ales are fermented with top-fermenting
yeast. They are low in carbonation and
served warm.

4.5 litres),
 Name given to alcohol-containing

beverages produced by fermenting grain,
specifically malt, and flavoured with
hops. Introduced into Britain by the
Saxons and Danes.

Any top or bottom fermented beer
having an amber colour, that is, between
pale and dark.

Enzymes that liquefy starches and
convert them to maltose (sugar) and
dextrin’s.

The three major beer styles are lagers,
ales, and specialty beers. Specialty beers
are brewed with various non-standard
ingredients.

 An organism, such as a bottom-
fermenting lager yeast, that is able to
metabolise without oxygen present.

A fermented beverage made from barley.
hops, water, and yeast, and sometimes
other ingredients.

 The particular combination of smells
from malt, hops, yeast, and any unusual
or distinctive disturbances in the beer.

Bitterness of hops or malt husks;
sensation on back of tongue.

 Varieties of hop chosen to impart
bouquet. ( See Hops) Astringent A
drying, puckering taste; tannic; can be
derived from boiling the grains, long
mashes, over sparging or sparging with
hard water.

The perception of a bitter flavour, in beer
from iso-alpha-acid in solution (derived
from hops). It is measured in
International Bitterness Units (IBU).

Bitterness-
Black malt

The taste component added by hops.
Partially malted barley roasted at high

 Extent to which yeast consumes
fermentable sugars (converting them
into alcohol and carbon dioxide).

temperatures. Black malt gives a dark
colour and roasted flavour to beer.

Black Patent
Malt

Malted barley roasted at high
temperatures to give colour and taste to
the beer.

 A general term covering off-flavours
such as mouldy, musty, woody, lactic
acid, vinegar, or microbiological spoilage.

The particular feel of a beer is described
as full-bodied, medium-bodied, or light
bodied, depending on the sense of
thickness or thinness in your mouth.

Hoppiness versus maltiness -The
complexity of interaction, and a measure
of the brewer's skill.

 A cereal grain malted for use in the
grist that becomes the mash in the
brewing of beer.

 Thickness and mouth-filling property of
a beer described as "full or thin bodied".

Bottle
conditioning

Secondary fermentation and maturation
in the bottle, creating complex aromas
and flavours.

 A unit of measurement. A barrel holds
36 imperial gallons (1 imperial gallon =
4.5 litres),