concentrations than bottom-fermenting
yeast. It is unable to ferment some
sugars, and results in a fruitier, sweeter
beer. Also known as "ale yeast".

Top-Fermenting
Yeast (Ale
Yeast)

A style of yeast that works at cellar or
warm temperatures and floats to the top
of the beer. Ale yeasts are responsible for
the creation of most beers other than
lagers.

Proteins in barley filtered during the
wort boil.

Tun
Units of

Any large vessels used in brewing.
See IBU.

bitterness
Vinous
Winy

Reminiscent of wine.
Sherry-like flavour; can be caused by

warm fermentation or oxidation in very
old beer.

The solution of grain sugars strained
from the mash tun. At this stage,
regarded as "sweet wort", later as
brewed wort, fermenting wort and
finally beer.

The sweet liquid derived from mashing,
or mixing malted barley with water.
Wort is the beginning of all beers.

A micro-organism of the fungus family.
Genus Saccharomyces.

Living plant micro-organisms that
convert sugars to alcohol and carbon
dioxide.

Yeast-like flavour; a result of yeast in
suspension or beer sitting too long on
sediment.