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Brew Monkey - Beer glossary Category: Food and Drink > Beer and brewing Date & country: 26/03/2011, UK Words: 156

Magnum
A bottle, 1.5 liters in capacity.

Malt
(noun) Grain that has been malted. (verb) The malting process consists of wetting the grain and allowing it to germinate. During the germination, some of the starches in the grain get converted to sugars while others become simple soluble starches and other enzymes. The grain is then dried and tumbled to knock the beginnings of roots off. The grain is then kilned to dry it thoroughly and carmelize...

Malt Extract
Sweet wort that has been reduced to a syrupy liquid or dried into a powder.

Malt Liquor
A legal term in the U.S. for fermented beverages with alcohol that is higher than normal

Maltose
Water soluable, fermentable sugar from malt.

Marie-Jean
A bottle, 2.25 liters in capacity.

Mash
(verb)

Mead
A beverage made from fermented honey.

Meilgaard, Morten
Author of Sensory Evaluation Techniques and creator of the Beer Flavor Wheel.

Methuselah
A bottle, 6 liters in capacity, typically used for sparkling wine.

Microbrewery
A brewery that produces less than 15,000 barrels per year.

Mouthfeel
How a beer feels in the mouth. Usually describes as thin or full.

Mug, krug, seidel
The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes.

Nebuchadnezzar
A bottle, 15 liters in capacity.

Noble Hops
Hallertauer Mittelfruh, Tettnanger Tettnang, Spalter Spalt, and Czech Saaz are the 4 main noble hops. There are others that can be considered noble, but they were bred from noble hops. These are Perle, Crystal, Mt. Hood, Liberty, and Ultra.

Original Gravity
The specific gravity of the wort before yeast is added.

Oxygenation
The addition of oxygen in the wort. This is done to help provide the yeast with oxygen for a healthy fermentation.

Pasteurization
Heating food or liquid to high temperatures to kill bacteria and other microorganisms. This also kills yeast. Developed by Louis Pasteur (1822-1895).

Phenolic
A medicinal taste caused by volatile phenol compounds.

Pilsner
1. A beer style. Typically crisp and refreshing, with a light to medium body and a clear, light to deep gold appearance.

Pin
Unit of measure. 1 Pin = 4.5 Imperial Gallons.

Pint glass
Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pub glass.

Pitching
Pitching yeast is basically adding yeast to wort. This is done around 70

Plato Degrees or Degrees Plato
A method or different scale for measuring sugar in wort. It is an updated rendition of the Balling scale.

Pokal
A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz.

Primary Fermentation
Vigorous fermentation where the yeast cells multiply and feed on the fermentable sugars in the wort thus releasing carbon dioxide.

Priming
Addition of sugar to promote a secondary fermentation.

Pub glass
Probably the most common beer glass. Straight, thick sides at a slight angle making the mouth of the glass larger than the base, typically holds 16 oz. You may also come across an Imperial Pint glass. These hold 20 oz. have somewhat thinner sides and a bulge about 3/4 of the way up the glass. These also come in 10 oz. half pint sizes. Also called a pint glass.

Racking
Transferring the wort into another container. Beer is racked from the primary fermenter to the secondary fermenter.

Real Ale
See cask conditioning

Reboboam
A bottle, 4.5 liters in capacity.

Reinheitsgebot
The German Purity Law of 1516 that states the only 4 ingredients that can be included in beer are water, malted barley, yeast and hops.

RIMS
Recirculating Infusion Mash System

Saccharification
A stage of the mashing process during which complex glucose chains are broken down into fermentable sugars, mainly maltose.

Saccharomyces carlsbergensis
Lager or bottom fermenting yeast.

Saccharomyces cerevisiae
Ale or top fermenting yeast.

Saccharomyces uvarum
Lager or bottom fermenting yeast. Also known as Saccharomyces carlsbergensis.

Salamanzar
A bottle, 9 liters in capacity.

Scotch Ale
A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy.

Secondary Fermentation
After primary fermentation, which can be very active the beer is "racked" into another vessel for secondary fermentation. This helps remove some of the expired yeast which may give off negative flavors if left in. Secondary fermentation also helps with cl

Seidel
The only beer glass with a handle. Typically very heavy and sturdy. They can have different textures and come in different sizes. Also called a mug or krug.

Sparge
The recovery of sugars by spraying hot water on the grain bed.

Specific Gravity
The measure of density of a liquid or solid compared to water. Water has an SG of 1.000 at 39

Stange
is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stick.

Stick
This is a taller, thinner version of the pilsner glass. Holds 12 oz. Also called a stange.

Terminal Gravity
The specific gravity of the wort after fermentation has ended. Sometimes called final gravity.

Trappist
A beer brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 breweries (5 in Belgium and one in Holland) can use the appellation "Trappist": Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

Tulip glass
The tulip glass looks somewhat like a tulip

Wheat beer glass
These are tall, somewhat thin walled, sloped glasses with a solid base. They are typically 1/2 liter in capacity. They resemble a pilsner glass, only taller.

Willibecher
Similar to a pub glass, but thinner walls and they stop angling out about 2/3 of the way up the glass and become straight at this point. Also called a becher.

Wit
White beer. It is a cloudy wheat beer, spiced with corriander and orange peel.

Wort
Wort is beer before it becomes beer. After you boil the ingredients together that mixture is called wort.

Wort Chiller
A device to rapidly cool wort. Usually copper tubing that has cold water running through it. Sometimes 2 tubes, one inside the other, with wort going through one and cold water going through the other. Also called a heat exchanger.

Yard
As the name suggests

Yeast
Yeast is what makes the alcohol in beer. Yeast eats the sugars in the wort and gives of alcohol and carbon dioxide.

Zymurgy
The branch of chemistry dealing with fermentation.