Herb added to boiling wort or fermenting
beer to impart a bitter aroma and
flavour.

From the German word for storage.
Refers to maturation for several weeks
or months at cold temperatures (close to
0°C /32°F) to settle residual yeast,
impart carbonation and make for clean
round flavours.

Aroma of hops, does not include hop
bitterness.

A thermometer-like device used to
measure the specific gravity to
determine the proportion of potential
alcohol in the beer.

Spontaneously fermented wheat beers
from Belgium. The yeast is not manually
added; instead, it is allowed to drift in
from the surrounding countryside.

International Bitterness units. A system
of indicating the hop bitterness in
finished beer.

The amount of wort brewed each time
the brew house is in operation.

Beer damaged by exposure to light. Also
known as corona.

Simplest form of mash, in which grains
are soaked in water. May be at a single
temperature, or with upward or
(occasionally) downward changes.

Light-Struck
Liquor

Skunk like smell; from exposure to light.
The water used in making beer.

 The process of introducing mash into
hot water for mashing. The infusion
method of mashing involves mashing a
single time at a constant temperature, as
opposed to other, more complex mashing
techniques that involve mashing more
than once at different heat levels.

The brewer's word for water used in the
brewing process, as included in the mash
or, used to sparge the grains after
mashing.

The process by which barley is steeped
in water, germinated ,then kilned to
convert insoluble starch to soluble

Material made from fish bladders used
to clarify beer (finings).

substances and sugar. The foundation
ingredient of beer.

A seaweed that is added to boiling wort
to filter proteins.

The condensed wort from a mash,
consisting of maltose, dextrins and, other
dissolved solids. Either as a syrup or
powdered sugar, it is used by brewers, in
solutions of water and extract, to
reconstitute wort for fermentation.

Keg
Lager

One-half barrel equalling 18 gallons
From the German word to store, lagers

represent a major family of beers. They
have a longer and cooler fermentation
period than ales, and are brewed with
bottom-fermenting yeast.

Syrups manufactured by evaporating
excess water out of wort

Aging the beer by letting it stand for a
number of days in a lagering tank.

The basis of beer. Malted barley is
created by germinating barley for
optimum starch content and enzyme
development, then drying it quickly.
This provides starches that convert to
sugars, which then ferment into alcohol
and CO2.