Beer Terms

Beer_term Definition
Beer_term Definition
Aditives Most often Beer additives come in the form of enzymes, preservatives, and or antioxidants that are added to promote a clean fermentation.
Adjunct A beer term referring to fermentable materials, most commonly corn (maize) and rice, used instead of the traditional malted barley and wheat to make beer lighter and cheaper.
All-malt A beer brewed exclusively with malted wheat or barley with no adjuncts.
Aroma hops Varieties of hops chosen for their aromatic properties rather than a bittering factor. These hops are typically added at the end of the boil.
Balling Degrees Scale of the density of sugars in developed by C J N Balling.
Barley A popular and prolific cereal grain grown throughout much of the world. A handful of varieties are preferred by brewers and whisky distillers to be malted and used as the base material for beer and whisky (particularly in Scotland).
Barrel A unit of measurement used by brewers in many countries. Seemingly a definitive measure but as is the case with the pint, different measures exists in the US and UK. In Britain, a barrel holds 36 imperial gallons (One imperial gallon equals 4.5 liters). I
Bock Bock is an old, traditional style originating from Germany in and around the town of Einbeck. Bock is believed to have been first produced in the 14th century and was most definitely a top-fermenting ale later becoming a lager style when lagers became pro
Bottle conditioning Secondary fermentation and maturation in the bottle, done to create CO2 (bubbles) naturally. This method is typically reserved for the worlds most unique Beer styles.
Cask conditioning Secondary fermentation and maturation in the cask done to create additional carbonation and flavor characteristics See bottle conditioning.
Dry hopping The addition of dry hops to aging beer to increase its hop character or aroma. Typically hops are added at various stages of the boil in the initial stages of Beer production.
Hand Pump A device for serving draft beer without the use of pressurized carbon dioxide. This was how all draft beers were once served and it is making a comeback thanks to the craft beer, and real ale movements.
Hops A hardy plant that produces a cone like, tightly clustered flower. There are many different varieties of hops with different characteristics. Some are prized for their aromatic properties while others are known for the intense bittering properties measure
IBU International bitterness units. A system for measuring hop bitterness in finished beer.
Keg One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is called a pony keg.
Malt liquor Typically a Lager type, relatively high alcohol content (7%-8% by volume) and most often sold in 40 once bottles.
Mash Mash is a mix of malted barley and hot water mixture for the purpose of extracting sugars and converting starches to simple sugars creating what is known as Wort.
Microbrewery A small brewery generally producing less than 15,000 barrels per year. Many breweries choose to use the moniker even after producing 50,000 barrels annually.
Specific gravity A measure of the density of a liquid or solid compared to that of water ((1.000 at 39 degrees farenheit, or 4 degrees celceus. The original specific gravity of a Beer is measured before fermentation, and the final, or terminal, gravity is measured after f
Terminal gravity Terminal gravity, or final specific gravity, is the measurement of the Beers "weight" (typically measured by a hydrometer) at the completion of fermentation. When compared to the Original Gravity the brewer can calculate the Beers alcohol strength.
Wort Wort is the sweet, viscous, and flavorful liquid produced by the careful steeping of hot water with cracked malted barley or wheat. The wort is boiled and then cooled before adding east which transform the wort to Beer.


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