Here is a glossary of some important brewing terms.

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Candi Sugar- A sugar that is occasionally used as an adjunct in some Belgian and English ales.

Caramel Malt- By wet roasted barley malt the sugar caramelizes and provides the beer with a reddish colour and a caramel flavour.

Cask- A closed barrel shaped container. Traditionally a cask is made of wood but today metal is most frequently used.

Cask Conditioned- Secondary fermentation and maturation in either a wooden cask or stainless steel keg.

Cereal Cooker- A tank where cereal grains are boiled prior to being added to the mash.

Chill Haze- A cloudiness that appears in beer when it it refridgerated too soon, too long or at too cold of a temperature.

Chillproofing- a treatment finished beers receive that helps prevents the formation of chill haze.

Cold-Filtered- A process that removes sediments that can cloud some beers.

Conditioning- The natural carbonation that occurs when a beer is allowed to mature. Warm conditioning is often used with ales to bringing out the complexities of flavour. Cold conditioning is usually reserved for lager beers to clean and round the taste.

Draft (Draught)- The dispensing of beer from a cask or keg by implimentation of a hand pump or air pump.

Dry Hopping- The addition of dry hops during first or secondary fermentation to add a hoppy character to the beer without affecting the beers bitterness.

Esters- Organic compounds that result from the interaction of acids and alcohol during fermentation which contribute to the fruity aroma and flavour of some beers.

Ethanol- A form of alcohol produced by yeast during fermentation.

Extract- The overall result of dissolving ingredients into the wort.

Fermentation- The metabolism of grain based sugars into alcohol and carbon dioxide through the use of yeast.

A B ( C D E F ) G H I J K L M N O P Q R S T U V W X Y Z

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