Here
is a glossary of some important brewing
terms.
Saccharification- A
natural process by which malt starch
is converted into maltrose and other
fermentable sugars.
Saccharomyces
Cerevisiae- The scientific
name for top-fermenting yeast.
Saccharomyces
Carlsbergensis- The scientific
name for bottom-fermenting yeast.
Secondary
fermentation- Fermentation
that takes place in a closed container,
usually for several weeks to several
months immediately following primary
fermentation. Secondary fermentation
naturally carbonates the beer and
matures its flavour.
Sediment- The
yeast material you find at the bottom
of a bottle conditioned beer.
Shandy- A
popular English pub drink created by
mixing equal parts of ale to 7-up.
Six-Row
Barley- A thick husk barley
that produces six rows of grain.
Six-Row has a low extract yield but
is higher in protein and enzymes
than two-row barley.
Sparging- Extracting
the remaining malt sugars from the
mashed grains husks by rinsing them
with hot water.
Specific
Gravity- A measure of the
density of a liquid or a solid compared
to that of water.
Spent
Grains- The solid grain materials
that are left once the wort has been
removed. often used as animal feed.
Starch- A
long chain of sugar molecules that
are broken down with enzymes to produce
fermentable sugars.
Steeping- Soaking
barley in water to prepare for germination.
Sterile
Filtration- An alternative
to pasteurization where miocroorganisms,
bacterias, molds and yeast are filtered
out of the beer.
Tannin- Organic
compounds (husks and hops) that contribute
an astringent taste in beer.
Top-fermenting
yeast- Also known as "ale
yeast", top-fermenting yeast
floats to the top of the beer and
works at cellar or room temperature.
It tolerates higher alcohol levels
and produces a fruitier more complex
beer.
Trub- Proteins
in barley that are filered during the
wort boil.
Two-Row
Barley- A thin husked barley
that produces two rows of grain.
Two-Row Barley has a good extact
yield but contains fewer enzymes
and proteins than six-row barley.
Wort
(hopped)- Beer before the
addition of yeast. A bittersweet
liquid created by mixing or mashing
malted barley with water and boiling
in the hops.
Yeast- A
single cell, living plant microorganism
that converts sugars in the wort to
alcohol, carbon dioxide, flavours and
aromas. There are many variations or
strains of yeast, each with their own
unique characteristics.
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