Fermentable ingredients used in brewing that do not contain enzymes such as corn, unmalted barley, and sugars. It is used primarily in light beers as a cost effective way to increase alcohol.
The practice of forcing air into the wort, usually by vigorously pouring the wort back in forth creating a frothy head prior to pitching the yeast.
A device plugged into a small hole in the fermenter used to allow carbon dioxide to escape during fermentation.
A top-fermenting beer which usually takes less time than a lager. They are usually fermented at warmer temperatures and contain more fruity notes.
The process of brewing only using grains and no malt extracts.
A measurement for hops by taking the amount (oz.) of the hops multiplied by the percent of alpha acids in the hops.
The degree by which yeast converts sugars into alcohol.
A measurement that equals 31.5 US gallons.
Beverage created from malted barley and hops.
The procedure of using a tube that is connected to the fermenter and submerged in a bucket of water to remove carbon dioxide and excess fermentation material.
The entirety of the beer making equipment.
The pot in which the wort is boiled and hops, as well as other ingredients, are added.
A restaurant where beer is brewed and served on premise.
Describes the thickness or mouth feel of a beer. Heavy and light are common descriptions.
The stopper often times used in a carboy or barrel to seal the pouring hole.
A glass airtight container, similar to a water cooler bottle, used to hold beer during fermentation.
Cloudiness that occurs from refrigerated non filtered beer.
An aspect of secondary fermentation, including in the bottle, when the flavors of the beer are further enhanced.
The brewing procedure of adding addition hops to a secondary to increase hop flavor and aroma.
The part of the grain that when heated converts the starches into maltose, which is the sugar used in fermentation to form alcohol.
A strong flavor in the beer created during fermentation that is often fruity or spicy.
Brewing using only malt extract and no raw grains.
The process in which sugars are converted into alcohol and carbon dioxide.
An air tight vessel used to house the beer during fermentation.
An additive used to help clear the beer by eliminating floating particles.
Milled grains used in brewing.
A device used to speed up the cooling of the wort.
The main flavoring herd used to both bitter and create aroma in beer.
A straining device used to remove the hop particles from the wort.
The device used to measure the gravity of a beer which resembles a floating thermometer.
The simplest forming of mashing by submerging grains in hot water.
International bittering units. A term describing the amount of bitterness in a particular hop variety.
A term describing the foaming head that occurs during fermentation.
A non-fermentable sugar derived from milk used to sweeten a beer without adding to the alcohol content.
A style of beer that uses bottom fermenting yeast at cold temperatures.
The process of fermenting and aging a beer at cold temperatures.
The water used in brewing.
The process of taking “raw” grains and forcing them to germinate by submerging them in water then dried to convert insoluble starches into sugars for mashing.
The result of mashing grains and extracting the sugars. Used in extract brewing.
The process by which hot water is poured over malted grains to extract sugars.
The vessel used for mashing.
A fermentable sugar in malt used for brewing.
A small brewery producing less than 15,000 barrels of beer annually.
A term used to describe the brewing process using both grains and extracts.
The process of adding yeast to the beer.
The process of adding sugar after fermentation and before bottling to create carbonation.
A term used to describe the transferring of beer from the primary fermenter into a secondary fermenter. Used to remove the used yeast which can impart an off flavor in the beer if left in contact too long.
The point of fermentation when the beer is placed in a sealed vessel from a week to even a year.
The measurement used to decipher the amount of alcohol in a beer by measuring the density of the beer compared to water both before and after fermentation.
The raising of the mash temperature at the end of the mash by “spraying” hot water onto the grain bed to remove the soluble sugars.
The final specific gravity reading at the end of fermentation.
The liquid strained from the mash tun after the mashing is complete. This liquid contains the sugars and flavors that create the base for the beer.
A copper device used to speed up the cooling of wort before transferring to the fermenter.
The micro-organism used to turn the fermentable sugars into alcohol.