| A |
ADJUNCT
IS ANY FERMENTABLE INGREDIENT ADDED TO BEER EXCEPT FOR MALTED BARLEY AND MALTED WHEAT
AERATE
IS TO DESOLVE AIR (OXYGEN) INTO THE UNFERMENTED WORT.
ALBUMIN
IS PROTEINS IN BEER WHICH AFFECT HEAD RETENTION
ALCOHOL
IS WHAT IT IS ALL ABOUT
ALL GRAIN BEER
IS MADE FROM MALTED GRAINS WITHOUT THE USE OF EXTRACTS
ALPHA ACID
IS THE RESIN OF HOPS WHICH ARE THE BITTER COMPONENT OF HOP FLAVOR. IT IS MEASURED AS A
PERCENTAGE BY WEIGHT.
AMYLASE
IS AN ENZYME WHICH BREAKS DOWN COMPLEX SUGARS (NONFERMENTABLE STARCHES) INTO SIMPLE ONES
WHICH ARE FERMENTABLE.
AMYLOSE
IS STARCH WHICH IS A LONG STRING OF SIMPLE SUGARS
ATTENUATION
IS THE PERCENTAGE OF THE SUGARS AND STARCHES WHICH ARE FERMENTED AS COMPARED TO THE TOTAL
AMOUNT OF DISOLVED SOLIDS PRIOR TO FERMENTATION.
AUTOLYSIS
IS (YUK!) YEAST CANNIBALISM. THE BONNER PARTY YEAST HAVE RUN OUT OF SUGARS TO EAT, SO THEY
START DIGESTING THEIR NEIGHBORS. THIS IS WHY YOU NEED A SECONDARY FERMENTER, SO YOU CAN
GET YOUR BREW OFF STARVING YEAST.
|
| B |
BACTERIA
BAD BEER BUGS-- TO SANITIZE OR STERILIZE, THAT IS THE ANSWER.
BARLEY
IS THE GRAIN WHICH BEER IS MADE FROM.
BEAD
IS THE BUBBLES IN BEER. THE FINENESS AND PERSISTENCE ARE IMPORTANT QUALITIES.
BEER
IF YOU DON'T KNOW, HOW DID YOU MAKE IT THIS FAR?
BITTERING HOPS
ARE HOPS USED FOR BITTERING AND NOT FLAVORING BEER AND ARE USUALLY HIGHER ALPHA ACID
CONTENT AND HAVE THE LONGEST BOIL TIME.
BITTERNESS
IS A QUALITY THAT OFFSETS THE MALTINESS IN BEER. IT IS DETERMINED BY THE HOPS ALPHA ACID
CONTENT, BOIL TIME, QUANTITY, AND SPECIFIC GRAVITY OF THE WORT BOIL
BOTTLE
IS A GLASS CAN OR THE PROCEDURE OF PUTTING BEER IN GLASS CANS.
BOTTLE CAP
IS THE ONE MAJOR CONTRIBUTION AMERICA HAS MADE TO BREWING
BREW
TO MAKE BEER; MADE BEER
BREWER
MAYBE YOU AND ME FOR SURE
BUNG
IS A PLUG FOR A BARREL
BURTON-WATER-SALTS
IS A MIXTURE OF MINERALS TO IMITATE THE WATER OF BURTON ON THE TRENT, ENGLAND |
| C |
CANNED BEER
IS BEER PUT IN METAL BOTTLES
CARBONATION
IS MAKING BEER FIZZY
CARBOY
IS A BIG GLASS CONTAINER OF VARIOUS SIZES USED TO HOLD THE FERMENTATION OF BEER OR WINE.
HAS THE ADVANTAGES OF BEING ABLE TO SEE THE FERMENTATION PROCESS, A SECURE SEAL OF THE
AIRLOCK, BEING NON POROUS, DOES NOT RETAIN ODORS, AND IS COMPLETELY SANITIZABLE.
COLD BREAK
IS A SETTLING(PRECIPITATION) OF PROTEINS(WHICH WOULD CAUSE HAZE) DURING THE COOLING OF
WORT
CROWN CAP
IS A BOTTLE CAP |
| D |
DECOCTION
IS A MASHING TECHNIQUE WHICH INVOLVES REMOVING SOME MASH AND BOILING IT AND THEN RETURNING
IT TO THE MASH WHICH RAISES THE TEMPERATURE OF THE ENTIRE MASH
DEXTRINE
IS UNFERMENTABLE LONG CHAIN SUGARS WHICH CONTRIBUTE TO A "FULL MOUTH" FEEL
DIACETYL
IS A CHEMICAL WHICH IS PRODUCED AND THEN REDUCED DURING NORMAL FERMENTATION. DIACETYL
SMELL LIKE BUTTER OR BUTTERSCOTCH.
DME
IS DRIED MALT EXTRACT
DRAFT BEER
IS DISPENSED FROM CASKS OR KEGS
DRUNK
IS THE PAST TENSE OF DRINK.
DRY HOPPING
IS PUTTING HOPS INTO THE SECOND FERMENTER FOR AROMA AND FLAVOR. MUCH OF THE AROMA FROM THE
FINISHING HOPS OF THE BOIL CAN BE LOST BY VIGOROUS OUT-GASSING OF THE FERMENTATION
PROCESS.
DUNKEL
IS DARK IN GERMAN |
| E |
EFFERVESCENCE
IS THE FIZZINESS IN BEER
ENZYMES
ARE PROTEINS WHICH ACT AS CATALYSTS IN CHEMICAL REACTIONS
ESTERS
ARE COMPOUNDS FORMED BY COMBINING ALCOHOL AND ACID. MAINLY IN ALES AND HAS A FRUITY SMELL
EXPERT
AN EX IS A HAS BEEN AND A SPURT IS A BIG DRIP WITH A LOT OF FORCE BEHIND IT.
|
| F |
FERMENTATION
IS THE CONVERSION OF SUGARS INTO ALCOHOL AND CARBON DIOXIDE.
FERMENTER
IS THE VESSEL WHERE FERMENTATION TAKES PLACE.
FERMENTATION LOCK
IS AN AIRLOCK WHICH ALLOWS THE CARBON DIOXIDE TO ESCAPE AND KEEP DOODLE BUGS, GNATS, AND
OTHER LIFE FORMS FROM GETTING INTO YOUR BREW
FINING
IS THE FACILITATION OF CLARIFICATION.
FINISHING HOPS
ARE HOPS ADDED AT THE END OF THE BOIL FOR AROMA
FLOCCULATION
IS THE YEAST GATHERING TOGETHER AND SETTLING OUT OF SUSPENSION |
| G |
GELATINIZATION
IS BOILING ADJUNCTS TO MAKE THEIR STARCHED SOLUBLE
GRIST
IS MILLED GRAIN
GRUIT
IS A MEDIEVAL HERB MIXTURE USED IN BEER
GYLE
IS ONE BATCH OF BEER
GYPSUM
IS CALCIUM SULFATE |
| H |
HELLES
IS LIGHT IN GERMAN. IT IS ALSO A WORLD WITHOUT BEER.
HOMEBREWER
IS A PERSON WITH HIGHEST MORAL STANDARDS, IS LOYAL AND TRUSTWORTHY, IS KNOWLEDGEABLE OF
FINE BEVERAGES, IS SKILLED IN THE CREATION OF THE SAME, UNDERSTANDS PERSONAL ECONOMICS, IS
COURAGEOUS IN THE FACE OF FAILURE, AND DARES TO DRINK WHAT NO ONE HAS DRUNK BEFORE.
HOPS
PROVIDE BITTERNESS, FLAVOR, AROMA, AND PRESERVATIVE QUALITIES TO BEER. HOPS PROVIDE A
BALANCE TO THE MALTINESS FLAVOR IN BEER. AS A GENERAL RULE, AS THE ORIGINAL GRAVITY RISES,
SO SHOULD THE BITTERNESS IN ORDER TO PROVIDE THAT BALANCE. THE BITTERNESS IS DETERMINED BY
THE ALPHA ACID CONTENT, THE LENGTH OF BOIL, AND THE SPECIFIC GRAVITY OF THE BOIL. MAXIMUM
BITTERNESS IS ACHIEVED IN ABOUT 6O MINUTES. PEAK FLAVOR IS 20 MINUTES AND PEAK AROMA IS 6
MINUTES.IS THE ONLY KNOWN BOTANICAL RELATIVE TO MARIJUANA.(CANNIBICINAE)
HOT BREAK
IS THE COAGULATION OF PROTEINS AFTER PROLONGED BOILING OF THE WORT
HYDROMETER
IS A GLASS TEST INSTRUMENT FOR THE FERMENTATION PROCESS. IT SORT OF LIKE A FUEL GAUGE FOR
YOUR YEAST. IT MEASURES THE AMOUNT OF SUGARS AND UNFERMENTABLES IN THE WORT AS COMPARED TO
WATER. THE FIRST READING IS TAKEN BY SEEING THE LIQUID LEVEL ON THE SPECIFIC GRAVITY SCALE
OF THE FLOATING HYDROMETER BEFORE PITCHING THE YEAST. THE SECOND READING IS TAKEN AT THE
LIQUID LEVEL OF THE FLOATING HYDROMETER ON THE SAME SCALE BEFORE ADDING THE PRIMING SUGAR
AND BOTTLING. THE DIFFERENCE BETWEEN THE TWO READINGS, USING THE POTENTIAL ALCOHOL SCALE,
WILL GIVE YOU THE ALCOHOL CONTENT OF THE BEER OR WINE. THE DIFFERENCE BETWEEN THE FINAL
READING AND ZERO (1.000) IS THE "FULLNESS, BODY, OR THE BEERNESS" IN OTHER WORDS
THIS IS THE DIFFERENCE BETWEEN BEER AND "LIGHT BEERS" WHICH ARE ONLY ALCOHOLIC
BITTER FIZZY YELLOW WATER!! |
| I |
I.B.U.
IS INTERNATIONAL BITTERING UNIT WHICH IS THE ACCEPTED STANDARD FOR EXPRESSING THE
BITTERNESS OF BEER.
INFUSION MASH
IS A SINGLE TEMPERATURE MASH OFTEN CARRIED OUT AT 145' TO 155' IN A "DRINK
COOLER" TO MAINTAIN TEMPERATURE WITHOUT THE ADDITION OF HEAT.
IODINE TEST
IS A TEST OF THE MASH WITH IODINE. LOOKING FOR PURPLE OR DARK BLUE IN THE MASH GRAINS
WHICH WOULD INDICATE THAT STARCH WAS STILL PRESENT AND THE MASH WAS NOT FINISHED.
IRISH MOSS
IS SEA WEED USED TO FINE BEER.
ISINGLASS
IS FISH SWIM BLADDER USED TO FINE BEER |
| K |
KRAEUSEN
IS THE FOAM ON THE BEER DURING THE FIRST DAYS OF FERMENTING |
| L |
LACTIC ACID
IS AN ORGANIC ACID USED TO AID IN THE ACIDIFICATION OF THE MASH LACTOSE
IS AN UNFERMENTABLE MILK SUGAR
LAGER
IS GERMAN FOR TO STORE. LAGER IS BEER FERMENTED AT ABOUT40' TO 50' AND THEN AGED AT NEAR
FREEZING.
LAUDER-TUN
IS A VESSEL USED TO SEPARATE THE SPENT GRAINS AND THE SUGARS EXTRACTED FROM THEM.
LOVIBOND
IS A SCALE MEASURING THE COLOR OF GRAIN. THE HIGHER THE NUMBER THE DARKER |
| M |
MALT
IS A GRAIN (USUALLY BARLEY) WHICH HAS BEEN SPROUTED AND DRIED.
MALT EXTRACT
IS SUGARS AND CARBOHYDRATES WHICH HAVE BEEN OBTAINED FROM MALT IN A "COOKING"
PROCESS AND THE REMOVAL OF MOST OR ALL OF THE WATER. MALT EXTRACT SYRUP OR DRIED MALT
EXTRACT
MASH
IS THE PROCESS OF MIXING MALT WITH WATER AT VARIOUS TEMPERATURES TO HAVE ENZYME ACTIVITY
CONVERT THE CARBOHYDRATE OF THE MALT INTO FERMENTABLE SUGARS |
| O |
ORIGINAL GRAVITY
IS THE HYDROMETER READING TAKEN PRIOR TO FERMENTATION AND GIVES AN IDEA OF THE POTENTIAL
STRENGTH. |
| P |
PITCH
IS TO PUT YEAST INTO THE WORT
PELLICLE
IS A FILM ON THE TOP OF THE BEER AND SIGN OF AN INFECTION
PRIMARY FERMENTER
IS WHERE MOST OF THE FERMENTATION ACTIVITY OCCURS AND MUCH OF THE YEAST SETTLES OUT. IT IS
OFTEN RECOMMENDED TO PUT IT INTO THE SECONDARY AFTER ABOUT 4 DAYS.
PRIMARY FERMENTOR
IS THE PERSON, WHO IS DOIN THE BREWIN.
PRIMING
IS THE ADDITION OF NEW FERMENTABLES JUST PRIOR TO BOTTLING SO THAT FERMENTATION WILL OCCUR
IN THE BOTTLE AND CARBONATE THE BEER. |
| R |
RACK
IS TO SIPHON BEER OR WINE FROM ONE VESSEL TO ANOTHER AND LEAVING THE CRUD ON THE BOTTOM
BEHIND.(WHICH IS THE PURPOSE OF RACKING)
REINHEITSGEBOT
IS THE REAL BEER LAW INSTITUTED IN GERMANY IN 1516ONLY MALTED BARLEY, MALTED WHEAT, HOPS,
AND WATER CAN BE USED TO MAKE BEER. YOU WILL BE IN VIOLATION OF THE LAW IF YOU USE SUGAR
TO MAKE "BEER" |
| S |
SECONDARY FERMENTER
IS WHERE THE BEER FINISHES THE FERMENTING PROCESS AND THE YEAST DROP OUT OF SUSPENSION.
THE CONTAINER IS OFTEN REFERRED TO AS A SECONDARY.
SECONDARY FERMENTOR
IS THE PERSON WHO HELPS THE PRIMARY FERMENTOR AND GETS TO DRINK THE BEER.
SIPHON
IS TUBING FULL OF LIQUID USING GRAVITY TO MOVE THAT LIQUID UP AND OUT OF ONE LOCATION AND
DOWN TO ANOTHER LOWER LOCATION.
SPARGE
IS THE PROCESS OF RINSING MASHED GRAINS TO REMOVE FERMENTABLE
SRM
STANDARD REFERENCE METHOD IS MEASUREMENT OF BEER COLOR AND ALMOST THE SAME AS LOVIBOND
STARTER
IS A SMALL AMOUNT OF BEER WITH AN ACTIVE YEAST USED FOR PITCHING LARGER AMOUNTS OF YEAST
IN THE WORT AND A QUICKER FERMENTATION.
STRIKE
IS THE ADDITION OF HOT WATER TO THE MALTED BARLEY TO START MASHING |
| T |
TANNIN
IS ORGANIC COMPOUNDS WITH A DRY PUCKERING TASTE SENSATION AND COMES FROM BARLEY HUSKS
TORREFIED
IS RAPIDLY HEATED GRAIN THAT PUFFS UP LIKE POPCORN
TRUB
IS PROTEIN SLUG THAT PRECIPITATES OUT WHICH PRECIPITATES OUT AFTER BOILING AND CHILLING |
| W |
WATER
IS DIHYDROGENOXIDE.
WORT
IS PRONOUNCED WERT AND IS UNFERMENTED BEER. |
| Y |
YEAST
IS A FUNGUS. BREWING YEAST CONVERTS SUGARS INTO ALCOHOL AND CARBON DIOXIDE |
| Z |
ZYMURGY
IS THE SCIENCE OF FERMENTATION AND A FINE MAGAZINE |
