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GLOSSA RY
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Acetaldehyde A flavorful compound produced during
the fermentation process when the yeast digests sugars. At higher concentrations, it may affect a beers flavor. At low-concentration rates, it can taste like green
apples; at high concentration latex paint.
Acidic Relatively high in acid, slightly tart. Can be refreshing and bright or sour.
Acrospire The first sprout appearing in the germination of seed.
Adjunct A thing added to something else, but secondary in importance or not essential. In beer making,
adjuncts such as unmalted corn, rice, oats, wheat, inverted sugar or glucose are used in place of barley malt
as additional carbohydrate sources to make a paler and
lighter-bodied brew. See also volume ii: ingredients.
Aftertaste A palate sensation that occurs after the
beer has been swallowed.
Alcohol Beverage Any beverage containing ethyl alcohol, produced by the fermentation of sugars, such
as beer, wine or mead, or by the distillation of these
products.
Alcohol by Volume/Alcohol by Weight The percentage of alcohol in a beer or other alcohol beverage. Alcohol by volume is the percentage volume of alcohol in the
total volume of the beverage. Alcohol by weight is the
percentage weight of the alcohol in the total weight of
the beverage. Alcohol by weight is lower than alcohol by
volume because alcohol is less dense than water or beer.
Four percent alcohol by weight approximately equals 5
percent by volume. As a general rule of thumb, multiply
alcohol by volume by 0.8 to get alcohol by weight.
Ale 1) Probably derived from the Norse oel, which
originally referred to fermented malt beverages that
were not flavored by hops. By that definition, in the
earliest times all such beverages would have been ale.
When the use of hops as a flavoring agent became
prevalent, such hopped brews were identified as beer.
Today, beer usually identifies lager specifically bottom-fermenting brews and the entire class of malt
beverages in general, while the term ale applies only to
top-fermented brews. 2) A beer produced by rapid fermentation at warmer temperatures (65 degrees Fahrenheit) than those used for lagers and with a shorter
storage time. These beers are generally darker in color
than lagers due to the more heavily roasted malts
used in the brewing process. They generally possess
a strong hop flavor and may be quite bitter in taste. 3)
The true ale, originally brewed in the British Isles,
uses an entirely different strain of yeast which, instead
of settling, floats to the top of the beer (top-fermenting), is fermented warmer and is not aged. See also volume iv: beer styles.
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Barley A cereal grass with bearded spikes of flowers
as its seed or grain. Barley is the most suitable cereal
grain for making malt beverages. It provides starch,
enzymes, flavor, foam, body and color. See also volume
ii: ingredients.
Barley Wine A strongly flavored ale that dates back
to the ancient Egyptians. Todays barley wine remains
strong in flavor and alcohol (often 8 to 14 percent), assertive of both sweetness and bitterness in the nose
and the mouth.
Barrel 1) A wooden cylindrical container with flat ends
and sides that bulge outward, usually made of wooden
staves bound with metal bands. 2) Traditional measure of beer volume equal to 31 U.S. gallons.
Batch Fermentation The most common, traditional
method of fermentation used to produce alcohol beverages where each batch is fermented separately.
Beer The generic name for alcohol beverages made
when yeast ferments extracts from cereal grains and
other starchy materials. Known to the Egyptians, Babylonians and probably earlier civilizations, beer became
the common beverage in Northern climates not conducive to grape cultivation. Although beer and wines are
both fermented and undistilled, wine is made from basic
materials rich in natural sugar, while beer is made from
materials high in starch content. These starches must be
converted to sugar before fermentation can occur.
Beer Stone Grayish-brown deposit formed from calcium and fermentation byproducts on the surface of
equipment in prolonged contact with beer.
Beery 1) That typical of beer. 2) As an aroma, one that
is generally yeasty and malty, but having a noticeable
level of hops.
Beta Acid One of the two major resins in hops. Beta
acids contribute very little to the bitterness of beer.
Beta-Amylase A diastatic enzyme produced by malting barley to convert dextrins and soluble starches into
fermentable sugars.
Biddle A small vessel traditionally used to measure the
amount of yeast to be proportioned into the wort for
the proper pitching rate.
Biochemical Pathway A sequence of chemical reactions, each of which is catalyzed by an enzyme supplied by microorganisms. Brewing takes advantage of
biochemical pathways.
Birch Beer A nonalcohol, usually carbonated beverage
flavored with oils of wintergreen, sweet birch or sassafras.
Bitter The tangy, basic taste in beer that results from
hops. Without the bitterness, a beer has no zest. With
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Brewhouse The section of a brewery where the actual
brewing or mashing takes place.
Brew Kettle A large vessel, similar in shape to a mash
tank or tun, made of copper or stainless steel, in which
the wort is heated for one to two hours by steam coils,
calandria or through a jacketed bottom.
Brink A refrigerated yeast storage tank for holding the
yeast prior to its use in pitching.
Budding The most common form of yeast cell reproduction. The cell increases in size, forming a rounded
outgrowth that eventually separates into a daughter
cell. See also volume ii: ingredients.
Buttery A palate sensation of butter or butterscotch,
caused by the presence of diacetyl, a natural fermentation byproduct. While acceptable in certain ale styles,
diacetyl is considered an indicator of immature beer.
Lagering reduces it to very low levels.
Calorie 1) Measure of energy required to do work. One
calorie equals the heat required to raise one kilogram
of water by 1 degree Celsius. 2) Human-body intake
and energy expenditure are measured in calories. A 12ounce portion of regular beer has approximately 150
calories. Light beers generally contain 100 calories.
Caramel Malt Malt prepared from fully modified
sugar-rich barley that is lightly steeped, kiln-dried,
resteeped and heat-dried again at temperatures of 150
to 170 degrees Fahrenheit for one to two hours, thus
converting the soluble starches within the grain into
sugar as in mashing. The temperature is then increased
to about 250 degrees Fahrenheit. Caramel malt is
available in pale (cara-pils) to dark colors and is used in
small amounts (5 to 15 percent) to impart sweetness,
aroma and a coppery color to beer.
Caramelize To turn into caramel; a burnt sugar.
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Decoction Mashing One of three brewing methods
and the one used for bottom-fermenting beers. The
process requires three vessels: a mash tank or tun for
mash mixing, a mash kettle (or copper or mash copper)
for boiling and a lauter tun (or clarifying tun) for straining. Mashing takes place in a mash tun and starts at a
low temperature while portions of the mash are taken
out and boiled in the mash kettle and later returned to
the mash tun.
Dextrin A complex, unfermentable carbohydrate produced by the partial hydrolysis of starch through the
action of alpha-amylases during mashing. Dextrins
contribute to the final gravity and body of beer. Some
dextrins remain undissolved in the finished beer, giving
it a malty sweetness and round body.
Fermentation In malt beverages, it is the decomposition of sugar into ethyl alcohol, carbon dioxide and
other flavor compounds by the yeast. See also esters.
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Foremasher Device used to moisten milled malt before it enters the mash vessel. Foremashing helps prevent light material from floating on top of the mash.
Full-Bodied Quality in a beer that is rich and mouthfilling as opposed to one that is thin-bodied and watery.
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Lambic A unique Belgian wheat beer produced only
southwest of Brussels in a 15-kilometer radius in the
area called Pajottenand. Lambic is traditionally brewed
in winter from Oct. 15 to May 15 because at that
time, a microflora develops in the atmosphere of the
Senne River valley that is introduced into the beer. In
addition, the first few months of fermentation must not
be too vigorous. See also volume iv: beer styles.
Lauter Tun A large vessel fitted with a false, slotted
bottom and a drain spigot into which the mash settles
and the liquid wort is removed from the solid particulate through a straining process.
Lautering Straining of the mash to separate and clarify
the wort. Comes from the German word meaning clear.
Light Beer 1) Beer with a reduced calorie and carbohydrate content. Significant calorie reduction requires
some corresponding reduction in the alcohol content
as well. Light beers typically contain 90 to 150 calories
per bottle. 2) A low-alcohol beer ranging from 2.3 to
3.2 percent alcohol by weight. See also volume iv: beer
styles.
Malt Barley that has been steeped in water to produce
sprouting and enzyme production, then kiln-dried.
Malt Extract A thick, sugary syrup or dry powder prepared from malt. Basically, it is a sweet wort reduced to
a syrup or powder form by removing most or all of the
water by low-vacuum vaporization.
Malt Liquor Lager-type beer which generally has higher alcohol content than regular lager beers. See also
volume iv: beer styles.
Malting The process of converting barley into malt. It
is divided into three stages: 1) Steeping the barley is immersed in water until it reaches a chosen moisture level.
2) Germination the wet barley is allowed to germinate
under controlled conditions. 3) Kilning the germinated
barley (green malt) is heat-dried and partly cooked.
Maltose 1) Malt sugar comprised of two glucose units
and produced by the action of enzymes from malt on
starch. 2) Principal source of fermentable extract in
brewing. See also dextrose.
Mrzen(bier) In Germany, before the advent of artificial refrigeration, beer was brewed in winter and
the last batch, brewed in March, was made especially
strong to survive the many months of maturation before it was drunk at the end of the summer. See also
volume iv: beer styles.
Mash Crushed or ground malt soaked in water for
making wort.
Mash In Mixing of milled materials with water to begin
the mashing process.
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Oxidation Term used in brewing to express the
degradation of beer flavor with time. Warm storage
temperatures and the presence of air accelerate oxidation.
Package The container that holds the beer, either
a bottle or can; otherwise, beer is on draught or tap.
Packaged beer is usually pasteurized, sterile, filtered or
flash pasteurized.
Pale Ale In England, an amber- or copper-colored, topfermented beer brewed with very hard water and pale
malts. This is the bottled equivalent of bitters, but drier,
hoppier and lighter. The adjective pale simply distinguishes it from darker brews, such as brown ale, stout
and porter. See also volume iv: beer styles.
Particulate Matter Particles held in suspension in
the liquid, such as protein matter, dead yeast cells and
grain fragments.
Pasteurization Unit (PU) A measure of the lethal effect on organisms during pasteurization. One PU equals
one minute of exposure at 140 degrees Fahrenheit.
Pasteurize To subject packaged beer to a temperature
of 142 to 145 degrees Fahrenheit for a specified time
to destroy enzymes, yeast and other bacteria, thereby
prolonging the products shelf life.
Proteolytic Enzyme An organic substance that converts proteins into soluble substances.
Reinheitsgebot A German law, the title of which signifies pledge of purity or order of purity, governing
the production and quality of beer in Germany. William
IV, the Elector of Bavaria, decreed in 1516 that only water, malted barley and hops could be used to make beer.
Yeast was not included, but was taken for granted. The
use of adjuncts and adjustment water required to brew
heavier, gravity beers are considered additives under
this law.
Release To transfer finished, filtered beer to packaging
or racking operations.
Resin The gummy organic substance produced by
certain plants and trees. Humulone and lupulone, for
example, are bitter resins produced by the hop flower.
Roasted Barley Unmalted barley that has been kilned
to a dark brown color similar to that of chocolate or
black malt, but with a different flavor.
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Roasted Malt Malt made from barley heated sequentially, starting at a lower temperature, then raised in
increments. The malt acquires a brilliant external appearance, while the endosperm becomes black. Roasted
malt is used to flavor and color stout and dark beers.
Saccharification The natural process through which
malt starch is converted into fermentable sugars,
mainly maltose.
Saccharometer A form of hydrometer for measuring
the amount of sugar in a solution.
Saccharomyces Cerevisiae Scientific name for topfermenting yeast. Compared to bottom-fermenting
yeast, ale yeast ferments more rapidly and has a higher
alcohol tolerance. However, it does not convert dextrins (sugars) as well, which means it yields sweeter
beers.
Saccharomyces Carlsbergensis Scientific name for
bottom-fermenting yeast. See also saccharomyces
uvarum.
Saccharomyces Uvarum Scientific name for bottomfermenting yeast. See also saccharomyces carlsbergensis.
Sak A traditional Japanese fermented drink made
from rice. Contrary to popular belief, sak is neither a
spirit (it is not distilled) nor a wine (it is not macerated),
but rather a special type of beer brewed from a cereal
base. The rice is washed, steamed and fermented with
a yeastlike fungus. Primary fermentation takes from 30
to 40 days, after which more rice and water is added to
generate a secondary fermentation lasting eight to 10
days with a special saccharomyces yeast. Sak is colorless and slightly hazy, lacks carbonation and is often
served warm. See also volume iv: beer styles.
Scotch Ale A top-fermented beer of Scottish origin,
but now also produced in Belgium and France with an
alcohol content of 7 or 8 percent by volume. Scotch ales
are traditionally strong, very dark, thick and creamy.
See also volume iv: beer styles.
Secondary Fermentation A second, slower stage of
fermentation carried out in closed vessels at 44 to 48
degrees Fahrenheit for about 22 days.
Shandy A mixture of beer and lemonade, popular in
England, which is typically lower in alcohol strength.
Silica Gel A chillproofing agent made from sand, which
has the unique ability to remove haze-forming proteins
from beer.
Six-Row Barley A variety of barley having three rows
of fertile spikelets at each node on which six rows of
grain ultimately form. Because it has a thicker husk
and a less-well-developed grain than two-row barley,
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Steeping To prepare grain for germination by soaking
in water.
3.2 Beer Beers that contain less than 3.2 percent alcohol by weight (approximately 4 percent by volume).
Sterile Free of living organisms, especially microorganisms bacteria, molds and yeasts.
Top Fermentation One of the two most basic fermentation methods characterized by the fact that dormant
yeast cells rise to the surface during fermentation. Primary fermentation occurs at 59 to 77 degrees Fahrenheit and lasts for about one week.
Trappist Beer Any beer brewed in one of the remaining abbeys in Belgium and the Netherlands. Trappist
beers are top-fermented, deep-hued (amber or brown)
and fairly strong ranging from 4.7 to 12 percent alcohol by volume (4 to 9.6 percent alcohol by weight).
They are fruity and often bittersweet. They are bottleconditioned by priming and reyeasting. The origin of
Trappist beers dates back to the Middle Ages, when
epidemics were spread by contaminated water. Monasteries located on the traveling route to pilgrimage areas provided travelers with food, shelter and a hygienic
beverage free of pathologic microbes.
Trub A protein and tannin precipitate, which results
when wort is boiled.
Tunnel Pasteurization A method of pasteurization for
bottled and canned beer. It consists of a tunnellike apparatus in which the bottles are sprayed with hot water
(preheating and pasteurizing) and later with cold water (precooling and cooling). The entire process takes
about an hour and the output ranges from 2,000 to
60,000 bottles or cans per hour.
Turbidity Cloudiness or lack of clarity, specifically in
the filtered beer. Turbidity can be measured both visually and electronically.
Two-Row Barley A variety of barley on which only the
central spikelet is fertile, forming two rows of grains each.
It is the variety most appreciated for brewing because
its kernels are better developed and the husk is thinner;
however, it generally has a lower amount of enzymes than
six-row barley. See also volume ii: ingredients.
Under-Modified Malt of high amylase (enzyme)
strength containing large amounts of unconverted
protein because the germinating barley had been dried
and kilned before the proteinase enzymes could convert protein materials to amino acids.
Vinous Winey, winelike, fruity in a fermented sense.
Volatiles Volatiles in beer are divided into seven
groups: alcohols (higher alcohols or fusel alcohols),
esters, carbonyls, organic acids, sulfur compounds,
amines and phenols, and are responsible for most of
the flavors found in beer.
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Weissbier 1) A type of beer still popular in Berlin. It
is white in color, cloudy and foamy, with a very yeasty
nose and taste. It is made from wheat, usually not
pasteurized. Traditionally, it is served in a large, widebowled, stem glass with a dash of raspberry syrup. 2)
Weiss is German for white. See also volume iv: beer
styles.
Wheat Beer Any beer containing a high proportion of
malted wheat. Such beers are now produced mainly
in Germany and Belgium. All wheat beers are top-fermented and many are bottle-conditioned by the addition of yeast. See also volume iv: beer styles.
Wild Yeast 1) Any airborne yeast. 2) In the fermenting
wort, any yeast other than the cultured strain used for
fermentation.
Wort The bittersweet sugar solution obtained by
mashing the malt and boiling in the hops before it is
fermented into beer.
Wort Receiver A cooling vessel into which the wort is
poured after straining the hops.
Yeast Microscopic, unicellular, vegetal organisms of
the fungus family (eumycophyta), distinct from bacteria since they possess a true nucleus. Brewing yeast,
or brewers yeast, is classified into three categories:
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