Balling scale.
A characteristically dark brown beer, of

beer.
Describes the number of days a beer will

English origin. The bitterness of this
beer derives from the use of roasted, un-
malted barley.

retain it's peak drinkability. The shelf
life for commercially produced beers is
usually a maximum of four months.

The addition of sugar at the maturation
stage to promote a secondary
fermentation.

Reminiscent of acetone or lacquer
thinner; caused by high fermentation
temperatures.

Primary
Fermentation

Occurring after pitching the yeast and
during the first three days on the
average, fermentation converts sugars to
alcohol and carbonation. Fermentation
time for the microbrewery ranges from
three to seven days.

Vinegar-like or lemon-like; can be caused
by bacterial infection.

A measure of the density of a liquid or
solid compared to that of water ((1.000 at
39°F (4°C)).

To spray grist with hot water in order to
remove soluble sugars (maltose). This
takes place at the end of the mash.

Sugar added to the bottle or keg that
ferments and provides CO2.

The process of adding sugar to the brew
to create carbonation, either in the bottle
or keg.

Rinsing the mashed grains to ensure
complete extraction of the sugars from
the mash.

Nitrogen-containing compounds, an
excess of which cause a haze in beer.

Brewers' term for a square fermenting
vessel.

The process of separating the fermented
beer from the yeast cells at the bottom of

Taste like sugar; experienced on the
front of the tongue.

the fermenting vessel. Also the transfer
of finished beer to kegs. Broadly, moving
beer from one vessel to another.

Reminiscent of rotten eggs or burnt
matches; a by-product of some yeast's.

Tart
Temporary

Taste sensation cause by acidic flavours.
Hardness in water that can be removed

Regional
specialty
brewery

A brewery that produces more than
15,000 barrels of beer annually, with its
largest selling product a specialty beer.

Hardness  
Terminal

by boiling
Synonym for final specific gravity.

Secondary
fermentation

Stage of fermentation occurring in a
closed container from several weeks to
several months.

gravity
Top-fermenting

One of the two types of yeast used in
brewing. Top-fermenting yeast works
better at warmer temperatures and are
able to tolerate higher alcohol
concentrations than bottom-fermenting
yeast. It is unable to ferment some
sugars, and results in a fruitier, sweeter
beer. Also known as "ale yeast".

Yeast material at the bottom of the
bottle formed as a result of conditioning
the beer in the bottle. Not a sign of bad
beer.