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display:block; float:left; height:96px; overflow:hidden; padding:0; width:750px"></iframe> </div> </div>  <script data-cfasync="false" language="javascript" async src="//udmserve.net/udm/img.fetch?sid=17754;tid=1;dt=6;"></script>  <table cellpadding=0 cellspacing=0 border=0 height="100%"><tr> <td valign="top" width=200 BGCOLOR="#006633" TEXT="#F7F7FF" background="05dd6c00ddvuru.jpg"> <div> Glenn's</div> <div> Beer</div> <div> Pages</div> <div> <A HREF="index.htm" TARGET="_top" TITLE="Glenns Beer Pages"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Glenn's Beer Pages</U></A></div> <div> <A HREF="id17.htm" TARGET="_top" TITLE="History and Background"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">History and Background</U></A></div> <div> <A HREF="id18.htm" TARGET="_top" TITLE="Recipes"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Recipes</U></A></div> <div> <A HREF="id59.htm" TARGET="_top" TITLE="Brew Log"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Brew Log</U></A></div> <div> <A HREF="id29.htm" TARGET="_top" TITLE="Beer Styles"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Beer Styles</U></A></div> <div> <A HREF="id25.htm" TARGET="_top" TITLE="Related Links"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Related Links</U></A></div> <div> <A HREF="id26.htm" TARGET="_top" TITLE="Contact Me"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Contact Me</U></A></div> <div> <A HREF="id47.htm" TARGET="_top" TITLE="Conversion Tables"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Conversion Tables</U></A></div> <div> <A HREF="id56.htm" TARGET="_top" TITLE="My Guest Book"><U><IMG BORDER="0" SRC="Wing0a73007700c8ffffff00.png" HEIGHT="13" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">My Guest Book</U></A></div> <DIV ALIGN="LEFT"></DIV> <div> <IMG SRC="0644d890.gif" border=0 width="77" height="137" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></div> </td> <td valign="top" BGCOLOR="#FFFFFF" TEXT="#080000"> <div> <FONT SIZE="5" COLOR="#0066FF" FACE="Arial" ><B>Glenn's Beer Pages</b></FONT><FONT SIZE="1" COLOR="#333399" FACE="Arial" >    </FONT> |     <A HREF="index.htm" TARGET="_top" TITLE="Glenns Beer Pages"><U>home</U></A></div> <div> <A HREF="id17.htm" TARGET="_top" TITLE="History and Background"><U>History and Background</U></A>   |   <A HREF="id18.htm" TARGET="_top" TITLE="Recipes"><U>Recipes</U></A>   |   <A HREF="id59.htm" TARGET="_top" TITLE="Brew Log"><U>Brew Log</U></A>   |   <A HREF="id29.htm" TARGET="_top" TITLE="Beer Styles"><U>Beer Styles</U></A>   |   <B>Definitions</b>   |   <A HREF="id25.htm" TARGET="_top" TITLE="Related Links"><U>Related Links</U></A>   |   <A HREF="id26.htm" TARGET="_top" TITLE="Contact Me"><U>Contact Me</U></A>   |   <A HREF="id47.htm" TARGET="_top" TITLE="Conversion Tables"><U>Conversion Tables</U></A>   |   <A HREF="id56.htm" TARGET="_top" TITLE="My Guest Book"><U>My Guest Book</U></A></div> <div> Definitions</div> <div> Glossary of Beer and Brewing Terms</div> <bR> <div>  </div> <div> - A -</div> <div>  </div> <div> A.A.U.--Alpha acid units. The measurement, in percentage of alpha acid, of the </div> <div> potential bitterness in hops.</div> <bR> <div> Acetaldehyde -- Green apple aroma, a byproduct of fermentation.</div> <bR> <div> Additive -- Enzymes, preservatives and antioxidants which are added to simplify </div> <div> the brewing process or prolong shelf life. </div> <bR> <div> Adjunct -- Fermentable material used as a substitute for traditional grains, to </div> <div> make beer lighter-bodied or cheaper. </div> <bR> <div> Aerobic -- An organism, such as top fermenting ale yeast, that needs oxygen to </div> <div> metabolize. </div> <bR> <div> Alcohol -- Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, </div> <div> which is caused by yeast acting on sugars in the malt. Alcohol content is </div> <div> expressed as a percentage of volume or weight. </div> <bR> <div> Alcohol -- An intoxicating by-product of fermentation, which is caused by yeast </div> <div> acting on the sugars in the malt. Alcohol content is expressed as a percentage </div> <div> of volume or weight; the US uses weight. </div> <bR> <div> Alcohol by volume -- Amount of alcohol in beer in terms of percentage volume of </div> <div> alcohol per volume of beer. </div> <bR> <div> Alcohol by weight -- Amount of alcohol in beer measured in terms of the </div> <div> percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights </div> <div> equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approximately </div> <div> 20% less than alcohol by volume.) </div> <bR> <div> Alcoholic -- Warming taste of ethanol and higher alcohol's. </div> <bR> <div> Ale -- Beers distinguished by use of top fermenting yeast strains, Saccharomyces </div> <div> cerevisiae. The top fermenting yeast perform at warmer temperatures than do </div> <div> yeast's used to brew lager beer, and their byproducts are more evident in taste </div> <div> and aroma. Fruitiness and esters are often part of an ale's character. </div> <bR> <div> Ale -- One of the larger families of beers. True ales are fermented with </div> <div> top-fermenting yeast. They are low in carbonation and served warm. Best known in </div> <div> England. </div> <bR> <div> All-malt -- A relatively new term in America. "All malt" refers to a beer made </div> <div> exclusively with barley malt and without adjuncts. </div> <bR> <div> Amber -- Any top or bottom fermented beer having an amber color, that is, </div> <div> between pale and dark. </div> <bR> <div> Amylase Enzymes that liquefy starches and convert them to maltose (sugar) and </div> <div> dextrins. </div> <bR> <div> Anaerobic -- An organism, such as a bottom-fermenting lager yeast, that is able </div> <div> to metabolize without oxygen present. </div> <bR> <div> Aroma -- The particular combination of smells from malt, hops, yeast, and any </div> <div> unusual or distinctive disturbances in the beer. </div> <bR> <div> Aroma Hops -- Varieties of hop chosen to impart bouquet. ( See Hops) Astringent </div> <div> -- A drying, puckering taste; tannic; can be derived from boiling the grains, </div> <div> long mashes, over sparging or sparging with hard water. </div> <bR> <div> Attenuation -- Extent to which yeast consumes fermentable sugars (converting </div> <div> them into alcohol and carbon dioxide). </div> <bR> <bR> <bR> <div> - B -</div> <div>    </div> <div>   Bacterial -- A general term covering off-flavors such as moldy, musty, woody, </div> <div>   lactic acid, vinegar, or microbiological spoilage. </div> <bR> <div>   Balance - Hoppiness versus maltiness -The complexity of their interaction, and </div> <div>   a measure of the brewer's art. </div> <bR> <div>   Balling Degrees -- Scale indicating density of sugars in wort. Devised by C J </div> <div>   N Balling. </div> <bR> <div>   Barley -- A cereal grain that is malted for use in the grist that becomes the </div> <div>   mash in the brewing of beer. </div> <bR> <div>   Barrel- One US barrel equals two kegs or 31 gallons. </div> <bR> <div>   Barrel -- A unit of measurement used by brewers in some countries. In Britain, </div> <div>   a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 </div> <div>   hectoliters. In the United states, a barrel holds 31.5 US gallons (1 US gallon </div> <div>   = 3.8 liters), or 1.17 hectoliters. </div> <bR> <div>   Beer -- Name given alcohol-containing beverages produced by fermenting grain, </div> <div>   specifically malt, and flavored with hops. </div> <bR> <div>   Beer Styles - The three major beer styles are lagers, ales, and specialty </div> <div>   beers. Specialty beers are brewed with various non-standard ingredients. </div> <bR> <div>   Beer - A fermented beverage made from barley. hops, water, and yeast, and </div> <div>   sometimes other ingredients. </div> <bR> <div>   Bitter -- Bitterness of hops or malt husks; sensation on back of tongue. </div> <bR> <div>   Bitter One of the British ales almost exclusively served on draft in English </div> <div>   pubs. </div> <bR> <div>   Bitterness -- The perception of a bitter flavor, in beer from iso-alpha-acid </div> <div>   in solution (derived from hops). It is measured in International Bitterness </div> <div>   Units (IBU). </div> <bR> <div>   Bitterness- The taste component added by hops. </div> <bR> <div>   Black malt -- Partially malted barley roasted at high temperatures. Black malt </div> <div>   gives a dark color and roasted flavor to beer. </div> <bR> <div>   Black Patent Malt -- Malted barley roasted at high temperatures to give color </div> <div>   and taste to the beer. </div> <bR> <div>   Bock German-style -- Beer with a strong alcoholic content. Dopplebock has yet </div> <div>   a higher alcoholic content (6% or more) and Eisbock (made with a freezing </div> <div>   process) can have an alcoholic content equivalent to wine. </div> <bR> <div>   Body -- The particular feel of a beer is described as full-bodied, </div> <div>   medium-bodied, or light bodied, depending on the sense of thickness or </div> <div>   thinness in your mouth. </div> <bR> <div>   Body -- Thickness and mouth-filling property of a beer described as "full or </div> <div>   thin bodied". </div> <bR> <div>   Bottle-conditioning -- Secondary fermentation and maturation in the bottle, </div> <div>   creating complex aromas and flavors. </div> <bR> <div>   Bottle of Beer -- A bottle of beer equals twelve ounces. </div> <bR> <div>   Bottom-fermenting yeast -- One of the two types of yeast used in brewing. </div> <div>   Bottom-fermenting yeast works well at low temperatures and ferments more </div> <div>   sugars leaving a crisp, clean taste and then settles to the bottom of the </div> <div>   tank. Also referred to as "lager yeast". </div> <bR> <div>   Bottom-fermenting Yeast (Lager Yeast) -- The yeast used to ferment lagers. </div> <div>   This yeast works at colder temperatures than ale yeast and settles to the </div> <div>   bottom of the fermentation vessel. </div> <bR> <div>   Brewhouse -- The collective equipment used to make beer. </div> <bR> <div>   Brew Kettle -- The vessel in which wort from the mash is boiled with hops. </div> <div>   Also called a copper. </div> <bR> <div>   Brewpub -- Pub that makes its own beer and sells at least 50% of it on </div> <div>   premises. Also known in Britain as a home-brew house and in Germany as a house </div> <div>   brewery. </div> <bR> <div>   Bright Beer Tank -- See conditioning tank. </div> <bR> <div>   Bung -- The stopper in the hole in a keg or cask through which the keg or cask </div> <div>   is filled and emptied. The hole may also be referred to as a bung or bunghole. </div> <div>   Real beer must use a wooden bung. </div> <bR> <div>   Butterscotch -- See diacetyl. </div> <bR> <bR> <div> - C -</div> <div>    </div> <div>   Cabbagelike -- Aroma and taste of cooked vegetables; often a result of wort </div> <div>   spoilage bacteria killed by alcohol in fermentation. </div> <bR> <div>   CAMRA -- The CAMpaign for Real Ale. An organization in England that was </div> <div>   founded in 1971 to preserve the production of cask-conditioned beers and ales. </div> <bR> <div>   Carbonation -- Sparkle caused by carbon dioxide, either created during </div> <div>   fermentation or injected later. </div> <bR> <div>   Carbon Dioxide (CO2) - A gas consisting of one part carbon and two parts </div> <div>   oxygen released during fermentation. </div> <bR> <div>   Caramel -- A cooked sugar that is used to add color and alcohol content to </div> <div>   beer. It is often used in place of more expensive malted barley. </div> <bR> <div>   Caramel malt -- A sweet, coppery-colored malt. Caramel or crystal malt imparts </div> <div>   both color and flavor to beer. Caramel malt has a high concentration of </div> <div>   unfermentable sugars that sweeten the beer and, contribute to head retention. </div> <div>   Also known as crystal malt.</div> <bR> <div>   Cask -- A closed, barrel-shaped container for beer. They come in various sizes </div> <div>   and are now usually made of metal. The bung in a cask of "Real" beer or ale </div> <div>   must be made of wood to allow the pressure to be relived, as the fermentation </div> <div>   of the beer, in the cask, continues. </div> <bR> <div>   Cask-conditioning -- Secondary fermentation and maturation in the cask at the </div> <div>   point of sale. Creates light carbonation. </div> <bR> <div>   Chlorophenolic -- A plasticlike aroma; caused by chemical combination of </div> <div>   chlorine and organic compounds. </div> <bR> <div>   Chill haze -- Cloudiness caused by precipitation of protein-tannin compound at </div> <div>   low temperatures, does not affect flavor. </div> <bR> <div>   Chill Haze - A condition occurring in some beers at low (near freezing) </div> <div>   temperatures caused by proteins in the beer becoming cloudy. Not an indication </div> <div>   of bad beer. </div> <bR> <div>   Chill proof -- Beer treated to allow it to withstand cold temperatures without </div> <div>   clouding. </div> <bR> <div>   Clovelike -- Spicy character reminiscent of cloves; characteristic of some </div> <div>   wheat beers, or if excessive, may derive from wild yeast. </div> <bR> <div>   Conditioning -- Period of maturation intended to impart "condition"(natural </div> <div>   carbonation). Warm conditioning further develops the complex of flavors. Cold </div> <div>   conditioning imparts a clean, round taste. </div> <bR> <div>   Conditioning Tank -- A vessel in which beer is placed after primary </div> <div>   fermentation where the beer matures, clarifies and, is naturally carbonated </div> <div>   through secondary fermentation. Also called bright beer tank, serving tank </div> <div>   and, secondary tank. </div> <bR> <div>   Conditioning -- The process of creating carbonation in the finished beer, </div> <div>   typically taking place in the bottle or keg after sugar is added. Conditioning </div> <div>   can also mean aging or lagering beer. </div> <bR> <div>   Contract Brewing -- Making beer for smaller companies that either do not have </div> <div>   a brewery of their own or lack the capacity to meet demand. </div> <bR> <div>   Contract Beer -- Beer made by one brewery and then marketed by a company </div> <div>   calling itself a brewery. The latter uses the brewing facilities of the </div> <div>   former. </div> <bR> <div>   Copper -- See brew kettle. </div> <bR> <bR> <bR> <div> - D -</div> <div>    </div> <div>   Decoction -- Exhaustive system of mashing in which portions of the wort are </div> <div>   removed, heated, then returned to the original vessel. </div> <bR> <div>   Dextrin -- The unfermentable carbohydrate produced by the enzymes in barley. </div> <div>   It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more </div> <div>   dextrin and less sugar. While higher temperatures produce more sugars and less </div> <div>   dextrin. </div> <bR> <div>   Dextrins -- Non (or slowly) fermentable carbohydrates found in the malt. They </div> <div>   give beer flavor, body, and mouthfeel. </div> <bR> <div>   Diacetyl -- A volatile compound in beer that contributes to a butterscotch </div> <div>   flavor, measured in parts per million.</div> <bR> <div>   DMS -- Taste and aroma of sweet corn; results from malt, as a result of the </div> <div>   short or weak boil of the wort, slow wort chilling, or bacterial infection. -- </div> <bR> <div>   Dimethyl sulfide, a sulfur compound. </div> <bR> <div>   Dosage -- The addition of yeast and/or sugar to the cask or bottle to aid </div> <div>   secondary fermentation. </div> <bR> <div>   Draft (Draught) -- The process of dispensing beer from a bright tank, cask or, </div> <div>   keg, by hand pump, pressure from an air pump or, injected carbon dioxide </div> <div>   inserted into the beer container prior to sealing. </div> <bR> <div>   Dry-hopping -- The addition of dry hops to fermenting or aging beer to </div> <div>   increase its hop character or aroma. </div> <bR> <bR> <bR> <div> - E -</div> <div>    </div> <div>   EBC -- European Brewing Convention. An EBC scale is used to indicate colors in </div> <div>   malts and beers. </div> <bR> <div>   Enzymes -- Catalysts that are found naturally in the grain. When heated in </div> <div>   mash, they convert the starches of the malted barley into maltose, a sugar </div> <div>   used in solution and fermented to make beer. </div> <bR> <div>   Ester -- Volatile flavor compound naturally created in fermentation. Often </div> <div>   fruity, flowery or spicy. </div> <bR> <div>   Esters - Esters are organic compounds that result from the interaction of </div> <div>   acids and alcohol. The presence of esters can cause the fruity flavors and </div> <div>   aromas, such as banana, blueberry, and pear, that intentionally or </div> <div>   unintentionally occur in some beers. </div> <bR> <div>   Estery -- Aroma or flavor reminiscent of flowers or fruits. </div> <bR> <bR> <bR> <div> - F -</div> <div>    </div> <div>   Fahrenheit (degrees) -- F = ((Cx9) ( 5) + 32. </div> <bR> <div>   Fermentation - This is the process of producing alcohol and carbon dioxide </div> <div>   through the actions of yeast on grain-based sugars. </div> <bR> <div>   Fermentation -- Conversion of sugars into ethyl alcohol and carbon dioxide, </div> <div>   through the action of yeast. </div> <bR> <div>   Final specific gravity -- Specific gravity of a beer when fermentation is </div> <div>   complete (that is, all fermentable sugars have been fermented). </div> <bR> <div>   Fining - A process of producing a bright beer by clearing the beer of unwanted </div> <div>   haze or yeast, by adding ingredients such as isinglass or gelatin. </div> <bR> <div>   Fining -- An aid to clarification: a substance that attracts particles that </div> <div>   would otherwise remain suspended in the brew. </div> <bR> <div>   Filter -- The removal of designated impurities by passing the wort through a </div> <div>   medium, sometimes made of diatomaceous earth ( made up of the microscopic </div> <div>   skeletal remains of marine animals). Yeast in suspension is often targeted for </div> <div>   removal. </div> <bR> <div>   Filtering - The process of passing beer through a porous substance to clarify </div> <div>   it. This process occurs after fermentation. </div> <bR> <div>   Fruity/Estery -- Flavor and aroma of bananas, strawberries, apples, or other </div> <div>   fruit; from high temperature fermentation and certain yeast strains. </div> <bR> <bR> <bR> <div> - G -</div> <div>    </div> <div>   Grains -- (such as rice, corn, maize, or wheat) used in addition to malted </div> <div>   barley to make a beer. They tend to lighten the flavor of a beer and produce </div> <div>   alcohol. </div> <bR> <div>   Grainy -- Tastes like cereal or raw grain. </div> <bR> <div>   Gravity (Specific) - The weight of a liquid relative to the weight of an equal </div> <div>   volume of water. Specific gravity must be checked before and after </div> <div>   fermentation. Used as an indication of the amount of alcohol present in the </div> <div>   finished beer. </div> <bR> <div>   Grist -- Brewers' term for milled grains, or the combination of milled grains </div> <div>   to be used in a particular brew. Derives from the verb to grind. Also </div> <div>   sometimes applied to hops. </div> <bR> <div>   Grist - Dry mixture of barley malts and adjuncts used in mashing.</div> <bR> <bR> <bR> <div> - H -</div> <div>    </div> <div>   Hand Pump -- A device for dispensing draft beer using a pump operated by hand. </div> <div>   The use of a hand pump allows the cask-conditioned beer to be served without </div> <div>   the use of pressurized carbon dioxide. </div> <bR> <div>   Hang -- Lingering bitterness or harshness. </div> <bR> <div>   Hard Cider -- A fermented beverage made from apples. </div> <bR> <div>   Head -- Foam that forms on top of the beer when it is poured. Head tends to </div> <div>   indicate the degree of carbonation, hops, and malt in the beer. </div> <bR> <div>   Heat Exchanger -- A mechanical device used to rapidly reduce the temperature </div> <div>   of the wort. </div> <bR> <div>   Hefe -- A German word meaning "with". Used mostly in conjunction with wheat </div> <div>   (weiss) beers to denote that the beer is bottled or kegged with the yeast in </div> <div>   suspension (hefe-weiss). These beers are cloudy, frothy and, very refreshing. </div> <bR> <div>   Hogshead -- Cask holding 54 imperial gallons ( 243 liters ). </div> <bR> <div>   Hopping Rate-- The amount of hops added to a specified volume of wort. Often </div> <div>   referred to in BUs (bittering units). </div> <bR> <div>   Hops -- One of the four principal ingredients of beer, hops are flower cones </div> <div>   added to beer as a bittering agent, a preservative, and an aromatic. </div> <bR> <div>   Hop back -- Sieve-like vessel used to strain out the petals of the hop </div> <div>   flowers. Known as a hop jack in the United States. </div> <bR> <div>   Hops -- Herb added to boiling wort or fermenting beer to impart a bitter aroma </div> <div>   and flavor. </div> <bR> <div>   Hoppy -- Aroma of hops, does not include hop bitterness. </div> <bR> <div>   Hydrometer -- A thermometer-like device used to measure the specific gravity </div> <div>   to determine the proportion of potential alcohol in the beer. </div> <bR> <bR> <bR> <bR> <div> - I -</div> <div>    </div> <div>   IBU -- International Bitterness units. A system of indicating the hop </div> <div>   bitterness in finished beer. </div> <bR> <div>   Infusion -- Simplest form of mash, in which grains are soaked in water. May be </div> <div>   at a single temperature, or with upward or (occasionally) downward changes. </div> <bR> <div>   Infusion-- The process of introducing mash into hot water for mashing. The </div> <div>   infusion method of mashing involves mashing a single time at a constant </div> <div>   temperature, as opposed to other, more complex mashing techniques that involve </div> <div>   mashing more than once at different heat levels. </div> <bR> <div>   Isinglass - Material made from fish bladders used to clarify beer. </div> <bR> <div>   Irish Moss-- A seaweed that is added to boiling wort to filter proteins. </div> <bR> <bR> <bR> <div> - J -</div> <div>   Just one more reason to have a beer! </div> <bR> <bR> <bR> <div> - K -</div> <div>   Keg -- One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. </div> <div>   gallons, is referred to as a pony-keg. </div> <bR> <div>   Keg-- A vessel holding 15.5 gallons that is used for serving beer in large </div> <div>   quantities. </div> <bR> <div>   Kräusening -- The addition of a small proportion of partly fermented wort to a </div> <div>   brew during lagering. Stimulates secondary fermentation and imparts a crisp, </div> <div>   spritzy character.</div> <bR> <div>   Krausen Wort - A small quantity of sweet, unfermented wort added to finished </div> <div>   beer. This wort ferments to produce natural carbonation. </div> <bR> <bR> <bR> <div> - L -</div> <bR> <div>   Lager -- Beers produced with bottom fermenting yeast strains, Saccharomyces </div> <div>   uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This </div> <div>   cooler environment inhibits the natural production of esters and other </div> <div>   byproducts, creating a crisper tasting product. </div> <bR> <div>   Lager -- From the German word to store, lagers represent a major family of </div> <div>   beers. They have a longer and cooler fermentation period than ales, and are </div> <div>   brewed with bottom-fermenting yeast. Most German and North American beers are </div> <div>   lagers. </div> <bR> <div>   Lagering -- Aging the beer by letting it stand for a number of days in a </div> <div>   lagering tank. </div> <bR> <div>   Lagering -- From the German word for storage. Refers to maturation for several </div> <div>   weeks or months at cold temperatures (close to 0°C /32°F) to settle residual </div> <div>   yeast, impart carbonation and make for clean round flavors. </div> <bR> <div>   Lauter -- To run the wort from the mash tun. From the German word to clarify. </div> <div>   A lauter tun is a separate vessel to do this job. It uses a system of sharp </div> <div>   rakes to achieve a very intensive extraction of malt sugars. </div> <bR> <div>   Lauter Tun -- See mash tun. </div> <bR> <div>   Lambic</div> <div>   Spontaneously fermented wheat beers from Belgium. The yeast is not manually </div> <div>   added; instead, it is allowed to drift in from the surrounding countryside. </div> <bR> <div>   Length -- The amount of wort brewed each time the brew house is in operation. </div> <bR> <div>   Light Beer -- Low-calorie beers that also usually have a low-alcohol content </div> <div>   (for example, 3.2%). Sometimes light beer is produced by simply watering a </div> <div>   full-calorie and/or full-alcohol beer.  Low calorie beer? 90 calories, versus </div> <div>   120 calories? Whatever.</div> <bR> <div>   Lightstruck -- Beer damaged by exposure to light. Also known as corona. </div> <bR> <div>   Light-Struck --Skunklike smell; from exposure to light. </div> <bR> <div>   Liquor -- The water used in making beer. </div> <bR> <div>   Liquor -- The brewer's word for water used in the brewing process, as included </div> <div>   in the mash or, used to sparge the grains after mashing. </div> <bR> <bR> <bR> <div> - M -</div> <div>    </div> <div>   Malt (ing) -- The process by which barley is steeped in water, germinated </div> <div>   ,then kilned to convert insoluble starch to soluble substances and sugar. The </div> <div>   foundation ingredient of beer. </div> <bR> <div>  Malt Extract -- The condensed wort from a mash, consisting of maltose, </div> <div>   dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it </div> <div>   is used by brewers, in solutions of water and extract, to reconstitute wort </div> <div>   for fermentation. </div> <bR> <div>   Malt Extract</div> <div>   Syrups manufactured by evaporating excess water out of wort. </div> <div>   Malt Liquor -- A legal term used in the U.S. to designate a fermented beverage </div> <div>   of relatively high alcohol content (7%-8% by volume).</div> <bR> <div>   Malted Barley</div> <div>   The basis of beer. Malted barley is created by germinating (sprouting) barley </div> <div>   for optimum starch content and enzyme development, then drying it quickly. </div> <div>   This provides starches that convert to sugars, which then ferment into alcohol </div> <div>   and CO2.  </div> <bR> <div>   Maltose</div> <div>   The main fermentable sugar obtained from malted grains. </div> <div>   Mash -- (Verb) To release malt sugars by soaking the grains in water. (Noun) </div> <div>   The resultant mixture. </div> <bR> <div>   Mash Tun</div> <div>   The double-jacketed, stainless-steel vessel in which mashing occurs. </div> <bR> <div>   Mash Tun -- A tank where grist is soaked in water and heated in order to </div> <div>   convert the starch to sugar and extract the sugars and other solubles from the </div> <div>   grist. </div> <bR> <div>   Mashing</div> <div>   The preparation of the wort, the liquid base of beer. Mashing converts </div> <div>   starches to sugars by mixing malted barley with hot water. </div> <bR> <div>   Maltose -- A water soluble, fermentable sugar contained in malt. </div> <bR> <div>   Mead -- Meads are produced by the fermentation of honey, water, yeast and </div> <div>   optional ingredients such as fruit, herbs, and/or spices. According to final </div> <div>   gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); </div> <div>   or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts </div> <div>   may be used. </div> <bR> <div>   Medicinal -- Chemical or phenolic character; can be the result of wild yeast, </div> <div>   contact with plastic, or sanitizer residue. </div> <bR> <div>   Metallic -- Tastes tinny, bloodlike or coinlike; may come from bottle caps. </div> <bR> <div>   Microbrewery-- Breweries and brewpubs producing less than 1,500 barrels per </div> <div>   year. </div> <bR> <div>   Microbrewery -- Small brewery generally producing less than 15,000 barrels per </div> <div>   year. Sales primarily off premises. </div> <bR> <div>   Mouthfeel -- A sensation derived from the consistency or viscosity of a beer, </div> <div>   described, for example as thin or full. </div> <bR> <div>   Mouthfeel-- A sensory way of evaluating the body of a beer. Mouthfeel is the </div> <div>   viscous feeling in the mouth that provides a measure of the texture of beer, </div> <div>   ranging from thick to thin. </div> <bR> <div>   Munchener-- Dark brown or golden German lager beers featuring sweet taste and </div> <div>   full body. </div> <bR> <div>   Musty -- Moldy, mildewy character; can be the result of cork or bacterial </div> <div>   infection. </div> <bR> <div>   Original gravity -- A measurement of the density of fermentable sugars in a </div> <div>   mixture of malt and water with which a brewer begins a given batch. </div> <bR> <bR> <bR> <div> - N -</div> <bR> <div>   Noon -- Beer O'clock </div> <bR> <bR> <bR> <div> - O -</div> <div>   Oxidized -- Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, </div> <div>   as a result of oxygen as the beer ages or is exposed to high temperatures. </div> <bR> <bR> <bR> <div> - P -</div> <div>   Palate-- Taste. Influenced by the grains, hops, water, yeast, and adjuncts </div> <div>   used in production. </div> <bR> <div>   Pale Ale-- Light-colored ales that are usually full-bodied and on the bitter </div> <div>   side. </div> <bR> <div>   Pasteurization -- Heating of beer to 60-79(°C/140-174°F to stabilize it </div> <div>   microbiologically. Flash-pasteurization is applied very briefly, for 15-60 </div> <div>   seconds by heating the beer as it passes through the pipe. Alternately, the </div> <div>   bottled beer can be passed on a conveyor belt through a heated tunnel. This </div> <div>   more gradual process takes at least 20 minutes and sometimes much longer. </div> <bR> <div>   Pasteurization-- The process of heating finished beer to kill all living </div> <div>   organisms in it, thereby stabilizing it for shipping and increased shelf life. </div> <bR> <div>   Phenolic -- Flavor and aroma of medicine, plastic, Band-Aids, smoke, or </div> <div>   cloves; caused by wild yeast or bacteria, or sanitizer residue. </div> <bR> <div>   Pilsner-- A type of lager beer, first made in Czechoslovakia in the late 13th </div> <div>   century. </div> <bR> <div>   Pitch -- To add yeast to wort. </div> <bR> <div>   Pitching-- Adding yeast to the wort in the fermentation tank. </div> <bR> <div>   Plato, degrees -- Expresses the specific gravity as the weight of extract in a </div> <div>   100 gram solution at 64°F (17.5°C). Refinement of the Balling scale. </div> <bR> <div>   Porter-- A characteristically dark brown beer, of English origin. The </div> <div>   bitterness of this beer derives from the use of roasted, unmalted barley. </div> <bR> <div>   Priming -- The addition of sugar at the maturation stage to promote a </div> <div>   secondary fermentation. </div> <bR> <div>   Primary Fermentation-- Occurring after pitching the yeast and during the first </div> <div>   three days on the average, fermentation converts sugars to alcohol and </div> <div>   carbonation. Fermentation time for the microbrewery ranges from three to seven </div> <div>   days. </div> <bR> <div>   Priming Sugar-- Sugar added to the bottle or keg that ferments and provides </div> <div>   CO2. </div> <bR> <div>   Priming - The process of adding sugar to the brew to create carbonation, </div> <div>   either in the bottle or keg. </div> <bR> <div>   Proteins - Nitrogen-containing compounds, an excess of which cause a haze in </div> <div>   beer. </div> <bR> <div>   Pub -- An establishment that serves beer and sometimes other alcoholic </div> <div>   beverages for consumption on premise. The term originated in England and is </div> <div>   the shortened form of "public house". </div> <bR> <div>   Publican -- The owner or manager of a pub. </div> <bR> <bR> <bR> <div> - Q -</div> <bR> <div>   Quit your bitching and have another brew! </div> <bR> <bR> <bR> <bR> <div> - R -</div> <bR> <div>   Racking - The process of separating the fermented beer from the yeast cells at </div> <div>   the bottom of the fermenting vessel. Also the transfer of finished beer to </div> <div>   kegs. Broadly, moving beer from one vessel to another. </div> <bR> <div>   Regional specialty brewery -- A brewery that produces more than 15,000 barrels </div> <div>   of beer annually, with its largest selling product a specialty beer. </div> <bR> <div>   Reinheitsgebot - A German purity law enacted in 1516 stipulating that beer can </div> <div>   be made only from barley, hops, water, and yeast. </div> <bR> <div>   Reinheitsgebot -- "Purity Law" originating in Bavaria in 1520 and now applied </div> <div>   to all German brewers making beer for consumption in their own country. It </div> <div>   requires that only malted grains, hops, yeast and water may be used in the </div> <div>   brewing. </div> <bR> <bR> <bR> <bR> <div> - S -</div> <bR> <div>   Saccharomyces cerevisiae -- See Top-fermenting yeast. </div> <bR> <div>   Saccharomyces uvarum -- See Bottom-fermenting yeast. </div> <bR> <div>   Saccharomyces carlsbergensis -- See Bottom-fermenting yeast.</div> <bR> <div>   Salty -- Flavor like table salt; experienced on the side of the tongue.</div> <bR> <div>   Sanitization -- The never-ending process of cleaning brewing equipment.  </div> <bR> <div>   Secondary fermentation -- Stage of fermentation occurring in a closed </div> <div>   container from several weeks to several months. </div> <bR> <div>   Sediment - Yeast material at the bottom of the bottle formed as a result of </div> <div>   conditioning the beer in the bottle. Not a sign of bad beer. </div> <bR> <div>   Shelf life -- Describes the number of days a beer will retain it's peak </div> <div>   drinkability. The shelf life for commercially produced beers is usually a </div> <div>   maximum of four months. </div> <bR> <div>   Solventlike -- Reminiscent of acetone or lacquer thinner; caused by high </div> <div>   fermentation temperatures. </div> <bR> <div>   Sour/Acidic -- Vinegarlike or lemonlike; can be caused by bacterial infection. </div> <bR> <div>   Specific gravity -- A measure of the density of a liquid or solid compared to </div> <div>   that of water ((1.000 at 39°F (4°C)). </div> <bR> <div>   Sparge -- To spray grist with hot water in order to remove soluble sugars </div> <div>   (maltose). This takes place at the end of the mash.</div> <bR> <div>   Sparging - Rinsing the mashed grains to ensure complete extraction of the </div> <div>   sugars from the mash.   </div> <bR> <div>   Squares -- Brewers' term for a square fermenting vessel. </div> <bR> <div>   Sweet -- Taste like sugar; experienced on the front of the tongue. </div> <bR> <div>   Sulfurlike -- Reminiscent of rotten eggs or burnt matches; a by-product of </div> <div>   some yeast's. </div> <bR> <bR> <bR> <bR> <bR> <div> - T -</div> <bR> <div>   Tart -- Taste sensation cause by acidic flavors. </div> <bR> <div>   Temporary Hardness - Hardness in water that can be removed by boiling. </div> <bR> <div>   Terminal gravity -- Synonym for final specific gravity. </div> <bR> <div>   Top-fermenting yeast -- One of the two types of yeast used in brewing. </div> <bR> <div>   Top-fermenting yeast works better at warmer temperatures and are able to </div> <div>   tolerate higher alcohol concentrations than bottom-fermenting yeast. It is </div> <div>   unable to ferment some sugars, and results in a fruitier, sweeter beer. Also </div> <div>   known as "ale yeast". </div> <bR> <div>   Top-Fermenting Yeast (Ale Yeast) -- A style of yeast that works at cellar or </div> <div>   warm temperatures and floats to the top of the beer. Ale yeasts are </div> <div>   responsible for the creation of most beers other than lagers. However, this </div> <div>   style of brewing is practiced mostly in England and very few breweries in the </div> <div>   US use this type of yeast to produce real ales. Instead, US ales are made with </div> <div>   a modified lagering process. </div> <bR> <div>   Trub -Proteins in barley filtered during the wort boil. </div> <bR> <div>   Tun -- Any large vessels used in brewing. In America, "tub" is often </div> <div>   preferred. </div> <bR> <bR> <bR> <bR> <div> - U -</div> <bR> <div>   Units of bitterness -- See IBU. </div> <bR> <bR> <bR> <bR> <div> - V -</div> <bR> <div>   Vinous -- Reminiscent of wine. </div> <bR> <bR> <bR> <bR> <div> - W -</div> <div>     </div> <div>   Weisse -- A beer made with approximately one-quarter wheat malts and usually </div> <div>   served cold with either woodruff or raspberry. </div> <bR> <div>   Weizenbier-- A beer made with approximately one-third wheat malts and usually </div> <div>   served cold with lemon. </div> <bR> <div>   Winy -- Sherrylike flavor; can be caused by warm fermentation or oxidation in </div> <div>   very old beer. </div> <bR> <div>   Wort -- The solution of grain sugars strained from the mash tun. At this </div> <div>   stage, regarded as "sweet wort", later as brewed wort, fermenting wort and </div> <div>   finally beer. </div> <bR> <div>   Wort --The sweet liquid derived from mashing, or mixing malted barley with </div> <div>   water. Wort is the beginning of all beers. </div> <bR> <div>   Wort Chiller -- See heat exchanger. </div> <bR> <bR> <bR> <div> - X -</div> <bR> <div>   Xtra beer is always a good idea. </div> <bR> <bR> <bR> <bR> <div> - Y -</div> <bR> <div>   Yard Glass -- A tall glass (traditionally 3 feet) that was originally produced </div> <div>   in England back in the days when travel by horse-drawn coach was common. When </div> <div>   a coach would stop at an Inn to rest the horses and feed the passangers, the </div> <div>   Coach driver would have to stay on the coach to handle the reigns. Since the </div> <div>   coach driver wanted beer, but was way up there on the coach while the barmaids </div> <div>   where way down there on the ground, the yard glass was developed to help the </div> <div>   barmaids hand the beer up to the coach driver. A yard glass typically has a </div> <div>   large mouth, a long skinny neck, and a large bulb at the bottom. It takes a </div> <div>   bit of practice, but it certainly is an entertaining and traditional way to </div> <div>   enjoy beer. </div> <div>     </div> <div>   Yeast -- A micro-organism of the fungus family. Genus Saccharomyces. </div> <div>     </div> <div>   Yeast --Living plant microorganisms that convert sugars to alcohol and carbon </div> <div>   dioxide. </div> <div>     </div> <div>   Yeasty -- Yeastlike flavor; a result of yeast in suspension or beer sitting </div> <div>   too long on sediment. </div> <bR> <bR> <bR> <bR> <div> - Z -</div> <bR> <div>   Zymurgy -- The science / art of yeast fermentation. Also, the last word in </div> <div>   Webster's Unabridged Dictionary. </div> <bR> <div>  </div> <bR> </td> </tr></table></body>