A bottle of beer equals twelve fluid
ounces.

A cooked sugar used to add colour and
alcohol content to beer. It is often used in
place of more expensive malted barley.

Bottom-
fermenting
yeast

One of the two types of yeast used in
brewing. Bottom-fermenting yeast works
well at low temperatures and ferments
more sugars leaving a crisp, clean taste
and then settles to the bottom of the
tank. Also referred to as "lager yeast".

sweet, coppery-coloured malt. Caramel
or crystal malt imparts both colour and
flavour to beer. Caramel malt has a high
concentration of unfermentable sugars
that sweeten the beer and, contribute to
head retention. Also known as crystal
malt.

Bottom-
fermenting
Yeast (Lager
Yeast)

The yeast used to ferment lagers. This
yeast works at colder temperatures than
ale yeast and settles to the bottom of the
fermentation vessel.

A closed, barrel-shaped container for
beer. They come in various sizes and are
now usually made of metal. The bung in
a cask of "Real" beer or ale must be made
of wood to allow the pressure to be
relieved, as the fermentation of the beer,
in the cask, continues.

The collective equipment used to make
beer.

Bright Beer
Tank

The stopper in the hole in a keg or cask
through which the keg or cask is filled
and emptied. The hole may also be
referred to as a bung or bunghole. Real
beer must use a wooden bung.

Cask
conditioning

Secondary fermentation and maturation
in the cask at the point of sale. Creates
light carbonation.

A plastic-like aroma; caused by chemical
combination of chlorine and organic
compounds.

Butterscotch
Cabbage like

See diacetyl.
Aroma and taste of cooked vegetables;

Cloudiness caused by precipitation of
protein-tannin compound at low
temperatures, does not affect flavour.

often a result of wort spoilage bacteria
killed by alcohol in fermentation.

The CAMpaign for Real Ale. An
organization founded in 1971 to preserve
the production of cask-conditioned beers
and ales.

A condition occurring in some beers at
low (near freezing) temperatures caused
by proteins in the beer becoming cloudy.
Not an indication of bad beer.

Sparkle caused by carbon dioxide, either
created during fermentation or injected
later.

Beer treated to allow it to withstand cold
temperatures without clouding.

Spicy character reminiscent of cloves;
characteristic of some wheat beers, or if
excessive, may derive from wild yeast.

Carbon Dioxide
(CO2)  

A gas consisting of one part carbon and
two parts oxygen released during
fermentation.