Here
is a glossary of some important brewing
terms.
AAU- Alpha
acid units. a measure of the potential
bitterness in hops expressed as a
percentage of alpha acid. An alpha
acid is a compound that naturally
occurs in hops and adds bitterness
to the beer.
Adjunct- The
wheat, rice, oats, corn or other fermentable
unmalted grain or ingredient that is
added to beer to lighten the flavour
and to help produce alcohol.
Alcohol- The
intoxicating by-product of yeast acting
on sugars in the malt during fermentation.
All-Malt- A
beer made from barley malt without
the use of adjuncts.
Amylase- Enzymes
that naturally occurs in barley malt
that break down starches and convert
them to dextrins and sugars.
Anaerobic
Fermentation- Fermentation
without oxygen. Occurs in the late
stages of primary fermintation and
lagering.
Aroma
Hops- Varieties of hops chosen
for their pleasant bouquet.
Barley- The
main ingredient in in beer which is
kilned to create a malt.
Batch
Fermentation- The traditional
method for fermenting beer where
each batch is fermented seperately.
Beer- An
alcoholic beverage created from water,
malted barley, hops for flavour, and
fermented with yeast.
Bitterness- The
taste component created by adding hops.
Black
Malt- Used in small quantities
in dark beer, Black Malts are created
by roasting the malt at very high
temperatures until it turns black.
Body- How
the beverage feels in the mouth. Thick
would be described as "Full-bodied",
watery as "light-bodied".
Bottle
Conditioned- Secondary fermentation
and maturation that occurs in the
bottle.
Bottom
fermenting Yeast- This yeast
performs in cold temperatures, settles
to the bottom of the fermentation
tank and is used to create lager
beers.
Brewhouse- The
section of the brewery where the actual
brewing or mashing takes place.
Brew
kettle- A large vessel usually
made of copper or stainless steel
in which the wort is brought to a
boil and hops are added.
Brink- A
holding tank where yeast is kept under
refridgeration.
Budding- The
most common form of yeast cell reproduction,
where tiny buds appear as outgrowths
at the edges of a cell and eventually
break away and form a new cells.
Bung- The
stopper that is placed in the hole
of a keg or cask. Traditionally made
of wood.
Bung
hole- The opening in a keg
or cask through which it is filled
or emptied.
|