less dextrin.
Non (or slowly) fermentable

Period of maturation intended to impart
"condition"(natural carbonation). Warm
conditioning further develops the
complex of flavours. Cold conditioning
imparts a clean, round taste.

carbohydrates found in the malt. They
give beer flavour, body, and mouth-feel.

A volatile compound in beer that
contributes to a butterscotch flavour,
measured in parts per million.

Conditioning
Tank

A vessel, in which beer is placed after
primary fermentation where the beer
matures, clarifies and, is naturally
carbonated through secondary
fermentation. Also called bright beer
tank, serving tank and, secondary tank.

Taste and aroma of sweet corn; results
from malt, as a result of the short or
weak boil of the wort, slow wort chilling,
or bacterial infection.

The process of creating carbonation in
the finished beer, typically taking place
in the bottle or keg after sugar is added.
Conditioning can also mean aging or
laagering beer.

 Dimethyl
sulphide

The addition of yeast and/or sugar to the
cask or bottle to aid secondary
fermentation.

Contract
Brewing

Making beer for smaller companies that
either do not have a brewery of their own
or lack the capacity to meet demand.

The process of dispensing beer from a
bright tank, cask or, keg, by hand pump,
pressure from an air pump or, injected
carbon dioxide inserted into the beer
container prior to sealing.

Beer made by one brewery and then
marketed by a company calling itself a
brewery. The latter uses the brewing
facilities of the former.

The addition of dry hops to fermenting or
aging beer to increase its hop character

The vessel in which wort from the mash
is boiled with hops. Also sometimes
called a brew kettle.

or aroma.
European Brewing Convention. An EBC

scale is used to indicate colours in malts
and beers.

Exhaustive system of mashing in which
portions of the wort are removed, heated,
then returned to the original vessel.

Catalysts found naturally in the grain.
When heated in mash, they convert the
starches of the malted barley into
maltose, a sugar used in solution and
fermented to make beer.

The un-fermentable carbohydrate
produced by the enzymes in barley. It
gives the beer flavour, body, and mouth-
feel. Lower temperatures produce more
dextrin and less sugar. While higher
temperatures produce more sugars and
less dextrin.

Volatile flavour compound naturally
created in fermentation. Often fruity,
flowery or spicy.