Here is a glossary of some important brewing terms.

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 )

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.

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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