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Caledonian Brewery - Beer glossary
Category: Food and Drink > Beer
Date & country: 25/11/2007, UK
Words: 18

Traditional unit of volume in UK beer industry - equivalent to 163.66 litres. (288 pints if that's your next question.)

Bright Beer
Non-cask conditioned beer - dispensed using CO2 or nitro-gas. The majority of the beer drunk round the world is 'bright beer'.

The stopper that closes the hole in a keg or cask through which the cask is filled and emptied.

CAMRA (Campaign for Real Ale)
UK association for fans of real (cask conditioned) ale.

Chill Haze
A condition occurring in some beers at low (near freezing) temperatures caused by proteins in the beer becoming cloudy. Not an indication of bad beer.

The addition of dry hops to fermenting or maturing beer to increase its hop character or aroma. (Not the bloke who goes from pub to pub and doesn't drink anything.)

Hand Pump
A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask-conditioned beer to be served without the use of pressurised carbon dioxide.

Also called finings. Material made from fish bladders used to clarify beer.

The quality of the water that is used to brew is an important factor in the flavour of the beer. Brewers refer to the water they work with as 'liquor'.

Malt is grains of barley that have been steeped in water and allowed to partially germinate. The grains are then dried or cured to suspend germination.

Standard measure in which beer is served in the UK. Equivalent to 0.568 of a litre.

Adding yeast to the wort in the fermentation tank.

Secondary Fermentation
Stage of fermentation occurring in a closed container from several weeks to several months.

Yeast material at the bottom of the bottle formed as a result of conditioning the beer in the bottle. Not a sign of bad beer.

This is when hot water is sprayed over the mash in the mash-tun to ensure that all the sugars in the grain are extracted.

Specific Gravity
The weight of a liquid relative to the weight of an equal volume of water. Specific gravity must be checked before and after fermentation. Used as an indication of the amount of alcohol present in the finished beer. (Not the gravity specific to how many beers you've had.)

Once Cask Conditioned ale is delivered to a pub it must be set up in its serving position and then left undisturbed until the cask is empty. The publican must also 'vent' the cask - allowing the cask to breathe and secondary fermentation to take place. Secondary fermentation of the beer in a closed cask ensures that the beer becomes completely satu…

Wort is the concentrated liquid that is drained from the mash tun. It contains all the soluble elements from the malted barley. (Pronunciation is key with this one - a very heavy roll on the 'r' is required.)