The combination of
flavor, aroma, and
mouthfeel after swallowing beer.
Airlock
A one way valve that allows co2 to escape but no air to get in during
fermentation.
Albumins
When heated, this group of water soluble protiens tend to
coagulate.
Alcohol
What the yeast turns the fermentable sugars into. May cause a person to
feel different. Some may argue that alcohol is the basis behind all good
beers. I happen to disagree.
Alcohol by Volume
A measure of the amount of alcohol in beer; used as a primary
measure in Canada. The measure of the amount of space the
alcohol in a beer takes up as a percentage of total space.
Alcohol by Weight
A measure of the amount of alcohol in beer; used as a primary
measure in the U.S. The measure of the amount of weight the
alcohol in a beer has as a percentage of total weight.
A beer style. A style made with a top-fermenting
yeast. They are generally hearty, robust, and fruity.
Ale Yeast
Saccharomyces cerevisiae. Performs well at temperatures between
55-70 degrees F. Also referred to as "top-fermenting yeast". Top-fermenting
yeast is anaerobic and always forms a sediment on
the bottom.
Alpha Acid
The bittering property of the hop flower. Measured as a percentage of the
total weight of the hop cone.
A.A.U.. Measures the bitterness level in hops. Simple rule
of thumb is the numerical value = the percentage of alpha acid.
Alpha Amylase
One of the diastatic enzymes that convert starches to fermentable
sugars. Known as the "liquefying" enzyme. Converts soluble starch to
dextrin.
Altbier
A traditional style of beer brewed mainly in Dusseldorf. The
German word alt means old and refers to the traditional method
of top fermentation. Alt beers are dark, copper colored, brewed
from dark malts, well hopped.
American Ale
An American version of traditional ale, brewed with North
American hops. See ale.
American Malt Liquor
U.S. beers which exceed the alcohol level, defined by law, for
lager or beer.
Amylase
Any enzyme that breaks the bonds that hold starch molecules together.
Amylopectins
The branched chain fraction of starch. Barley contains approximately 73
percent amylopectin and 27 percent amylose.
