Brewing/Appendix

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Contents 1 A 2 B 3 D 4 F 5 G 6 H 7 I 8 K 9 L 10 M 11 P 12 S 13 U 14 W 15 Y 16 Z 17 Other 18 Contents

[edit] A

• adjuncts Sources of fermentable sugar other than barley. In extract brewing, any grain added is sometimes refered to as "adjunct."
• ale A style of beer that uses top fermenting yeast.
• alpha acid An insoluable resin found in hops that provides the bitter characteristic of beer.

[edit] B

• brewing Brewing is a generic term used to describe the entire beer production process, however it is technically correct only to refer to the time from begining the boil until pitching yeast as brewing.
• beta acid An bitter insoluable resin present in hops that is not considered to add noticable bitterness.

[edit] D

• dunkel German word for dark.

[edit] F

• fermentation The process in which yeast converts starches to alcohol, CO₂, and flavouring compounds.

[edit] G

• grist Milled grain from which fermentable starches are obtained; usually barley malt and sometimes adjuncts.
• gyle Unfermented wort set aside to provide sugars to be used in natural carbonation by krausening.

[edit] H

• hops Flower buds of the hop plant used to bitter beer and provide flavor and aroma characteristics.

[edit] I

• IPA or India Pale Ale A style of ale beer that originated from the liberal use of hops as a preservative in English beer destined for the India colony.

[edit] K

• krauesen (noun) A layer of foam and dead yeast that forms on the surface of the fermenting beer during the primary fermentation stage.
• krauesen (verb) A method by which unfermented gyle is added to fermented beer, originating from the same initial wort, to prime natural carbonation.

[edit] L

• lager (noun) A style of beer that is produced using lower fermentaion temperatures and a special bottom fermenting yeast.
• lager (verb) A method of conditioning beer by storing carbonated beer at near freezing temperatures.
• lautering The process by which spent grist and/or hops are removed from wort.

[edit] M

• malt Grain that has be allowed to germinate, and then dried.
• mash A process by which fermentable sugars, starches, and other flavor characteristics are extracted from malted grains.

[edit] P

• pitch A term used to describe the indroduction of yeast to fermentable wort.

[edit] S

• sparge A hot water rinse of grist to remove additional starches after lautering.

[edit] U

• ullage The space between the surface of a contained liquid and the top of the container.

[edit] W

• wort (pronounced "wert") A liquid rich in fermentable barley starches.

[edit] Y

• yeast Microorganisms that are applied to the task of converting sugars to alcohol, CO₂, and flavouring compounds.

[edit] Z

• zymurgy The science of using yeast for fermentation. Also a magazine published by the American Homebrewers Association.

[edit] Other

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