. Grist: Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops. Gueuze: A blend of aged and young lambic ale. Hand Pump: A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide. Hang: Lingering bitterness or harshness. Hard Cider: A fermented beverage made from apples. HBU – Home Bitterness Units. See AAU.: Heat Exchanger: A mechanical device used to rapidly reduce the temperature of the wort. Hefe: A German word meaning "yeast". Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These beers are cloudy, frothy and, very refreshing. Helle: This is a term used mainly in describing German wheat beer. It means pale – in contrast to Dunkle or dark. Hogshead: Cask holding 54 imperial gallons ( 243 liters ). Hop back: Sieve-like vessel used to strain out the petals of the hop flowers. Known as a hop jack in the United States. Hoppy: Aroma of hops, does not include hop bitterness. Hops: Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. Hydrometer: A device that measures specific gravity (SG) of a liquid. Hydrometers are usually calibrated for measurements at 60°F. If what you are measuring is not at this temperature, you should use a hydrometer correction table. Approximately the correction amount is (Temperature-1.8)x.03 (e.g. (77°F-1.8) x .03 = 2.2 take the FG and add 2.2 to get the calibrated SG) IBU: International Bitterness units. A system of indicating the hop bitterness in finished beer. Imperial: 1. A bottle, 6 liters in capacity. 2. A beer which is stronger than the typical base style. I have most often seen it described as 20 gravity points higher than the BJCP style guidelines. 3. A pint glass of 20 ounces. Infusion: Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes. IPA: India Pale Ale. A strong, hoppy Pale ale. The style originated in Britain in the 19th century, and had a high alcohol content and hopping rate, allowing it to survive the long sea voyage to India. Jeroboam: There are several sizes of Jeroboams: 3.0L, 4.5L and 5.0L. Typically the 3L size is used for sparkling wine, and the 4.5L is for red wine. Keg: One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is referred to as a pony-keg. Kilderkin: Unit of measure. 1 Kilderkin = 18 Imperial Gallons Kolsch: Looks like a cylinder. The kolsch glass has straight sides and is tall. Holds 12 oz. Kräusening: The addition of a small proportion of partly fermented wort to a brew during lagering. Stimulates secondary fermentation and imparts a crisp, spritzy character. Krug: The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Also called a mug or seidel. Lager: Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product. Lagering: From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0°C /32°F) to settle residual yeast, impart carbonation and make for clean round flavors. Lambic: A traditionally Belgian brew that is typically sour. It is usually fruit flavored (peach, raspberry, cassis, cherry) and fermented with wild yeast and several types of bacteria. Lauter: To run the wort from the mash tun. From the German word to clarify. A lauter tun is a separate vessel to do this job. It uses a system of sharp rakes to achieve a very intensive extraction of malt sugars. Lauter Tun: See mash tun. Length: The amount of wort brewed each time the brew house is in operation. Light Struck: The result of exposure of beer to light and heat. It is recognizable by a skunky smell. Light-Struck: Skunklike smell; from exposure to light. Liquor: The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing. Lovibond: A measurement of color. The scale starts at 0 (zero) and goes to over 500. The higher the number the darker the color. Lupulin: A yellow resinous powder found on the female hop cone that contains the bittering principle used in making beer. Magnum: A bottle, 1.5 liters in capacity. Malt: (noun) Grain that has been malted. (verb) The malting process consists of wetting the grain and allowing it to germinate. During the germination, some of the starches in the grain get converted to sugars while others become simple soluble starches and other enzymes. The grain is then dried and tumbled to knock the beginnings of roots off. The grain is then kilned to dry it thoroughly and carmelize some of the sugars like in crystal malt or blacken it like a black patent malt. Malt (ing): The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer. Malt Extract: The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation. Malt Liquor: A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume). Maltose: A water soluble, fermentable sugar contained in malt. Marie-Jean: A bottle, 2.25 liters in capacity. Mash: (Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture. Mash Tun: A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist. Mead: Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used. Medicinal: Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue. Meilgaard, Morten: Author of Sensory Evaluation Techniques and creator of the Beer Flavor Wheel. Metallic: Tastes tinny, bloodlike or coinlike; may come from bottle caps. Methuselah: A bottle, 6 liters in capacity, typically used for sparkling wine. Microbrewery: Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises. Mouthfeel: A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full. Mug, krug, seidel: The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Musty: Moldy, mildewy character; can be the result of cork or bacterial infection. Nebuchadnezzar: A bottle, 15 liters in capacity. Noble Hops: Hallertauer Mittelfruh, Tettnanger Tettnang, Spalter Spalt, and Czech Saaz are the 4 main noble hops. There are others that can be considered noble, but they were bred from noble hops. These are Perle, Crystal, Mt. Hood, Liberty, and Ultra. Original gravity: A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch. Oxidized: Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures. Oxygenation: The addition of oxygen in the wort. This is done to help provide the yeast with oxygen for a healthy fermentation. Pasteurization: Heating of beer to 60-79(°C/140-174°F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer. Phenolic: Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue. Pilsner: 1. A beer style. Typically crisp and refreshing, with a light to medium body and a clear, light to deep gold appearance. 2.These also are tall, somewhat thin walled, sloped glasses with a solid base. Their capacity is usually 12 oz. Pin: Unit of measure. 1 Pin = 4.5 Imperial Gallons. Pint glass: Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pub glass. Pitch: To add yeast to wort. Pitching: Pitching yeast is basically adding yeast to wort. This is done around 70°F. Pitching when the wort is too warm or too cold will kill the yeast. Plato Degrees or Degrees Plato: A method or different scale for measuring sugar in wort. It is an updated rendition of the Balling scale. Plato, degrees: Expresses the specific gravity as the weight of extract in a 100 gram solution at 64°F (17.5°C). Refinement of the Balling scale. Pokal: A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz. Primary Fermentation: Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide. Priming: The addition of sugar at the maturation stage to promote a secondary fermentation. Pub: An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of "public house". Pub glass: Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pint glass. Publican: The owner or manager of a pub. Racking: Transferring the wort into another container. Beer is racked from the primary fermenter to the secondary fermenter. Real Ale: See cask conditioning Reboboam: A bottle, 4.5 liters in capacity. Regional specialty brewery: A brewery that produces more than 15,000 barrels of beer annually, with its largest selling product a specialty beer. Reinheitsgebot: "Purity Law" originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing. RIMS: Recirculating Infusion Mash System – brewing setup that is quite popular among homebrewers. Saccharification: A stage of the mashing process during which complex glucose chains are broken down into fermentable sugars, mainly maltose. Saccharomyces carlsbergensis: See Bottom-fermenting yeast. Saccharomyces cerevisiae: See Top-fermenting yeast. Saccharomyces uvarum: See Bottom-fermenting yeast. Salamanzar: A bottle, 9 liters in capacity. Salty: Flavor like table salt; experienced on the side of the tongue. Scotch Ale: A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy. Secondary fermentation: Stage of fermentation occurring in a closed container from several weeks to several months. Seidel: The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Also called a mug or krug. Shelf life: Describes the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months. Solventlike: Reminiscent of acetone or lacquer thinner; caused by high fermentation temperatures. Sour/Acidic: Vinegarlike or lemonlike; can be caused by bacterial infection. Sparge: To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash. Specific gravity: A measure of the density of a liquid or solid compared to that of water ((1.000 at 39°F (4°C)). Squares: Brewers' term for a square fermenting vessel. Stange: is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stick. Steam Beer: A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. Stick: This is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stange. Sulfurlike: Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's. Sweet: Taste like sugar; experienced on the front of the tongue. Tart: Taste sensation cause by acidic flavors. Terminal gravity: Synonym for final specific gravity. Top-fermenting yeast: One of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer temperatures and are able to tolerate higher alcohol concentrations than bottom-fermenting yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as "ale yeast". Trappist: A beer brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 breweries (5 in Belgium and one in Holland) can use the appellation “Trappist”: Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel. Tulip glass: The tulip glass looks somewhat like a tulip – go figure. It can have a stemmed base and roundish bowl, which thins out about 1/2 way up the glass then flares out slightly. It can also be similar in style to a pint glass, but has the tulip flare. Holds 16 oz. Tun: Any large vessels used in brewing. In America, "tub" is often preferred. Units of bitterness: See IBU. Vinous: Reminiscent of wine. Wheat beer glass: These are tall, somewhat thin walled, sloped glasses with a solid base. They are typically 1/2 liter in capacity. They resemble a pilsner glass, only taller. Willibecher: Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way up the glass and become straight at this point. Also called a becher. Winy: Sherrylike flavor; can be caused by warm fermentation or oxidation in very old beer. Wit: “White” beer. It is a cloudy wheat beer, spiced with corriander and orange peel. Wort: The solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewed wort, fermenting wort and finally beer. Wort Chiller: See heat exchanger. Yard: As the name suggests – it is about 3 feet long. They are awkward and can be quite fragile. They hold almost 3 pints. They also come in half yards. Yeast: A micro-organism of the fungus family. Genus Saccharomyces. Yeasty: Yeastlike flavor; a result of yeast in suspension or beer sitting too long on sediment. Zymurgy: The branch of chemistry dealing with fermentation. |
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