Chapter 7 - Glossary

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volume vii : glossary of terms from ales to zymu rgy

GLOSSARY

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beer : a reference guide

GLOSSARY


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GLOSSARY

Acetaldehyde A avorful compound produced during

the fermentation process when the yeast digests sug-

ars. At higher concentrations, it may affect a beers a-

vor. At low-concentration rates, it can taste like greenapples; at high concentration latex paint.

Acidic Relatively high in acid, slightly tart. Can be re-

freshing and bright or sour.

Acrospire The rst sprout appearing in the germina-

tion of seed.

Adjunct A thing added to something else, but sec-

ondary in importance or not essential. In beer making,

adjuncts such as unmalted corn, rice, oats, wheat, in-

verted sugar or glucose are used in place of barley malt

as additional carbohydrate sources to make a paler and

lighter-bodied brew. See alsovolume ii: ingredients.

Aftertaste A palate sensation that occurs after the

beer has been swallowed.

Alcohol Beverage Any beverage containing ethyl al-

cohol, 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 percent-

age of alcohol in a beer or other alcohol beverage. Alco-

hol 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 avored by hops. By that denition, in the

earliest times all such beverages would have been ale.

When the use of hops as a avoring agent became

prevalent, such hopped brews were identied as beer.

Today, beer usually identies lager specically bot-

tom-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 fer-mentation at warmer temperatures (65 degrees Fahr-

enheit) 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 avor 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, oats to the top of the beer (top-ferment-

ing), is fermented warmer and is not aged. See alsovol-

ume iv: beer styles.

Alpha Acid One of the two major resins in hops. Alpha

acid is responsible for most of the bitterness in beer

after hops have isomerized in the brew kettle, at which

point it is called iso-alpha acid.

Alpha-Amylase A diastatic enzyme produced by

malting barley, which converts starch into carbohy-

drates called dextrins. The dextrins are then converted

into fermentable sugars by the enzyme beta-amylase.

Altbier Having a high hop content and bitter taste, an

old ale that originated in northern Germany.

Amino Acids Compounds which, when linked to-

gether, form protein or are in effect small proteins

themselves. There are some 50 different known amino

acids.

Amylolytic Enzyme An organic substance that con-

verts starch into soluble substances, such as sugars.

Anaerobic Fermentation A generic name for any fer-

mentation that takes place without oxygen. In making

beer, it occurs after eight to 12 hours of primary fer-

mentation as well as in secondary fermentation, or

lagering.

Aroma 1) Fragrance, usually in a pleasant sense. 2)

Applied to a beverage, it is the component of the odor

that derives from the ingredients of the beverage and

avor-active byproducts of the fermentation process.

Aromatic Of or having an aroma, usually in the sense

of being particularly fragrant, sweet or spicy.

Astringent A mouthfeel sensation described as con-

traction or shrinking of tissue in the mouth. To under-

stand astringency, bite a grape stem or banana peel.

Attenuation In a brewery, the unfermentable extract in

wort or beer by a balling measurement (See alsoballing).

For example, a wort sample with an attenuation of 3 de-

grees balling cannot be fermented to a nal extract level

any lower than that corresponding to a 3 degrees balling.

Balance The feature of a beer concerned with the bal-

ance of various avors, aromas, tastes and sensations.

Balance Tank Surge tank before or after a brewing op-

eration, such as a lter, used to stabilize the beer supply

into or out of that operation.

Balling A measure of the density of wort or beer. De-

grees balling (or Plato) corresponds to the percentage

of sugar in water and is used to measure the extract in

wort or in beer. Ballings may be determined by a hy-

drometer or balling spindle which oats in the liquid

at a level corresponding to sugar content (See alsohy-

drometer), by a refractometer where a beam of light is

deected in direct proportion to the amount of sugar or

by numerous methods of modern instrumentation that

measure density.


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GLOSSARY

Barley A cereal grass with bearded spikes of owers

as its seed or grain. Barley is the most suitable cereal

grain for making malt beverages. It provides starch,

enzymes, avor, foam, body and color. See alsovolumeii: ingredients.

Barley Wine A strongly avored ale that dates back

to the ancient Egyptians. Todays barley wine remains

strong in avor and alcohol (often 8 to 14 percent), as-

sertive of both sweetness and bitterness in the nose

and the mouth.

Barrel 1) A wooden cylindrical container with at ends

and sides that bulge outward, usually made of wooden

staves bound with metal bands. 2) Traditional mea-

sure of beer volume equal to 31 U.S. gallons.

Batch Fermentation The most common, traditional

method of fermentation used to produce alcohol bev-erages 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, Baby-

lonians and probably earlier civilizations, beer became

the common beverage in Northern climates not condu-

cive 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 cal-

cium 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 malt-

ing 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 reac-

tions, each of which is catalyzed by an enzyme sup-

plied by microorganisms. Brewing takes advantage of

biochemical pathways.

Birch Beer A nonalcohol, usually carbonated beverage

avored with oils of wintergreen, sweet birch or sas-

safras.

Bitter The tangy, basic taste in beer that results from

hops. Without the bitterness, a beer has no zest. With

too much bitterness, a beer is hard and biting.

Black Malt Partly malted barley of moderate nitrogen

content (1.5 percent) that is germinated for four to

six days, kiln-dried down to 2 to 5 percent moisture,

then roasted in a coke or gas-heated rotating drum at

a high temperature (450 degrees Fahrenheit) for two

to two-and-one-half hours. It is used in small amounts

in stouts and dark beers to which it contributes a burnt

or caramelized avor. Since it contains no fermentable

sugar, all the solids extracted from it remain in the n-

ished beer.

Bock Beer 1) A very strong beer originally brewed by

top fermentation in the Hanseatic town of Eiubeck in

Lower Saxon, where it is still brewed and known as

Ur-Bock, the original bock. 2) A dark lager type of beer

using caramelized or burnt malt for color, usually with

more body than typical lighter lager beers. Traditionally

brewed in the spring, bock beer has sometimes been

associated with Sagittarius since bock is German for

goat. German bock beers are now brewed by bottom

fermentation and are usually dark brown. See alsovol-


Body The mouth-lling property of a beer. Taken to

the extreme, stout has a heavy or full body; pale low-

calorie beer may be thin or watery.

Bottle-Conditioned Beer aged in the bottle.

Bottom Fermentation One of the two basic methods

of fermentation for beer, characterized by the fact that

dormant yeast cells sink to the bottom during the pro-

cess. Beers brewed in this fashion are commonly called

lagers, or bottom-fermented beers.

Bouquet That portion of the aroma caused by byprod-

ucts of the fermentation process.

Brandhefe Reddish-brown deposits of yeast, hop res-

ins and proteins on the top and sides of fermentation

vessels above the beer level.

Break The coagulation and precipitation of protein and

tannin matter during the boiling stage (hot break) and

cooling stage (cold break) in wort.

Brewer One who brews. The leading brewer at a brew-

ery is called the brewmaster.

Brewers Grains Synonym for spent grains. See also

spent grains.

Brewers Yeast Yeast specically prepared for brew-

ing beer. Two main types of yeast are used: one fer-

ments at the top of the brew and the other ferments at

the bottom. Brewers yeast may be gathered from the

previous brew or purchased in dry or liquid form. See

alsovolume ii: ingredients.

Brewery A brewing plant; a place where beer is made.


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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 repro-

duction. The cell increases in size, forming a rounded

outgrowth that eventually separates into a daughter

cell. See alsovolume ii: ingredients.

Buttery A palate sensation of butter or butterscotch,

caused by the presence of diacetyl, a natural fermenta-

tion 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 12-

ounce portion of regular beer has approximately 150

calories. Light beers generally contain 100 calories.

Caramel Malt Malt prepared from fully modied

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 intosugar 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.

Carbohydrate 1) Any one of a group of compounds

made up of carbon, hydrogen and oxygen that has two

atoms of hydrogen for every atom of oxygen. Carbohy-

drates include sugars, starches and celluloses. 2) Car-

bohydrates in nished beer are predominantly those

unfermentable substances from the wort.

Carbon Dioxide (COb) Arising from the yeast during

fermentation, a natural, inert gas that gives beer its

bubbles.

Carbonation Carbon dioxide dissolved in the beer.

When saturated, carbon dioxide gas will be released

if the temperature is increased or the pressure re-

duced.

Cast or Knockout Wort Boiled wort.

Celite Brand name of diatomaceous earth, a substance

used in ltering.

Cereal Cooker A vessel in which cereal adjuncts

(wheat, rye, oats or corn) boil prior to their addition to

the mash.

Cerveza Spanish for beer.

Chill Haze Cloudiness caused by a combination and

precipitation of protein matter and tannin molecules

during secondary fermentation. It becomes visible

when beer is refrigerated too fast, too cold or too long.

It soon disappears once the beer warms up.

Chill-Proong 1) A treatment applied to nished beer

to prevent the formation of chill haze. 2) To stabilize or

eliminate protein compounds to maintain beer clarity.

Cidery Taste and smell reminiscent of fermented ap-

ples or citrus fruits.

CIP 1) Acronym for clean in place. 2) A system of au-

tomatic cleaning, using high-velocity ows of caustic

solution through lines and vessels, followed by a clean

water rinse.

Clarication The process of removing suspended par-

ticles from the cloudy wort or the nished beer through

mechanical (ltration, centrifugation) or chemical

means (by adding proteolytic or pectolytic enzymes or

occulating agents).

Clarify To clear of particulate matter, either naturally

with settling or through ltration or nishing.

Clarity The degree to which the beer has no particu-

late matter in its solution, ranging from clear to cloudy.

Cloying 1) Too sweet or rich. 2) An intense, thick

sweetness.

Cold Break The coagulation of protein and tannin ma-

terial during the wort cooling stage. It starts around

140 degrees Fahrenheit and increases as the tempera-

ture drops.

Cooling The process of lowering the temperature of

boiled wort prior to fermentation. In top fermentation,

the wort is cooled to 55 to 60 degrees Fahrenheit. In

bottom fermentation, it is cooler, often 40 to 45 de-

grees Fahrenheit.

Cooperage Draught beer containers. (See alsokegs.)

Cream Ale A blend of top- and bottom-fermented

beers, usually more of the latter, resulting in a sweet

and lightly hop-avored drink. See alsovolume iv: beer

styles.

Dark Beer A general name for dark-colored beers that

resemble the hue of caramelized or roasted malt. The

ingredient licorice is partly responsible for the blackish

color of some beers, such as porter.

GLOSSARY


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vii.84


GLOSSARY

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 strain-

ing. 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 pro-

duced by the partial hydrolysis of starch through the

action of alpha-amylases during mashing. Dextrins

contribute to the nal gravity and body of beer. Some

dextrins remain undissolved in the nished beer, giving

it a malty sweetness and round body.

Dextrose 1) A crystalline sugar found in plants and

animals. 2) In beer, a substance produced from starch

during the conversion of barley into malt.

Diatomaceous Earth (DE) Deposits created by the

skeletons of plankton-like marine algae, which are

mined for many useful purposes, in addition to serving

as the primary ltration media in brewing and in many

other industries. The substance also appears in face

powders and serves as a mild abrasive in toothpastes.

Doppelbock In Germany, a beer much stronger than

a simple bock, but not necessarily doubly so. See also

volume iv: beer styles.

Dortmunder A style of lager beer much the same as

Pilsner, developed in Dortmund, Germany.

Draught (or Draft) 1) Beer drawn from a keg. 2) The

act of drawing beer from a keg.

Dry Not sweet.

Dry Beer Beer with a more or less pronounced dry

taste. These beers are usually brewed like other beers,

but with a higher degree of fermentation, resulting in

a slightly lower calorie and alcohol content in the n-

ished product.

Dry Hopping The addition of loose, dry hops to the

primary fermentor (after the wort has cooled to below

75 degrees Fahrenheit) or to the secondary fermentor

to increase the aroma and hop character of the nished

beer without affecting its bitterness.

Effervescence A bubbling up or foaming as gas es-

capes.

Endosperm The starch-containing sac of the barley

grain. The endosperm constitutes 80 to 85 percent of the

dry weight of the grain. Part of this starch serves as a food

reserve for the growing embryo, while the remainder con-

stitutes the bulk of the extract during mashing.

Enzyme Naturally occurring, complex compounds.

When in solution, enzymes produce chemical changes

in other compounds without resulting in changes to the

enzyme itself. Enzymes are sensitive to heat and under-go deactivation at about 112 to 140 degrees Fahrenheit.

Essential Oil A volatile, aromatic, oily compound

found in plants, especially hops.

Esters Volatile avor compounds, which form during

fermentation through the interaction of organic acids

with alcohols. These contribute to the fruity aroma and

avor of beer.

Ethanol Also known as ethyl alcohol, one of many

compounds classied as alcohol, but synonymous with

the common denition of alcohol as contained in beer.

Extract The total amount of dissolved materials in the

sweet wort after mashing and lautering malted barley

and sometimes malt adjuncts such as corn and rice.

Fermentation In malt beverages, it is the decompo-

sition of sugar into ethyl alcohol, carbon dioxide and

other avor compounds by the yeast. See alsoesters.

Fermentor The vessel in which primary fermentation

takes place.

Filtration The passage of a liquid through a permeable

or porous substance to remove solid matter in suspen-

sion.

Fining A process of speeding up the clarication of

a malt beverage (or wine). Fining usually involves the

addition of ning agents, such as isinglass, enzymes,

gelatin (all coagulants) or bentonite or cellulose (me-

chanical ning agents).

Fire Brewing A traditional brewing method using di-

rect re to heat the brew kettle rather than steam or

hot water, thus producing heavier caramelization on

the direct-red surface.

First Wort 1) The claried extract strained from the

mash to the brew kettle prior to sparging. 2) The rst

runnings of wort to be ltered in the straining vessel. It

is richer in extract than subsequent runnings.

Flat Beer lacking in amplitude and lift because it has

little or no effervescence.

Flavor The qualities of a substance that give it its char-

acteristic taste.

Flocculation The phenomenon by which yeast cells

aggregate into masses toward the end of the fermen-

tation cycle and drop. Certain yeast cells sink to the

bottom of the fermentor, thus contributing to the clari-

cation of the beer. The ability of yeast (either top- or

bottom-fermenting) to occulate varies with the strain

of yeast.


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vii.85

GLOSSARY

Foremasher Device used to moisten milled malt be-

fore it enters the mash vessel. Foremashing helps pre-

vent light material from oating on top of the mash.

Full-Bodied Quality in a beer that is rich and mouth-

lling as opposed to one that is thin-bodied and wa-

tery.

Gallon A liquid measure equaling four quarts, 128

ounces or 3.785 liters.

Gelatinize To bring starches to a soluble state for con-

version during mashing.

Germination Beginning of vegetation or growth in

seeds. The malting process for barley is designed to

begin the germination process, then stop it at a critical

time to allow brewers to use the plants natural starch-

es in the production of beer.

Grant Small vessel between the straining tank (tun)

and the brew kettle from which the runoff of the wort is

controlled and sampled.

Green Beer Young or immature beer, fresh from its

rst fermentation, before it has undergone lagering.

Gypsum Calcium sulfate, a naturally occurring calcium

compound found in the earth and mined for a variety of

uses. Often used in brewing to increase calcium in wa-

ter for yeast nutrition and for increased beer stability.

Hansel Often referred to as last hansel, the nal

spargings, or measurement of extract remaining in

the wort going to the brew kettle at the conclusion of

straining.

High-Gravity Refers to the common practice of brew-

ing and fermenting a concentrated brewhouse wort

and adjusting this beer to its nal gravity or compo-

sition at the end of the process. High-gravity brewing

permits better use of equipment, can increase the ca-

pacity of a brewery and helps maintain better consis-

tency of the strength of the nal product.

Hops The dried, ripe cones of the female owers of a

climbing-vine member of the nettle family. The resin

from the cones is used for aromatic avoring, bittering

and preserving beer. See alsovolume ii: ingredients.

Hot Break The coagulation of protein matter from thewort during boiling in the brew kettle.

Humulon(e) Synonym for alpha acid, one of the two

major resins found in hops. It is composed of humu-

lone, cohumulone and adhumulone. See alsovolume ii:

ingredients.

Hydrometer A glass instrument for measuring the

specic gravity of liquids as compared to that of water.

Hydrometers consist of a graduated stern resting on a

weighted oat.

Imperial Gallon A capacity measure in the United

Kingdom and the Commonwealth equivalent to 1.2

U.S. gallons or 4 liters.

India Pale Ale An ale of the type produced for British

troops serving in India during the last century. It was

produced strong and dry-hopped so it could survive

the long passage to India, which took more than six

months and involved equatorial crossings. See alsovol-


Iodine Test Test used in brewing to check conversion of

the mash. A drop of iodine is added to a small sample of

mash. The sample turns dark blue if unconverted starch

remains; it remains unchanged if completely converted.

Kettle Break Formation of coagulated protein and hop

compounds during boiling in the brew kettle.

Kieselguhr Commercial German name for diatoma-

ceous earth. Root word from which the term K ltra-

tion is derived to describe diatomaceous earth ltra-

tion.

Kiln 1) A large furnace for drying, hardening or burning,

it has application in the preparation of hops for brew-

ing. 2) A drying oven to produce malt.

Knock-Out To empty the brew kettle.

Kraeusening A secondary fermentation whereby

young, fermenting wort (approximately 15 to 18 per-

cent) is added to a fully fermented lager to accomplish

a natural infusion of carbon dioxide.

Lace Curtain The lacelike pattern of bubble sticking

to a glass of beer once it has been partially or totally

emptied.

Lager Beer 1) From the German word lagern, which

means to store. Lagering, or aging, is a slow extension

of the main fermentation to mature beer avor, usually

colder and under carbon dioxide pressure. Lager beers

are fermented with a yeast strain, which settles after

fermentation (bottom-fermenting or lager yeast). All

bottom-fermented beers are considered lagers as they

are aged or stored for a period of time at cold tempera-

tures (40 to 50 degrees Fahrenheit) in lager tanks. 2) A

generic term for any beer produced by bottom-fermen-

tation yeast, usually by decoction mashing, as opposed

to top-fermented beers called ales, usually produced

by infusion mashing. Lager brewing was introduced in

the 1840s and is now the predominant brewing meth-

od worldwide. See alsovolume iv: beer styles.

Lagering Storing (aging) bottom-fermented beer

in cold cellars at near-zero temperatures for periods

of time ranging from a few weeks to several months

and occasionally up to one year, during which time the

yeast cells and proteins settle out and the beer taste

improves.


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vii.86


GLOSSARY

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 thattime, a microora develops in the atmosphere of the

Senne River valley that is introduced into the beer. In

addition, the rst few months of fermentation must not

be too vigorous. See alsovolume iv: beer styles.

Lauter Tun A large vessel tted with a false, slotted

bottom and a drain spigot into which the mash settles

and the liquid wort is removed from the solid particu-

late 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 carbo-

hydrate content. Signicant calorie reduction requiressome 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 alsovolume 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 pre-

pared 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 high-er alcohol content than regular lager beers. See also


Malting The process of converting barley into malt. It

is divided into three stages: 1) Steeping the barley is im-

mersed 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 alsodextrose.

Mrzen(bier) In Germany, before the advent of ar-

ticial refrigeration, beer was brewed in winter and

the last batch, brewed in March, was made especially

strong to survive the many months of maturation be-

fore it was drunk at the end of the summer. See also


Mash Crushed or ground malt soaked in water for

making wort.

Mash In Mixing of milled materials with water to begin

the mashing process.

Mash Kettle A large vessel wherein the mash is boiled

for the decoction brewing method.

Mash Out (Off) Transfer of completed total mash to

straining vessel.

Mead An ancient drink of fermented honey and water.

See alsovolume iv: beer styles.

Melanoidins Dark-colored (brown or black) organic

compounds which form during kilning and kettle boil

through a complex series of chemical reactions (called

Maillard reactions) involving amino acids (protein) and

sugars.

Metallic An ironlike avor in a beer that could be

caused by either its container or a aw in the brewing

process. Sometime an overage beer will take on metal-

lic avors, even in a bottle.

Milling In brewing, the malt is ground into grist (or

meal) to facilitate the extraction of sugars and other

soluble substances during the mashing process. The

endosperm must be crushed to medium-sized grits

rather than our consistency. It is important that the

husks remain intact when the grain is milled or cracked

because they will later aid ltering during lautering.

Millipore Filtration A type of ltration process some-

times used instead of pasteurization.

Modication 1) The physical and chemical changes

occurring in barley during malting. Physically, the grain

is rendered millable. Chemically, complex molecules

are broken down to simpler, soluble ones by the forma-tion of hydrolytic enzymes, which later begin to break

down the starchy endosperm and its cell walls. 2) The

degree to which malt has been converted during the

malting process as determined by the extent of the

growth of the acrospire.

Mnchener A bottom-fermented style of beer pro-

duced in the mid-19th century in the Bavarian city of

Munich. The original Mnchener was dark. In 1928,

the Paulaner Brewery introduced a paler version, called

Helles, that almost has entirely overtaken the darker

brew. See alsovolume iv: beer styles.

Near Beer A beerlike beverage brewed either to be

nonalcohol or to have low-alcohol content from 0.5

percent up to 2 percent.

Nose 1) The total sensation in the nose. 2) The total

effect of the beers odor. 3) The combination of aroma

and bouquet.

Original Gravity (OG) 1) A measure of the total

amount of solids dissolved in the wort. 2) The alco-

hol content and extract remaining in a beer denes a

unique original gravity or OG for that beer. The OG is

expressed as the wort balling.


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vii.87

Oxidation Term used in brewing to express the

degradation of beer avor with time. Warm storage

temperatures and the presence of air accelerate oxi-

dation.

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, ltered or

ash pasteurized.

Pale Ale In England, an amber- or copper-colored, top-

fermented 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 distin-

guishes it from darker brews, such as brown ale, stout

and porter. See alsovolume iv: beer styles.

Particulate Matter Particles held in suspension in

the liquid, such as protein matter, dead yeast cells andgrain fragments.

Pasteurization Unit (PU) A measure of the lethal ef-

fect 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 specied time

to destroy enzymes, yeast and other bacteria, thereby

prolonging the products shelf life.

pH Measure of the acidity or alkalinity of any liquid.

The pH scale of 0 to 14 is used, with 0 to 1 indicating

a very strong acid, 13 to 14 a strong alkali and 7 totally

neutral.Pils A synonym for pilsner.

Pilsner Beer 1) A general name for beers that are pale,

golden-hued, highly hopped, and bottom-fermented.

2) The original pilsner was rst brewed at the BrgerLi-

ches Brauhaus in the Bohemian town of Pilzen (mean-

ing green meadow) in 1842. It was then the palest beer

available and the style was soon copied worldwide. See

alsovolume iv: beer styles.

Pitching The addition of yeast to cooled wort. The ideal

pitching temperature for top-fermenting yeast is usually

55 to 65 degrees Fahrenheit, whereas that for bottom-

fermenting yeast is often 40 to 50 degrees Fahrenheit.

Pitching Rate The amount of yeast used to ferment

a single batch of beer. It is usually expressed in either

pounds of yeast per barrel or the numbers of yeast cells

per milliliter of wort.

Plato Similar to the balling reading on a spindle

(percentage of sugar concentration of a solution), but

calculated for 20 degrees Celsius (68 degrees Fahr-

enheit) instead of 17.5 degrees Celsius (63.5 degrees

Fahrenheit). This reading is more accurate than the

balling number, although both designations are used

interchangeably in a brewery.

Porter A heavy, darker ale, but sweeter and less hoppy

than regular ale. Porters were rst made in England in

the 18th century. See alsovolume iv: beer styles.

Premium A term used by brewers to indicate the top

of their product lines.

Primary Fermentation The rst stage of fermentation

lasting from two to seven days, during which most of

the fermentable sugars are converted to ethyl alcohol

and carbon dioxide gas. See alsovolume iii: the brew-

ing process.

Prohibition A law instituted by the 18th Amendment

(Volstead Act) on Jan. 18, 1920, forbidding the sale,

production, importation and transportation of alcohol

beverages in the United States. The 21st Amendment

repealed it on Dec. 5, 1933.

Prohibition Era The 13 years, 10 months and 18 days

during which the 18th Amendment remained in force.

Protein An organic compound in animal and plant tis-

sues, basically composed of carbon, hydrogen, oxy-

gen, nitrogen and sulfur. All proteins are composed of

large congurations of 20 amino acids. Proteins are

responsible for the head retention and body of beer,

and amino acids are a nutritional source for ferment-

ing yeast.

Proteolytic Enzyme An organic substance that con-

verts proteins into soluble substances.

Pub A business establishment in Great Britain whose

principal wares are malt beverages.

Racking Filling of draught beer barrels or cooperage.

Rauchbier A beer with a unique smoked avor made

from the malts that are dried over an open re, peat or

beechwood. See alsovolume iv: beer styles.

Reinheitsgebot A German law, the title of which sig-

nies 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 wa-

ter, 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 underthis law.

Release To transfer nished, ltered 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 ower.

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 avor.

GLOSSARY


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vii.89

Steeping To prepare grain for germination by soaking

in water.

Sterile Free of living organisms, especially microor-

ganisms bacteria, molds and yeasts.

Stout A rich, dark brew made from roasted malt, often

with the addition of caramelized sugar and a reason-

ably high proportion of hops. See alsovolume iv: beer

styles.

Sugar A generic name for a class of carbohydrates, in-

cluding fructose, glucose, maltose and lactose. With-

out qualication, it invariably refers to sucrose.

Sunstruck Synonym for sun avor or lightstruck;

skunky.

Sweet Stout The English version of stout as opposed

to the dry stout of Ireland. It has a slightly lactic avor

and contains less alcohol than dry stout.

Sweet Wort The sugary liquid obtained by mashing

and sparging malt.

Sweetwater Additional spargings drawn from the

straining vessel after the brew kettle has been lled.

This low-extract wort can be used in mashing of an-

other brew and reduce the raw materials required by

the amount of extract recovered in the sweetwater.

Swimmer Term used to sometimes describe the cool-

ing coils for attemperating a fermentor. This carries

over from the days before mechanical refrigeration

when blocks of ice called swimmers controlled fer-

mentation temperatures.

Tannin Any of a group of organic compounds con-

tained in certain grains and other plants. Hop tannins

have the ability to help precipitate haze-forming pro-

tein materials during the boiling (hot break) and cool-

ing (cold break) of the wort. Tannin is present mainly

in the bracts and twigs of the hop cone and imparts

an astringent taste to beer. Also called hop tannin as

opposed to tannins originating from malted barley. The

greater part of the tannin content in wort derives from

malt husks, but malt tannins differ chemically from hop

tannins.

Tap 1) The lever that releases the beer from a tappedkeg. 2) To tap, or open, a keg of draught beer. 3) A tap-

room, a place where draught beer is served.

Tapping To begin emptying a brewing vessel or to be-

gin straining.

Taste Test A test carried out in the industry to evalu-

ate a new product or changes in an existing product,

usually held by a panel of experts and sometimes con-

sumers.

Tavern A place where alcohol beverages are sold for

consumption on the premises.

3.2 Beer Beers that contain less than 3.2 percent alco-

hol by weight (approximately 4 percent by volume).

Tied House In England, a pub, inn or restaurant under

agreement to buy all its beer from a single brewer. Tied

houses are often owned by the brewer.

Top Fermentation One of the two most basic fermen-

tation methods characterized by the fact that dormant

yeast cells rise to the surface during fermentation. Pri-

mary fermentation occurs at 59 to 77 degrees Fahren-

heit and lasts for about one week.

Trappist Beer Any beer brewed in one of the remain-

ing 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 al-

cohol by volume (4 to 9.6 percent alcohol by weight).

They are fruity and often bittersweet. They are bottle-conditioned by priming and reyeasting. The origin of

Trappist beers dates back to the Middle Ages, when

epidemics were spread by contaminated water. Mon-

asteries located on the traveling route to pilgrimage ar-

eas 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 ap-

paratus in which the bottles are sprayed with hot water

(preheating and pasteurizing) and later with cold wa-

ter (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, specically in

the ltered beer. Turbidity can be measured both visu-

ally 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 alsovolume ii: ingredients.

Under-Modied 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 con-

vert 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 avors found in beer.


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GLOSSARY

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, wide-bowled, 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-fer-

mented and many are bottle-conditioned by the addi-

tion of yeast. See alsovolume 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 bymashing 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 bacte-

ria since they possess a true nucleus. Brewing yeast,

or brewers yeast, is classied into three categories:

bottom-fermenting yeast, top-fermenting yeast or

wild yeasts/other species. Brewers yeast is sensitive

to heat and may die at exposure to temperatures of

125.6 degrees Fahrenheit or above for 10 minutes ormore. During the fermentation process, yeast converts

the natural malt sugars into equal parts of alcohol and

carbon dioxide gas. Yeast was rst viewed under a mi-

croscope in 1680 by the Dutch scientist Antoine van

Leeuwenhoek. See alsovolume ii: ingredients.

Yeast Crop Yeast collected from the primary fermen-

tor during or after fermentation.

Yield of Extract 1) Percentage of raw materials recov-

ered as extract in the wort. Yield may be expressed as a

percent of the total raw materials used. However, each

type of raw material has a different starch content and

as a result, a different potential extract contribution.

2) Another measure of yield, called recovery rate, is

extract recovery as a percent of the extract theoreti-

cally available and which compensates for the different

mixes of materials being used, is most meaningful to

the brewer.

Zwickel Small sampling valve used on tanks and lines.

Zymurgy The branch of applied chemistry related to

how yeast does the work of fermentation.

Chapter 7 - Glossary

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