Glossary extracted starting with automatic seeds, with PTM for the domain fod and language EN
| ale conner | An obsolete English community position of official government ale taster |
| bombard | Bomb filter |
| sanitizing solution | A dilute solution containing a small amount of a chemical sanitizing agent, mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying. |
| mike | Mild ale |
| cali | Calicross |
| on-trade | Opal |
| mash filter | Mashing |
| present gravity | Pride of Kent |
| metered dispense | Methylene blue |
| heat exchanger | A device in which heat is transferred from one substance to another, for the purpose of cooling or heating one of the substances. Because it works on heal transfer, one is cooled while the other is heated. Wort chillers (both immersion and counterflow) are examples of heat exchangers, as are HERMS mashing systems. |
| canned vegetables | Pickled foods |
| catabolite repression | Catechin |
| estufagem | A winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry |
| shift | The amount of hours spent at one's job, measured from moment you walk into the door, till the time you walk into your house |
| perlite | Perlon |
| pistachios | Walnuts |
| polyclar | A beer clarifying agent, added after fermentation is complete. Polyclar is essentially a form of powdered plastic (nylon); it works by attracting haze-forming compounds, and causing them to precipitate (settle) out of solution. |
| skunked | See light-struck. |
| nephelometry | Nettle head disease |
| dunav | Dunkel |
| norske ølvenners landsforbund | Northdown |
| ball mills | Ball valve |
| sodium hydroxide | Soft peg |
| ncgr-corvallis – humulus germplasm | NCYC |
| cold contact process | Coldewe test |
| sweet stout | mill wars - A periodically recurring phenomenon on various online brewing forums (e.g |
| spray balls | Spray steep roller milling |
| proteolytic | Enzymes that break down complex proteins into simpler forms. |
| terminal gravity | (Final Gravity) |
| crash cooling | Creamer |
| biological haze | Birth scar |
| enkel | Enterobacter agglomerans |
| carlsberg gushing test | Carlsberg Laboratory |
| white malt | White mould |
| pint | Pint glass |
| acetone | (CH3COCH3) - A chemical compound that tastes like medicine or solvent |
| panaché | Papain |
| mm | malt mill |
| cane sugar | bulk priming - See batch priming. |
| ragi | Rainier uni-tank |
| scandinavian school of brewing | Schalk continuous fermentation system |
| 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. |
| headspace | Valley Mill - A roller mill designed for home brewing use, manufactured by Valley Brewing Equipment. Like the other mills available to homebrewers, the Valley Mill has a very loyal following. Similar to the Maltmill, but with a larger standard hopper, and parallel roller adjustment. (See mill wars.) |
| silica gel | Silicone anti-foam |
| light-struck character | Light transeflectance meter |
| weldra | also grown in South Africa |
| aurora | Australasian Associated Brewers Inc |
| carbon dioxide | A gas consisting of one part carbon and two parts oxygen released during fermentation. |
| gliadins | Globe valve |
| box maltings | Brackling |
| lubelski | Lublin |
| diet beer | Dihydro-isohumulones |
| grits cooker | Groll Josef |
| herms | See Heat Exchange Re-circulating Mash System. |
| yogurt | Cream, cream cheese, sour cream |
| blown malt | Blsanka |
| dextrins | Non-fermentable carbohydrates |
| mashing | Mashing-in |
| dry milling | Dry steeping |
| saaz yeast | Saccharification rest |
| vertical stillage | Verticillium wilt disease of hops |
| farbebier | Farinator |
| oyokpo | Ozonisation |
| phosphorylase | Phytic acid |
| unterteig | Urbock |
| burton union set | Burton union system |
| acetylsalicylic acid | Artificial food coloring and flavoring |
| barley quarter | Barmigen |
| simcoe | Simon impact abrader |
| primary filtration | Priming |
| düssel | Dust explosions |
| product release tank | Profibus |
| bottom trough | Bouza |
| tun | Large vessel used in brewing |
| abbey ale | A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting. |
| immersion heater | A heating device used to maintain a constant temperature in the mash tun. |
| pot boy | Pounds gravity |
| kettle–whirlpool | Keystone |
| modified starch | Starch |
| ich bin zu haus' | (German) I’m home. |
| white mould | Whitsun-ales |
| dead mash | DEAE cellulose |
| asahi vessel | Aspergillus oryzae |
| density meter | Depth filtration |
| schalk continuous fermentation system | Schankbier |
| brett | See brettanomyces. |
| atial | A T is a legend |
| chill-proofing agents | Chimay |
| glycerol | Glycogen |
| gabf | Great American Beer Festival |
| vegetable gum | Vegetable starch |
| tun | A wine cask that holds approximately, two butts, or 252 U.S |
| pike | Pils |
| lagering | Aging a lager beer by storing it cold for a specific period of time |
| bitter | Well-hopped, aromatic English ales not as bitter as the name implies |
| dimethyl sulfide | A sulfur compound |
| vital gluten | wheat bran |
| devicenet | Dextrinisation equivalent (DE) |
| ich bin wütend | (German) I’m livid [enraged]. |
| flocculins | Flooded font |
| aerobic | A process that utilizes oxygen. |
| restrictor plate | Retrogradation |
| ppm | The abbreviation for parts per million and equivalent to milligrams per liter (mg/l) |
| squeeze malting | Stabilisation |
| hydrogels | Hydrogen peroxide |
| rough beer | Round |
| check valve | A one-way valve used on the gas outlet of a CO2 regulator to prevent beer from flowing back into the regulator causing damage. |
| striking heat | Stripping |
| folin–ciocalteu method for protein | Font |
| corn syrup | A sugar syrup which have been manufactured from corn. May contain flavorings (e.g |
| coulter counter | ρ-coumaric acid |
| koppaklear™ | Koŕal |
| fluoride | Flute glass |
| ergosterol | Erntebier |
| geotrichum candidum | German degree of water hardness (°dH) |
| lemma | LG Auto haze meter |
| maceration | The period of time grape juice spends in contact with the skins and seeds. |
| wheat germ | Wheat gluten |
| keg racker | Kent Goldings |
| entire | Entire butt |
| pyrodextrins | Pyrolysis mass spectrometry |
| admiral | Ageing |
| high gluten flour | high protein flour |
| yeast sterols | Yeast storage vessel |
| chimb | Chime |
| vdk | VDK analysis |
| oxidation | The degradation of wine through exposure to oxygen |
| casting | Catabolite inactivation |
| dropping system | Dropping tank |
| hexahydro-iso-α-acids | High alpha hops |
| couch frame | Couching |
| quarter | An English measure of malt equal to 336 pounds; of barley, 448 pounds. |
| pacific hallertauer | Pacific Jade |
| busaa | Butt |
| saint nicholas of myra | Saint Urban of Langres |
| propagation | Propargite |
| chocolate and cream candy | Coffee creamers |
| adlupulone | Admiral |
| 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. |
| 4-ml and 8-ml test | Fourquet |
| centrifuges | Cereal cooker |
| bbt | BCCM |
| fermentable extract | Fermentable residue |
| reverse osmosis | Rhanella aquatilis |
| marynka | Märzen |
| higher dextrins | High-fructose corn syrup |
| scuppet | Scutellum |
| maturex | Mbweje |
| rho strains | RiboPrinter |
| water alkalinity | Water hardness |
| hopfen | Hopfenkessel |
| dort | Dortmunder adambier |
| multum | Munich malt |
| mebak | MEBAK gushing test |
| overgrown corns | Oversized glasses |
| mealie beer | Mealiness |
| time to attenuation | Time to diacetyl specification |
| aerobic | An organism, such as top fermenting ale yeast, which needs oxygen to metabolise. |
| copper oxychloride | Coriolis flow meter |
| tannins | Organic compounds contained in certain cereal grains and other plants. |
| trehalose | Triangular test |
| endosperm | Engerth malting system |
| laminarinase | L'Association des Brasseurs du Canada |
| cauliflower head | Caustic soda |
| burton snatch | Burton union set |
| hop pocket | A burlap sack about 6 ft high that is used to store and transport hops |
| hop extracts | Hopfen |
| end gravity | Endopeptidase |
| burukutu | Busaa |
| condensing font | Condition |
| dilution rate | Dilution water |
| high-maltose syrup | High-osmolarity glycerol (HOG) pathway |
| pint glass | Pioneer (barley) |
| penny ale | Peptides |
| plato | System of measuring the sugar content of a solution (e.g |
| enzymes | Catalysts that are found naturally in the grain |
| nitrogen | Nitrogen catabolite repression |
| shaving cream | Sunscreens or tanning lotions |
| formazin | Formazin turbidity unit (FTU) |
| miso | Soy sauce |
| bri yeast vitality apparatus | Bromate |
| tardif de bourgogne | Target |
| bop | See brew on premises. |
| chibuku | Chibuku process |
| speciality malts | Specific bed volume |
| half and half | Hallertau Mittelfrüh |
| pigment strand | PIKE |
| norkies | Norske Ølvenners Landsforbund (NORØL) |
| export | Trade term usually for a higher-gravity or better grade of product. |
| monosaccharide | A sugar consisting of a single ring-shaped molecule |
| foam collapse time | Fob |
| safír | Sahti |
| hydrolyzed plant protein | Hydrolyzed vegetable protein |
| fobbing | Fob detector |
| liquor | Essential for good mashing, break formation, fermentation and clarification |
| platometer | PLC |
| haffman haze meter | Halcyon |
| märzen | Masato |
| sticklebract | Stiefel |
| culms | Cummins |
| dortmunder beer | Double decoction mashing |
| enzyme-linked immuno-absorbent assay | Eosin Y |
| proanthocyanidin-free malt | Process water |
| wort spreader | WS test |
| super cascade | Super Galena |
| dropping can | Dropping system |
| yard of ale | A long neck glass that measures 3 feet (1 yard) and holds about a quart of beer |
| bottom fermented | Lager |
| gay-lussac equation | Gay-Lussac, Joseph Louis |
| three packers' rules | Three threads |
| saint brigid | Saint Florian |
| tiswin | Titratable acidifcation power test |
| microclimate | The climate within a small, defined area |
| candle filter | Canning |
| beard | Bed voidage |
| calcium | Mineral ion important in brewing-water chemistry. |
| bromelain | Bromopyrogallol red |
| autoclave | A device which sterilizes through the use of extreme heat. |
| damson-hop aphid | Danish Brewers' Association |
| pvpp | PVP-silica |
| acidic | Sharp flavor |
| fidelio | Fieldbus |
| total acidity | See Titratable Acidity. |
| airlock | A small device, usually affixed to the top of a fermenter. An airlock allows the CO2 produced during fermentation to escape, while not allowing airborne contaminants to enter. Most airlocks contain some sort of liquid and work much like the P-trap under your sink; flow goes from the high pressure side to the low pressure side. |
| cekin | Celeia |
| grist | The grains or adjuncts that have been crushed for mashing. |
| ficin | Fidelio |
| alpha amylase | One of the two primary enzymes responsible for breaking starch down into sugar |
| european bittering units | Same as International Bittering Units |
| catabolite inactivation | Catabolite repression |
| coolship | Coombes |
| weihenstephan | The oldest brewery in the world |
| abscisic acid | ABV |
| amadori rearrangement | Amarillo |
| breaded foods | Cake |
| aquifer | Arabinoxylan |
| hbu | see Homebrew Bitterness Units |
| scottish-style light ale | Scottish light ales are light bodied |
| belgian lace | A white latticework of foam that is left on the sides of a glass. |
| cdc kendall | CDC Polar Star |
| calcium carbonate | Chemical compound with the formula CaCO3, a.k.a |
| tannins | Tannoids |
| α-humulone | Humulus japonicus |
| black patent malt | black patent malt - Malted barley which has been roasted until it is black (or nearly so) in color, using a special roasting device. May be used in small amounts to impart color to beer, or in larger amounts to impart a dark brown or black color, and a sharp, roasted character. Similar to roasted barley. May be mashed or steeped. |
| top temperature | Top trough |
| x-α-gal test | Xanthohumol |
| near beer | Necrotic crinkle mosaic disease |
| rectification | With regard to distillation, the selective increase of the concentration of the lower volatile component in a mixture by successive evaporation and condensation. |
| final gravity | filtration – the process of removing suspended solids, primarily yeast and proteins, to increase clarity in the final product. |
| secalins | Secondary dormancy |
| cm | Cat's Meow (recipe collection) |
| formazin turbidity unit | Formol nitrogen |
| autolysis | The process in which yeast cells metabolize each other in a nutrient-depleted beer. |
| finish | The resulting impression of a ber after it has been swallowed |
| acid malt | α-Acids |
| arnou of oudenaarde | Arnulf of Metz |
| degree brix | Degree Gay-Lussac |
| caviar | Roe (fish eggs) |
| tomato juice broth | Topaz |
| challenger | Chamant |
| pachwai | Pacific Gem |
| smoked malt | Smoothcone |
| warm water steeping | Warrior |
| dried fruit | Potato chips |
| modification | An inclusive term for the degree of degradation and simplification of the endosperm and the carbohydrates, proteins, and lipids that comprise it. |
| low alpha hops | Hops having a low alpha-acid content. Many of the preferred varieties of finishing hops are low alpha (though there are exceptions). |
| brussels lace | Foam left on the sides of the glass |
| farina | gluten |
| stock ale | A strong ale brewed to be stored for a long time |
| triploid hop varieties | Tristimulus |
| golden promise | Goldings |
| shekar | Shelf cooler |
| college-ales | Colloidal stability |
| efficiency | See extraction efficiency. |
| epicatechin | Epigallocatechin |
| urwaga | USDA hop cultivar collection |
| attc | Attenuation |
| closed square | Clusters |
| vlb s7 medium | Vojvodina |
| custard | Nougat |
| aber yeast biomass monitor | Abrasion |
| ph | A negative logarithmic scale (1-14) that measures the degree of acidity or alkalinity of a solution for which a value of 7 represents neutrality |
| sulfur dioxide | Potassium bisulfite or potassium metabisulfite |
| isomerization | A chemical change to hop resins that make them water-soluble |
| green vitriol | Grimmett |
| pectinase | An enzyme that catalyzes the hydrolysis of pectin molecules. |
| limbus | Lime water |
| cooper | Craftsperson who hand-builds beer kegs from wood. |
| colloid | A state of matter involving very minute particles suspended in a liquid |
| jonsson drum malting system | Josef Groll |
| zygosaccharomyces bisporus | Zymocin |
| herald | Hersbrucker |
| newdale | NewFlo |
| alpha-amylase | One of the two diastatic enzymes - the other being beta-amylase - that help convert the starches in grains into fermentable sugars. |
| ym medium | Yorkshire square |
| buffer tank | Bühler–Miag disc mill |
| attenuation time | Aubry test |
| crabtree effect | Craft brewing |
| nathan vessel | National Institute of Agricultural Botany (NIAB) |
| spirit indication of distillate | Split treatment |
| ethyl hexanoate | Ethyl octanoate |
| kashiri | Kauri pine |
| zymergy | The study of the fermentation process. |
| β-caryophyllene | Carlsberg flask |
| fahrenheit | F = ((Cx9)/( 5) + 32. |
| hulupones | Humularia |
| trisaccharide | A sugar molecule which consists of three linked simple sugars. |
| open vertical cooler | Optic |
| lagering tank | Lager malt |
| kauri pine | Keeve |
| jetting machine | An automatic machine used to wash bottles. |
| malt modification | Maltose equivalent |
| ponto | Pony keg |
| grain bag | A fine mesh bag, usually made of nylon or cotton |
| mini-fermenters | Minipin |
| amino acids | A group of complex organic chemicals that form the building blocks of protein |
| rest | During the mash, brewers hold the mash at a predetermined temperature in order to draw out certain enzymes from the grain. |
| vdk analysis | VDK cycle |
| kvass | Kwak |
| newport | NFC tipple |
| diastatic power | See Lintner. |
| wet milling | Wheat beer |
| arnoldus group | Arnou of Oudenaarde |
| counter mount | Coutts continuous fermentation system |
| bccm | Beading |
| acker meal | Couscous |
| freeflow dispense | Free oxygen radicals |
| brackling | Bractwo Piwne |
| appellation d'origine contrôllée | International protection for a product so it can be produced only in a set territory |
| pacific jade | Pack filter |
| aerobic | Any chemical process that requires oxygen. |
| amino acids | An essential building block of protein, being comprised of an organic acid containing an amine group (NH2). |
| honey | Bee vomit |
| boal | (No clarifying details available as yet). |
| sales gravity | Salmon, E.S. |
| chalk | See calcium carbonate. |
| iso-α-acids | Iso-α-adhumulone |
| liquid malt extract | Lovibond - A scale used to specify the color of malt; the higher the number, the darker the malt. Most base malts have a Lovibond rating below 10 (dark Munich malts may be slightly higher). Crystal/caramel and toasted malts generally have a Lovibond rating of between 10 and 100. Roasted malts are typically above 400. |
| lobster | Oysters |
| medecinal | Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue. |
| fret | Friabilimeter |
| branded glassware | Braugersten-Gemainschaft e.V |
| nucleate boiling | Nucleating glassware |
| seeger grain turner | Seidel |
| arnold of soissons | Arnoldus Group |
| cdc polar star | CDC Stratus |
| barmigen | Barnes bush |
| aroma hops | Varieties of hops chosen for their aromatic properties rather than a bittering factor |
| munich malt | MYGP copper medium |
| free amino nitrogen | Freeflow dispense |
| cold sterile filtration | Cold sterilisation |
| weissbier | Weizenbier |
| cascade | Casella mill |
| quick-disconnect | The mechanism which allows keg fittings to be connected and disconnected quickly and easily. Consists of a keg fitting on the keg itself, and a mating connector on the gas or beer line to be connected to the keg. When the quick-disconnect is not connected, spring-loaded valves in the keg fitting and connector prevent any liquid or gas from flowing. When the quick-disconnect is connected, the mechanism causes both valves to open. |
| merlin wort boiling system | Metalaxyl |
| polysaccharide | Polymers of simple sugars |
| tetra | Tetradifon |
| ecotherm wort kettle | Echter Mehltau |
| vienna malt | Vital stains (dyes) |
| modified food starch | modified starch |
| surfactants | Svenska Ölfrämjandet (SO) |
| phosphoric acid | An inorganic acid, commonly used in the soft drink industry. Though harder to find than lactic acid at the homebrew level, it is slightly better as an acidifying agent for mashing/sparging, since it is more stable. |
| cracker meal | enriched flour |
| basi | Baudin |
| schooner glass | Schwann, Theodor |
| granulated derivatised cellulose | Gravibeam |
| filtration | The removal of suspended solid particles in a wine by passing it through a filter |
| low-alcohol beers | Low Kräusen |
| fan | See free amino nitrogen. |
| knives | Kolbach index |
| braugersten-gemainschaft e.v | Bravo |
| cellulose filter aid | Centennial |
| pecans | Pine nuts |
| high-osmolarity glycerol pathway | Hildegard of Bingen |
| zwickelbier | Zygosaccharomyces bisporus |
| geranium | A fault caused by sorbic acid degeneration, characterized by the odor of geraniums |
| grain trier | Grain turners |
| continental pilsner | Generic term referring to various variations on the Pilsner style of beer brewed in Europe. |
| rosy rustic moth | Rotary brush strainer |
| ferulic acid | Ficin |
| spray steep roller milling | Springmaischverfahren |
| kieve | Kilderkin |
| ives | Please see the discussion under Eastern U.S |
| lupulin | The resiny substance in hops containing all the resins and aromatic oils. |
| pvp-silica | Pycnometer |
| extract | 1 |
| check | 1} See also bill |
| orval | Ostertag bucket-and-chain turner |
| cross cells | Cross-flow filtration |
| degree saccharin | Degree Twaddle |
| double mashing | Double-tube sampling spear |
| hallertau mittelfrüh | Hamelin |
| oechsle scale | Off-trade |
| soft peg | Soft resins |
| dispense tubing | Dissolved gas measurements |
| twopenny | Two-spotted mite |
| pine nuts | Pistachios |
| v1 | Vossy1 |
| vital stains | Vitaltitration yeast vitality test |
| aerobic | Processes requiring oxygen. |
| gluten | graham flour |
| ahil | Ahtanum |
| spider web plot | Spile |
| klebsiella | Kluyver effect |
| wind malts | Windisch–Kolbach units |
| toji | Tomahawk |
| hot liquor tank | Tank for heating and/or storing hot water for use in mashing and sparging. |
| arabis mosaic nepovirus | Arnold of Soissons |
| spezyme gdc | Spheroconical dual-purpose vessel |
| roe | Imitation seafood |
| mrs medium | Mugwort |
| happoshu | Hard multum |
| lupulin gland | Lupulone |
| sinapic acid | Single-use CIP set |
| albumin | Apovitellenin |
| willamette | Williams and Ramsden continuous fermentation system |
| macadamia nuts | Pecans |
| lavender | Lawrence of Rome |
| cask racking | Cask spigot |
| aubry test | Augustine of Hippo |
| stillage | Stingo |
| union | Unionbirrai |
| hydrogen sulfide | A foul-smelling gas, chemical formula H2S, which has a distinct odor of rotten eggs. While hydrogen sulfide can be a sign of a bacterial infection, it is also produced as a normal fermentation by-product by certain yeast strains (in particular, lager strains). When produced as a part of normal fermentation activity, the odor eventually dissipates. |
| spirits | Beverages with high alcohol content obtained through distillation |
| vdk cycle | VDK management |
| protein z | Proteolytic enzyme |
| weizendoppelbock | Weizeneisbock |
| alpha acid units | A method used for specifying the quantity of bittering hops, commonly used in homebrew recipes; commonly abbreviated as AAU, and also referred to by some authors as Homebrew Bitterness Units, or HBUs |
| heavy | Hectolitre |
| dms | See dimethyl sulfide. |
| tank | A vessel of large size to contain liquids. |
| stabilised hop pellets | Stabiquick |
| steeliness | Steel's mash mixer |
| adjunct | Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper. |
| radiometer haze meter | Radlermass |
| saccharomyces eubyanus | Saccharomyces pastorianus |
| silicone anti-foam | Silver |
| vdk rest | VDK stand |
| tip | 1} Money left in exchange for a service performed |
| metallic | Tastes tinny, bloodlike or coinlike; may come from bottle caps. |
| natural conditioning | a secondary fermentation that occurs during ageing |
| rho | Rhodamine 123 |
| shakesbeer | Shamit |
| plate and frame filter | Plate and frame heat exchanger |
| ajon | Akcent |
| glume | Glutelins |
| bran | cereal extract |
| carboxypeptidase | β-Caryophyllene |
| priming | Priming sugar |
| karyotyping | Kashiri |
| roasted malts | Roasting drum |
| oldsance | Someone who stops John Cleese on the street and demands that he does a funny walk. |
| american light lager | Style of beer typified by the barely potable swill produced by America's macrobreweries |
| abv | See Alcohol by Volume. |
| nelson sauvin | Neoplanta |
| nougat | Artificial nuts |
| dispense | Dispense data logging |
| must | Unfermented honey-water mixture |
| sweet | Taste like sugar; experienced on the front of the tongue. |
| sloop sa | Sloop Vic |
| cellar | Cellarbuoy |
| seawater | Secalins |
| bacterial diseases of hop | Bactometer |
| fun-1 | Furano Ace |
| british | See Stiffed. |
| star san | he newest sanitizer available to homebrewers |
| kettle | Boiling vessel, also known as a copper. |
| owk | Oxine |
| savinja goldings | Savinski Goldings |
| downy mildew | DPV |
| 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. |
| friabilimeter | Friability |
| dextrose | A form of glucose, so named because it is "dextrorotatory", i.e |
| ellis cup grain sampler | Elsasser |
| bravo | Brem |
| ethylene vinyl acetate | Ethyl hexanoate |
| berliner weisse | Bev-trace |
| philmill | A roller mill designed for home brewing use, manufactured by Listermann Manufacturing. Like the other mills available to homebrewers, the Philmill appears to have a loyal following. Distinguishing features include true parallel roller adjustability, an overload spring (which prevents damage from pebbles or other foreign matter in the malt), and lower cost than its competitors. (See mill wars.) |
| doughing-in | Downy mildew |
| falscher mehltau | Farbebier |
| october beer | Oechsle scale |
| fourier's law | 4-mL and 8-mL test |
| gelatinization | A chemical reaction that occurs during the boil that breaks starch molecules apart and makes them soluble in water. |
| pasteurize | The process of killing bacteria by heating wine or must to moderately high temperatures for a short period of time and then rapidly cooling it to 40°F or lower. |
| radlermass | Ragi |
| lagering | Lagering tank |
| fermentation | Breakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products |
| saccharomyces diastaticus | Saccharomyces eubyanus |
| shell | Structural element made to enclose some space |
| electron spin resonance | Electropositive ammonia caramels |
| tea | Many condiments |
| kurrunu | Kützing, Friedrich Traugott |
| poppet | A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fitting is removed. Poppets are the most likely source of leaks on soda kegs and replacements are available from various on-line vendors. |
| 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 |
| polyphenols | Polypin |
| time to vdk | Tiswin |
| square | Squeeze malting |
| anaerobic | A process that does not utilize oxygen or may require the absence of it |
| hukster | Hull |
| ph | The relative measurement of alkalinity and acidity on a scale of 1 to 14 with 7 being neutral, 1 being most acidic and 14 being most alkaline. |
| brewpub | Brewster |
| gallic acid | Gallocatechin |
| amylase enzymes | Enzymes which convert starches to sugars. See also: alpha amylase, beta amylase. |
| rainier uni-tank | Raka Ray medium |
| chhaang | Chibuku |
| tower continuous fermenter | Tower malting |
| flemish brown beer | Flemish red beer |
| gallon | 4 quarts |
| trans-2-nonenal | Trap filter |
| rummager | Rummer |
| hydrolyzed vegetable protein | Vital gluten |
| slide valve | Sloop |
| conical divider | Coning and quartering |
| glacier | Glassiness |
| semolina | Wheat malt |
| chill haze | Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor. |
| water | Water alkalinity |
| stabilisation | Stabilisation in filter |
| atp bioluminescence | Asua |
| raka ray medium | Rakes |
| enology | The science and study of winemaking, also spelled oenology. |
| rims | See Recirculating Infusion Mash System. |
| amino acids | Aminopeptidase |
| quench | Quercetin |
| brown sugar | Sugar crystals coated in a molasses syrup with natural flavor and color |
| density bottle | Density meter |
| helm unit | Hemicellulose |
| obergärig | Oberteig |
| lactose | Milk sugar |
| kilning | Kimberley process |
| sooty mould | Sorghum |
| phlobaphene | Phosphorylase |
| american pale ale | Ametyst |
| oak | The most popular wood for constructing barrels |
| montejus | Morex |
| american ale | An American version of traditional ale, brewed with North American hops. |
| minerals | Metallic elements normally found in water |
| weizen glass | Weizenmalzbier |
| cookies | Creamed foods |
| cereal cooker | Cerera |
| gate valve | Gay-Lussac equation |
| natural flavoring | soy sauce |
| glassware | Glass washing |
| bulgur | Durum |
| filter powder | Filter room |
| bühler–miag disc mill | Buket |
| keg filling | Keg racker |
| acridine orange | Acrospire |
| lg-automatic beer foam tester | Liberty |
| marshmallows | Meat or fish cooked in batter |
| grits | Grits cooker |
| english-style pale mild ale | English pale mild ales range from golden to amber in color |
| ethyl alcohol | See Ethanol |
| diod dail | Direct epifluorescence filter technique (DEFT) |
| ethanol | Also known as grain alcohol, ethanol is what gets us drunk |
| apollo | Apolon |
| 1 cup potato flour | 1 1/3 cups rolled oats or oat flour |
| flavonoids | Flavonols |
| cumulative acidifcation power test | Curing |
| hanging fermentation | Hann |
| zymocin | Zymomonas |
| southern saaz | Southern Star |
| detergents | DeviceNet |
| kaffir beer | Kafirin |
| biobeer | Biofilms |
| premiant | Present gravity |
| caco3 | calcium carbonate (chalk) |
| echter mehltau | Ecokeg |
| hydrolyzed soy protein | Hydrolyzed vegetable protein |
| fine/coarse extract difference | Fining agent |
| shandy | Sheaf cells |
| warm rest | Warm stand |
| short grown malts | Sicera |
| iodophores | Ion exchange |
| liberty | Licensed premise |
| farina | Graham flour |
| pre-gelatinised adjuncts | Pre-harvest sprouting damage (PHSD) |
| usda hop cultivar collection | Utility water |
| malternative | A malt-based drink that usually contains grain neutral spirits (vodka) with a fruit taste |
| faro | A blend of equal parts of two types of lambic beer, sweetened with sugar and sometimes colored and diluted with water |
| pasteurization | The process of sterilizing by heat |
| slide culture | Slide valve |
| hydrolysis | The process of dissolution or decomposition of a chemical structure in water by chemical or biochemical means. |
| pasteur effect | Pasteurisation |
| kjeldahl | KL-2B medium |
| pombe | Ponto |
| dui | abbreviation for driving under the influence (of drugs or alcohol); each state varies in their definition and percentage. |
| quadrupel | Style of Abbey beer stronger than the Dubbels and Tripels |
| protein stand | Protein Z |
| rdwhahb | Acronym for “Relax, Don’t Worry, Have A Homebrew”. Phrase popularized by Charlie Papazian, in his New Complete Joy of Homebrewing book. |
| block and bleed valve | Blom method for foam assessment |
| pitch | To add yeast to wort. |
| goda | Golden Promise |
| distillation | Heating a liquid to its boiling point, then condensing the vapors. Distillation can be used to purify water |
| cracker meal | Pasta |
| beta-hydroxy acid | Magnesium salicylate |
| glassiness | Glass refresher |
| fermac system | Fermentable extract |
| greece | Mention Greek wine and people chuckle about their bad experiences with Retsina |
| ‘skunky' flavour | Slack malt |
| stiva | Stokes' Law |
| tap | Tapé Ketan |
| water-heated kettle | Water sensitivity |
| lager | The word lager comes from the German word lagern which means ‘to store' |
| spheroconical dual-purpose vessel | Spherosome |
| acid washing | AC Metcalfe |
| apparent final gravity | Apparent gravity |
| mount hood | MRS medium |
| adsorption | Physical Process involving adherence of particles to one another at the microscopic level |
| hydrolyzed vegetable protein | kamut |
| acrospire profile | Actidione |
| bulk priming | See batch priming. |
| alcohol control policy | A set of regulations and other measures restricting or otherwise controlling the production and sale of alcoholic beverages, often administered by specific government agencies. |
| bri mashing bath | Brink rate |
| enriched flour | farina |
| nougat | African, Chinese, Thai and other ethnic dishes |
| newflo | Newport |
| pelican grain sampler | PEN |
| promitochondria | Propagation |
| gravies | Dried fruit |
| beta amylase | One of the two primary enzymes responsible for breaking starch down into sugar |
| hydro test | A pressure test which must be performed on CO2 tanks every 5 years. You cannot get a tank refilled if its pressure test is out-of-date. |
| pivo | Plate and frame filter |
| saspl | Saturated ammonium sulphate precipitation limit test |
| sicera | Sigma head value |
| svenska ölfrämjandet | Swan neck |
| soufflés | Tartar sauce |
| cereal | Broad term for a group of grass plant species cultivated as food grains |
| southern hallertau | Southern Promise |
| nutrient pads | Nylon |
| starch | vegetable gum |
| tartar sauce | Waffles |
| adhulupone | α-Adhumulone |
| green malt | Green vitriol |
| ehrlich pathway | Eighty shilling (80/-) |
| total gravity | A measure of the total gravity points contributed be a given weight of grain with a certain gravity. Equals Grain Weight (lbs) * (Grain Gravity – 1) * 1000. |
| sybilla | Syringic acid |
| filter | To remove designated impurities and haze by passing the wort through a medium, sometimes diatomaceous earth |
| beer analysis | Beerandhealth.com |
| 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 |
| pasteurisation unit | Pasteur, louis |
| anti-foam | Antigen I |
| α-acetolactic acid | Achel |
| eggs | Peanuts |
| lublin | Lucan |
| rice malting system | Ridomil |
| testinic acid | Tetra |
| schankbier | Schneible continuous fermentation system |
| 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. |
| hot liquor | Hot water used in mashing and sparging. |
| savinski goldings | SCADA |
| vlamingh | VLB |
| chauché gris | See above). |
| french-style bière de garde | Beers in this category are golden to deep copper or light brown in color |
| melomel | Mead made with fruit |
| hydrogen peroxide | Hydrogen peroxide test |
| dormancy | Dorothea of Caesarea |
| faro | An obscure style of Belgian lambic, pale to brown in color and refermented with candi sugar |
| tap heat | Tardif de Bourgogne |
| nbb medium | NCGR-Corvallis – Humulus Germplasm |
| bittering hops | Hops added specifically for their bittering qualities during the boiling stage. |
| shilling system | Shinsu Wase |
| ρ-coumaric acid | Counter mount |
| hemicellulose | Henry's law |
| saccharification time | Saccharimeter |
| cashews | Chestnuts |
| steam stripper | Steeliness |
| beerstone | a hard film created by the combination of calcium oxalate, protein and sugar that is formed when the same vessel is used repeatedly. |
| glass refresher | Glass renovation |
| first runnings | The liquid extracted from the first run of water through the mash |
| reef process | Reeked hops |
| distilled water | Water purified by boiling and condensing the resulting steam. Be careful using distilled water for brewing; it may not contain sufficient trace minerals for good yeast health. |
| pml | Pissed myself laughing |
| lugol's iodine | Luke the apostle |
| reserve | You'll often find the term 'reserve' on the label of a bottle, as it is a term used throughout the wine world |
| bottom fermentation | Bottom trough |
| buffer | A chemical species, such as a salt, that by disassociation or re-association stabilizes the pH of a solution. |
| benzoates | Beta-hydroxy acid |
| gypsum | see calcium sulfate |
| coombes | Coping-up |
| catechin | Cauim |
| clipper | Closed square |
| nucleocounter™ | Nugget |
| verband der brauereien österreichs | Veronus of Lambeek |
| pioneer | Pipkin |
| pericarp | Periplasmic space |
| globe valve | Globulin |
| brewing yeast | Brew length |
| cake | Candy (some) |
| condition | Conditioned dry milling |
| bill | 1} A itemized totaling of purchases before tips |
| pretzels | Pudding |
| filtration | the process of removing suspended solids, primarily yeast and proteins, to increase clarity in the final product. |
| thiobarbituric acid value | Third beers |
| 1 cup rye meal | 1 - 1 1/4 cups rye flour |
| chondrus crispus | Church-ales |
| secondary | A jug, jar, bottle, demi-john, or carboy in which the second phase of alcohol fermentation takes place (the first phase is the primary phase) |
| shellfish | Soy |
| respiration | An aerobic and metabolic cycle which yeast performs prior to its fermentation cycle, during which oxygen is stored for energy and later use. |
| balché | Balling, Carl Joseph Napoleon von (1805–1868) |
| favorit | FBI |
| metalaxyl | Metered dispense |
| hop plants | Hop plum pox virus |
| peptide | Short fragment of a protein |
| cask aspirator | Cask beer |
| protein | Proteinase |
| yeast viability | Yeast vitality |
| tettnang | Theodotus of Ancyra |
| textured vegetable protein | Hydrolyzed plant protein |
| flocculation | The term has one meaning for brewers and another for winemakers |
| hazelnuts | Hickory nuts |
| lupulone | Lysine agar medium |
| alkaline steeping | Alpha |
| bottom fermenting | See bottom cropping. |
| edel-hell | Effective bed voidage |
| soy sauce | starch |
| livetin | Ovalbumin |
| wld medium | WLN medium |
| roasting drum | Rochefort |
| nougat | Ice cream |
| mash tun adjunct | Mass krug |
| co2 | See carbon dioxide. |
| antigen i | Anti-vacuum valve |
| flemish red beer | Flocculins |
| caesar salad | Caviar |
| saaz hop | Saaz yeast |
| puncheon | Purl |
| drauflassen | Dray |
| lowliner | Lubelski |
| swan neck | Sweet gale |
| wellhoener continuous fermentation system | Westmalle |
| calcium alginate | Calcofluor |
| yeast washing | YM medium |
| yeast generation number | Yeast genetics |
| hefe | Hefetrüb |
| pitching yeast | Pitching yeast dilution |
| smoked malt | A smoky flavored malt that gains its flavor through drying over open fire. |
| specific gravity | A measure of wort's density in relation to the density of water, which is given a value of 1 at 39.2 degrees F (4 degrees C) |
| change parts | Chapon test |
| valtický | Valve actuator |
| nitro-gas | Also known as mixed gas |
| target | Taurus |
| maitland grist hydrator | Makgeolli |
| custer effect | Cutting |
| dispense pumps | Dispense tap |
| calcium carbonate | check valve – A one-way valve used on the gas outlet of a CO2 regulator to prevent beer from flowing back into the regulator causing damage. |
| endosperm | The starchy middle of cereal grain that serves as the food reserve for the young plant |
| dry hopping | Dry milling |
| takju | Talisman |
| phenyl ethyl acetate | Phlobaphene |
| de-aerated water | De-alcoholisation |
| tradition | Tramp iron |
| diastatic malt extract | Diastatic power (DP) |
| peptidase | A proteolytic enzyme which breaks up small proteins in the endosperm to form amino acids. |
| glucose | A simple sugar (monosaccharide), chemical formula C6H12O6 |
| summer saaz | Summit |
| bog myrtle | Bolter |
| quebec beer drinkers' cardiomyopathy | Quench |
| apparent extract | Apparent final gravity |
| residual alkalinity | Resin A |
| bavarian creams | Breaded foods (some) |
| pectinatus | Pedicel |
| fragrances and perfumes | Shampoos and conditioners |
| font | Forcing test |
| dry steeping | Dual-purpose hops |
| southern promise | Southern Saaz |
| underletting | Union |
| dextrinisation equivalent | Dextrinizing units |
| deae cellulose | De-aerated water |
| hach haze meter | Haemocytometer |
| rhodamine 123 | Rho-iso-α-acids |
| alcohol withdrawal syndrome | Happens within 24-96 hours from last drink |
| feedback | | Site Map | |
| ruhi | Rummager |
| for vendors | | For Employees | |
| weizenmalzbier | Wellhoener continuous fermentation system |
| pack filter | Paddle turner |
| stuck sparge | SG - See specific gravity. |
| time to racking gravity | Time to VDK |
| cockspur | Cocktail |
| smoothcone | Smooth flow beers |
| ph | A measure of acidity of a liquid |
| barrel | Traditional unit of volume in the British beer industry – equivalent to 163.66 litres (288 pints if that's your next question). |
| dual-purpose tank | Dublin Principles |
| ale-wife | Alexis |
| oxine | Oyokpo |
| portman group | Posset |
| crystal malt | CSS filtration system |
| westmalle | Westminster |
| mars | Marynka |
| iodophor | An iodine-based sanitizer. Most of the Iodophors available to homebrewers should be diluted at the rate of 1/2 fluid oz |
| milk | Eggs |
| oatmeal stout | A variation of Sweet Stout, in which unmalted oats are used for a portion of the grain bill. |
| amylose | Anaerobic respiration |
| tannometer | Tap |
| church-ales | Cicero |
| koŕal | Korefe |
| wurzepfanne | Wye College |
| hydrolysis | The enzyme reaction of the breakdown of proteins and carbohydrates. |
| kwak | Kyse |
| ultra-high-gravity brewing | Ultrasonic flow meter |
| bromate | Bromelain |
| opal | Opaque beer |
| reduced hop iso-α-acids | Reefer |
| sensitive proteins | Sensory analysis |
| anti-vacuum valve | Anti-vac valve |
| stabiquick | Staling aldehydes |
| noble hops | Non-biological haze |
| millet beer | Milling |
| water | Water that, opposed to soft water, contains more amounts of minerals such as calcium, iron and magnesium. |
| oatmeal stout | A variation of Sweet Stout, in which unmalted oats are used in the grain bill. |
| box fermenter | Box maltings |
| urbock | Urhell |
| tante | (German) aunt |
| summit | Sunstruck |
| sterilize | To eliminate all forms of life, especially microorganisms, either by chemical or physical means. |
| ale founder | Alehouse |
| cellobiose | Cellulase |
| hann | Happoshu |
| propidium iodide | Propylene glycol |
| remote beer cooler | R-enzyme |
| chimay | Chimb |
| parachute | Paraflow |
| hot breaks | The first part of the clarification process, occurring when the wort is boiled with hops. |
| ppm | part per million (mg/l) |
| bock | A very strong lager traditionally brewed in winter to celebrate the coming spring |
| lock | The most common type of keg fitting used on soda kegs, for the liquid and gas connections. The quick-disconnect locks onto a groove in the keg fitting using a spring-loaded collar, and small steel ball bearings. |
| hildegard of bingen | Hiochi bacteria |
| necrotic crinkle mosaic disease | Nelson Sauvin |
| saké | Saladin Box |
| mein gott | (German) My God. |
| flow meter | Fluorescein diacetate |
| isinglass | The clear swim bladders of a small fish, consisting mainly of the structural protein collagen, acts to absorb and precipitate yeast cells, via electrostatic binding. |
| round | Rouse |
| cohulupone | α-Cohumulone |
| coagulable nitrogen | Cobbs Goldings |
| strig | Striking heat |
| lacing index | Lactate lead acetate medium (LL-agar) |
| proteinase | See proteolytic enzymes. |
| varietal | See Mead |
| mix-proof double-seat valve | Modification |
| co | carbon monoxide |
| lager | An amber or light brown lager, with a light toasted character. |
| rouser | Rubin |
| effective bed voidage | Ehrlich pathway |
| lucan | Lucilite |
| cleansing system | Cleansing tank |
| pitching rate | Pitching wreath |
| doughnuts | Egg rolls |
| dorothea of caesarea | Dort |
| ice cream | Mayonnaise |
| electronic nose | Electron spin resonance (ESR) |
| mass | A German stein of 1-litre capacity |
| bleach | Common household bleach, a.k.a |
| chlorothalonin | Chmel |
| protein | Organic compounds consisting of linked amino acids |
| low kräusen | Lowliner |
| autolysis | Self-digestion and disintegration of yeast cells |
| crop | Crop Evaluation Limited |
| protocatechuic acid | Prunus necrotic ringspot virus |
| type 90 hop pellets | Tyrothricin |
| filtering | The process of removing yeast cells and other microorganisms that could spoil the wine, as well as any remaining sediment that would keep it from being crystal clear, by pumping the wine through cellulose pads, pads lined with diatomaceous earth, or especially fine membranes. |
| kamut | modified food starch |
| tank bottoms | Tank farm |
| bakers' yeast | Bakhar |
| blisk | Block and bleed valve |
| entire butt | Enzymatic power |
| bantu beer | Bar hugger |
| ovalbumin | Ovomucin |
| daraclar | Darcy's law |
| final gravity | filtration - The removal of haze and other particulate matter from finished beer, by forcing the beer through a filter medium. |
| vibrating screen filter | Vicinal diketones |
| dressing | Dried brewing yeast |
| dual-purpose hops | Dual-purpose tank |
| ph papers | Chemically treated strips of paper or plastic, which indicate the pH of a solution by changing color. A pH paper is dipped in the solution to be tested, and its color is compared against a chart supplied by the manufacturer of the papers, to determine the pH. Cheap pH papers can be difficult to "read". And if you are color-blind (like me!), most pH papers are basically useless. |
| z value | Zwickelbier |
| grain bill | The schedule of grains and adjuncts in a brew |
| diatomite | Diauxie |
| chelan hop | Chemchrome Y |
| ethyl octanoate | Euchema cottonii |
| vortex mash mixer | VTT |
| bochet | See Mead |
| adsorb | Similar to absorbtion but material is deposited on the surface rather than within the media |
| chinook | Chit |
| proteolytic enzymes | Enzymes in malt, which break proteins down into simpler proteins and amino acids. |
| ncyc | Near beer |
| super pride | Super Styrian hops |
| slaking heat | Slide culture |
| aleurone body | Aleurone granules |
| trappist beers | Treberin |
| soluble nitrogen ratio | Soluble protein ratio |
| danske ølentusiaster | DAPI |
| chloramine | A chemical containing chlorine, commonly used by municipal water treatment facilities to kill microorganisms in the tap water. If your tap water contains chloramine, filter water through activated charcoal before using the water for brewing. |
| germinative energy | Germinative index |
| third beers | Thrawl |
| ph | A measure of the acidity or alkalinity of a solution. Neutral pH is 7.0; values below 7.0 are acidic, while values above 7.0 are alkaline. The scale is logarithmic — so a pH of 5.0 is not twice as acidic as a pH of 6.0, it is 10 times as acidic. |
| easy count yeast analyser | EBC colour units |
| prunus necrotic ringspot virus | Pseudo-haze |
| boadicea | Bobek |
| coning and quartering | Conlon |
| elsasser | Embossed glass |
| brink yeast | British Beer and Pub Association (BBPA) |
| srm | Standard Reference Method |
| body | The particular feel of a beer is described as full-bodied, medium-bodied, or light bodied, depending on the sense of thickness or thinness in your mouth |
| shamit | Shandy |
| green bullet | Greenburg |
| dressed malt | Dressing |
| squalene | Square |
| gushing | Gustatores cerevisiae |
| temporary haze | Terminal sterilant |
| maillard browning | The carmelization reaction, also known as nonenzymic browning |
| van caspel turner | Vanguard |
| under-bar cooler | Underletting |
| grist | Dry mixture of barley malts and adjuncts used in mashing. |
| load cell | Lodging |
| liquor | Contrary to popular misconception, liquor it is not the alcohol, but rather the water used to make it. |
| light ale | In England, an alternative term for bottled bitter |
| pin lock | A type of soda keg fitting where the quick-disconnect mechanism locks together by means of pins that protrude from the fittings on the keg |
| shake-out | ShakesBeer |
| citrobacter | Clarity |
| mass krug | Mathon goldings |
| hogshead | Holocellulose |
| freeze distillation | Concentrating the alcohol in a fermented beverage by freezing the beverage, and removing the ice crystals by skimming or filtration. Water freezes before alcohol, so this process removes mostly water, leaving behind a solution which has a higher concentration of alcohol. |
| amylase enzymes | during mashing. Starch is not directly fermentable by brewers yeast (though certain bacteria can digest it). |
| boot stage | Bor |
| oxidation | Chemical reaction that occurs between oxygen and various components in beer, most often resulting in wet-paper or cardboard off-flavors. |
| oxygen | Element important in yeast metabolism, especially during startup, but may cause problems for long-term storage |
| body feed | Boerner grain divider |
| acute alcohol problem | Problem resulting from the ingestion of a certain acute dose of alcohol and perhaps in a particular context or circumstance, but not from chronic ingestion. |
| chinaman's hat | Chinook |
| grüß gott | Traditional Southern German greeting |
| intoxication | over indulgence in alcoholic beverages. |
| sheet filters | Shekar |
| preformed solubles | Pre-gelatinised adjuncts |
| smash brewing | Smoked beer |
| temperature rest | In all-grain brewing, refers to bringing the mash to a specified temperature, and holding that temperature for a specified period of time. |
| total soluble nitrogen | Total VDK |
| dvietes 4-2-108 | Reported to be a complex (V |
| disclaimer | | Privacy Notice | |
| guacamole | Maraschino cherries |
| tsiou | Tube and shell heat exchanger |
| brief intervention | Specifically, a treatment strategy in which structured therapy of short duration (typically 5-30 minutes) is offered with the aim of assisting an individual to cease or reduce the use of alcohol. |
| sodium chloride | Common table salt, chemical formula NaCl. Sometimes used as a water additive when brewing certain styles of beer. |
| κ-carrageenan | Carter dockage tester |
| max % bill | The maximum recommended percent of the total grain that should be composed of the selected grain. |
| multiferm fermentation system | Multilayer barrier dispense tubing |
| bomb filter | Boot stage |
| whitsun-ales | Widgets |
| licensed premise | Liebig, Justus von Friedrich (1800–1882) |
| plug-flow fermenter | Plzenky Prasdroj |
| 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. |
| soy | Wheat |
| stiefel | Stillage |
| fetal alcohol syndrome | a highly variable group of birth defects including mental retardation, deficient growth, and defects of the skull, face, and brain that tend to occur in the infants of women who consume large amounts of alcohol during pregnancy. |
| enterobacter agglomerans | Entire |
| carbon dioxide | A colorless gas, chemical formula CO2 |
| meringue | Muffins |
| b-brite | A powerful sterilizing compound excellent for equipment, but should never be added to the must |
| cream pies | Cream puffs |
| stein | Steinfurth automatic foam stability tester |
| cereal extract | couscous |
| filtration | The removal of haze and other particulate matter from finished beer, by forcing the beer through a filter medium. |
| mashing | The process of combining the ground malt with water |
| plzenky prasdroj | Pneumatic malting |
| bor | Bordeaux mixture |
| pride of kent | Pride of Ringwood |
| ale | Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae |
| big bag | Bil-bil |
| hardness | A term indicating the presence of water mineral levels, especially calcium. |
| cheongju | Chhaang |
| onditioning | Maturation usually done in the aging or lagering process and usually also results in the final carbonation of the beer |
| nettle head disease | Newdale |
| swing bend | Sybilla |
| chapon test | Chariot |
| alkalinity | A measure of water hardness, expressed as ppm of calcium carbonate. |
| cdc copeland | CDC Harrington |
| gluten | Gelatinized starch |
| malt steeping plant | Maltsters' Association of Great Britain (MAGB) |
| germination | The phase of the malting process where the grain kernel is soaked in water until it forms a tiny sprout |
| classic american pilsener | 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 |
| bierig österreich | Bifenthrin |
| cask spigot | Cassata |
| imperial stout | see Russian Imperial Stout |
| quassia | Quaternary ammonium compounds |
| belgian candi sugar | Beet sugar that has been heated to give a bit of caramelization and crystallized for distribution |
| dry hop essences | Dry hopping |
| apparent gravity | Apparent total N-nitroso compounds (ATNCs) |
| thermosyphon | Thiobarbituric acid value |
| nylon | Nylon 66 |
| lawrence of rome | Lead conductance value |
| ecokeg | Edel-Hell |
| faro | Farro |
| specific bed volume | Specific gravity |
| bid-ales | Bière de garde |
| warm stand | Warm water steeping |
| sani-brew | Diversol is effective both as a cleaner and as a sanitizer |
| pof test | Pokal |
| slammed | 1} See Weeded |
| mashing-in | Mashing machines |
| proteinase or proteolytic enzymes | Enzymes in malt which break proteins down into simpler proteins and amino acids. |
| dried malt extract | DMS - See dimethyl sulfide. |
| colony-forming unit | Columbanus of Ghent |
| hickory nuts | Macadamia nuts |
| ijuba process | IKE |
| starter solution | A solution of water, juice, sugar, and nutrients into which a culture of yeast is introduced and encouraged to multiply as quickly as possible before adding to a must |
| mygp medium | Myrcene |
| dispense tap | Dispense temperature |
| gallocatechin | Gallon |
| pneumatic malting | Podalsak |
| curing | Custer effect |
| fish | Shellfish |
| gelatin | A fining agent. |
| henry's law | Herald |
| 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. |
| dust explosions | D value |
| tempeh | Vegetable broth |
| urhell | Urwaga |
| aging | Ideal conditions are darkness, controlled cool temperature, and high humidity |
| slave | 1} See server.2} One who is indentured to another |
| old goldings | Olulitto |
| moromi | Motueka |
| clovelike | Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast. |
| aha | American Homebrewers Association. Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions |
| depth filtration | De-stoner |
| brewery convention of japan | Brewess |
| 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 |
| seidel | Select |
| cerera | Cerveceros Latinoamericanos |
| clusters | Coagulable nitrogen |
| bramling goldings | Branded glassware |
| hops | A hardy plant that produces a cone like, tightly clustered flower |
| myrcene | Myrica gale |
| dunkel | A dark, malty, German-style lager beer. The word “dunkel” means “dark”, and is also sometimes used as an adjective, as in “Dunkel Weizen” (meaning dark wheat beer). |
| kvasny průmysl | Kvass |
| poppet | A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fitting is removed |
| dublin principles | Dumas procedure |
| blsanka | Boadicea |
| menthol | Mint |
| amitraz | Ammonium persulphate |
| reverse osmosis | A means of water purification. Microscopic pores in a membrane allow water molecules to pass through, but remove impurities. The resulting water from a properly functioning reverse osmosis unit is nearly as pure as distilled water. |
| recirculating infusion mash system | RO - See reverse osmosis. |
| alsterwasser | Altbier |
| cerveceros latinoamericanos | Chalconaringenin |
| malzbier | Mammut |
| atlas | ATTC |
| doornkaat malt steep | Doppelbock |
| clarity | Clark haze meter |
| exopeptidase | Experimental breweries |
| bishop continuous fermentation system | Bitter |
| baumé | Hydrometer scale used to estimate alcohol content by subtracting post-fermentation reading from pre-fermentation reading. |
| brewers association of canada | Brewers Association of Japan |
| musty | Moldy, mildewy character; can be the result of cork or bacterial infection. |
| het pint | Hexahydro-iso-α-acids |
| sanded slab tests | Sanitisers |
| legs | A coating on the inside of the wine glass, after being swirled, that separates into viscous-looking rivulets that slowly slide down the glass to the wine's surface |
| east kent goldings | Eastwell Goldings |
| bière de garde | BierIG Österreich (BierIG) |
| modified starch | natural flavoring |
| saison | Artisanal farmhouse ales brewed in Belgium and France during the winter or spring to high alcohol content which allowed them to be stored or enjoyed throughout the summer |
| casein or sodium caseinate | Lactose (milk sugar) |
| single-use cip set | Siran™ |
| ws test | Würze |
| sucellus | Sucrase |
| alcohol content | Alcohol content is expressed as a percentage of volume or weight. |
| calicross | California common beer |
| galopin | Gambrinus |
| hellesbock | Helm apparatus |
| vacuum-relief valve | Vacuum sampler |
| rudin method | Ruhi |
| three-glass taste test | Three packers' rules |
| dispense temperature | Dispense time |
| trim chiller | Trinidad |
| aroma hops | Arsenic-beer drinkers' disease |
| apple cider | Bottled lemon juice and lime juice |
| mash tun | The vessel in which mashing occurs. Pots, food-grade plastic buckets, and picnic coolers can all be used as mash tuns for homebrewing, with decent results. |
| weihenstephan school of brewing | Weissbier |
| ined glass | An oversized glass with an etched line at the pint and/or half-pint mark |
| bran | Farina |
| cold stabilization | A winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals. |
| birth scar | Bishop continuous fermentation system |
| lovibond tintometer | Low-alcohol beers |
| potato chips | Trail mix |
| vitaltitration yeast vitality test | Vitreosity |
| super alpha hops | Super-attenuation |
| haze meters | Haze standards |
| hamelin | Hammer mill |
| dr lange haze meter | Drop bright |
| rauchbier | A dark, bottom-fermented beer produced by a few breweries in Bavaria |
| total vdk | Tower brewery |
| steeping | Steep water |
| procyanidin b | Procyanidin B |
| conlon | Conrad |
| lintner | A scale used to specify the diastatic power (amount of viable enzymes) present in malt. The higher the number, the more enzymes are present. If you will be mashing unmalted adjuncts with your malt, look for a base malt with a diastatic power above 100. Malts with a diastatic power below around 40 should not be counted on to have enough enzymes to convert themselves, let alone additional adjuncts. |
| anti-vac valve | APCV-Portugal |
| anthocyanogen | Anti-foam |
| gelatinisation | Gelatinisation temperature |
| ball lock | Most common type of keg fitting used on the Cornelius (corny or soda) kegs preferred by homebrewers, for the liquid and gas connections. The quick-disconnect locks onto the keg fitting using a spring-loaded collar, and small steel ball bearings. |
| peptides | Peracetic acid |
| fg | See final gravity. |
| hydrometer | A device to tell the density of a liquid |
| higher alcohols | see fusel alcohols |
| flute glass | Foam collapse time |
| table sugar | See sucrose. |
| cdc harrington | CDC Kendall |
| cheese | Mushrooms |
| pre-pro pils | See Classic American Pilsener. |
| top box-drum malting | Top cropping |
| brant | derived from a Clinton x Black St |
| sunstruck | Super Alpha |
| dextrose | a monosaccharide used to prime bottle-conditioned beers. |
| lime water | Limit dextrinase |
| california common beer | Caminant |
| bottling bucket | See bottling tank. |
| schlumpkapf | Traditional Alsatian woman’s headdress. |
| rtfm | read the manual |
| protein | Organic compounds consisting of linked amino acids. Proteins provide body and improve head retention. |
| globulin | Albumin |
| bench capper | See bottle capper. |
| progressive beer duty | Prolamins |
| brew length | Brewpub |
| silica gel | A hard, glassy substance made from specially processed silica sand which contains microscopic pores. Sometimes used as a beer clarification agent; can also be used as a desiccant moisture absorber, due to its extreme attraction for water. |
| sanitisers | Santiam |
| mincer | A powered or manual device for chopping fruit, grain vegetables, or meats into very small pieces |
| dilution water | Dimethylpolysiloxane |
| hydrometer | spray-dried malt extract - Same as dried malt extract. |
| couching | Coulter counter |
| stewed hops | Stewing |
| fiery malt | Filipin |
| endosperm | The nutritive tissue of a seed, consisting of carbohydrates, proteins, and lipids. |
| peracetic acid | Pericarp |
| degree balling | Degree Baumé |
| eosin y | Epicatechin |
| hangover | withdrawal symptoms from prior alcohol consumption (ex |
| spent grains | Spezial Helles |
| lambic vieux | Laminaribiase |
| floor malting | Flouriness |
| naked barley | Naringenin |
| polnischer lublin | Polymerase chain reaction (PCR) |
| disc mill | Disinfection |
| tapé ketan | Tap heat |
| three threads | Thunaeus test |
| isomerization | A process by which the chemical structure (but not the composition) of a compound is rearranged. In brewing the most common isomerization reaction happens to hop alpha acids in the boil. |
| alexis | Ale yeast |
| grain samplers | Grain trier |
| nathan brewery | Nathan vessel |
| humulone | The orangey, soft resin in hops which is primarily responsible for the bittering properties of the hops. |
| oysters | Scallops |
| craft brewer | An American craft brewer is small, independent and traditional |
| brewery conditioning | Brewery Convention of Japan |
| dextrose | Equivalent to glucose, but with a mirror-image molecular structure. |
| boil | The obvious definition is bringing a liquid to a high enough temperature that it begins to evaporate |
| clams | Crab |
| clark haze meter | Clark unit |
| peat | Partially decayed vegetable matter found in bogs |
| cocktail | Coefficient of modification |
| luke the apostle | Luminometer |
| de | A naturally occurring, soft, chalk-like sedimentary rock that is easily crumbled into a fine white to off-white powder |
| rfc | request for comment |
| real attenuation limit gravity | Record |
| super-attenuation | Super Cascade |
| coeliac disease | Cohobation |
| plc | Plischke malting system |
| offizierstellvertreter | (German) A deputy officer in the army– literally, one who performs an officer’s duties without holding an officer’s rank. |
| anaerobic | An organism that lives without oxygen |
| kafirin | Karyotyping |
| bundessortenamt | Burn's test |
| sparge water | Sparging |
| paraflow | Partial and full recovery CIP sets |
| horizontal leaf filter | HortResearch |
| vanguard | Vanillic acid |
| enzyme | Enzyme-linked immuno-absorbent assay (ELISA) |
| ike | Imhoff cone |
| milk and milk solids | Non-fat, skim milk or powdered milk and milk solids |
| glutelins | Gluten |
| ultraviolet radiation | Umqombothi |
| carlsberg laboratory | κ-Carrageenan |
| seventy shilling | Shake-out |
| chestnuts | Filberts |
| poppet | A small, spring-loaded valve located inside a soda keg fitting. The poppet is what seals the fitting when the hose fitting is removed. Poppets are the most likely source of leaks on older soda kegs; replacements are available from various on-line vendors. |
| head | The foam at the top of a beer |
| semi-dry | The term denoting a wine as neither dry nor sweet, but closer to dry than sweet |
| gratuity | See also Tip. |
| bitter | Bitterness of hops or malt husks; sensation on back of tongue. |
| spalt | Spalt select |
| ac metcalfe | Acridine orange |
| sticke alt | Sticklebract |
| palisade | Panaché |
| de-alcoholisation | Debranching enzyme |
| alcohol chill haze test | Alcoholic proof |
| filter | The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals) |
| endopeptidase | Endosperm |
| head retention | The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse. |
| pipkin | Pitch |
| wheat bran | wheat germ |
| cellobiase | Cellobiose |
| pseudo-haze | Ptyalin |
| dispense data logging | Dispense pumps |
| gelatinization | In mashing, the process of making starch soluble usually in reference to boiling the adjuncts. |
| flash pasteurisation | Flavanoids |
| pinot blanc | Suitable for growing in a wide range of soils including heavy or chalky areas but prefers granite content |
| caco | ripening at the same time |
| wheat starch | whole wheat flour |
| zythos | Zythum |
| api test strips | Apollo |
| gustatores cerevisiae | Gyle |
| dextrinogenic amylase | Dextrins |
| farro | Fast dispense |
| sequestering agents | Serebrianka |
| cymoxanil | Cypermethrin |
| chlorine | A highly toxic, extremely reactive gas, chemical symbol Cl |
| nitrogen catabolite repression | Nitrogen diluents |
| ebi | Ebulum |
| rubin | Rudin method |
| grainy | A taste of raw grains |
| yeast morphology | Yeast nitrogen base (YNB) |
| amarillo | Amber ale |
| graham flour | high gluten flour |
| tetradifon | Tetrahydro-iso-α-acids |
| aramon blanc | neither being significant. |
| hop plugs | Hops that have been compressed into (usually 1/2 ounce) disks. |
| flagship | Flaked cereal grains |
| sorbate | See Potassium Sorbate. |
| vacuum sampler | Valentine arm |
| humulus yunnanensis | Husk |
| frosting | Hollandaise sauce |
| strainmaster | Strecker degradation |
| ibu | International bitterness units |
| formol nitrogen | Fosetyl-aluminium |
| specific gravity | A measure of the density of a liquid or solid, as compared with that of water |
| top-cropping yeast | Top heat |
| tchouk | TCW |
| jump-mashing | Jungbukett |
| metheglin | A mead made with added spices or herbs. |
| herbal remedies | Cosmetics such as lipsticks |
| herms | See Heat Exchange Recirculating Mash System. |
| super styrian hops | Surface filter |
| hard multum | Hard peg |
| cividino | Rare variety grown in N |
| yeast differentiation | Yeast extract peptone dextrose (YPD) medium |
| pokal | Polishing filter |
| zeiss–pulfrich nephelometer | Zenter |
| pedicel | Pediococcus |
| ball valve | Baltic porter |
| α-adhumulone | Adjunct mill |
| specific gravity | A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)). |
| vdk stand | Verband der Brauereien Österreichs |
| yakima valley | Yarake |
| air rest | Ajon |
| dwarf hops | Dynabeads |
| cone | The part of the hop plant used in brewing; properly called strobiles (catkins), not flowers. |
| brewery efficiency | How much of the full potential extract the brewery is typically able to realize in the mashing process |
| silver | Simcoe |
| maffei malting system | MAGB |
| mebak gushing test | Mechanical vapour compression |
| shampoos and conditioners | Herbal remedies |
| saint amand | Saint Barbara |
| α-glucosidase | β-Glucosidase |
| tannins | Astringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution |
| cameo | changed in 1972 because of certain proprietary and other objections. |
| horizon | Horizontal leaf filter |
| kl-2b medium | Klebsiella |
| pevakh | Pfungstadt planisifter |
| cream flow beers | Cristobalite |
| cereal | Broad term for a group of grass plant species cultivated as food grains. |
| ultrasonic flow meter | Ultraviolet (UV) radiation |
| cask beer | Cask breather |
| beta acid | A class of bitter compounds in hops. Beta acids are almost insoluble at normal word pH levels and therefore of minor importance; most of the bitterness is imparted by alpha acids. |
| flaked cereal grains | Flash pasteurisation |
| saint florian | Saint Martin of Tours |
| shelf cooler | Shell room |
| caffeic acid | Cagniard-Latour, Charles |
| gluconobacter | α-Glucosidase |
| serpins | Set mash |
| degree baumé | Degree Belgian |
| canning | Canterbury Goldings |
| shell room | Shilling system |
| astringent | A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water. |
| brown porter | Brown porters are mid to dark brown (may have red tint) in color |
| belgian biscuit malt | Belgian blond ale |
| polymyxin b | Polypeptides |
| simplesse | Soufflés |
| aha | (American Homebrew Association) - The major national organization for homebrewers in the US |
| α-cohumulone | Colchicine |
| brown malt | Bryggeriforeningen |
| catawba | Needs long growing season to fully ripen |
| nibem-clm cling meter | Nibem meter |
| purl | PVPP |
| grain alcohol | see ethanol. |
| hard peg | Hard resins |
| porter malt | Portman group |
| fusels | See fusel alcohols. |
| candy | Egg rolls |
| iodine test | A method for determining whether all of the starches in a mash have been converted to sugars. A small sample of the mash liquid is placed on a white plastic or ceramic plate, and a drop of red tincture of iodine is added. If the iodine does not change color starch conversion is complete. If the iodine darkens, the degree of color change gives a rough indication of the amount of starch still present. |
| diacetyl stand | Diamant |
| invertase | Invertase test |
| cuckoos-ale | Culms |
| buloke | Bundessortenamt |
| peanuts | Tree nuts (such as cashews and walnuts) |
| vinous | Wine-like |
| epigallocatechin | Ergosterol |
| fieldbus | Fieldbus Foundation |
| vlb | VLB S7 medium |
| water sensitivity | Wee Heavy |
| filter cellar | Filter powder |
| check back | 1} A visit a server will make to the table to make sure all the food and drink(s) tastes good |
| pounds gravity | Powder filter |
| abbey beers | ABD medium |
| standard reference wort | Stange |
| hart protocol | Haruna Nijo |
| altbier | A traditional style of beer brewed mainly in Dusseldorf |
| burger | in order to meet customer approval |
| hayflick limit | Haze meters |
| spelt | Spent grains |
| campers | A guest |
| abbey ale | Generally used to refer to any ale which has been brewed in the style of a Trappist Ale, but by a secular brewer. See Trappist Ale. |
| beta glucans | A group of gummy carbohydrates in malt |
| creamed foods | Cream pies |
| jar | A cylindrical glass or earthenware container with a large mouth and capable of holding liquids, usually without handles. |
| jumping beer | Jump-mashing |
| german porter | German Purity Law |
| chemostat | ChemScan RDI™ |
| apparent attenuation limit gravity | Apparent extract |
| 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. |
| sterling | Stewed hops |
| dispense time | Dispense tubing |
| bottling | Bottom cropping |
| polypin | Polyvinylpolypyrrolidone (PVPP) |
| joala | Jonsson drum malting system |
| prolamins | Prominant |
| siran™ | Sirem |
| ullmann continuous mashing system | Ultra |
| serial fermentation | Serpins |
| tilden drum malting system | Tillicum |
| s/a | See Server's Assistant. |
| lodicule | London beer flood |
| sigma head value | Sigrist haze meter |
| cristobalite | Crop |
| bomber | US slang for a 22oz beer bottle, typically with a screw-top. |
| marmite™ | Mars |
| mixed gas dispense | Mix-proof double-seat valve |
| lupulin glands | Small bright yellow nodes at the base of each of the hop petals, which contain the resins utilized by brewers. |
| south german-style weizenbock/weissbock | This style can be either pale or dark (golden to dark brown in color) and has a high starting gravity and alcohol content |
| chalconaringenin | Chalcones |
| methylene violet 3-rax | Meura 2001 |
| chelois | Has improved resistance to fruit cracking |
| heat exchanger | A mechanical device used to rapidly reduce the temperature of the wort. |
| yeast genetics | Yeast giant colonies |
| invisible haze | Iodine test |
| automated yeast slurry analysis | Auto-tilting stillage |
| coffee creamers | Creamed or scalloped foods |
| boerner grain divider | Bog myrtle |
| sanitizing solution | A dilute solution containing a small amount of a chemical sanitizing agent mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying. |
| aspirin | Acetylsalicylic acid |
| irish-style red ale | Irish-style red ales range from light red-amber-copper to light brown in color |
| biological acidification | Biological haze |
| artesian well | Asahi premature yeast flocculation (PYF) Test |
| sucrase | Suffolk Jims |
| chemchrome y | Chemostat |
| temperature rest | reverse osmosis - A means of water purification, in which a special membrane is used. The microscopic pores in the membrane allow water molecules to pass through, but remove impurities. Reverse osmosis water from a properly functioning reverse osmosis unit is nearly as pure as distilled water. |
| disc filter | Disc mill |
| coping-up | Copper |
| high protein flour | spelt |
| ph | Logarithmic scale used to express the level of acidity and alkalinity in a solution |
| lambic doux | Lambic vieux |
| maize | Another name for corn. |
| pyrolysis mass spectrometry | Python |
| india pale ale | A sub-category of English pale ale that is well-hopped and stronger in alcohol content |
| beading | Beard |
| plate mill | A grain mill which crushes the grain between textured metal plates (one fixed, and one rotating). Plate mills are less desirable for brewing than roller mills, because the shearing action created by the rotating plates tends to shred the grain husks. The Corona mill is the most commonly available plate mill. |
| diastatic yeast | Diätbier |
| lees multi-differential agar | Leet-ale |
| barrel | Brewer's barrel (Bbl), 31 gallons |
| stellar-nd | Sterling |
| opaque beer | Open fermenting vessels |
| agnus | Ahil |
| hypochlorite | The active ingredient in household bleach. |
| antioxidant | Additives such as ascorbic acid and sulfur dioxide which, when added in the right quantities, limit the oxidizing effect of oxygen contact with wine during various processes such as racking, filtering, and bottling. |
| greenburg | Green malt |
| fosetyl-aluminium | Foundation liquor |
| resin b | Resin gland |
| marzipan/almond paste | Nougat |
| micronised grains | Micropyle |
| torrefied grains | Total loss CIP set |
| porter | A very dark ale, characterized by the sharp, roasted flavor of Black Patent malt |
| distillation | a process by which fermented liquid is boiled then cooled, so that the condensed product contains a higher alcoholic concentration than before. |
| kettle hops | Kettle–whirlpool |
| nucleating glassware | Nucleation |
| baudin | BBT |
| frohberg yeast | Fuggles |
| enzymatic power | Enzyme |
| lacing | Lacing index |
| meura 2001 | MgANS |
| herbaceous | An odor suggestive of herbs or broken green stems of plants |
| d value | Dwarf hops |
| ctz hop varieties | Cuckoos-ale |
| brazil nuts | Cashews |
| stange | Star steam heater |
| kolbach index | Koningshoeven |
| mash press | Mash rate |
| flavanols | Flavonoids |
| flocculation | To cause to group together |
| specific gravity | The density of a solution, compared to pure water |
| treberin | Trehalose |
| lambic | Belgian Wit - See Witbier. |
| aerate | To mix air into solution to provide oxygen for the yeast. |
| ph | A measure of the acidity or alkalinity of a solution |
| egg noodles | Frosting |
| esters | Esters are organic compounds that result from the interaction of acids and alcohol |
| cling | Clipper |
| iso-alpha acid | Hop alpha acids which have undergone isomerization in the boil, making them more soluble. (Alpha acids which have not been isomerized are not very soluble in wort/beer.) |
| guest | 1} One who dines in restaurants |
| windisch–kolbach units | Winge, Øjvind |
| nugget | Nutrient pads |
| lucilite | Lugol's iodine |
| burtonize | To treat water so that it approximates the water of Burton-on-Trent, England, long famous for pale ales. |
| oxidized | A flavor fault caused by oxygen leakage around a cap or bung or by excessive head space in a bottle |
| ph papers | Chemically treated strips of paper or plastic indicate the pH of a solution by changing color. A pH strip is dipped in the test solution, and its color compared to a chart supplied by the paper manufacturer to determine the pH. Not the best test for pH, but it is cheap, quick, easy, and highly portable. |
| de-free beer filtration | Deglutan |
| chariot | Charles |
| rho-isohumulones | Rho strains |
| carbon dioxide | A gas consisting of one part carbon and two parts oxygen released during fermentation |
| nibem meter | Ninhydrin |
| eggnog | Bavarian creams |
| pin mill | Pin stage |
| apcv-portugal | API 20C test kit |
| yeast cell cycle | Yeast collection vessel |
| salicylate | Salicylic acid |
| couscous | Cracker meal |
| naturtrüb | NBB medium |
| jungbukett | Juniper |
| crop evaluation limited | Cross cells |
| fed-batch fermentation | Fenpropathrin |
| 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). |
| colloidal stability | Colony |
| cellar tanks | Cellobiase |
| xanthohumol | Xerogels |
| jürgen | (German) man’s name |
| sparging | The full volume of sparge water is mixed into the mash |
| saint barbara | Saint Boniface |
| cohobation | Cohulupone |
| decoction mashing | Deculming |
| draff | Drauflassen |
| warm conditioning | Warm cropping |
| kanaan | Is also grown in France and Spain. |
| dapi | Daraclar |
| responsible brewers' initiative | Restrictor plate |
| all-malt | A relatively new term in America |
| powder filter | Powdery mildew |
| lamberto | Lambic beer |
| hang | Lingering bitterness or harshness. |
| diaphanoscope | Diaphragm valve |
| learner corn counter | Lectins |
| pad filter | Palea |
| zlatan | Z value |
| reverse osmosis | A means of water purification, in which a special membrane is used. The microscopic pores in the membrane allow water molecules to pass through, but remove impurities. Reverse osmosis water from a properly functioning reverse osmosis unit is nearly as pure as distilled water. |
| ph | A chemical shorthand for [p]otential of [H]ydrogen, used to express relative acidity or alkalinity in solution, in terms of strength rather than amount, on a logarithmic scale |
| api 20c test kit | API test strips |
| steep conditioning | Steeping |
| permanent hardness | Permanent haze |
| creamed or scalloped foods | Custard |
| medium-density polyethylene | Meerts Bier |
| pils | Pilsener |
| graham flour | Bulgur |
| salicylic acid | Peppermint |
| ibu | see International Bittering Units |
| mealiness | Mean brewery tables |
| biogenic amines | Bio-Gro hops |
| beer flavour stability | Beer foam |
| pu monitor | Pump clip |
| extraction | The soluble material derived from barley malt and adjuncts |
| quercetin | Quinoa |
| wheat germ | wheat gluten |
| maischbottich | Maischkessel |
| saint medard of noyon | Saint Nicholas of Myra |
| sour | A primary taste registered along the sides of the tongue |
| lamb-ales | Lambda-cyhalothrin |
| flavonols | Flemish brown beer |
| ptyalin | Pullulanase |
| caryopsis | Cascade |
| lagering | From the German word for storage |
| yeast strain | Yeast strain improvement |
| cocculus indicus | Cockspur |
| race cask ventilator | Rachilla |
| yarrow | YCV |
| enzymes | Orgainic compounds which facilitate various reactions |
| -ator | in the tradition of Paulaner Salvator, which is widely acknowledged to be the "original" Doppelbock. The term Doppelbock can also be used as a designation of strength, as with Schneider Aventinues (a Wheat Doppelbock Ale, or Weizen Doppelbock). |
| lodging | Lodicule |
| beer staling | Beerstone |
| thermal vapour compression | Thermosyphon |
| chalice glass | Challenger |
| hydrolyze | To undergo hydrolysis, or decompose by reacting with water |
| clean-trace | CLEN medium |
| keystone | Keyworth's Midseason |
| belgian blond ale | Belgian candi sugar |
| paddle turner | Pad filter |
| posset | Post-fermentation bittering |
| nucleation | NucleoCounter™ |
| gravity | See specific gravity. |
| unionbirrai | Union of Russian Brewers |
| yeast cell composition | Yeast cell counts |
| light ale | Light-struck character |
| bread crumbs | bran |
| colony | Colony-forming unit (CFU) |
| custard | Doughnuts |
| collection gravity | Collection time |
| galaxy | Galena |
| tank farm | Tannic acid |
| unctuous | The thick, unpleasant, almost syrupy texture of an overly sweet wine. |
| polyvinylpolypyrrolidone | Pombe |
| weissbier | A German term for wheat beers |
| dessert | 1} A confectionery course usually at the end of the meal |
| diamant | Diaphanoscope |
| malted milk | Margarines (some, check the label) |
| cross-flow filtration | Crude soluble protein |
| premature yeast flocculation | Premiant |
| mean brewery tables | Mean hydraulic radius |
| farinator | Faro |
| mould | Mount Hood |
| glass washing | Glattwasser |
| widget | A small hollow ball put into cans of beer with nitrogen instead of carbon dioxide |
| top heat | Top temperature |
| nut oil | Nut paste (such as almond paste) |
| phenylethyl salicylate | Sodium salicylate |
| foundation liquor | Fount |
| fuggles hops | Noble English hops grown in East Kent, England, used to make Samuel Adams ales. |
| points | The fractional part of a specific gravity reading expressed to three decimal places. Examples: A SG reading of 1.042 is equivalent to 42 points; a SG reading of 1.112 is equivalent to 112 points. |
| oregano | Like mint, oregano comes from the dried leaf of a perennial herb |
| aha | Non-profit organization promoting the hobby of homebrewing |
| proteinase | Enzyme that breaks proteins apart into smaller, more soluble units |
| augustine of hippo | Aurora |
| naringenin | Nathan brewery |
| specific gravity | A measure of the density of a liquid or solid compared to that of water ((1.000 at 39蚌 (4蚓)). |
| soluble protein ratio | Sooty mould |
| 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. |
| parti-gyling | Pasteur effect |
| balling | A measurement comparing the density of a liquid to that of water. |
| carbon dioxide | A gas created from the fermentation process |
| bottle fermentation | Bottling |
| haruna nijo | Hauptteig |
| pin stage | PINT |
| coutts continuous fermentation system | Coutts, Morton W. |
| dap | See Diammonium Phosphate. |
| ph | pH is the commonly used abbreviation for potential hydrogen and is a measure of the acidity or alkalinity of a solution |
| stingo | Stirling |
| high protein flour | Bran |
| burnt sugars | Burr |
| manifold | FAN - See free amino nitrogen. |
| squares | Brewers' term for a square fermenting vessel. |
| enzymes | Organic 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). |
| hydro test | A pressure test which must be performed on CO2 tanks every 5 years. You cannot get a tank refilled if the pressure test sticker is out-of-date. |
| cold sterilisation | Cold water extract |
| high-gravity brewing | High Kräusen |
| galland–henning drum malting | Gallic acid |
| irish brewers association | Irish coffin box |
| semi-continuous malting | Sensitive proteins |
| fluorescein diacetate | Fluoride |
| conditioning | 1 |
| arabinoxylan | Arabis Mosaic Nepovirus (ArMV) |
| carlsberg flask | Carlsberg gushing test |
| pickled foods | Gravies |
| soy protein | Textured vegetable protein (TPV) |
| alcohol by weight | Percentage of alcohol content in a beverage, by weight |
| steep water | Stein |
| polysaccharides | Complex sugars, consisting of multiple linked simple sugar (monosaccharide) molecules. Larger sugar molecules are not fermentable by brewers yeast, and will remain in the finished beer, giving it a sweet flavor. |
| propargite | Propidium iodide |
| nhc | National Homebrew Competition. An annual homebrew competition sponsored by the American Homebrewers Association. Brewers submit entries to a first round judging in their geographic area; winners from the first round judging advance to a second round (national) judging. |
| head | The end (enclosure) of a cylindrical shell |
| privacy notice | | Feedback | |
| maraschino cherries | Dehydrated, pre-cut or peeled potatoes |
| turbidometry | Turbidostat |
| tulipai | Tulip glass |
| peanut butter | Peanut flour |
| biofilms | Biogenic amines |
| laminaribose | Laminarin |
| fwiw | for what it's worth |
| top fermenting | See top cropping. |
| small mead | See Mead |
| heat shock proteins | Heavy |
| stupid brewer tricks | A phenomenon which occurs on on-line brewing forums with a regularity exceeded only by the mill wars threads. Basically consists of everyone posting their worst brewing experience, and/or most stupid mistake while brewing a batch. |
| periplasmic space | Perle |
| quaternary ammonium compounds | Quebec beer drinkers' cardiomyopathy |
| tannic | Having an astringent taste. |
| lite beers | Load cell |
| plate counts | Platometer |
| melanoidins | Membrane compression filter |
| thermal degradation unit | Thermal mass flow meter |
| crab | Crawfish, crayfish |
| high gluten flour | High protein flour |
| stripping | Strisselpalt |
| od | outer diameter |
| beer and wine | Meat or fish more than 24 hours old |
| fuggles | FUN-1 |
| first choice | First Gold |
| snapped malt | Snifter glass |
| hydrolysis | The decomposition of a chemical compound by reaction with water, such as the dissociation of a dissolved salt or the catalytic conversion of starch to glucose |
| head space | The air (or hopefully carbon dioxide) at the top of a filled, sealed bottle or can. |
| chlorophenals | Chlorine-based compounds that contribute an unpleasant chemical taste and smell |
| drop bright | Dropping can |
| activated carbon | Activated charcoal |
| chill proofing | Chill-proofing agents |
| vital gluten | Wheat bran |
| humularia | Humulene |
| spelt | vital gluten |
| prohibition | Specifically, a policy under which the cultivation, manufacture, and/or sale (and sometimes use) of alcohol is forbidden (although pharmaceutical sales are usually permitted). |
| rabit yeast vitality test | Race cask ventilator |
| baltic porter | Bantu beer |
| actidione | Activated carbon |
| cycloheximide | Cyfluthrin |
| balling | Ball mills |
| chit | Chitin |
| yeast shock excretion | Yeast slurry analysis |
| cap | See Classic American Pilsener. |
| chlorophenols | Family of chemical compounds, which are formed when chlorine combines with organic compounds called phenols that typically have a medicinal or plastic-like taste. Something akin to the taste of Band-Aids |
| sparkling grape juice | Apple cider |
| proteinase | Protein stand |
| bjcp | Beer Judge Certification Program. A non-profit organization which publishes beer style guidelines, sanctions homebrew competitions, and certifies beer judges. |
| permeability | PET |
| bracket | See Mead |
| korefe | KOT medium |
| proctor | Procyanidin B |
| time to diacetyl specification | Time to gravity |
| helles | Also referred to as Munich Helles, this style of beer is a classic German beer hall favorite |
| open square | Open vertical cooler |
| diätbier | Diatomaceous earth |
| sorghum beer | Sorghumins |
| isoamyl acetate | Isoglucose syrup |
| diatomaceous earth | The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium. |
| legacy | Leipzig gose |
| mean hydraulic radius | MEAS |
| pycnometer | Pyrodextrins |
| sparging | Sparkler |
| germination | The start of enzyme development during malting. |
| vanillic acid | van Leeuwenhoek, Antonie |
| kubessa process | Kuchasu |
| in-line keg racker | Institut Francais des Boissons de la Brasserie et de la Malterie (IFBM) |
| carbon dioxide volumes | Carbon filtration |
| set mash | See stuck sparge. |
| hop plugs | Whole hops which have been compressed into (usually) 1/2 ounce discs. Sort of a compromise between whole hops and pellets. |
| hydrolyzed vegetable protein | Natural and artificial flavoring (may be soy based) |
| simple infusion mashing | Sinapic acid |
| minipin | Mitogen-activated protein kinase (MAPK) cascade systems |
| fat bine | Favorit |
| hop tea | A brew of hops in hot water that is added to a secondary fermenter to accomplish dry hopping. |
| diauxie | DiBAC |
| glass renovation | Glassware |
| body | the consistency, thickness, and sensation of fullness created by beer in the mouth. |
| stirling | STIVA |
| bifenthrin | Big bag |
| milk stout | See Sweet Stout. |
| artificial nuts | Nut butters (such as cashew butter and almond butter) |
| specific gravity | The measure of the density of a liquid as compared to water |
| camra | The Campaign for Real Ale, the British-based grassroots organization formed to educate, lobby and protect traditional cask-conditioned ale from becoming extinct. |
| bractwo piwne | Braga |
| disinfection | Dispense |
| celeia | Cellar |
| bop | See Brew On Premises. |
| hectolitre | Hefe |
| napa gamay | which accounts for its superior reputation. |
| rhanella aquatilis | Rho |
| t-bar beer dispense unit | Tchouk |
| scottish ales | Scuppet |
| lg auto haze meter | Lg-automatic beer foam tester |
| motueka | Mould |
| einfachbier | Einkorn |
| alkalinity | The condition of pH between 7 and 14 |
| magb | Magflow meter |
| ady | See Active Dry Yeast. |
| germination | The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days. |
| millipore milliflex™ | Mini-fermenters |
| black malt | Malted barley which has been roasted until it is black (or nearly so) in color, using a special roasting device. May be used in small amounts to impart color to beer, or in larger amounts to impart a dark brown or black color, and a sharp, roasted character. Similar to roasted barley. May be mashed or steeped. |
| filberts | Hazelnuts |
| saddle | Safír |
| membrane compression filter | Merissa |
| shinsu wase | Shive |
| sanitize | To render most (but not necessarily all) microorganisms inactive. May be accomplished through chemical sanitizing agents (e.g |
| marzen | See Oktoberfest. |
| buket | Bullion |
| pre-isomerised hop extracts | Pre-masher |
| gravity | short for specific gravity, or the measure of density of a liquid. |
| krug | Krystallweissen |
| t'ej | See Mead |
| specific gravity | The weight of a liquid relative to the weight of an equal volume of water |
| osvald's clone | Otika |
| rho-iso-α-acids | Rho-isohumulones |
| deculming | Defoamer |
| zein | Zeiss–Pulfrich nephelometer |
| forcing test | Formaldehyde |
| congress mash | Conical divider |
| blato | Blisk |
| hygiene and cleaning | Hyperfiltration |
| tristimulus | Triticale (triticosecale) |
| seasonal beers | Seawater |
| heat of hydration | Heat shock proteins |
| carboy cap | A rubber cap that snaps over the mouth of a glass carboy. Usually with two holes, which can be covered with caps |
| caviar beer | CBS |
| norden high-pressure mash filter | Norkies |
| husk | The outer layer surrounding a grain |
| dimethyl sulphide | Dinkel |
| smoked beer | Smoked malt |
| filter room | Filtration |
| gruitbeer | Gueuze |
| super alpha | Super alpha hops |
| evaporated milk | Yogurt |
| petite mutants | Pevakh |
| butt | Butterfly valve |
| side work | Tasks performed by servers |
| kitamidori | Kjeldahl |
| commander | Comparamill |
| cip | CIP set |
| aau | See alpha acid units. |
| lagar | Plural 'lagares' |
| friability | Frohberg yeast |
| rummer | Running bright |
| faded | Descriptor for a wine that has suffered insipient oxidation -- i.e |
| cast | Casting |
| columbanus of ghent | Columbus |
| styrian goldings | Sub-aleurone layer |
| protein rest | During the mash, a protein rest is employed to activate proteases which break down proteins |
| hydrometer | An instrument used to measure the gravity, balling, and estimated alcohol content in a given liquid. |
| pitching | Pitching rate |
| diverter automatic grain sampler | Dizythum |
| compression hop jack | Concerto |
| liquid malt extract | Malt extract which has been concentrated to a syrup form. Typically contains about 20% water. |
| barrel | A round container, generally made from wood |
| conrad | Continuous centrifuge |
| yeast head | Yeasting |
| vitreosity | Vlamingh |
| spezial helles | Spezyme GDC |
| corn | A cereal grain commonly used as an adjuct in American Light Lagers, and Classic American Pilsners. Also used in some British ales. |
| o2 | oxygen |
| isinglass | A clarifier made from the swim bladders of fish, mainly sturgeon and cod |
| debranching enzyme | Decanter centrifuge |
| euchema cottonii | European Beer Consumers Union (EBCU) |
| flare fitting | A type of connector sometimes used on liquid and gas lines in kegging systems to allow easy reconfiguration. Please remember that metal fittings should be used with a plastic washer to ensure a tight seal. |
| burton pale ale | Burton snatch |
| universal beer agar | Unterteig |
| pasteurization | Process using high heat to kill most of the wild yeast, bacteria and micro-organisms in a substance |
| volunteer opportunities | | For Vendors | |
| limit dextrinase | Lincoln equations |
| ostertag bucket-and-chain turner | Osvald's clone |
| sirem | Sixty shilling (60/–) |
| hybriscan® | Hydrocylone |
| carbonation | Injecting or dissolving carbon dioxide gas in a liquid to create a bubbly taste and texture. |
| international hop growers convention | Inversion point |
| craft brewing | Cran |
| weizeneisbock | Weizen glass |
| fetal alcohol effect | a cognitive deficiency in the offspring of an alcoholic mother |
| southern cross | Southern Hallertau |
| heimat | (German) The town, state, or country sentimentally considered the place of one’s origin |
| shrimp | Cockle, sea urchin |
| trappist | An order of monks that have produced beer for over a millennium |
| burton union system | Burukutu |
| gelatin or gelatin finings | Unflavored gelatin, yes, direct from the kitchen cabinet can be used as a clarifying agent |
| 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. |
| post-fermentation bittering | Pot boy |
| iso-α-humulone | Isoamyl acetate |
| satus | Savinja Goldings |
| wheat bran | Wheat germ |
| scutellum | Sdruženi přátel piva |
| polymerase chain reaction | Polymyxin B |
| lacing | Term referring to the foam left on the inside of the beer glass |
| warrior | Water |
| nonflocculating yeast | Bottom fermenting yeast that do not form clumps while fermenting. |
| cobbs goldings | Cocculus indicus |
| alcolyzer | ALDC |
| super galena | Super Pride |
| racking | Racking gravity |
| proteolysis | The breaking up or digestion of proteins by enzymes that occurs in the mash around 122 degrees f. |
| site map | | Volunteer Opportunities | |
| gravity bottle | Gravity meter |
| hartong 45°c index | HART protocol |
| pod beer cooler | POF test |
| snifter glass | Soak tanks |
| kegger | A fun party at a fraternity house. |
| cartridge filter | Caryopsis |
| wit | See Witbier. |
| saladin box | Sales gravity |
| cutting liquor | Cycloheximide |
| lager | A lager style that originates from Austria and exhibits an amber or light brown color, with a light toasted character |
| chemscan rdi™ | Cheongju |
| lintner degree | Lipid transfer protein 1 (LTP1) |
| spectrophotometry | Spelt |
| filter aid | Filter cellar |
| huzzar | HybriScan® |
| cicero | CIP |
| chibuku process | Chicha |
| quartering iron | Quassia |
| mixed | Mixed gas dispense |
| pito | Pivo |
| immobilised yeast | Impedimetry |
| check | 1} See also bill. |
| pilsener malt | Pilsener glass |
| maischkessel | Maischpfanne |
| valley mill | A roller mill designed for home brewing use, manufactured by Valley Brewing Equipment. Like the other mills available to homebrewers, the Valley Mill has a very loyal following. Similar to the Maltmill, but with a larger standard hopper, and parallel roller adjustment. (See mill wars.) |
| sulfurlike | Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's. |
| flavanoids | Flavanols |
| oenosteryl tablets | A proprietary product containing potassium bicarbonate in a premeasured amount and used for acid reduction |
| avenin | Awn |
| ninkasi | Nip |
| relief valve | A pressure-activated valve, which protects against dangerous overpressurization in a system or device. If the safe working pressure is exceeded the relief valve "vents", releasing the excess pressure. The most common types of relief valves seen by homebrewers are on CO2 regulators and soda kegs. |
| victualler | Fancy British term for a publican. |
| plate mill | A grain mill which crushes the grain between textured metal plates. Plate mills are less desirable for brewing than roller mills because the shearing action created by the rotating plates shreds the grain husks. The Corona mill is the most commonly available plate mill. |
| sample spear | Sanded slab tests |
| invert sugar | A mixture of fructose and glucose produced by chemically breaking down sucrose; used for priming. |
| muscle pain creams | Sodium bicarbonate with aspirin (Alka Seltzer) |
| akcent | Albumin |
| lausmann system | Läuterbottich |
| intensive temperature-programmed mashing | Internal cask washer |
| apolon | Apparent attenuation limit gravity |
| ee | extract efficiency |
| flooded mash | Floor malting |
| open fermenting vessels | Open square |
| withering | WLD medium |
| laminarin | Laminarinase |
| vegetable gum | vegetable starch |
| continuous centrifuge | Continuous fermentation |
| body | 1 |
| weisse | German word meaning "white," applied to the tart |
| hot liquor tank | A vessel used in a brewery to heat and hold hot water for use in the mashing process. |
| β-glucans | β-Glucan solubilase |
| under-bar chiller | Under-bar cooler |
| retrogradation | Reverse osmosis |
| sensory analysis | Sequestering agents |
| würze | Wurzepfanne |
| non-fermentable extract | Nonic glass |
| green beer centrifuge | Green Bullet |
| emmer | Emulsifiers |
| gent semi-continuous malting system | Geotrichum candidum |
| off-flavor | Term used to describe any taste in a brew that is inconsistent with the style or is simply offensive |
| wheat starch | Modified starch |
| colupulone | Combrune, Michael |
| beer cans | Originally steel with an inner coating , now aluminum |
| tetrahydro-iso-α-acids | Tetrazolium overlay test |
| haemocytometer | Haffman haze meter |
| dagger nematode | Dalex |
| process water | Proctor |
| tower malting | TPO |
| bill | 1} A itemized totaling of purchases before tips. |
| galena | Galland–Henning drum malting |
| anaerobic | The ability to metabolize without oxygen present such as bottom-fermenting lager yeasts. |
| cdc stratus | Cekin |
| proteolysis | The degradation of proteins by proteolytic enzymes e.g |
| hyperfiltration | Hypochlorite |
| danish brewers' association | Danske Ølentusiaster |
| dalex | Dampfbier |
| 5/8 cup potato starch | 5/8 cup rice flour plus 1/3 cup rye flour |
| zeta potential | Zeus |
| dried malt extract | DMS – See dimethyl sulfide. |
| zero-alcohol beers | Zeta potential |
| milling | Cracking the shell of malted grains to expose the starches inside to hot water during the mashing process. |
| base | The significant fermentable ingredients from which wine is made and its flavor or aroma derived |
| yard of ale | Yarrow |
| bev-trace | Bid-ales |
| dadd's and martin's medium | Dagger nematode |
| strisselpalt | Strobile |
| pre-coat | Preformed soluble nitrogen |
| papain | Parachute |
| gelatinization | The transformation of starch from a solid crystalline form to a liquid soluble form |
| strecker degradation | Strig |
| soft water | Water that has little or very low levels of calcium, magnesium, cholorine, iron and other elements that otherwise contribute to hard water. |
| jams | Canned vegetables |
| patent black malt | Patent malts |
| clay-coloured weevil | Cleansing system |
| mgans | Microbiological media |
| terminal sterilant | Testa |
| thunaeus test | T'ien tsiou |
| reefer | Reef process |
| yeast sexual cycle | Yeast shock excretion |
| amino acids | The building blocks from which proteins are made |
| wig | Term used to describe a server reacting in an adverse manner to being Slammed |
| faba amara | Falling kräusen |
| amino acid | Organic chemicals that form the building blocks of protein. |
| tetrazolium overlay test | Tetrazolium salts |
| saccharomyces uvarum | Saddle |
| water treatment | General term for any actions taken to modify the characteristics of the brewing water. May involve filtration, reverse osmosis, distillation, and the addition of various minerals and/or acids. |
| schonfield test | Schooner |
| halcyon | Half and half |
| germinative index | Germinative percentage |
| oversized glasses | OWK |
| bakhar | Balché |
| propylene glycol alginate | Protafloc™ |
| abv | Alcohol By Volume |
| japanese hop | Joala |
| humulus japonicus | Humulus lupus |
| egg rolls | Egg noodles |
| isomerised alpha acids | Also known as Iso-alpha acids, Iso-alphas and Isos |
| yeast cell counts | Yeast cell cycle |
| mouthwash and mint-flavored toothpaste | Shaving cream |
| kräusen | Literally, "crown" in German |
| sizer abrader | Skimming |
| ion | Water minerals in the form of electrically charged half molecule. |
| millennium | Millet |
| dampfbier | Damson-hop aphid |
| nip | Nisin |
| ph meter | An electronic device designed to measure the pH of a solution. |
| pump clip | Puncheon |
| cylindroconical fermenter | Cymoxanil |
| many puddings | White sauces |
| medicinal | Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue. |
| water salts | A mixture of minerals added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England |
| dried malt extract | Malted barley which is cooked down to a thick syrup then spray-dried into a powder form |
| durum | Semolina |
| gas rouse | Gate valve |
| pulque | PU monitor |
| external wort boiling systems | Extract |
| tannins | Not related to Phenol. |
| diammonium phosphate | One of the major ingredients in almost all yeast nutrients and energizers, serving as their basic source of nitrogen |
| dunkelweizen | A dark wheat beer. |
| kuchasu | Kurrunu |
| fine ale tank | Fine/Coarse extract difference |
| degrees of extract | A measurement of specific gravity degrees yielded by one pound of fermentables in one gallon of water |
| methylene blue | Methylene blue, safranin-O stain |
| belgian lambic | See Lambic. |
| burton water salts | A mixture of minerals which may be added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England |
| semi-sec | See demi-sec and semi-dry. |
| hydrogen sulfide | A foul-smelling gas, chemical formula H2S, which has a distinct odor of rotten eggs. While hydrogen sulfide can be a sign of a bacterial infection, it is also produced as a normal fermentation by-product by certain yeast strains (especially lager strains). When produced as a part of normal fermentation activity, the odor eventually dissipates. |
| condensed tannin | Condensing font |
| hiochi bacteria | Hockett |
| dizythum | Dobbel |
| theodotus of ancyra | Thermal degradation unit |
| schooner | Schooner glass |
| tcw | Tegestologist |
| bottom-cropping yeast | Bottom fermentation |
| degree régie | Degree saccharin |
| chamant | Change parts |
| goldings hops | Noble English hops grown in East Kent, England, used to make Samuel Adams ales |
| matters soluble | Maturex |
| veronus of lambeek | Vertical stillage |
| hard resins | Harmonie |
| maillard reaction | A browning reaction caused by external heat wherein a sugar (glucose) and an amino acid form a complex, and this product has a role in various subsequent reactions that yield pigments and melanoidins. |
| koningshoeven | Koppaklear™ |
| hand pump | A device for dispensing draft beer using a pump operated by hand |
| barley | Cereal grains, members of the genus Hordeum |
| saint abdon | Saint Amand |
| pdx wort boiling system | Peaked cans |
| titratable acidifcation power test | TNBS |
| cold-break | The coagulation of proteins and other molecules when the wort is chilled. |
| chlorine dioxide | Chlorothalonin |
| α-amylase | β-Amylase |
| hop yellow net virus | Hordein |
| blending | The process of combining different wines to create a composite that's better than any of the wines separately |
| lincoln equations | Linde, Carl von |
| gelatinisation temperature | Genetic fingerprinting |
| yeast back | Yeast cell composition |
| 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. |
| flanders brown | Style of beer originating from the Flemish region of Belgium |
| bolter | Bombard |
| hüller bitterer | Hulupones |
| bryggeriforeningen | Bud scar |
| gelatinized starch | hydrolyzed vegetable protein |
| double-tube sampling spear | Doughing-in |
| dimethylpolysiloxane | Dimethyl sulphide (DMS) |
| spherosome | Spider web plot |
| golden or blonde ale | Golden or Blonde ales are straw to golden blonde in color |
| gelatinized starch | Hydrolyzed vegetable protein |
| multilayer barrier dispense tubing | Multum |
| mill wars | A periodically recurring phenomenon on various online brewing forums (e.g |
| hull | Hüll |
| macconkey's medium | Maffei malting system |
| aau | Alpha acid units |
| imhoff cone | Imidacloprid |
| aha | American Homebrewers Association. Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions. Founded by Charlie Papazian, author of several books on homebrewing. |
| crackers | Many cereals |
| stabilization | The process of rendering a wine stable, either naturally or through intervention |
| profibus | PROFi membrane system |
| counterflow chiller | A wort chiller consisting of a narrow metal tube running through the inside of a larger plastic tube |
| hickmans grape | Bullace etc |
| pulp filter | Pulque |
| rapid | Rapid microbiological methods |
| beta-amylase | One of the two diastatic enzymes - the other being alpha-amylase - that help convert the starches in grains into fermentable sugars. |
| mechanical vapour compression | Medium-density polyethylene (MDP) |
| gambrinus | Gas rouse |
| algoroba | Alkaline steeping |
| anaerobic respiration | Anthocyanin |
| ninhydrin | Ninkasi |
| pacific gem | Pacific Hallertauer |
| scotch ale | A top-fermented beer of Scottish origin |
| curds | Whey and whey products |
| degree gay-lussac | Degree of general hardness |
| prodelphinidin b | Production sterility |
| tnbs | Toji |
| β-glucan solubilase | β-Glucan standards |
| nylon 66 | NZ Cascade |
| almonds | Brazil nuts |
| soak tanks | Sodium hydroxide |
| baked goods | Soup mixes |
| perry | See Mead |
| fount | Fourier's Law |
| ground nuts | Mixed nuts |
| germinative capacity | Germinative energy |
| proteases/proteolytic enzymes | Enzymes that convert long, complex chains of proteins in grains into proteins that can be used by yeast as a nutrient and, therefore, aid the fermentation process. |
| glattwasser | Gliadins |
| autoclave | A device that applies extreme heat to sterilize. |
| grain turners | Grain washer |
| soup mixes | Jams |
| spartan | Spear |
| test | Test (pls delete) |
| beerstone | A hazy calcium deposit that can be found on brewing equipment that hasn't been properly cleaned by chemicals. |
| oasties | Obergärig |
| sixty shilling | Sizer abrader |
| t'ien tsiou | Tilden drum malting system |
| head space | The distance between the beer and the top of whatever container it is in |
| vorlauf | The German word for sparging. |
| harmonie | HART |
| sodium salicylate | Spearmint |
| α-acids | β-Acids |
| diaphragm valve | Diastase |
| coefficient of modification | Coeliac disease |
| topping up | A method using the addition of water after boiling a concentrated wort or extract; or the practice of adding water after primary fermentation in order to decrease the head space and prevent air contamination. |
| side work | Tasks performed by servers other than waiting on tables |
| nfc tipple | NIBEM-CLM Cling meter |
| eighty shilling | Einfachbier |
| set mash | Seventy shilling (70/–) |
| milk of amnesia | An old British term for a strong ale. |
| alpha | Alsterwasser |
| hydrolyzed plant protein | Hydrolyzed soy protein |
| germination street | Germinative capacity |
| orifice plate | Original extract |
| bottle of beer | A bottle of beer equals twelve ounces. |
| polishing filter | Polnischer Lublin |
| lin's wild yeast medium | Lintner degree |
| northdown | Northern Brewer |
| ρ-hydroxybenzoic acid | Hygiene and cleaning |
| cold conditioning | Cold contact process |
| mixed nuts | Artificial nuts |
| activated charcoal | A substance commonly used to remove both organic and inorgainic contaminants from water. Most water filtration units use activated charcoal. Does not remove all microorganisms (i.e., activated charcoal cannot be used to make unsanitary water safe). |
| rack | To transfer beer from one container to another, typically from a primary to secondary fermenter. This allows separation of the beer from solids that fall out of solution during initial fermentation. |
| modification | The measure of how far germination was allowed during malting. |
| kimberley process | Kitamidori |
| tomahawk | Tomato juice broth (TJB) |
| hüll | Hüller bitterer |
| aminopeptidase | Amitraz |
| ice beer | iJuba process |
| btu | British thermal units |
| ammonium persulphate | Amos's Early Bird Goldings |
| auto-tilting stillage | AutoTrack™ |
| psi | Pounds per Square Inch. A measure of gas pressure. |
| copper adjunct | Copperas |
| formaldehyde | Formazin |
| georgia 9-62 | developed earlier by T |
| sub-aleurone layer | Sucellus |
| neoplanta | Nephelometry |
| au gratin foods | Chocolate and cream candy |
| talla | Tane-Koji |
| double decoction mashing | Double mashing |
| cream puffs | Custard |
| abalone | Clams |
| ro | See reverse osmosis. |
| acetaldehyde | (C2H4O) - A compound that tastes like green apples |
| attenuation | Attenuation gravity |
| α-acetohydroxybutyric acid | α-Acetolactate decarboxylase |
| bordeaux mixture | Boreholes |
| perlon | Permanent hardness |
| yorkshire square | YSV |
| 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. |
| hordein | Hordenine |
| steam beer | Steam stripper |
| milling | Millipore Milliflex™ |
| bottom cropping | top fermenting - See top cropping. |
| abw | Alcohol By Weight |
| lambda-cyhalothrin | Lamberto |
| buttermilk | Evaporated milk |
| adjuncts | Adlupulone |
| bittered wort | Bitterness |
| pateux | French for pasty, sticky |
| wheat gluten | Vegetable gum |
| utility water | Utshwala |
| gluten-free beers | Glutenin |
| nisin | Nitrogen |
| fg | Final Gravity |
| native african beers | Naturtrüb |
| proteolytic enzyme | Protocatechuic acid |
| wez | Site Admin - Unable to use the Mass Email option and don't ever trust him with any personal data. |
| bitartrates | Shorthand for potassium bitartrate crystals, the potassium salt of tartaric acid |
| meas | MEBAK |
| calandria | Calcium alginate |
| gueuze | A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation. |
| polysaccharides | Complex sugars consisting of multiple linked simple sugar (monosaccharide) molecules. Larger sugar molecules are not fermentable by brewers yeast and will remain in the finished beer, giving it a sweet flavor. |
| drip tray | Dr Lange haze meter |
| microcalorimetry | Micro-colony |
| sweet gale | Sweet water collect |
| westvleteren | Wet milling |
| wheat malt | wheat starch |
| saccharomyces pastorianus | Saccharomyces sensuo stricto |
| phosphoric acid | An inorganic acid, commonly used in the soft drink industry. Though harder to find than lactic acid in homebrew quantities, phosphoric acid is slightly better as an acidifying agent for mashing/sparging since it is more stable. |
| pet bottle | Another name for plastic soda bottles. I don't remember what the letters in the acronym P-E-T stand for (but they definitely stand for something). |
| gibberellic acid | Gilbertini Nucleocounter |
| production sterility | Production water |
| woody | A wine fault denoting too much contact with wood, usually oak. |
| phenol | The types of phenol found in beer can lead to a medicinal taste. |
| mild ale malt | Millennium |
| low alpha hops | Hops having a low alpha-acid content. Many of the preferred varieties of finishing hops are low alpha but not all. |
| non-biological haze | Non-fermentable extract |
| autumn beer | Avenin |
| pre-masher | Premature yeast flocculation (PYF) |
| isomerisation | Isomerisation is the rearrangement of a molecule from one form (isomer) to another without gaining or losing atoms |
| codependency | a concept that individuals who live with a person having an alcohol (or other drug) dependence suffer themselves from difficulties of self-image and social independence. |
| couscous | cracker meal |
| de | diastatic enzyme |
| žatec | Zatecky Chmel |
| husk | Huzzar |
| check back | 1} A visit a server |
| tut | Twopenny |
| gairdner | Galaxy |
| check cover | 1} A book used to present the check to the table and/or temporarily store credit cards during transactions. |
| β-acids | Acid washing |
| cake density | Calandria |
| roggenbier | German Rye Beer |
| sladek | Slaking heat |
| collection time | College-ales |
| beer bong | A funnel and a length of tubing. |
| wet hopping | A term used to describe the addition of freshly picked (not dehydrated) hops |
| redpost | Red spider mite |
| cloudy | The opposite of clear or brilliant |
| mouthfeel | 1 |
| zbyszko | Zein |
| programmable logic controller | Progress |
| slack malt | Sladek |
| dumas procedure | Dunav |
| chlorination of water | Chlorine dioxide |
| silky | An incredibly smooth, lush, and finely textured wine |
| ovomuciod | Ovovitellin |
| rakes | Rapid |
| protafloc™ | Proteases |
| refresh | Adding a fuller, younger wine to an older one in order to give the latter something to prolong its life. |
| precipitation | A chemical process involving a material coming out of a solution. |
| kraüsen | Pronounced “KROY-zen” |
| dunkelweizen | Dünnbier |
| barnes bush | Barney Miller medium |
| oud bruin | Outeniqua |
| many cereals | Acker meal |
| hydrocylone | Hydrogels |
| humulus lupus | Humulus yunnanensis |
| vojvodina | Vorlauf |
| mint | Salicylate |
| hart | Hartong 45°C index |
| torrification | Rapidly heating grain so it puffs up like popcorn |
| egg rolls | Marzipan |
| old ale | In Britain, a medium-strong dark ale most often consumed in winter. |
| conditioning | Period of maturation intended to impart "condition" (natural carbonation) |
| kaempferol | Kaffir beer |
| gibf | Great Irish Beer Festival |
| hardness | The hardness of water is equal to the concentration of dissolved calcium and magnesium ions |
| turbidostat | Tut |
| saint martin of tours | Saint Medard of Noyon |
| sloop | Sloop SA |
| extract | Extract hops |
| assimilation tank | Assobirra |
| candy | Cookies |
| bridal-ales | Bright beer |
| β-glucosidase | Glume |
| dockage-free barley | Dolo |
| pin | Pin mill |
| degree twaddle | Deltamethrin |
| erntebier | Eroica |
| biotin | A colorless crystalline vitamin of the B complex, found especially in brewers yeast. |
| cbs | CDC Copeland |
| cummins | Cumulative acidifcation power test |
| hollandaise sauce | Ice cream |
| piece | Pigment strand |
| royalty | (see above). |
| relative gravity | Relict crops |
| ethanol | grain bag – A fine mesh bag, usually made of nylon or cotton |
| spanish juice | Sparge arms |
| acetic acid | The organic acid that imparts the sour taste to vinegar, formed by the action of the bacteria acetobacter. |
| vicinal diketones | Victoria |
| monitek haze meter | Montejus |
| california common | A style of beer which supposedly originated on the west coast of the US, in the 1800s. Superficially similar to a Pale Ale, but with a unique character from the use of lager yeast at elevated (60s) temperatures. Also called "Steam Beer" (but the only commercial brewery which can use the name "Steam Beer" is Anchor, because they have trademarked it.) |
| santiam | Saphir |
| anthocyanin | Anthocyanogen |
| drinking pattern | The pattern of drinking, including frequency of drinking and quantity drunk per occasion and over time |
| degree belgian | Degree Brix |
| peaked cans | Pearl |
| select | Selective medium for Megasphaera and Pectinatus (SMMP) |
| meerts bier | Megasphaera |
| alcoholic | Warming taste of ethanol and higher alcohol's. |
| roller mills | Root beer |
| clark unit | Clay-coloured weevil |
| calcofluor | Calcofluor Carlsberg sanded slab test |
| tane-koji | Tankard |
| spalt select | Spanish juice |
| cellulase | Cellulose filter aid |
| germinative percentage | Gibberellic acid |
| mygp copper medium | MYGP medium |
| sarcina sickness | SASPL |
| late hopping | Lausmann system |
| torbato | Also known elsewhere as Caninu |
| zeus | Zlatan |
| o'malley continuous brewing system | Omethoate |
| abrasion | Abscisic acid |
| deglutan | Degree Balling |
| og gain | Okolehao |
| maltose equivalent | Malt quarter |
| emulsifiers | End Gravity |
| fitzroy | Flagon |
| westminster | Westvleteren |
| labeorphilist | Lacing |
| cellarbuoy | Cellaring |
| chime | Chinaman's hat |
| embossed glass | Emmer |
| valve actuator | Van Caspel turner |
| lagering | From the German word lagern, to store |
| helm apparatus | Helm method for beer foam assessment |
| malthus detection system | Malting |
| lagering | Storing bottom-fermented beer in cold cellars at near-freezing temperatures for periods of time ranging from a few weeks to years, during which time the yeast cells and proteins settle out and the beer improves in taste |
| sour/acidic | Vinegarlike or lemonlike; can be caused by bacterial infection. |
| killer yeast | Kilning |
| falling kräusen | Falling-number test |
| base malts | Basi |
| lagering | 1 |
| rocky yeast head | Rodmersham Goldings |
| carter dockage tester | Cartridge filter |
| first worts | FISH (Fluorescence in situ hybridisation) |
| b | German for "turbid" |
| giracleur | Glacier |
| methylated spirits | Denatured alcohol |
| lactobacillus | Large genus of bacteria |
| pudding | Simplesse (fat substitute) |
| kvas | Kvasny Průmysl |
| rest | See temperature rest. |
| skimming | Skimming back |
| hordeum | Horizon |
| hauptteig | Hayflick limit |
| balling | A scale of measurement used by professional brewers worldwide to measure the density of a liquid as compared to water. Home brewers normally use Specific Gravity. |
| chalcones | Chalice glass |
| artificial nuts | Nougat |
| disaccharide | Sugars formed by the combination of two simple sugar units |
| gallon | A synonym for imperial gallon, the English measurement equal to about 1.2 U.S |
| pitched wort | Pitching |
| head | The foam at the top of a poured beer. |
| cauim | Cauliflower head |
| magnesium salicylate | Menthol |
| braggot | A beer that is made with substantial amounts of honey providing the fermentables |
| profi membrane system | Programmable logic controller |
| helm's test | Helm unit |
| gravity | The weight of a liquid relative to the weight of an equal volume of water |
| oktawia | Old goldings |
| schneible continuous fermentation system | Schonfield test |
| compartment maltings | Compatible solutes |
| tankard | Tank bottoms |
| ice cream | Malted milk |
| krystallweissen | Kubessa process |
| bacillus | Backa |
| talisman | Talla |
| zatecky chmel | Zbyszko |
| apv continuous mashing system | Aquifer |
| enzyme | Orgainic protein compounds |
| bil-bil | Bine |
| burn's test | Burnt sugars |
| brilliance | description of beer in terms of clarity and effervescence |
| dibac | Dicofol |
| sunscreens or tanning lotions | Muscle pain creams |
| anaerobic | Processes that do not require dissolved oxygen. |
| pitching yeast dilution | Pito |
| peppermint | Phenylethyl salicylate |
| tannoids | Tannometer |
| lintner | dimethyl sulfide - A sulfur compound (usually abbreviated as DMS), which has a "creamed corn" or "cooked vegetable" flavor. Can result from bacterial infection, or from covering the kettle during the boil. |
| germination | Germination street |
| racking tank | Radiometer haze meter |
| triticale | Triumpf |
| aerobic | An organism, such as top fermenting ale Yeast, which needs oxygen to metabolize. |
| rauschmalz | Reactive oxygen species (ROS) |
| gallon | Galopin |
| vorlauf | Vortex mash mixer |
| apovitellenin | Livetin |
| sterilize | To kill all microbes present in a substance (or on a surface). Typically requires the use of an autoclave. |
| β-glucanase | β-Glucans |
| okolehao | Oktawia |
| cip set | Citrobacter |
| active dried yeast | Adhulupone |
| saccharomyces | Saccharomyces carlsbergensis |
| whirlpool stand | Whitbread Goldings |
| bullion | Buloke |
| time to gravity | Time to PG |
| gluten | Gluten-free beers |
| surface filter | Surfactants |
| light transeflectance meter | Limbus |
| sterilize | sanitizing solution - A dilute solution containing a small amount of a chemical sanitizing agent, mixed with water. Typically used for soaking equipment, or applied to equipment by wiping or spraying. |
| lautering/mash filtration | The separation of solids (the mash) from the liquid malt extract called wort. |
| bitter | A sharp, tangy sensation that comes from hops in beer. |
| anaerobic | An organism, such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present. |
| assobirra | ATP bioluminescence |
| dihydro-isohumulones | Dilution rate |
| rachilla | Racking |
| tunnel pasteurisation | Turbidometry |
| tamari | Tempeh |
| space barley | Spalt |
| syringic acid | Systembolaget |
| prominant | Promitochondria |
| fresh or frozen shrimp | Guacamole |
| mayonnaise | Marshmallows |
| total loss cip set | Total soluble nitrogen (TSN) |
| sweet wort | Swing bend |
| laminaribiase | Laminaribose |
| apv continuous fermenter | APV continuous mashing system |
| ebc unit of haze | EBI |
| procyanidin b | Prodelphinidin B |
| fob | Fobbing |
| homebrew bitterness units | or HBUs |
| sanitize | To reduce microbial contaminants to insignificant levels. |
| higher alcohols | See fusel alcohols |
| goldings | Gose |
| bread crumbs | Crackers |
| london beer flood | Loom |
| leipzig gose | Lemma |
| dimethyl sulfide | A sulfur compound (usually abbreviated as DMS), which has a "creamed corn" or "cooked vegetable" flavor. Can result from bacterial infection, or from covering the kettle during the boil. |
| lme | See liquid malt extract. |
| solid adjuncts | Soluble nitrogen ratio |
| flow cytometry | Flow meter |
| propylene glycol | Propylene glycol alginate |
| rims | See Re-circulating Infusion Mash System. |
| helles bock | maize - Another name for corn. |
| beer flavour | Beer flavour stability |
| morex | Moromi |
| tramp iron | Trans-2-nonenal |
| falling-number test | Falscher Mehltau |
| malted | then mashed, then fermented. |
| seedless hops | Seeger grain turner |
| clerk's-ale | Cling |
| 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. |
| oast house | Oasties |
| proteases | Protein |
| pulp | The soft, juice-laden flesh of the grape or other fruit. |
| sterols | Any of various solid steroid alcohols widely distributed in plant and animal lipids. |
| alcoholic proof | Alcolyzer |
| whey and whey products | Cottage cheese |
| scallops | Shrimp |
| record | Red Mould |
| brilliant | A descriptor denoting absolute, crystalline clarity in a wine. |
| fermentation lock | Same as Airlock. |
| skimming back | Skimming board |
| ovomucin | Ovomuciod |
| ovovitellin | Phosvitin |
| pablo mash separation system | Pachwai |
| cold wort flotation | Collection gravity |
| vegetable juices | Canned or frozen fruits and vegetables |
| infection | The introduction of bacteria or other bad microbes into wort |
| protease | A proteolytic enzyme which breaks up large proteins in the endosperm that would cause haze in the beer. |
| amos's early bird goldings | α-Amylase |
| cassata | Cast |
| bohemia | The historical region of eastern Europe now making up the western part of the Czech Republic. |
| centraal brewerij kantoor | Central Institute for Supervising and Testing in Agriculture (CISTA) |
| dried brewing yeast | Drip tray |
| phytic acid | Piece |
| cleansing tank | Clean-Trace |
| β-glucan standards | Gluconobacter |
| red mould | Redpost |
| saint boniface | Saint Brigid |
| petham goldings | Petite mutants |
| filterability of beer | Filter aid |
| contract brewery | A company that markets, sells, and owns all rights to a beer brand but outsources the production of the beer to another brewery |
| balling | See Plato. |
| wln medium | Woodruff |
| oberteig | Obesumbacterium proteus |
| xerogels | XMACS medium |
| ametyst | Amino acids |
| weisse | A characteristically sour style of German wheat beer, fermented with a mix of “normal” yeast and lactic acid bacteria. |
| cran | Crash cooling |
| double bock | A stronger bock beer, though not necessarily double the strength |
| asua | Atlas |
| sterilize | To kill all microbes present in a substance or on a surface. Typically requires the use of an autoclave. |
| wort | The unfermented sweet liquid that comes from mashing grains (or mixing extracts with water) and boiling hops. |
| rouse | Rouser |
| muffins | Pretzels |
| counterflow chiller | A type of wort chiller which consists of a narrow metal tube running through the inside of a larger (typically plastic) tube |
| pale ale malt | Palisade |
| resin a | Resin B |
| oast | (malt kiln) - The traditional building where malting is done |
| flouriness | Flow cytometry |
| ageing | Agnus |
| mutual-help group | Specifically, a group in which participants support each other in recovering or maintaining recovery from alcohol dependence or problems, or from the effects of another's dependence, without professional therapy or guidance. |
| saphir | Sarcina sickness |
| permanently soluble nitrogen | Permeability |
| lager yeast | Lamb-ales |
| running bright | Run-off |
| sahti | Saint Abdon |
| seasonal beers | Special beer styles brewed for a specific season (i.e |
| yarake | Yard of ale |
| southern brewer | Southern Cross |
| arsenic-beer drinkers' disease | Artesian well |
| kot medium | Kräusen |
| alcohol dependence | A need for repeated doses of alcohol to feel good or to avoid feeling bad. |
| bottle beer | Approx |
| head retention value | Heat of hydration |
| burr | Burtonisation |
| light | A term used to describe the body or color of a wine |
| copper | Copper adjunct |
| pasta | Spelt |
| hops | A flowering perennial vine which produces flowers (cones) used in the brewing process |
| lambic | Spontaneously fermented wheat beers from Belgium |
| dolo | Dominion continuous fermentation system |
| fenpropathrin | FerMAC system |
| california l 11-3 | Developed by H |
| copper finings | Copper oxychloride |
| saint urban of langres | Saint Wenceslas of Bohemia |
| hops | Hops are the flower of a climbing vine (Humulus Lupulus) |
| leet-ale | Legacy |
| brettanomyces | One of the strains of wild yeast which is responsible for the unique character of Belgian Lambic. Responsible for the "horsey" or "leathery" character exhibited by many Lambics. |
| vieilles vignes | French term for *old vines. |
| dominion continuous fermentation system | Dongdongju |
| kraeusen | The billowy, rocky, foamy head that develops on the surface of the wort during the first days of fermentation. |
| iso-α-adhumulone | Iso-α-cohumulone |
| mathon goldings | Matters soluble |
| engerth malting system | Enkel |
| humuleta | α-Humulone |
| witbier/white | A traditional wheat beer originally brewed in the Belgian towns of Hoegaarden and Louvain. |
| iso-α-cohumulone | Iso-α-humulone |
| perle | Perlite |
| thermal mass flow meter | Thermal vapour compression |
| columbus | Colupulone |
| sec | French for dry |
| barley grain | Barley mosaic virus |
| sorghumins | Soubya |
| valentine arm | Valtický |
| no-rinse sanitizer | (iodophor) - Iodine-based sanitizer that is tastless and harmless |
| hordenine | Hordeum |
| dinkel | Diod dail |
| root beer | Ross and Clarke method of beer foam assessment |
| brix | See Plato. |
| de-stoner | Detergents |
| dünnbier | Düssel |
| kluyver effect | Knives |
| pasteurization | Process in which a substance is heated, to kill most of the wild yeast and bacteria it may contain. |