Here
is a glossary of some important brewing
terms.
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.
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