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Mikes Big Brewing Glossary - Beer terms Category: Food and Drink > Homebrewing beer Date & country: 08/09/2014, USA Words: 368

hop plugs
Whole hops which have been compressed into (usually) 1/2 ounce discs. Sort of a compromise between whole hops and pellets.

higher alcohols
see fusel alcohols

hop bag
A mesh bag in which hops may be placed. The hop bag is then placed in the boiling kettle (or the fermenter, in the case of dry hopping). Use of a hop bag helps contain the mess from the hops, but also reduces the efficiency with which hop bitterness, flavor, and aroma is extracted.

high alpha hops
Hops which contain a high percentage (I believe the cutoff is generally considered to be around 8%) of alpha acids. High alpha hops are typically used for bittering rather than finishing, since the high alpha acid content means that less hops are needed to produce a given level of bitterness, and they also tend to have less refined flavor and aroma characteristics.

heat exchanger
A device in which heat is transferred from one substance to another, for the purpose of cooling (or heating) one (or both) of the substances. Wort chillers (both immersion and counterflow) are examples of heat exchangers, as are HERMS mashing systems.

Helles Bock
A pale colored Bock beer. See also Bock.

HERMS
See Heat Exchange Recirculating Mash System.

hand pump
see beer engine

HBU
see Homebrew Bitterness Units

headspace
The area at the top of a vessel (fermenter, bottle, or keg) which does not contain any liquid. In general, the goal is to minimize headspace, to prevent oxidation of the beer by oxygen in the air. Headspace in the primary fermenter is not a serious concern, because the CO2 produced by fermentation forms a protective blanket on top of the beer, and forces nearly all of the oxygen out of the fermenter. The headspace in a bottle is also sometimes referred to as ullage.

grist
Malt (and sometimes other grains as well) which have been milled, to be used in a grain mash.

growler
Glass jug, typically 1/2 gallon capacity. Commonly used by brewpubs and micro breweries in the US, to sell fresh draft beer for carry-out.

gypsum
see calcium sulfate

grain mill
A device designed to crush malt and grain, for brewing. The best mills for brewing are roller mills, which crush the grain between parallel rollers. Plate mills, which crush the grain between textured metal plates, are designed to make flour, not brewing grist; they can be used for brewing, but must be carefully adjusted, or the grist will be either to fine, or too coarse.

grain alcohol
see ethanol.

grain bag
A fine mesh bag, usually made of nylon or cotton. Typically used by extract brewers, to steep specialty grains in the brewing water.

grain bill
A list of the types and quantities of malt and other grains used in a beer recipe.

fusels
See fusel alcohols.

FWH
See first wort hopping.

gelatin finings
Ordinary, unflavored gelatin may be used as a clarifying agent, by dissolving a teaspoon of unflavored gelatin in some water, and adding to the fermenter after fermentation is complete. The gelatin binds with yeast cells, and helps them to settle out.

glucose
A simple sugar (monosaccharide), chemical formula C6H12O6. Glucose is readily fermentable by all brewers yeast. Also referred to as dextrose. Corn sugar consists of primarily glucose.

fructose
A simple sugar (monosaccharide), readily fermentable by brewers yeast. Sucrose (table sugar) consists of a fructose molecule linked to a glucose molecule.

fusel alcohols
Alcohols with a higher molecular weight than ethanol (sometimes called higher alcohols). Fusels will give the beer a harsh, alcoholic edge, and if present in sufficient quantity, will result in hangovers, even after moderate consumption. Certain yeast strains, as well as high fermentation temperatures, will elevate the level of fusel alcohols.

freeze distillation
The process of concentrating the alcohol in a fermented beverage by freezing the beverage, then removing the ice crystals, either by skimming or filtration. Since water freezes before alcohol, this process removes disproportionately more water, leaving behind a solution which has a higher concentration of alcohol.

Foreign Extra Stout
A stronger version of Dry Stout. Bottled Guinness is a Foreign Extra Stout.

Framboise
A Lambic fermented with raspberries.

free amino nitrogen
A measure of the amount of amino acids present in the wort. Amino acids are produced during malting and mashing, as enzymes break down proteins in the grain. Amino acids are an essential yeast nutreient. Worts that have a high percentage of non-malt sugars (refined sugar, honey, etc.) may suffer from insufficient free amino nitrogen, resulting in a sluggish or stuck fermentation.

force carbonating
Carbonating beer by applying CO2.under pressure. Most commonly done in soda kegs, but may also be done in plastic soda bottles, with the proper fittings (e.g. carbonator cap). By force carbonating, the beer can be drinkable as soon as it finishes fermenting and falls clear, rather than having to wait 1-2 weeks for natural carbonation to develop after priming.

flavor hops
Hops which are added to the boiling wort, with the intent of adding hop flavors. Flavor hops are generally boiled for less than 20 minutes, to avoid boiling off all of the volatile oils (which give hops their flavor).

flocculation
The tendency of yeast to clump together and settle out as fermentation draws to a close. Yeast which have low flocculation will tend to remain in suspension longer; they will ferment the beer more fully, but may tend to cause haze in the finished beer unless finings or filtration are used. Yeast which have high flocculation will tend to settle out quickly when fermentation nears completion; they may leave more residual sugars and/or take longer to finish fermenting, and will generally yield very clear beer without finings or filtration.

flare fitting
A type of connector commonly used on beer and gas lines in kegging systems, to allow lines to be reconfigured easily. The male fitting consists of a cylinder with external threads, and a tapered end. The female fitting consists of a flared piece that mates with the tapered end of the male fitting, with a threaded nut over it that screws onto the threads on the outside of the male fitting. Typically, the gas/beer lines have female fittings on them, and the keg disconnects, distribution manifolds, etc. have male fittings. Some male fittings have a plastic coated tip, and can be used without a washer; all-metal fittings should be used with a plastic washer, to ensure a gas (or beer) tight seal.

flaked maize
Corn which has been run between heated rollers. The rollers break the kernels open, and the heat gelatinizes the starch, allowing flaked maize to be added directly to the mash without pre-cooking it.

flaked corn
Same as flaked maize.

first wort hopping
The practice of adding hops to the kettle during lautering, allowing the hops to steep in the hot wort prior to the boil. Proponents of this procedure claim that it provides a fine hop flavor and aroma, which is more pleasing than that obtained by the use of finishing hops. Supposedly, the hop aroma and flavor compounds bind to other compounds in the wort, stabilizing them and allowing them to survive the boil.

first runnings
The heavy, sugar-laden runnings which come out of the lauter tun first, before sparging. In a parti-gyle scheme, the first runnings are used to brew a very strong beer (e.g. a Barleywine), while the second runnings are used for a lower gravity beer.

filtration
The removal of haze and other particulate matter from finished beer, by forcing the beer through a filter medium.

final gravity
The specific gravity of a beer, when fermentation is complete. Depending on the particular style of beer, final gravities can range anywhere from 1.000 (the same as plain water) for a very light beer, to 1.030 (or more), for very strong, heavy beers.

finings
Any substance which is added to beer to improve clarity. Copper finings (Irish moss) are added during the boil; most other types of finings (gelatin, isinglass, Polyclar, silica gel) are added at the end of fermentation.

FAN
See free amino nitrogen.

fermentation
The process by which yeast converts sugars into alcohol and CO2.

fermenter
Any vessel in which fermentation takes place. In home brewing, fermenters are usually plastic buckets, or carboys (large jugs) made from either plastic or glass. Commercial breweries typically use large stainless steel tanks.

FG
See final gravity.

extraction efficiency
A measure of the percentage of the total sugars available from the malt which have been extracted. Typically expressed as a percentage -- i.e., an efficiency of 75% means that 75% of the available sugars have been extracted.

false bottom
A perforated metal or plastic plate, at the bottom of a lauter tun. The purpose of the false bottom is to hold back the solid part of the grain mash, while allowing the clear liquid (wort) to pass through. During lautering, wort is drawn off from the area underneath the false bottom. See also manifold.

ethyl acetate
One of the more commonly found esters in beer, which in small amounts gives many ales a subtle fruity character. If present in excessive amounts, will result in unpleasant, solventy flavors.

extract brewing
A simplified brewing process, in which most (or all) of the fermentable sugars come from malt extract syrups or powders. Extract brewing is quite popular -- especially among beginner to intermediate home brewers -- because it requires less equipment and time. If the malt extracts are very fresh, extract brewing can produce excellent beer; however, it does not afford the degree of control available with all-grain brewing.

ethanol
Also known as grain alcohol, ethanol is what gets us drunk. It is produced (along with CO2) when sugars are fermented by yeast. The chemical formula for ethanol is C2H5OH.

enzymes
Orgainic compounds which facilitate various reactions. The enzymes which are most important in brewing are amylase enzymes (which convert starches into sugars), and proteolytic enzymes (which break complex proteins down into simpler proteins and amino acids).

ESB
Extra Special Bitter. A type of English Pale Ale, typified by Fuller's ESB.

esters
Organic compounds which typically have fruity aromas and flavors. Esters are produced by yeast, as a normal by-product of fermentation. Elevated fermentation temperatures tend to increase ester production. The amount of esters produced also depends on the particular yeast strain used, with lager yeasts generally producing the least, and some of the Weizen and Belgian Ale strains producing the most.

English Bitter
A gold to copper colored ale, with pronounced hop bitterness. The terms Ordinary Bitter, Best Bitter, and Strong Bitter are commonly used to refer to increasingly higher strength versions of Bitter. Stronger versions may also be referred to as English Pale Ale.

efficiency
See extraction efficiency.

dry hops
Hops which are added to the fermenter (usually after fermentation is complete), to impart hop aroma to the beer.

DME
See dried malt extract.

DMS
See dimethyl sulfide.

dried malt extract
Wort which has had nearly all of the water removed, turning it into a powder. When rehydrated (mixed with water), dried malt extract yields approximately 45 points of specific gravity per pound, per gallon of wort. Generally available in Extra-Light, Light, Amber, and Dark. May also be available in pre-hopped form, and in a wheat version.

distilled water
Water which has been purified by boiling, and condensing the resulting steam. Distilled water can be used for brewing if the local tap water is unsuitable, but it may not contain sufficient trace minerals for good yeast health.

diastatic power
See Lintner.

disaccharide
A sugar molecule consisting of two simple sugars (monosaccharides) linked together. Maltose (malt sugar) and sucrose (table sugar) are both examples of disaccharides.

distillation
The process of heating a liquid to its boiling point, then condensing the vapors. Can be used as a method for purifying water, or as a means of concentrating the alcohol in a fermented beverage to create hard liquor (since alcohol boils at a lower temperature than water). Home distillation of alcoholic beverages is illegal in the US (and many other countries).

diacetyl rest
In lager fermentation, the raising of the temperature to around 60F as the end of fermentation approaches. Encourages the yeast to metabolize diacetyl, resulting in a cleaner tasting beer.

decoction mash
A traditional German method of mashing, in which mutliple temperature rests are employed. The boost from one rest temperature to the next is achieved by removing a portion of the mash, boiling it in a separate vessel, then returning it to the main part of the mash.

dextrins
Carbohydrates which are intermediate in size between sugars and starches. Dextrins help give a beer body.

diacetyl
A chemical compound produced during fermentation, by certain strains of yeast. Has a buttery/butterscotch character.

Cream Ale
A variation on American Light Lager. Fermented as an ale, but lagered. Typically contains rice or corn as an adjunct.

dark malt extract
Malt extract which has been manufactured with a percentage of dark crystal and/or roasted malt, giving it a dark color and a caramel and/or roasted flavor.

corny keg
See Cornelius keg.

Corona mill
An inexpensive grain mill (of the plate mill type), which can be converted for brewing use. While it has a reputation for being somewhat difficult to adjust, and may cause a bit more husk shredding that a roller mill, it is a reasonable choice for an all-grain homebrewer on a budget.

counterflow chiller
A type of wort chiller which consists of a narrow metal tube running through the inside of a larger (typically plastic) tube. Hot wort flows through the inner tube, while cold water flows through the outer tube, in the opposite direction. More efficient than an immersion chiller, but more difficult to clean and sanitize.

copper finings
see kettle finings

corn
A cereal grain commonly used as an adjuct in American Light Lagers, and Classic American Pilsners. Also used in some British ales.

corn sugar
Dextrose which has been manufactured using corn as the raw material.

corn syrup
A sugar syrup which have been manufactured from corn. May contain flavorings (e.g. vanilla), and/or preservatives.

Cornelius keg
A tall, skinny stainless steel keg, typically 5 gallons in capacity, manufactured by the Cornelius company. Probably the most popular system for kegging homebrew.

CO2
See carbon dioxide.

cold break
Material which precipitates out of the wort when it is chilled, consisting primarily of proteins and tannins. One of the components of trub. Some experts claim that carrying at least some of the cold break over into the fermenter is beneficial, because it acts as a yeast nutrient.

Continental Pilsner
Generic term used to refer to various variations on the Pilsner style of beer, brewed in Europe.

Classic American Pilsner
The ancestor of the American Light Lager style, as it existed prior to Prohibition. More flavor and body than an American Light Lager -- closer to its Continental Pilsner roots, but with an American malt and hop character. Frequently contains corn as an adjunct.

closed fermentation
The practice of fermenting beer in a closed fermenter, where the CO2 produced during fermentation is allowed to escape, but outside air is prevented from contacting the fermenting wort. Closed fermentation is the method most commonly used by homebrewers in the US. Some traditional British and Belgian breweries (and a few American micros as well) use open fermentation, where the fermenters are open to the air.

chlorophenols
Family of chemical compounds, which are formed when chlorine combines with organic compounds called phenols. Typically have a medicinal or plastic-like taste. Chlorinated tap water, or over-use (or inadequate rinsing) of bleach as a sanitizing agent can lead to objectionable levels of chlorophenols in beer.

chocolate malt
A dark roasted malt, commonly used in dark beers to impart color, and a roasted, chocolate/coffee character. Color is typically around 400

chit malt
Extremely undermodified malt, traditionally used by German brewers to get around the Reinheitsgebot's prohibition against the use of unmalted grains.

chloramine
A chemical compound containing chlorine, commonly used by municipal water treatment facilities to kill microorganisms in the tap water. If your tap water contains chloramine, you should remove it (by filtering through activated charcoal) before using the water for brewing.

chlorine
A highly toxic, extremely reactive gas, chemical symbol Cl. In the form of hypochlorite or chloramine, commonly used by municipal water treatment facilities, to kill microorganisms in drinking water. Bleach (hypochlorite) is also commonly used as an equipment cleaner/sanitizer in homebrewing.

chalk
See calcium carbonate.

check valve
A one-way valve, commonly used on the gas outlet of a CO2 regulator to prevent beer from flowing back into the regulator and damaging it.

chill haze
A haze which forms when beer is chilled. Chill haze is the result of certain compounds (proteins and tannins) which precipitate (become insoluble) at cold temperatures. Chill haze can be reduced through the use of finings (e.g. Irish moss), or through extended cold aging (which will cause the haze to settle out).

carbonator cap
A ball lock quick-disconnect keg fitting which screws onto the top of a plastic soda bottle. Allows beer (or any beverage, for that matter) to be force carbonated in a soda bottle, by attaching it to a CO2 tank.

carboy
Large plastic or glass bottle, commonly used as a fermentation tank. Widely available in 3, 5, 6, and 6.5 gallon sizes, with 5 gallons being the most common. Other sizes (both smaller and larger) may also be found on occasion.

carboy cap
A rubber cap (usually orange in color) which snaps over the mouth of a glass carboy. Has two holes, which can be covered with caps. Can be used to seal a glass carboy during closed fermentation (the center hole can be fitted with an airlock), or during racking (a plastic racking cane will fit through the center hole).

Cara-Vienne
A medium caramel malt, made by DWC (Belgium). Color typically runs around 20

CAP
See Classic American Pilsener.

Cara-Munich
A dark caramel malt, made by DWC (Belgium). Color typically runs around 60

Cara-Pils
An extremely light caramel malt. Color typically runs around 6

cane sugar
A refined sugar which is produced from the sap of the sugar cane plant. One of the two common forms of table sugar (the other one being beet sugar). May be used as a source of fermentable sugars in some English and Belgian beer styles, and for bottle priming. White cane sugar has had all of the molasses refined out; light and dark brown sugar have had some of the molasses added back in (the more molasses, the darker the sugar). Raw or turbinado sugar is cane sugar which is not as fully refined as white cane sugar (i.e. it still contains some of the original molasses).

calcium carbonate
Chemical compound with the formula CaCO3, a.k.a. chalk. Tends to raise pH; food grade calcium carbonate may be added in small amounts to brewing water if the pH is too low.

calcium sulfate
Chemical compound with the formula CaSO4, a.k.a. gypsum. Tends to lower mash pH; food grade calcium sulfate may be added in small amounts to brewing water if the pH is too high. Tends to accentuate hop bitterness; frequently added to brewing water for English-style Pale Ales, in an attempt to mimic the brewing water of Burton-On-Trent.

brown malt
A medium-dark roasted malt, not as dark as chocolate or black malt. Color is typically around 60

brown sugar
See cane sugar.

bulk priming
See batch priming.