G

Gelatinization: In mashing, the process of making starch soluble, usually in reference to cooking (boiling) adjuncts.
German Beer Purity Law/Reinheitsgebot: A law dating back to 1516, requiring beer to be totally pure with only water, yeast, malt, and hops allowed as ingredients.
Germination: The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.
Globulins: Large protein molecules that are insoluble.
Grain Sugars: Sugar products derived from grain, intended for use as adjunct equivalents for extract-based beers.
Grist: Ground (milled) malt and/or adjuncts.
Gyle: That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).