Here
is a glossary of some important brewing
terms.
Lagering- Literally "to
store". Maturation for several
weeks or months at a cold temperature
to settle the remaining yeast, add
carbonation and to round the flavour.
Malt
Extract- A sweet wort reduced
to a syrup or powder by removing
the water content.
Malting- The
process by which barley is created
by germination and then kiln dried
to produce starches that will easily
convert to sugars.
Maltrose- Fermentable
sugar from malted grains.
Mash- Malted
barley is soaked in warm water which
converts its starches to sugars and
becomes the wort.
Milling- The
malt is ground into grist to facilitate
easier processing.
Pasteurization- Destoying
any remaining yeast and bacteria through
the use of heat which will lenghten
a beers shelf life.
Pitching- Adding
yeast to the wort in the fermentation
tank.
Primary
Fermentation- The initial
fermentation which occurs after pitching,
converts most of the fermentable
sugars to alcohol and carbon dioxide.
A process that usually last 2-7 days.
Priming- The
process of adding sugar to a brew contained
in a bottle or a keg in order to add
carbonation.
Racking- Transfering
the finished beer to kegs from the
fermentation vessel.
Reinheitsgebot- A
German purity law inacted in 1516 and
still on the books today, decreed that
only water, malted barley and hops
can be used in the production of beer.
Malted wheat was added later.
Roasted
Malt- Malted barley that is
roasted further to achieve a darker
colour.
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