A sweet, coppery malt which imparts both color and flavor to
beer. Gives a golden color and a nutlike flavor to beer. Used
frequently in darker ales. Also called crystal malt.
Carbon Filtration
In homebrewing, the dechlorination of a water source by use of a carbon
filter.
Carbonate
To inject or dissolve carbon dioxide gas in beer.
Carbonation
(1) Carbon dioxide gas dissolved in a liquid. (2) The process of
dissolving carbon dioxide gas in a liquid.
Carboy
5 or 6-1/2 gallon glass bottle with a narrow opening on top.
Properly cleaned, carboys can be used as primary or secondary fermenters.
Cask Ale
Ale conditioned in the cask -- unpasteurized draft ale which
completes its maturation in the pub cellar as opposed to
pasteurized, filtered and chilled kegged ale. Served at room
temperature.
Cask Conditioned/Bottle Conditioned
Beer with the yeast left in the brew to complete the fermentation
in the cask or bottle.
Chill haze
Cloudiness in the beer from coagulated protiens.
Chloride
An ion that imparts a sweet finish to beer.
Chlorine
Can be used as a sterilizing agent in homebrewing.
Chlorophenols
Theese contribute an unpleasant taste and smell.Contributed to
chlorine based cleaners.
Chocolate Malt
Similar to black malt but roasted to a lesser, chocolate-brown
color.
Cistern
A vat in which brewers' grain is soaked.
Clean
A fresh impression with a good balance between the various elements.
Cloudiness
A condition not normal for beer except in bottled beer where yeast is
added at bottling. This brewing practice adds additional fermentation
and depth of character.
The precipitation of protein and tannin material to a fine coagulum
during the cooling stage. Also: Haziness caused by protein matter
which must be strained after the cooling process.
Conditioning
The process of carbonating beer.
Conditioning Tank
An airtight tank in which a beer's secondary fermentation occurs.
Cooling
The wort is cooled to the desired temperature for starting
fermentation in a holding tank or whirlpool.
Copper
An ion that is a vital yeast nutrient at low levels but that can poison yeast
at high levels.
Craft Beers
Beers made by small, independent brewers with only traditional
brewing ingredients such as malt, hops, yeast and water, and
brewed with traditional brewing methods.
Cream Ale
An American style, blending pale golden, mild, light-bodied ale
and lager. Priming with DME is another way to achieve this texture.
Crisp
When all taste characteristics are well-defined, a beer is said to be
in balance.
