Alcohol Ethyl - alcohol or ethanol, which is a by-product of fermentation.
Ale - A type of beer brewed using top-fermenting yeast. The color can vary from light to dark amber.
Aroma - The smell
of a brew.
Aromatic hops - Flowers of the hop plant that are added during the latter part of the brewing process to enhance the aroma.
Balance - When all the elements are in perfect proportion.
Barley - A cereal
grain with a nut-like flavor .
Barrel - A unit
Bitter - Having a
sharp taste, associated with some hops.
Bittering hops - Flowers of the hop plant that are added during the first part of the brewing process to counteract the natural sweetness of the brew.
Bock - A strong lager served to warm the drinker during the coldest months of the year.
Body - The texture and weight of in the mouth. A brew can be thin or full-bodied.
Bottom-fermenting yeast - One of the two types of yeast used in brewing, also referred to as"lager" yeast; works well at low temperatures and ferments more sugars for a distinct, clean taste.
Brewhouse - A house or building for brewing; a brewery.
Brewmaster - The supervisor of the brewing process in the brewery.
Brewpub - Small brewery attached to a pub or restaurant.
Carbon Dioxide (CO2) - A natural by-product of fermentation that gives beer its bubbles, or carbonation.
Draft - A method of dispensing beer from kegs.
Dryhopping - The addition of dry hops to fermenting or aging to increase its hop character or aroma.
Enzymes - Naturally-occurring grain proteins that convert the starches to sugars when the mash is heated.
Fermentation vessel - The container where the fermentation process takes place after yeast is added.
Fermentation - Yeast
converts sugars into ethyl alcohol and carbon dioxide (CO2).
Flavoring hops - Flowers of the hop plant that are added during the beer making process to add hop flavor and aroma to the brew.
Grist - Malted barley that is ground to expose the starches.
Heat Exchanger - Pipes full of ice and cold water quickly drop the temperature of the wort to anywhere from 50 to 70 degrees depending on the type of beer being made.
Hop Tea - Hops are steeped in hot water and the different aromas are evaluated for use in brewing.
Hoppy - Having the aroma of hops, but not the bitterness.
Hops - The
flowers of the hop plant.
India Pale Ale (IPA) - A pale ale that is extremely hoppy.
Keg - One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is called a pony keg.
Lager - Beers produced with bottom-fermenting yeast strains, at colder fermentation temperatures than ales, to produce a cleaner, crisper tasting beer.
Lagering - The process of maturation for a set period of time at cold temperatures to settle residual yeast and create carbonation.
Lauter Tun - A
tank with a perforated false bottom on the tank – sort of like a strainer or
Light-struck - Having
a skunk-like smell due to exposure to light.
Malting - A
method of processing any cereal grain, for example, barley.
Mash Tun - The large stainless steel vessel where the grist and warm water are combined and heated to create the mash.
Mash - The mixture of grist and warm water.
Merlin - A
revolutionary new brew kettle system that reduces boiling time and is 70% more
Sparge - The
grain bed that remains at the bottom of the Lauter Tun after the First Wort is
Top-fermenting yeast - One of the two types of yeast used in brewing able to tolerate higher alcohol concentrations, and ferments fewer sugars for a fruitier, sweeter taste.
Tritium - A man-made radioactive isotope that marks all surface waters.
Tun - Any large vessel used in brewing. In America, the term "tub" is more commonly used.
Two-row barley - A
variety of barley grown specifically for brewing.
Wort - The sweet
liquid that is drained from the mash in the Lauter Tun.
Yeast - Yeast is
a highly organized enzyme collective.