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| Acetaldehyde--Green apple aroma, a byproduct of fermentation.
Additive--Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life. Adjunct--Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper. Aerobic--An organism, such as top fermenting ale yeast, that needs oxygen to metabolize. Alcohol--Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight. 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.) Alcohol by volume--Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer. Alcoholic--Warming taste of ethanol and higher alcohol's. Ale--Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale's character. All-malt--A relatively new term in America. "All malt" refers to a beer made exclusively with barley malt and without adjuncts. Amber--Any top or bottom fermented beer having an amber color, that is, between pale and dark. Anaerobic--An organism, such as bottom-fermenting lager yeast, that is able to metabolize without oxygen present. Astringent--A drying, puckering taste. Attenuation--Extent to which yeast consumes fermentable sugars (converting them into alcohol and carbon dioxide). Bacterial--A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage. Balling Degrees--Scale indicating density of sugars in wort. Devised by C J N Balling. Barley--A cereal grain that is malted for use in the grist that becomes the mash in the brewing of 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. Beer--Name given alcohol-containing beverages produced by fermenting grain, specifically malt, and flavored with hops. Bitter--Bitterness of hops or malt husks; sensation on back of tongue. 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. Body--Thickness and mouth-filling property of a beer described as "full or thin bodied". 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 lag. Brewhouse--The collective equipment used to make beer. Brew Kettle--The vessel in which wort from the mash is boiled with hops. Also called a copper. 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. 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. 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. Carbonation--Sparkle caused by carbon dioxide, either created during fermentation or injected later. 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 un-fermentable sugars that sweeten the beer and, contribute to head retention. 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. |
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