An amber or copper-colored, top-fermented beer brewed with
pale malts. Similar to bitter but drier, hoppier and lighter. See
also: India pale ale
Pale Bock
A bock beer brewed with malt that has been dried instead of
roasted. See bock.
Pale Mild
An English term for mildly hopped ales that are brewed with malt
that has been dried instead of roasted. The resulting brew is
lighter in color and has a lighter, less hearty flavor.
Pasteurization
Beer must either be pasteurized or sterile-filtered to protect it
from the continued growth of any stray yeast or other beer loving
micro-organisms.
PH
The measurement of alkalinity and acidity on a scale of 1-14 with 7
being neutral.1 is very acidic 14 is very alkaline.
Pilsner
A general name for pale, golden-hued, highly hopped,
bottom-fermented beers. The original was first brewed in the
Bohemian town of Pilsen in 1842.
Pitching
The addition of yeast to the wort.
Porter
A very dark, top-fermented beer first brewed in London in 1722
by a man named Harwood as a substitute for a then popular mix
of ale, beer, and two penny beer. Called Entire, the beer was
advertised as being richer and more nourishing than ale, and was
intended for porters and other heavy laborers who would find in it
the strength to accomplish their tasks. Its color comes from
roasted, unmalted barley.
Primary Fermenter
Any vessel in which primary fermentation occurs.
Priming
The process of adding sugar at bottling time. Three-fourths cup of
corn sugar to 5 gallons of beer is standard.
Protease
Referring to enzymes in malt that degrade proteins.
