is a glossary of some important brewing
sugar that is occasionally used as
an adjunct in some Belgian and English
Malt- By wet roasted barley
malt the sugar caramelizes and provides
the beer with a reddish colour and
a caramel flavour.
closed barrel shaped container. Traditionally
a cask is made of wood but today metal
is most frequently used.
Conditioned- Secondary fermentation
and maturation in either a wooden
cask or stainless steel keg.
Cooker- A tank where cereal
grains are boiled prior to being
added to the mash.
Haze- A cloudiness that appears
in beer when it it refridgerated
too soon, too long or at too cold
of a temperature.
treatment finished beers receive that
helps prevents the formation of chill
process that removes sediments that
can cloud some beers.
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
(Draught)- The dispensing
of beer from a cask or keg by implimentation
of a hand pump or air pump.
Hopping- The addition of dry
hops during first or secondary fermentation
to add a hoppy character to the beer
without affecting the beers bitterness.
compounds that result from the interaction
of acids and alcohol during fermentation
which contribute to the fruity aroma
and flavour of some beers.
form of alcohol produced by yeast during
overall result of dissolving ingredients
into the wort.
metabolism of grain based sugars into
alcohol and carbon dioxide through
the use of yeast.