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| Cask-conditioning--Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.
Chlorophenolic--A plastic-like aroma; caused by chemical combination of chlorine and organic compounds. 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. Clovelike--Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast. 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. Dextrin--The un-fermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. 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. Dosage--The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation. 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. Dry-hopping--The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. 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. Fahrenheit (degrees)-- F = ((Cx9) ( 5) + 32. Fermentation--Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast. 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. 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. Fruity/Estery--Flavor and aroma of bananas, strawberries, apples, or other fruit; from high temperature fermentation and certain yeast strains. 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. 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. 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. 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. Hops--Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. Hoppy--Aroma of hops, does not include hop bitterness. 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. IBU--International Bitterness units. A system of indicating the hop bitterness in finished beer. 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. 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. |
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