Glossary extracted starting with automatic seeds, with PTM for the domain fod and language EN

ale connerAn obsolete English community position of official government ale taster
bombardBomb filter
sanitizing solutionA 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.
mikeMild ale
caliCalicross
on-tradeOpal
mash filterMashing
present gravityPride of Kent
metered dispenseMethylene blue
heat exchangerA 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 vegetablesPickled foods
catabolite repressionCatechin
estufagemA winemaking process peculiar to the making of Madeira and sometimes used in the making of Sherry
shiftThe amount of hours spent at one's job, measured from moment you walk into the door, till the time you walk into your house
perlitePerlon
pistachiosWalnuts
polyclarA 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.
skunkedSee light-struck.
nephelometryNettle head disease
dunavDunkel
norske ølvenners landsforbundNorthdown
ball millsBall valve
sodium hydroxideSoft peg
ncgr-corvallis – humulus germplasmNCYC
cold contact processColdewe test
sweet stoutmill wars - A periodically recurring phenomenon on various online brewing forums (e.g
spray ballsSpray steep roller milling
proteolyticEnzymes that break down complex proteins into simpler forms.
terminal gravity(Final Gravity)
crash coolingCreamer
biological hazeBirth scar
enkelEnterobacter agglomerans
carlsberg gushing testCarlsberg Laboratory
white maltWhite mould
pintPint glass
acetone(CH3COCH3) - A chemical compound that tastes like medicine or solvent
panachéPapain
mmmalt mill
cane sugarbulk priming - See batch priming.
ragiRainier uni-tank
scandinavian school of brewingSchalk continuous fermentation system
distilled waterWater 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.
headspaceValley 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 gelSilicone anti-foam
light-struck characterLight transeflectance meter
weldraalso grown in South Africa
auroraAustralasian Associated Brewers Inc
carbon dioxideA gas consisting of one part carbon and two parts oxygen released during fermentation.
gliadinsGlobe valve
box maltingsBrackling
lubelskiLublin
diet beerDihydro-isohumulones
grits cookerGroll Josef
hermsSee Heat Exchange Re-circulating Mash System.
yogurtCream, cream cheese, sour cream
blown maltBlsanka
dextrinsNon-fermentable carbohydrates
mashingMashing-in
dry millingDry steeping
saaz yeastSaccharification rest
vertical stillageVerticillium wilt disease of hops
farbebierFarinator
oyokpoOzonisation
phosphorylasePhytic acid
unterteigUrbock
burton union setBurton union system
acetylsalicylic acidArtificial food coloring and flavoring
barley quarterBarmigen
simcoeSimon impact abrader
primary filtrationPriming
düsselDust explosions
product release tankProfibus
bottom troughBouza
tunLarge vessel used in brewing
abbey aleA strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting.
immersion heaterA heating device used to maintain a constant temperature in the mash tun.
pot boyPounds gravity
kettle–whirlpoolKeystone
modified starchStarch
ich bin zu haus'(German) I’m home.
white mouldWhitsun-ales
dead mashDEAE cellulose
asahi vesselAspergillus oryzae
density meterDepth filtration
schalk continuous fermentation systemSchankbier
brettSee brettanomyces.
atialA T is a legend
chill-proofing agentsChimay
glycerolGlycogen
gabfGreat American Beer Festival
vegetable gumVegetable starch
tunA wine cask that holds approximately, two butts, or 252 U.S
pikePils
lageringAging a lager beer by storing it cold for a specific period of time
bitterWell-hopped, aromatic English ales not as bitter as the name implies
dimethyl sulfideA sulfur compound
vital glutenwheat bran
devicenetDextrinisation equivalent (DE)
ich bin wütend(German) I’m livid [enraged].
flocculinsFlooded font
aerobicA process that utilizes oxygen.
restrictor plateRetrogradation
ppmThe abbreviation for parts per million and equivalent to milligrams per liter (mg/l)
squeeze maltingStabilisation
hydrogelsHydrogen peroxide
rough beerRound
check valveA one-way valve used on the gas outlet of a CO2 regulator to prevent beer from flowing back into the regulator causing damage.
striking heatStripping
folin–ciocalteu method for proteinFont
corn syrupA sugar syrup which have been manufactured from corn.  May contain flavorings (e.g
coulter counterρ-coumaric acid
koppaklear™Koŕal
fluorideFlute glass
ergosterolErntebier
geotrichum candidumGerman degree of water hardness (°dH)
lemmaLG Auto haze meter
macerationThe period of time grape juice spends in contact with the skins and seeds.
wheat germWheat gluten
keg rackerKent Goldings
entireEntire butt
pyrodextrinsPyrolysis mass spectrometry
admiralAgeing
high gluten flourhigh protein flour
yeast sterolsYeast storage vessel
chimbChime
vdkVDK analysis
oxidationThe degradation of wine through exposure to oxygen
castingCatabolite inactivation
dropping systemDropping tank
hexahydro-iso-α-acidsHigh alpha hops
couch frameCouching
quar­terAn Eng­lish mea­sure of malt equal to 336 pounds; of bar­ley, 448 pounds.
pacific hallertauerPacific Jade
busaaButt
saint nicholas of myraSaint Urban of Langres
propagationPropargite
chocolate and cream candyCoffee creamers
adlupuloneAdmiral
cornelius kegA 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 testFourquet
centrifugesCereal cooker
bbtBCCM
fermentable extractFermentable residue
reverse osmosisRhanella aquatilis
marynkaMärzen
higher dextrinsHigh-fructose corn syrup
scuppetScutellum
maturexMbweje
rho strainsRiboPrinter
water alkalinityWater hardness
hopfenHopfenkessel
dortDortmunder adambier
multumMunich malt
mebakMEBAK gushing test
overgrown cornsOversized glasses
mealie beerMealiness
time to attenuationTime to diacetyl specification
aerobicAn organism, such as top fermenting ale yeast, which needs oxygen to metabolise.
copper oxychlorideCoriolis flow meter
tanninsOrganic compounds contained in certain cereal grains and other plants.
trehaloseTriangular test
endospermEngerth malting system
laminarinaseL'Association des Brasseurs du Canada
cauliflower headCaustic soda
burton snatchBurton union set
hop pocketA burlap sack about 6 ft high that is used to store and transport hops
hop extractsHopfen
end gravityEndopeptidase
burukutuBusaa
condensing fontCondition
dilution rateDilution water
high-maltose syrupHigh-osmolarity glycerol (HOG) pathway
pint glassPioneer (barley)
penny alePeptides
platoSystem of measuring the sugar content of a solution (e.g
enzymesCatalysts that are found naturally in the grain
nitrogenNitrogen catabolite repression
shaving creamSunscreens or tanning lotions
formazinFormazin turbidity unit (FTU)
misoSoy sauce
bri yeast vitality apparatusBromate
tardif de bourgogneTarget
bopSee brew on premises.
chibukuChibuku process
speciality maltsSpecific bed volume
half and halfHallertau Mittelfrüh
pigment strandPIKE
norkiesNorske Ølvenners Landsforbund (NORØL)
exportTrade term usu­ally for a higher-gravity or bet­ter grade of product.
monosaccharideA sugar consisting of a single ring-shaped molecule
foam collapse timeFob
safírSahti
hydrolyzed plant proteinHydrolyzed vegetable protein
fobbingFob detector
liquorEssential for good mashing, break formation, fermentation and clarification
platometerPLC
haffman haze meterHalcyon
märzenMasato
sticklebractStiefel
culmsCummins
dortmunder beerDouble decoction mashing
enzyme-linked immuno-absorbent assayEosin Y
proanthocyanidin-free maltProcess water
wort spreaderWS test
super cascadeSuper Galena
dropping canDropping system
yard of aleA long neck glass that measures 3 feet (1 yard) and holds about a quart of beer
bottom fermentedLager
gay-lussac equationGay-Lussac, Joseph Louis
three packers' rulesThree threads
saint brigidSaint Florian
tiswinTitratable acidifcation power test
microclimateThe climate within a small, defined area
candle filterCanning
beardBed voidage
cal­ciumMin­eral ion impor­tant in brewing-water chemistry.
bromelainBromopyrogallol red
autoclaveA device which sterilizes through the use of extreme heat.
damson-hop aphidDanish Brewers' Association
pvppPVP-silica
acidicSharp flavor
fidelioFieldbus
total aciditySee Titratable Acidity.
airlockA 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.
cekinCeleia
gristThe grains or adjuncts that have been crushed for mashing.
ficinFidelio
alpha amylaseOne of the two primary enzymes responsible for breaking starch down into sugar
european bittering unitsSame as International Bittering Units
catabolite inactivationCatabolite repression
coolshipCoombes
weihenstephanThe oldest brewery in the world
abscisic acidABV
amadori rearrangementAmarillo
breaded foodsCake
aquiferArabinoxylan
hbusee Homebrew Bitterness Units
scottish-style light aleScottish light ales are light bodied
belgian laceA white latticework of foam that is left on the sides of a glass.
cdc kendallCDC Polar Star
calcium carbonateChemical compound with the formula CaCO3, a.k.a
tanninsTannoids
α-humuloneHumulus japonicus
black patent maltblack 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 temperatureTop trough
x-α-gal testXanthohumol
near beerNecrotic crinkle mosaic disease
rectificationWith regard to distillation, the selective increase of the concentration of the lower volatile component in a mixture by successive evaporation and condensation.
final gravityfiltration – the process of removing suspended solids, primarily yeast and proteins, to increase clarity in the final product.
secalinsSecondary dormancy
cmCat's Meow (recipe collection)
formazin turbidity unitFormol nitrogen
autolysisThe process in which yeast cells metabolize each other in a nutrient-depleted beer.
finishThe resulting impression of a ber after it has been swallowed
acid maltα-Acids
arnou of oudenaardeArnulf of Metz
degree brixDegree Gay-Lussac
caviarRoe (fish eggs)
tomato juice brothTopaz
challengerChamant
pachwaiPacific Gem
smoked maltSmoothcone
warm water steepingWarrior
dried fruitPotato chips
modificationAn inclusive term for the degree of degradation and simplification of the endosperm and the carbohydrates, proteins, and lipids that comprise it.
low alpha hopsHops having a low alpha-acid content.  Many of the preferred varieties of finishing hops are low alpha (though there are exceptions).
brussels laceFoam left on the sides of the glass
farinagluten
stock aleA strong ale brewed to be stored for a long time
triploid hop varietiesTristimulus
golden promiseGoldings
shekarShelf cooler
college-alesColloidal stability
efficiencySee extraction efficiency.
epicatechinEpigallocatechin
urwagaUSDA hop cultivar collection
attcAttenuation
closed squareClusters
vlb s7 mediumVojvodina
custardNougat
aber yeast biomass monitorAbrasion
phA 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 dioxidePotassium bisulfite or potassium metabisulfite
isomerizationA chemical change to hop resins that make them water-soluble
green vitriolGrimmett
pectinaseAn enzyme that catalyzes the hydrolysis of pectin molecules.
limbusLime water
cooperCraftsperson who hand-builds beer kegs from wood.
col­loidA state of mat­ter involv­ing very minute par­ti­cles sus­pended in a liq­uid
jonsson drum malting systemJosef Groll
zygosaccharomyces bisporusZymocin
heraldHersbrucker
newdaleNewFlo
alpha-amylaseOne of the two diastatic enzymes - the other being beta-amylase - that help convert the starches in grains into fermentable sugars.
ym mediumYorkshire square
buffer tankBühler–Miag disc mill
attenuation timeAubry test
crabtree effectCraft brewing
nathan vesselNational Institute of Agricultural Botany (NIAB)
spirit indication of distillateSplit treatment
ethyl hexanoateEthyl octanoate
kashiriKauri pine
zymergyThe study of the fermentation process.
β-caryophylleneCarlsberg flask
fahrenheitF = ((Cx9)/( 5) + 32.
huluponesHumularia
trisaccharideA sugar molecule which consists of three linked simple sugars.
open vertical coolerOptic
lagering tankLager malt
kauri pineKeeve
jetting machineAn automatic machine used to wash bottles.
malt modificationMaltose equivalent
pontoPony keg
grain bagA fine mesh bag, usually made of nylon or cotton
mini-fermentersMinipin
amino acidsA group of com­plex organic chem­i­cals that form the build­ing blocks of pro­tein
restDuring the mash, brewers hold the mash at a predetermined temperature in order to draw out certain enzymes from the grain.
vdk analysisVDK cycle
kvassKwak
newportNFC tipple
diastatic powerSee Lintner.
wet millingWheat beer
arnoldus groupArnou of Oudenaarde
counter mountCoutts continuous fermentation system
bccmBeading
acker mealCouscous
freeflow dispenseFree oxygen radicals
bracklingBractwo Piwne
appellation d'origine contrôlléeInternational protection for a product so it can be produced only in a set territory
pacific jadePack filter
aerobicAny chemical process that requires oxygen.
amino acidsAn essential building block of protein, being comprised of an organic acid containing an amine group (NH2).
honeyBee vomit
boal(No clarifying details available as yet).
sales gravitySalmon, E.S.
chalkSee calcium carbonate.
iso-α-acidsIso-α-adhumulone
liquid malt extractLovibond - 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.
lobsterOysters
medecinalChemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue.
fretFriabilimeter
branded glasswareBraugersten-Gemainschaft e.V
nucleate boilingNucleating glassware
seeger grain turnerSeidel
arnold of soissonsArnoldus Group
cdc polar starCDC Stratus
barmigenBarnes bush
aroma hopsVarieties of hops chosen for their aromatic properties rather than a bittering factor
munich maltMYGP copper medium
free amino nitrogenFreeflow dispense
cold sterile filtrationCold sterilisation
weissbierWeizenbier
cascadeCasella mill
quick-disconnectThe 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 systemMetalaxyl
poly­sac­cha­ridePoly­mers of sim­ple sug­ars
tetraTetradifon
ecotherm wort kettleEchter Mehltau
vienna maltVital stains (dyes)
modified food starchmodified starch
surfactantsSvenska Ölfrämjandet (SO)
phosphoric acidAn 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 mealenriched flour
basiBaudin
schooner glassSchwann, Theodor
granulated derivatised celluloseGravibeam
filtrationThe removal of suspended solid particles in a wine by passing it through a filter
low-alcohol beersLow Kräusen
fanSee free amino nitrogen.
knivesKolbach index
braugersten-gemainschaft e.vBravo
cellulose filter aidCentennial
pecansPine nuts
high-osmolarity glycerol pathwayHildegard of Bingen
zwickelbierZygosaccharomyces bisporus
geraniumA fault caused by sorbic acid degeneration, characterized by the odor of geraniums
grain trierGrain turners
continental pilsnerGeneric term referring to various variations on the Pilsner style of beer brewed in Europe.
rosy rustic mothRotary brush strainer
ferulic acidFicin
spray steep roller millingSpringmaischverfahren
kieveKilderkin
ivesPlease see the discussion under Eastern U.S
lupulinThe resiny sub­stance in hops con­tain­ing all the resins and aro­matic oils.
pvp-silicaPycnometer
extract1
check1} See also bill
orvalOstertag bucket-and-chain turner
cross cellsCross-flow filtration
degree saccharinDegree Twaddle
double mashingDouble-tube sampling spear
hallertau mittelfrühHamelin
oechsle scaleOff-trade
soft pegSoft resins
dispense tubingDissolved gas measurements
twopennyTwo-spotted mite
pine nutsPistachios
v1Vossy1
vital stainsVitaltitration yeast vitality test
aer­o­bicProcesses requir­ing oxygen.
glutengraham flour
ahilAhtanum
spider web plotSpile
klebsiellaKluyver effect
wind maltsWindisch–Kolbach units
tojiTomahawk
hot liquor tankTank for heating and/or storing hot water for use in mashing and sparging.
arabis mosaic nepovirusArnold of Soissons
spezyme gdcSpheroconical dual-purpose vessel
roeImitation seafood
mrs mediumMugwort
happoshuHard multum
lupulin glandLupulone
sinapic acidSingle-use CIP set
albuminApovitellenin
willametteWilliams and Ramsden continuous fermentation system
macadamia nutsPecans
lavenderLawrence of Rome
cask rackingCask spigot
aubry testAugustine of Hippo
stillageStingo
unionUnionbirrai
hydrogen sulfideA 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.
spiritsBeverages with high alcohol content obtained through distillation
vdk cycleVDK management
protein zProteolytic enzyme
weizendoppelbockWeizeneisbock
alpha acid unitsA 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
heavyHectolitre
dmsSee dimethyl sulfide.
tankA vessel of large size to contain liquids.
stabilised hop pelletsStabiquick
steelinessSteel's mash mixer
adjunctFermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
radiometer haze meterRadlermass
saccharomyces eubyanusSaccharomyces pastorianus
silicone anti-foamSilver
vdk restVDK stand
tip1} Money left in exchange for a service performed
metallicTastes tinny, bloodlike or coinlike; may come from bottle caps.
natural conditioninga secondary fermentation that occurs during ageing
rhoRhodamine 123
shakesbeerShamit
plate and frame filterPlate and frame heat exchanger
ajonAkcent
glumeGlutelins
brancereal extract
carboxypeptidaseβ-Caryophyllene
primingPriming sugar
karyotypingKashiri
roasted maltsRoasting drum
oldsanceSomeone who stops John Cleese on the street and demands that he does a funny walk.
american light lagerStyle of beer typified by the barely potable swill produced by America's macrobreweries
abvSee Alcohol by Volume.
nelson sauvinNeoplanta
nougatArtificial nuts
dispenseDispense data logging
mustUnfermented honey-water mixture
sweetTaste like sugar; experienced on the front of the tongue.
sloop saSloop Vic
cellarCellarbuoy
seawaterSecalins
bacterial diseases of hopBactometer
fun-1Furano Ace
britishSee Stiffed.
star sanhe newest sanitizer available to homebrewers
ket­tleBoil­ing ves­sel, also known as a copper.
owkOxine
savinja goldingsSavinski Goldings
downy mildewDPV
carboyLarge 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.
friabilimeterFriability
dextroseA form of glucose, so named because it is "dextrorotatory", i.e
ellis cup grain samplerElsasser
bravoBrem
ethylene vinyl acetateEthyl hexanoate
berliner weisseBev-trace
philmillA 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-inDowny mildew
falscher mehltauFarbebier
october beerOechsle scale
fourier's law4-mL and 8-mL test
gelatinizationA chemical reaction that occurs during the boil that breaks starch molecules apart and makes them soluble in water.
pasteurizeThe 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.
radlermassRagi
lageringLagering tank
fermentationBreakdown of organic substances, especially by microorganisms such as bacteria and yeasts, yielding incompletely oxidized products
saccharomyces diastaticusSaccharomyces eubyanus
shellStructural element made to enclose some space
electron spin resonanceElectropositive ammonia caramels
teaMany condiments
kurrunuKützing, Friedrich Traugott
poppetA 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 capA rubber cap (usually orange in color) which snaps over the mouth of a glass carboy.  Has two holes, which can be covered with caps
polyphenolsPolypin
time to vdkTiswin
squareSqueeze malting
anaerobicA process that does not utilize oxygen or may require the absence of it
huksterHull
phThe 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.
brewpubBrewster
gallic acidGallocatechin
amylase enzymesEnzymes which convert starches to sugars.  See also: alpha amylase, beta amylase.
rainier uni-tankRaka Ray medium
chhaangChibuku
tower continuous fermenterTower malting
flemish brown beerFlemish red beer
gallon4 quarts
trans-2-nonenalTrap filter
rummagerRummer
hydrolyzed vegetable proteinVital gluten
slide valveSloop
conical dividerConing and quartering
glacierGlassiness
semolinaWheat malt
chill hazeCloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor.
waterWater alkalinity
stabilisationStabilisation in filter
atp bioluminescenceAsua
raka ray mediumRakes
enologyThe science and study of winemaking, also spelled oenology.
rimsSee Recirculating Infusion Mash System.
amino acidsAminopeptidase
quenchQuercetin
brown sugarSugar crystals coated in a molasses syrup with natural flavor and color
density bottleDensity meter
helm unitHemicellulose
obergärigOberteig
lac­toseMilk sugar
kilningKimberley process
sooty mouldSorghum
phlobaphenePhosphorylase
american pale aleAmetyst
oakThe most popular wood for constructing barrels
montejusMorex
american aleAn American version of traditional ale, brewed with North American hops.
mineralsMetallic elements normally found in water
weizen glassWeizenmalzbier
cookiesCreamed foods
cereal cookerCerera
gate valveGay-Lussac equation
natural flavoringsoy sauce
glasswareGlass washing
bulgurDurum
filter powderFilter room
bühler–miag disc millBuket
keg fillingKeg racker
acridine orangeAcrospire
lg-automatic beer foam testerLiberty
marshmallowsMeat or fish cooked in batter
gritsGrits cooker
english-style pale mild aleEnglish pale mild ales range from golden to amber in color
ethyl alco­holSee Ethanol
diod dailDirect epifluorescence filter technique (DEFT)
ethanolAlso known as grain alcohol, ethanol is what gets us drunk
apolloApolon
1 cup potato flour1 1/3 cups rolled oats or oat flour
flavonoidsFlavonols
cumulative acidifcation power testCuring
hanging fermentationHann
zymocinZymomonas
southern saazSouthern Star
detergentsDeviceNet
kaffir beerKafirin
biobeerBiofilms
premiantPresent gravity
caco3calcium carbonate (chalk)
echter mehltauEcokeg
hydrolyzed soy proteinHydrolyzed vegetable protein
fine/coarse extract differenceFining agent
shandySheaf cells
warm restWarm stand
short grown maltsSicera
iodophoresIon exchange
libertyLicensed premise
farinaGraham flour
pre-gelatinised adjunctsPre-harvest sprouting damage (PHSD)
usda hop cultivar collectionUtility water
malternativeA malt-based drink that usually contains grain neutral spirits (vodka) with a fruit taste
faroA blend of equal parts of two types of lambic beer, sweetened with sugar and sometimes colored and diluted with water
pas­teur­iza­tionThe process of ster­il­iz­ing by heat
slide cultureSlide valve
hydrolysisThe process of dissolution or decomposition of a chemical structure in water by chemical or biochemical means.
pasteur effectPasteurisation
kjeldahlKL-2B medium
pombePonto
duiabbreviation for driving under the influence (of drugs or alcohol); each state varies in their definition and percentage.
quadrupelStyle of Abbey beer stronger than the Dubbels and Tripels
protein standProtein Z
rdwhahbAcronym for “Relax, Don’t Worry, Have A Homebrew”.   Phrase popularized by Charlie Papazian, in his New Complete Joy of Homebrewing book.
block and bleed valveBlom method for foam assessment
pitchTo add yeast to wort.
godaGolden Promise
distillationHeating a liquid to its boiling point, then condensing the vapors.  Distillation can be used to purify water
cracker mealPasta
beta-hydroxy acidMagnesium salicylate
glassinessGlass refresher
fermac systemFermentable extract
greeceMention Greek wine and people chuckle about their bad experiences with Retsina
‘skunky' flavourSlack malt
stivaStokes' Law
tapTapé Ketan
water-heated kettleWater sensitivity
lagerThe word lager comes from the German word lagern which means ‘to store'
spheroconical dual-purpose vesselSpherosome
acid washingAC Metcalfe
apparent final gravityApparent gravity
mount hoodMRS medium
adsorp­tionPhys­i­cal Process involv­ing adher­ence of par­ti­cles to one another at the micro­scopic level
hydrolyzed vegetable proteinkamut
acrospire profileActidione
bulk primingSee batch priming.
alcohol control policyA 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 bathBrink rate
enriched flourfarina
nougatAfrican, Chinese, Thai and other ethnic dishes
newfloNewport
pelican grain samplerPEN
promitochondriaPropagation
graviesDried fruit
beta amylaseOne of the two primary enzymes responsible for breaking starch down into sugar
hydro testA 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.
pivoPlate and frame filter
sasplSaturated ammonium sulphate precipitation limit test
siceraSigma head value
svenska ölfrämjandetSwan neck
soufflésTartar sauce
cerealBroad term for a group of grass plant species cultivated as food grains
southern hallertauSouthern Promise
nutrient padsNylon
starchvegetable gum
tartar sauceWaffles
adhuluponeα-Adhumulone
green maltGreen vitriol
ehrlich pathwayEighty shilling (80/-)
total gravityA 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.
sybillaSyringic acid
filterTo remove designated impurities and haze by passing the wort through a medium, sometimes diatomaceous earth
beer analysisBeerandhealth.com
specific gravityA 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 unitPasteur, louis
anti-foamAntigen I
α-acetolactic acidAchel
eggsPeanuts
lublinLucan
rice malting systemRidomil
testinic acidTetra
schankbierSchneible continuous fermentation system
high alpha hopsHops 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 liquorHot water used in mashing and sparging.
savinski goldingsSCADA
vlaminghVLB
chauché grisSee above).
french-style bière de gardeBeers in this category are golden to deep copper or light brown in color
melomelMead made with fruit
hydrogen peroxideHydrogen peroxide test
dormancyDorothea of Caesarea
faroAn obscure style of Belgian lambic, pale to brown in color and refermented with candi sugar
tap heatTardif de Bourgogne
nbb mediumNCGR-Corvallis – Humulus Germplasm
bittering hopsHops added specifically for their bittering qualities during the boiling stage.
shilling systemShinsu Wase
ρ-coumaric acidCounter mount
hemicelluloseHenry's law
saccharification timeSaccharimeter
cashewsChestnuts
steam stripperSteeliness
beerstonea hard film created by the combination of calcium oxalate, protein and sugar that is formed when the same vessel is used repeatedly.
glass refresherGlass renovation
first runningsThe liquid extracted from the first run of water through the mash
reef processReeked hops
distilled waterWater 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.
pmlPissed myself laughing
lugol's iodineLuke the apostle
reserveYou'll often find the term 'reserve' on the label of a bottle, as it is a term used throughout the wine world
bottom fermentationBottom trough
bufferA chemical species, such as a salt, that by disassociation or re-association stabilizes the pH of a solution.
benzoatesBeta-hydroxy acid
gypsumsee calcium sulfate
coombesCoping-up
catechinCauim
clipperClosed square
nucleocounter™Nugget
verband der brauereien österreichsVeronus of Lambeek
pioneerPipkin
pericarpPeriplasmic space
globe valveGlobulin
brewing yeastBrew length
cakeCandy (some)
conditionConditioned dry milling
bill1} A itemized totaling of purchases before tips
pretzelsPudding
filtrationthe process of removing suspended solids, primarily yeast and proteins, to increase clarity in the final product.
thiobarbituric acid valueThird beers
1 cup rye meal1 - 1 1/4 cups rye flour
chondrus crispusChurch-ales
secondaryA jug, jar, bottle, demi-john, or carboy in which the second phase of alcohol fermentation takes place (the first phase is the primary phase)
shellfishSoy
respirationAn aerobic and metabolic cycle which yeast performs prior to its fermentation cycle, during which oxygen is stored for energy and later use.
balchéBalling, Carl Joseph Napoleon von (1805–1868)
favoritFBI
metalaxylMetered dispense
hop plantsHop plum pox virus
pep­tideShort frag­ment of a pro­tein
cask aspiratorCask beer
proteinProteinase
yeast viabilityYeast vitality
tettnangTheodotus of Ancyra
textured vegetable proteinHydrolyzed plant protein
flocculationThe term has one meaning for brewers and another for winemakers
hazelnutsHickory nuts
lupuloneLysine agar medium
alkaline steepingAlpha
bottom fermentingSee bottom cropping.
edel-hellEffective bed voidage
soy saucestarch
livetinOvalbumin
wld mediumWLN medium
roasting drumRochefort
nougatIce cream
mash tun adjunctMass krug
co2See carbon dioxide.
antigen iAnti-vacuum valve
flemish red beerFlocculins
caesar saladCaviar
saaz hopSaaz yeast
puncheonPurl
drauflassenDray
lowlinerLubelski
swan neckSweet gale
wellhoener continuous fermentation systemWestmalle
calcium alginateCalcofluor
yeast washingYM medium
yeast generation numberYeast genetics
hefeHefetrüb
pitching yeastPitching yeast dilution
smoked maltA smoky flavored malt that gains its flavor through drying over open fire.
specific gravityA 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 partsChapon test
valtickýValve actuator
nitro-gasAlso known as mixed gas
targetTaurus
maitland grist hydratorMakgeolli
custer effectCutting
dispense pumpsDispense tap
calcium carbonatecheck 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.
endospermThe starchy mid­dle of cereal grain that serves as the food reserve for the young plant
dry hoppingDry milling
takjuTalisman
phenyl ethyl acetatePhlobaphene
de-aerated waterDe-alcoholisation
traditionTramp iron
diastatic malt extractDiastatic power (DP)
peptidaseA proteolytic enzyme which breaks up small proteins in the endosperm to form amino acids.
glucoseA simple sugar (monosaccharide), chemical formula C6H12O6
summer saazSummit
bog myrtleBolter
quebec beer drinkers' cardiomyopathyQuench
apparent extractApparent final gravity
residual alkalinityResin A
bavarian creamsBreaded foods (some)
pectinatusPedicel
fragrances and perfumesShampoos and conditioners
fontForcing test
dry steepingDual-purpose hops
southern promiseSouthern Saaz
underlettingUnion
dextrinisation equivalentDextrinizing units
deae celluloseDe-aerated water
hach haze meterHaemocytometer
rhodamine 123Rho-iso-α-acids
alcohol withdrawal syndromeHappens within 24-96 hours from last drink
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ruhiRummager
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weizenmalzbierWellhoener continuous fermentation system
pack filterPaddle turner
stuck spargeSG - See specific gravity.
time to racking gravityTime to VDK
cockspurCocktail
smoothconeSmooth flow beers
phA measure of acidity of a liquid
barrelTraditional unit of volume in the British beer industry – equivalent to 163.66 litres (288 pints if that's your next question).
dual-purpose tankDublin Principles
ale-wifeAlexis
oxineOyokpo
portman groupPosset
crystal maltCSS filtration system
westmalleWestminster
marsMarynka
iodophorAn iodine-based sanitizer.  Most of the Iodophors available to homebrewers should be diluted at the rate of 1/2 fluid oz
milkEggs
oatmeal stoutA variation of Sweet Stout, in which unmalted oats are used for a portion of the grain bill.
amyloseAnaerobic respiration
tannometerTap
church-alesCicero
koŕalKorefe
wurzepfanneWye College
hydrol­y­sisThe enzyme reac­tion of the break­down of pro­teins and carbohydrates.
kwakKyse
ultra-high-gravity brewingUltrasonic flow meter
bromateBromelain
opalOpaque beer
reduced hop iso-α-acidsReefer
sensitive proteinsSensory analysis
anti-vacuum valveAnti-vac valve
stabiquickStaling aldehydes
noble hopsNon-biological haze
millet beerMilling
waterWater that, opposed to soft water, contains more amounts of minerals such as calcium, iron and magnesium.
oatmeal stoutA variation of Sweet Stout, in which unmalted oats are used in the grain bill.
box fermenterBox maltings
urbockUrhell
tante(German) aunt
summitSunstruck
sterilizeTo eliminate all forms of life, especially microorganisms, either by chemical or physical means.
ale founderAlehouse
cellobioseCellulase
hannHapposhu
propidium iodidePropylene glycol
remote beer coolerR-enzyme
chimayChimb
parachuteParaflow
hot breaksThe first part of the clarification process, occurring when the wort is boiled with hops.
ppmpart per million (mg/l)
bockA very strong lager traditionally brewed in winter to celebrate the coming spring
lockThe 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 bingenHiochi bacteria
necrotic crinkle mosaic diseaseNelson Sauvin
sakéSaladin Box
mein gott(German) My God.
flow meterFluorescein diacetate
isinglassThe clear swim bladders of a small fish, consisting mainly of the structural protein collagen, acts to absorb and precipitate yeast cells, via electrostatic binding.
roundRouse
cohuluponeα-Cohumulone
coagulable nitrogenCobbs Goldings
strigStriking heat
lacing indexLactate lead acetate medium (LL-agar)
proteinaseSee proteolytic enzymes.
varietalSee Mead
mix-proof double-seat valveModification
cocarbon monoxide
lagerAn amber or light brown lager, with a light toasted character.
rouserRubin
effective bed voidageEhrlich pathway
lucanLucilite
cleansing systemCleansing tank
pitching ratePitching wreath
doughnutsEgg rolls
dorothea of caesareaDort
ice creamMayonnaise
electronic noseElectron spin resonance (ESR)
massA German stein of 1-litre capacity
bleachCommon household bleach, a.k.a
chlorothaloninChmel
proteinOrganic compounds consisting of linked amino acids
low kräusenLowliner
autol­y­sisSelf-digestion and dis­in­te­gra­tion of yeast cells
cropCrop Evaluation Limited
protocatechuic acidPrunus necrotic ringspot virus
type 90 hop pelletsTyrothricin
filteringThe 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.
kamutmodified food starch
tank bottomsTank farm
bakers' yeastBakhar
bliskBlock and bleed valve
entire buttEnzymatic power
bantu beerBar hugger
ovalbuminOvomucin
daraclarDarcy's law
final gravityfiltration - The removal of haze and other particulate matter from finished beer, by forcing the beer through a filter medium.
vibrating screen filterVicinal diketones
dressingDried brewing yeast
dual-purpose hopsDual-purpose tank
ph papersChemically 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 valueZwickelbier
grain billThe schedule of grains and adjuncts in a brew
diatomiteDiauxie
chelan hopChemchrome Y
ethyl octanoateEuchema cottonii
vortex mash mixerVTT
bochetSee Mead
adsorbSimilar to absorbtion but material is deposited on the surface rather than within the media
chinookChit
proteolytic enzymesEnzymes in malt, which break proteins down into simpler proteins and amino acids.
ncycNear beer
super prideSuper Styrian hops
slaking heatSlide culture
aleurone bodyAleurone granules
trappist beersTreberin
soluble nitrogen ratioSoluble protein ratio
danske ølentusiasterDAPI
chloramineA 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 energyGerminative index
third beersThrawl
phA 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 analyserEBC colour units
prunus necrotic ringspot virusPseudo-haze
boadiceaBobek
coning and quarteringConlon
elsasserEmbossed glass
brink yeastBritish Beer and Pub Association (BBPA)
srmStandard Reference Method
bodyThe 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
shamitShandy
green bulletGreenburg
dressed maltDressing
squaleneSquare
gushingGustatores cerevisiae
temporary hazeTerminal sterilant
mail­lard browningThe carmeliza­tion reac­tion, also known as nonen­zymic brown­ing
van caspel turnerVanguard
under-bar coolerUnderletting
gristDry mixture of barley malts and adjuncts used in mashing.
load cellLodging
liquorContrary to popular misconception, liquor it is not the alcohol, but rather the water used to make it.
light aleIn England, an alternative term for bottled bitter
pin lockA 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-outShakesBeer
citrobacterClarity
mass krugMathon goldings
hogsheadHolocellulose
freeze distillationConcentrating 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 enzymesduring mashing.  Starch is not directly fermentable by brewers yeast (though certain bacteria can digest it).
boot stageBor
oxi­da­tionChem­i­cal reac­tion that occurs between oxy­gen and var­i­ous com­po­nents in beer, most often result­ing in wet-paper or card­board off-flavors.
oxy­genEle­ment impor­tant in yeast metab­o­lism, espe­cially dur­ing startup, but may cause prob­lems for long-term stor­age
body feedBoerner grain divider
acute alcohol problemProblem 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 hatChinook
grüß gottTraditional Southern German greeting
intoxicationover indulgence in alcoholic beverages.
sheet filtersShekar
preformed solublesPre-gelatinised adjuncts
smash brewingSmoked beer
temperature restIn all-grain brewing, refers to bringing the mash to a specified temperature, and holding that temperature for a specified period of time.
total soluble nitrogenTotal VDK
dvietes 4-2-108Reported to be a complex (V
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guacamoleMaraschino cherries
tsiouTube and shell heat exchanger
brief interventionSpecifically, 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 chlorideCommon table salt, chemical formula NaCl.  Sometimes used as a water additive when brewing certain styles of beer.
κ-carrageenanCarter dockage tester
max % billThe maximum recommended percent of the total grain that should be composed of the selected grain.
multiferm fermentation systemMultilayer barrier dispense tubing
bomb filterBoot stage
whitsun-alesWidgets
licensed premiseLiebig, Justus von Friedrich (1800–1882)
plug-flow fermenterPlzenky Prasdroj
heat exchangerA 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.
soyWheat
stiefelStillage
fetal alcohol syndromea 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 agglomeransEntire
carbon dioxideA colorless gas, chemical formula CO2
meringueMuffins
b-briteA powerful sterilizing compound excellent for equipment, but should never be added to the must
cream piesCream puffs
steinSteinfurth automatic foam stability tester
cereal extractcouscous
filtrationThe removal of haze and other particulate matter from finished beer, by forcing the beer through a filter medium.
mashingThe process of combining the ground malt with water
plzenky prasdrojPneumatic malting
borBordeaux mixture
pride of kentPride of Ringwood
aleBeers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae
big bagBil-bil
hard­nessA term indi­cat­ing the pres­ence of water min­eral lev­els, espe­cially calcium.
cheongjuChhaang
onditioningMaturation usually done in the aging or lagering process and usually also results in the final carbonation of the beer
nettle head diseaseNewdale
swing bendSybilla
chapon testChariot
alka­lin­ityA mea­sure of water hard­ness, expressed as ppm of cal­cium carbonate.
cdc copelandCDC Harrington
glutenGelatinized starch
malt steeping plantMaltsters' Association of Great Britain (MAGB)
germinationThe phase of the malting process where the grain kernel is soaked in water until it forms a tiny sprout
classic american pilsenercane 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 österreichBifenthrin
cask spigotCassata
imperial stoutsee Russian Imperial Stout
quassiaQuaternary ammonium compounds
belgian candi sugarBeet sugar that has been heated to give a bit of caramelization and crystallized for distribution
dry hop essencesDry hopping
apparent gravityApparent total N-nitroso compounds (ATNCs)
thermosyphonThiobarbituric acid value
nylonNylon 66
lawrence of romeLead conductance value
ecokegEdel-Hell
faroFarro
specific bed volumeSpecific gravity
bid-alesBière de garde
warm standWarm water steeping
sani-brewDiversol is effective both as a cleaner and as a sanitizer
pof testPokal
slammed1} See Weeded
mashing-inMashing machines
proteinase or proteolytic enzymesEnzymes in malt which break proteins down into simpler proteins and amino acids.
dried malt extractDMS - See dimethyl sulfide.
colony-forming unitColumbanus of Ghent
hickory nutsMacadamia nuts
ijuba processIKE
starter solutionA 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 mediumMyrcene
dispense tapDispense temperature
gallocatechinGallon
pneumatic maltingPodalsak
curingCuster effect
fishShellfish
gelatinA fining agent.
henry's lawHerald
freeze distillationThe 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 explosionsD value
tempehVegetable broth
urhellUrwaga
agingIdeal conditions are darkness, controlled cool temperature, and high humidity
slave1} See server.2} One who is indentured to another
old goldingsOlulitto
moromiMotueka
clovelikeSpicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast.
ahaAmerican Homebrewers Association.  Non-profit organization which promotes the hobby of homebrewing, and sanctions homebrew competitions
depth filtrationDe-stoner
brewery convention of japanBrewess
free amino nitrogenA 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
seidelSelect
cereraCerveceros Latinoamericanos
clustersCoagulable nitrogen
bramling goldingsBranded glassware
hopsA hardy plant that produces a cone like, tightly clustered flower
myrceneMyrica gale
dunkelA 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 průmyslKvass
poppetA small, spring-loaded valve located inside a soda keg fitting.  The poppet is what seals the fitting when the hose fitting is removed
dublin principlesDumas procedure
blsankaBoadicea
mentholMint
amitrazAmmonium persulphate
reverse osmosisA 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 systemRO - See reverse osmosis.
alsterwasserAltbier
cerveceros latinoamericanosChalconaringenin
malzbierMammut
atlasATTC
doornkaat malt steepDoppelbock
clarityClark haze meter
exopeptidaseExperimental breweries
bishop continuous fermentation systemBitter
bauméHydrom­e­ter scale used to esti­mate alco­hol con­tent by sub­tract­ing post-fermentation read­ing from pre-fermentation reading.
brewers association of canadaBrewers Association of Japan
mustyMoldy, mildewy character; can be the result of cork or bacterial infection.
het pintHexahydro-iso-α-acids
sanded slab testsSanitisers
legsA 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 goldingsEastwell Goldings
bière de gardeBierIG Österreich (BierIG)
modified starchnatural flavoring
saisonArtisanal 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 caseinateLactose (milk sugar)
single-use cip setSiran™
ws testWürze
sucellusSucrase
alcohol contentAlcohol content is expressed as a percentage of volume or weight.
calicrossCalifornia common beer
galopinGambrinus
hellesbockHelm apparatus
vacuum-relief valveVacuum sampler
rudin methodRuhi
three-glass taste testThree packers' rules
dispense temperatureDispense time
trim chillerTrinidad
aroma hopsArsenic-beer drinkers' disease
apple ciderBottled lemon juice and lime juice
mash tunThe 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 brewingWeissbier
ined glassAn oversized glass with an etched line at the pint and/or half-pint mark
branFarina
cold stabilizationA winemaking process where wine is chilled to near freezing temperatures for several weeks to encourage the precipitation of tartrate crystals.
birth scarBishop continuous fermentation system
lovibond tintometerLow-alcohol beers
potato chipsTrail mix
vitaltitration yeast vitality testVitreosity
super alpha hopsSuper-attenuation
haze metersHaze standards
hamelinHammer mill
dr lange haze meterDrop bright
rauchbierA dark, bottom-fermented beer produced by a few breweries in Bavaria
total vdkTower brewery
steepingSteep water
procyanidin bProcyanidin B
conlonConrad
lintnerA 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 valveAPCV-Portugal
anthocyanogenAnti-foam
gelatinisationGelatinisation temperature
ball lockMost 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.
peptidesPeracetic acid
fgSee final gravity.
hydrometerA device to tell the density of a liquid
higher alcoholssee fusel alcohols
flute glassFoam collapse time
table sugarSee sucrose.
cdc harringtonCDC Kendall
cheeseMushrooms
pre-pro pilsSee Classic American Pilsener.
top box-drum maltingTop cropping
brantderived from a Clinton x Black St
sunstruckSuper Alpha
dextrosea monosaccharide used to prime bottle-conditioned beers.
lime waterLimit dextrinase
california common beerCaminant
bottling bucketSee bottling tank.
schlumpkapfTraditional Alsatian woman’s headdress.
rtfmread the manual
proteinOrganic compounds consisting of linked amino acids.  Proteins provide body and improve head retention.
globulinAlbumin
bench capperSee bottle capper.
progressive beer dutyProlamins
brew lengthBrewpub
silica gelA 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.
sanitisersSantiam
mincerA powered or manual device for chopping fruit, grain vegetables, or meats into very small pieces
dilution waterDimethylpolysiloxane
hydrometerspray-dried malt extract - Same as dried malt extract.
couchingCoulter counter
stewed hopsStewing
fiery maltFilipin
  endospermThe nutritive tissue of a seed, consisting of carbohydrates, proteins, and lipids.
peracetic acidPericarp
degree ballingDegree Baumé
eosin yEpicatechin
hangoverwithdrawal symptoms from prior alcohol consumption (ex
spent grainsSpezial Helles
lambic vieuxLaminaribiase
floor maltingFlouriness
naked barleyNaringenin
polnischer lublinPolymerase chain reaction (PCR)
disc millDisinfection
tapé ketanTap heat
three threadsThunaeus test
isomerizationA 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.
alexisAle yeast
grain samplersGrain trier
nathan breweryNathan vessel
humuloneThe orangey, soft resin in hops which is primarily responsible for the bittering properties of the hops.
oystersScallops
craft brewerAn American craft brewer is small, independent and traditional
brewery conditioningBrewery Convention of Japan
dextroseEquivalent to glucose, but with a mirror-image molecular structure.
boilThe obvious definition is bringing a liquid to a high enough temperature that it begins to evaporate
clamsCrab
clark haze meterClark unit
peatPartially decayed vegetable matter found in bogs
cocktailCoefficient of modification
luke the apostleLuminometer
  deA naturally occurring, soft, chalk-like sedimentary rock that is easily crumbled into a fine white to off-white powder
rfcrequest for comment
real attenuation limit gravityRecord
super-attenuationSuper Cascade
coeliac diseaseCohobation
plcPlischke malting system
offizierstellvertreter(German) A deputy officer in the army– literally, one who performs an officer’s duties without holding an officer’s rank.
anaerobicAn organism that lives without oxygen
kafirinKaryotyping
bundessortenamtBurn's test
sparge waterSparging
paraflowPartial and full recovery CIP sets
horizontal leaf filterHortResearch
vanguardVanillic acid
enzymeEnzyme-linked immuno-absorbent assay (ELISA)
ikeImhoff cone
milk and milk solidsNon-fat, skim milk or powdered milk and milk solids
glutelinsGluten
ultraviolet radiationUmqombothi
carlsberg laboratoryκ-Carrageenan
seventy shillingShake-out
chestnutsFilberts
poppetA 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.
headThe foam at the top of a beer
semi-dryThe term denoting a wine as neither dry nor sweet, but closer to dry than sweet
gratuitySee also Tip.
bitterBitterness of hops or malt husks; sensation on back of tongue.
spaltSpalt select
ac metcalfeAcridine orange
sticke altSticklebract
palisadePanaché
de-alcoholisationDebranching enzyme
alcohol chill haze testAlcoholic proof
filterThe 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)
endopeptidaseEndosperm
head retentionThe foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.
pipkinPitch
wheat branwheat germ
cellobiaseCellobiose
pseudo-hazePtyalin
dispense data loggingDispense pumps
gelatinizationIn mashing, the process of making starch soluble usually in reference to boiling the adjuncts.
flash pasteurisationFlavanoids
pinot blancSuitable for growing in a wide range of soils including heavy or chalky areas but prefers granite content
cacoripening at the same time
wheat starchwhole wheat flour
zythosZythum
api test stripsApollo
gustatores cerevisiaeGyle
dextrinogenic amylaseDextrins
farroFast dispense
sequestering agentsSerebrianka
cymoxanilCypermethrin
chlorineA highly toxic, extremely reactive gas, chemical symbol Cl
nitrogen catabolite repressionNitrogen diluents
ebiEbulum
rubinRudin method
grainyA taste of raw grains
yeast morphologyYeast nitrogen base (YNB)
amarilloAmber ale
graham flourhigh gluten flour
tetradifonTetrahydro-iso-α-acids
aramon blancneither being significant.
hop plugsHops that have been compressed into (usually 1/2 ounce) disks.
flagshipFlaked cereal grains
sorbateSee Potassium Sorbate.
vacuum samplerValentine arm
humulus yunnanensisHusk
frostingHollandaise sauce
strainmasterStrecker degradation
ibuInternational bitterness units
formol nitrogenFosetyl-aluminium
specific gravityA measure of the density of a liquid or solid, as compared with that of water
top-cropping yeastTop heat
tchoukTCW
jump-mashingJungbukett
metheglinA mead made with added spices or herbs.
herbal remediesCosmetics such as lipsticks
hermsSee Heat Exchange Recirculating Mash System.
super styrian hopsSurface filter
hard multumHard peg
cividinoRare variety grown in N
yeast differentiationYeast extract peptone dextrose (YPD) medium
pokalPolishing filter
zeiss–pulfrich nephelometerZenter
pedicelPediococcus
ball valveBaltic porter
α-adhumuloneAdjunct mill
specific gravityA measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)).
vdk standVerband der Brauereien Österreichs
yakima valleyYarake
air restAjon
dwarf hopsDynabeads
coneThe part of the hop plant used in brew­ing; prop­erly called stro­biles (catkins), not flowers.
brewery efficiencyHow much of the full potential extract the brewery is typically able to realize in the mashing process
silverSimcoe
maffei malting systemMAGB
mebak gushing testMechanical vapour compression
shampoos and conditionersHerbal remedies
saint amandSaint Barbara
α-glucosidaseβ-Glucosidase
  tanninsAstringent polyphenol compounds that can cause haze and/or join with large proteins to precipitate them from solution
cameochanged in 1972 because of certain proprietary and other objections.
horizonHorizontal leaf filter
kl-2b mediumKlebsiella
pevakhPfungstadt planisifter
cream flow beersCristobalite
cerealBroad term for a group of grass plant species cul­ti­vated as food grains.
ultrasonic flow meterUltraviolet (UV) radiation
cask beerCask breather
beta acidA 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 grainsFlash pasteurisation
saint florianSaint Martin of Tours
shelf coolerShell room
caffeic acidCagniard-Latour, Charles
gluconobacterα-Glucosidase
serpinsSet mash
degree bauméDegree Belgian
canningCanterbury Goldings
shell roomShilling system
astringentA drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.
brown porterBrown porters are mid to dark brown (may have red tint) in color
belgian biscuit maltBelgian blond ale
polymyxin bPolypeptides
simplesseSoufflés
aha(American Homebrew Association) - The major national organization for homebrewers in the US
α-cohumuloneColchicine
brown maltBryggeriforeningen
catawbaNeeds long growing season to fully ripen
nibem-clm cling meterNibem meter
purlPVPP
grain alcoholsee ethanol.
hard pegHard resins
porter maltPortman group
fuselsSee fusel alcohols.
candyEgg rolls
iodine testA 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 standDiamant
invertaseInvertase test
cuckoos-aleCulms
bulokeBundessortenamt
peanutsTree nuts (such as cashews and walnuts)
  vinousWine-like
epigallocatechinErgosterol
fieldbusFieldbus Foundation
vlbVLB S7 medium
water sensitivityWee Heavy
filter cellarFilter powder
check back1} A visit a server will make to the table to make sure all the food and drink(s) tastes good
pounds gravityPowder filter
abbey beersABD medium
standard reference wortStange
hart protocolHaruna Nijo
altbierA traditional style of beer brewed mainly in Dusseldorf
burgerin order to meet customer approval
hayflick limitHaze meters
speltSpent grains
campersA guest
abbey aleGenerally 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 glu­cansA group of gummy car­bo­hy­drates in malt
creamed foodsCream pies
jarA cylindrical glass or earthenware container with a large mouth and capable of holding liquids, usually without handles.
jumping beerJump-mashing
german porterGerman Purity Law
chemostatChemScan RDI™
apparent attenuation limit gravityApparent extract
check valveA 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.
sterlingStewed hops
dispense timeDispense tubing
bottlingBottom cropping
polypinPolyvinylpolypyrrolidone (PVPP)
joalaJonsson drum malting system
prolaminsProminant
siran™Sirem
ullmann continuous mashing systemUltra
serial fermentationSerpins
tilden drum malting systemTillicum
s/aSee Server's Assistant.
lodiculeLondon beer flood
sigma head valueSigrist haze meter
cristobaliteCrop
bomberUS slang for a 22oz beer bottle, typically with a screw-top.
marmite™Mars
mixed gas dispenseMix-proof double-seat valve
lupulin glandsSmall bright yellow nodes at the base of each of the hop petals, which contain the resins utilized by brewers.
south german-style weizenbock/weissbockThis style can be either pale or dark (golden to dark brown in color) and has a high starting gravity and alcohol content
chalconaringeninChalcones
methylene violet 3-raxMeura 2001
cheloisHas improved resistance to fruit cracking
heat exchangerA mechanical device used to rapidly reduce the temperature of the wort.
yeast geneticsYeast giant colonies
invisible hazeIodine test
automated yeast slurry analysisAuto-tilting stillage
coffee creamersCreamed or scalloped foods
boerner grain dividerBog myrtle
sanitizing solutionA 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.
aspirinAcetylsalicylic acid
irish-style red aleIrish-style red ales range from light red-amber-copper to light brown in color
biological acidificationBiological haze
artesian wellAsahi premature yeast flocculation (PYF) Test
sucraseSuffolk Jims
chemchrome yChemostat
temperature restreverse 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 filterDisc mill
coping-upCopper
high protein flourspelt
phLog­a­rith­mic scale used to express the level of acid­ity and alka­lin­ity in a solu­tion
lambic douxLambic vieux
maizeAnother name for corn.
pyrolysis mass spectrometryPython
india pale aleA sub-category of English pale ale that is well-hopped and stronger in alcohol content
beadingBeard
plate millA 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 yeastDiätbier
lees multi-differential agarLeet-ale
barrelBrewer's barrel (Bbl), 31 gallons
stellar-ndSterling
opaque beerOpen fermenting vessels
agnusAhil
hypochloriteThe active ingredient in household bleach.
antioxidantAdditives 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.
greenburgGreen malt
fosetyl-aluminiumFoundation liquor
resin bResin gland
marzipan/almond pasteNougat
micronised grainsMicropyle
torrefied grainsTotal loss CIP set
porterA very dark ale, characterized by the sharp, roasted flavor of Black Patent malt
distillationa process by which fermented liquid is boiled then cooled, so that the condensed product contains a higher alcoholic concentration than before.
kettle hopsKettle–whirlpool
nucleating glasswareNucleation
baudinBBT
frohberg yeastFuggles
enzymatic powerEnzyme
lacingLacing index
meura 2001MgANS
herbaceousAn odor suggestive of herbs or broken green stems of plants
d valueDwarf hops
ctz hop varietiesCuckoos-ale
brazil nutsCashews
stangeStar steam heater
kolbach indexKoningshoeven
mash pressMash rate
flavanolsFlavonoids
flocculationTo cause to group together
specific gravityThe density of a solution, compared to pure water
treberinTrehalose
lambicBelgian Wit - See Witbier.
aerateTo mix air into solution to provide oxygen for the yeast.
phA measure of the acidity or alkalinity of a solution
egg noodlesFrosting
estersEsters are organic compounds that result from the interaction of acids and alcohol
clingClipper
iso-alpha acidHop 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.)
guest1} One who dines in restaurants
windisch–kolbach unitsWinge, Øjvind
nuggetNutrient pads
luciliteLugol's iodine
bur­tonizeTo treat water so that it approx­i­mates the water of Burton-on-Trent, Eng­land, long famous for pale ales.
oxidizedA flavor fault caused by oxygen leakage around a cap or bung or by excessive head space in a bottle
ph papersChemically 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 filtrationDeglutan
chariotCharles
rho-isohumulonesRho strains
carbon dioxideA gas consisting of one part carbon and two parts oxygen released during fermentation
nibem meterNinhydrin
eggnogBavarian creams
pin millPin stage
apcv-portugalAPI 20C test kit
yeast cell cycleYeast collection vessel
salicylateSalicylic acid
couscousCracker meal
naturtrübNBB medium
jungbukettJuniper
crop evaluation limitedCross cells
fed-batch fermentationFenpropathrin
distillationThe 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 stabilityColony
cellar tanksCellobiase
xanthohumolXerogels
jürgen(German) man’s name
spargingThe full volume of sparge water is mixed into the mash
saint barbaraSaint Boniface
cohobationCohulupone
decoction mashingDeculming
draffDrauflassen
warm conditioningWarm cropping
kanaanIs also grown in France and Spain.
dapiDaraclar
responsible brewers' initiativeRestrictor plate
all-maltA relatively new term in America
powder filterPowdery mildew
lambertoLambic beer
hangLingering bitterness or harshness.
diaphanoscopeDiaphragm valve
learner corn counterLectins
pad filterPalea
zlatanZ value
reverse osmosisA 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.
phA 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 kitAPI test strips
steep conditioningSteeping
permanent hardnessPermanent haze
creamed or scalloped foodsCustard
medium-density polyethyleneMeerts Bier
pilsPilsener
graham flourBulgur
salicylic acidPeppermint
ibusee International Bittering Units
mealinessMean brewery tables
biogenic aminesBio-Gro hops
beer flavour stabilityBeer foam
pu monitorPump clip
extractionThe soluble material derived from barley malt and adjuncts
quercetinQuinoa
wheat germwheat gluten
maischbottichMaischkessel
saint medard of noyonSaint Nicholas of Myra
sourA primary taste registered along the sides of the tongue
lamb-alesLambda-cyhalothrin
flavonolsFlemish brown beer
ptyalinPullulanase
caryopsisCascade
lageringFrom the German word for storage
yeast strainYeast strain improvement
cocculus indicusCockspur
race cask ventilatorRachilla
yarrowYCV
enzymesOrgainic compounds which facilitate various reactions
-atorin 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).
lodgingLodicule
beer stalingBeerstone
thermal vapour compressionThermosyphon
chalice glassChallenger
hydrolyzeTo undergo hydrolysis, or decompose by reacting with water
clean-traceCLEN medium
keystoneKeyworth's Midseason
belgian blond aleBelgian candi sugar
paddle turnerPad filter
possetPost-fermentation bittering
nucleationNucleoCounter™
gravitySee specific gravity.
unionbirraiUnion of Russian Brewers
yeast cell compositionYeast cell counts
light aleLight-struck character
bread crumbsbran
colonyColony-forming unit (CFU)
custardDoughnuts
collection gravityCollection time
galaxyGalena
tank farmTannic acid
unctuousThe thick, unpleasant, almost syrupy texture of an overly sweet wine.
polyvinylpolypyrrolidonePombe
weissbierA German term for wheat beers
dessert1} A confectionery course usually at the end of the meal
diamantDiaphanoscope
malted milkMargarines (some, check the label)
cross-flow filtrationCrude soluble protein
premature yeast flocculationPremiant
mean brewery tablesMean hydraulic radius
farinatorFaro
mouldMount Hood
glass washingGlattwasser
widgetA small hollow ball put into cans of beer with nitrogen instead of carbon dioxide
top heatTop temperature
nut oilNut paste (such as almond paste)
phenylethyl salicylateSodium salicylate
foundation liquorFount
fuggles hopsNoble English hops grown in East Kent, England, used to make Samuel Adams ales.
pointsThe 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.
oreganoLike mint, oregano comes from the dried leaf of a perennial herb
ahaNon-profit organization promoting the hobby of homebrewing
pro­teinaseEnzyme that breaks pro­teins apart into smaller, more sol­u­ble units
augustine of hippoAurora
naringeninNathan brewery
specific gravityA measure of the density of a liquid or solid compared to that of water ((1.000 at 39蚌 (4蚓)).
soluble protein ratioSooty mould
chlorophenolsFamily 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-gylingPasteur effect
ballingA measurement comparing the density of a liquid to that of water.
carbon dioxideA gas created from the fermentation process
bottle fermentationBottling
haruna nijoHauptteig
pin stagePINT
coutts continuous fermentation systemCoutts, Morton W.
dapSee Diammonium Phosphate.
phpH is the commonly used abbreviation for potential hydrogen and is a measure of the acidity or alkalinity of a solution
stingoStirling
high protein flourBran
burnt sugarsBurr
manifoldFAN - See free amino nitrogen.
squaresBrewers' term for a square fermenting vessel.
enzymesOrganic 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 testA 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 sterilisationCold water extract
high-gravity brewingHigh Kräusen
galland–henning drum maltingGallic acid
irish brewers associationIrish coffin box
semi-continuous maltingSensitive proteins
fluorescein diacetateFluoride
conditioning1
arabinoxylanArabis Mosaic Nepovirus (ArMV)
carlsberg flaskCarlsberg gushing test
pickled foodsGravies
soy proteinTextured vegetable protein (TPV)
alcohol by weightPercentage of alcohol content in a beverage, by weight
steep waterStein
polysaccharidesComplex 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.
propargitePropidium iodide
nhcNational 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.
headThe end (enclosure) of a cylindrical shell
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maraschino cherriesDehydrated, pre-cut or peeled potatoes
turbidometryTurbidostat
tulipaiTulip glass
peanut butterPeanut flour
biofilmsBiogenic amines
laminariboseLaminarin
fwiwfor what it's worth
top fermentingSee top cropping.
small meadSee Mead
heat shock proteinsHeavy
stupid brewer tricksA 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 spacePerle
quaternary ammonium compoundsQuebec beer drinkers' cardiomyopathy
tannicHaving an astringent taste.
lite beersLoad cell
plate countsPlatometer
melanoidinsMembrane compression filter
thermal degradation unitThermal mass flow meter
crabCrawfish, crayfish
high gluten flourHigh protein flour
strippingStrisselpalt
odouter diameter
beer and wineMeat or fish more than 24 hours old
fugglesFUN-1
first choiceFirst Gold
snapped maltSnifter glass
hydrolysisThe 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 spaceThe air (or hopefully carbon dioxide) at the top of a filled, sealed bottle or can.
chlorophenalsChlorine-based compounds that contribute an unpleasant chemical taste and smell
drop brightDropping can
activated carbonActivated charcoal
chill proofingChill-proofing agents
vital glutenWheat bran
humulariaHumulene
speltvital gluten
prohibitionSpecifically, 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 testRace cask ventilator
baltic porterBantu beer
actidioneActivated carbon
cycloheximideCyfluthrin
ballingBall mills
chitChitin
yeast shock excretionYeast slurry analysis
capSee Classic American Pilsener.
chlorophenolsFamily 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 juiceApple cider
proteinaseProtein stand
bjcpBeer Judge Certification Program.  A non-profit organization which publishes beer style guidelines, sanctions homebrew competitions, and certifies beer judges.
permeabilityPET
bracketSee Mead
korefeKOT medium
proctorProcyanidin B
time to diacetyl specificationTime to gravity
hellesAlso referred to as Munich Helles, this style of beer is a classic German beer hall favorite
open squareOpen vertical cooler
diätbierDiatomaceous earth
sorghum beerSorghumins
isoamyl acetateIsoglucose syrup
diatomaceous earthThe refined skeletons of ancient marine organisms, which are frequently used as a filtration medium.
legacyLeipzig gose
mean hydraulic radiusMEAS
pycnometerPyrodextrins
spargingSparkler
germinationThe start of enzyme development during malting.
vanillic acidvan Leeuwenhoek, Antonie
kubessa processKuchasu
in-line keg rackerInstitut Francais des Boissons de la Brasserie et de la Malterie (IFBM)
carbon dioxide volumesCarbon filtration
set mashSee stuck sparge.
hop plugsWhole hops which have been compressed into (usually) 1/2 ounce discs.  Sort of a compromise between whole hops and pellets.
hydrolyzed vegetable proteinNatural and artificial flavoring (may be soy based)
simple infusion mashingSinapic acid
minipinMitogen-activated protein kinase (MAPK) cascade systems
fat bineFavorit
hop teaA brew of hops in hot water that is added to a secondary fermenter to accomplish dry hopping.
diauxieDiBAC
glass renovationGlassware
bodythe consistency, thickness, and sensation of fullness created by beer in the mouth.
stirlingSTIVA
bifenthrinBig bag
milk stoutSee Sweet Stout.
artificial nutsNut butters (such as cashew butter and almond butter)
specific gravityThe measure of the density of a liquid as compared to water
  camraThe Campaign for Real Ale, the British-based grassroots organization formed to educate, lobby and protect traditional cask-conditioned ale from becoming extinct.
bractwo piwneBraga
disinfectionDispense
celeiaCellar
bopSee Brew On Premises.
hectolitreHefe
napa gamaywhich accounts for its superior reputation.
rhanella aquatilisRho
t-bar beer dispense unitTchouk
scottish alesScuppet
lg auto haze meterLg-automatic beer foam tester
motuekaMould
einfachbierEinkorn
alkalinityThe condition of pH between 7 and 14
magbMagflow meter
adySee Active Dry Yeast.
germinationThe 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 maltMalted 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.
filbertsHazelnuts
saddleSafír
membrane compression filterMerissa
shinsu waseShive
sanitizeTo render most (but not necessarily all) microorganisms inactive.  May be accomplished through chemical sanitizing agents (e.g
marzenSee Oktoberfest.
buketBullion
pre-isomerised hop extractsPre-masher
gravityshort for specific gravity, or the measure of density of a liquid.
krugKrystallweissen
t'ejSee Mead
specific gravityThe weight of a liquid relative to the weight of an equal volume of water
osvald's cloneOtika
rho-iso-α-acidsRho-isohumulones
deculmingDefoamer
zeinZeiss–Pulfrich nephelometer
forcing testFormaldehyde
congress mashConical divider
blatoBlisk
hygiene and cleaningHyperfiltration
tristimulusTriticale (triticosecale)
seasonal beersSeawater
heat of hydrationHeat shock proteins
carboy capA rubber cap  that snaps over the mouth of a glass carboy.  Usually with two holes, which can be covered with caps
caviar beerCBS
norden high-pressure mash filterNorkies
huskThe outer layer surrounding a grain
dimethyl sulphideDinkel
smoked beerSmoked malt
filter roomFiltration
gruitbeerGueuze
super alphaSuper alpha hops
evaporated milkYogurt
petite mutantsPevakh
buttButterfly valve
side workTasks performed by servers
kitamidoriKjeldahl
commanderComparamill
cipCIP set
aauSee alpha acid units.
lagarPlural 'lagares'
friabilityFrohberg yeast
rummerRunning bright
fadedDescriptor for a wine that has suffered insipient oxidation -- i.e
castCasting
columbanus of ghentColumbus
styrian goldingsSub-aleurone layer
protein restDuring the mash, a protein rest is employed to activate proteases which break down proteins
hydrometerAn instrument used to measure the gravity, balling, and estimated alcohol content in a given liquid.
pitchingPitching rate
diverter automatic grain samplerDizythum
compression hop jackConcerto
liquid malt extractMalt extract which has been concentrated to a syrup form.  Typically contains about 20% water.
barrelA round container, generally made from wood
conradContinuous centrifuge
yeast headYeasting
vitreosityVlamingh
spezial hellesSpezyme GDC
cornA cereal grain commonly used as an adjuct in American Light Lagers,  and Classic American Pilsners.  Also used in some British ales.
o2oxygen
isinglassA clarifier made from the swim bladders of fish, mainly sturgeon and cod
debranching enzymeDecanter centrifuge
euchema cottoniiEuropean Beer Consumers Union (EBCU)
flare fittingA 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 aleBurton snatch
universal beer agarUnterteig
pasteurizationProcess using high heat to kill most of the wild yeast, bacteria and micro-organisms in a substance
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limit dextrinaseLincoln equations
ostertag bucket-and-chain turnerOsvald's clone
siremSixty shilling (60/–)
hybriscan®Hydrocylone
carbonationInjecting or dissolving carbon dioxide gas in a liquid to create a bubbly taste and texture.
international hop growers conventionInversion point
craft brewingCran
weizeneisbockWeizen glass
fetal alcohol effecta cognitive deficiency in the offspring of an alcoholic mother
southern crossSouthern Hallertau
heimat(German) The town, state, or country sentimentally considered the place of one’s origin
shrimpCockle, sea urchin
trappistAn order of monks that have produced beer for over a millennium
burton union systemBurukutu
gelatin or gelatin finingsUnflavored gelatin, yes, direct from the kitchen cabinet can be used as a clarifying agent
cornelius kegCorona 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 bitteringPot boy
iso-α-humuloneIsoamyl acetate
satusSavinja Goldings
wheat branWheat germ
scutellumSdruženi přátel piva
polymerase chain reactionPolymyxin B
lacingTerm referring to the foam left on the inside of the beer glass
warriorWater
nonflocculating yeastBottom fermenting yeast that do not form clumps while fermenting.
cobbs goldingsCocculus indicus
alcolyzerALDC
super galenaSuper Pride
rackingRacking gravity
pro­te­ol­y­sisThe break­ing up or diges­tion of pro­teins by enzymes that occurs in the mash around 122 degrees f.
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gravity bottleGravity meter
hartong 45°c indexHART protocol
pod beer coolerPOF test
snifter glassSoak tanks
keggerA fun party at a fraternity house.
cartridge filterCaryopsis
witSee Witbier.
saladin boxSales gravity
cutting liquorCycloheximide
lagerA lager style that originates from Austria and exhibits an amber or light brown color, with a light toasted character
chemscan rdi™Cheongju
lintner degreeLipid transfer protein 1 (LTP1)
spectrophotometrySpelt
filter aidFilter cellar
huzzarHybriScan®
ciceroCIP
chibuku processChicha
quartering ironQuassia
mixedMixed gas dispense
pitoPivo
immobilised yeastImpedimetry
check1} See also bill.
pilsener maltPilsener glass
maischkesselMaischpfanne
valley millA 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.)
sulfurlikeReminiscent of rotten eggs or burnt matches; a by-product of some yeast's.
flavanoidsFlavanols
oenosteryl tabletsA proprietary product containing potassium bicarbonate in a premeasured amount and used for acid reduction
aveninAwn
ninkasiNip
relief valveA 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.
victuallerFancy British term for a publican.
plate millA 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 spearSanded slab tests
invert sugarA mixture of fructose and glucose produced by chemically breaking down sucrose; used for priming.
muscle pain creamsSodium bicarbonate with aspirin (Alka Seltzer)
akcentAlbumin
lausmann systemLäuterbottich
intensive temperature-programmed mashingInternal cask washer
apolonApparent attenuation limit gravity
eeextract efficiency
flooded mashFloor malting
open fermenting vesselsOpen square
witheringWLD medium
laminarinLaminarinase
vegetable gumvegetable starch
continuous centrifugeContinuous fermentation
body1
weisseGerman word meaning "white," applied to the tart
hot liquor tankA vessel used in a brewery to heat and hold hot water for use in the mashing process.
β-glucansβ-Glucan solubilase
under-bar chillerUnder-bar cooler
retrogradationReverse osmosis
sensory analysisSequestering agents
würzeWurzepfanne
non-fermentable extractNonic glass
green beer centrifugeGreen Bullet
emmerEmulsifiers
gent semi-continuous malting systemGeotrichum candidum
off-flavorTerm used to describe any taste in a brew that is inconsistent with the style or is simply offensive
wheat starchModified starch
colupuloneCombrune, Michael
beer cansOriginally steel with an inner coating , now aluminum
tetrahydro-iso-α-acidsTetrazolium overlay test
haemocytometerHaffman haze meter
dagger nematodeDalex
process waterProctor
tower maltingTPO
bill1} A itemized totaling of purchases before tips.
galenaGalland–Henning drum malting
anaerobicThe ability to metabolize without oxygen present such as bottom-fermenting lager yeasts.
cdc stratusCekin
proteolysisThe degradation of proteins by proteolytic enzymes e.g
hyperfiltrationHypochlorite
danish brewers' associationDanske Ølentusiaster
dalexDampfbier
5/8 cup potato starch5/8 cup rice flour plus 1/3 cup rye flour
zeta potentialZeus
dried malt extractDMS – See dimethyl sulfide.
zero-alcohol beersZeta potential
millingCracking the shell of malted grains to expose the starches inside to hot water during the mashing process.
baseThe significant fermentable ingredients from which wine is made and its flavor or aroma derived
yard of aleYarrow
bev-traceBid-ales
dadd's and martin's mediumDagger nematode
strisselpaltStrobile
pre-coatPreformed soluble nitrogen
papainParachute
gelatinizationThe transformation of starch from a solid crystalline form to a liquid soluble form
strecker degradationStrig
soft waterWater that has little or very low levels of calcium, magnesium, cholorine, iron and other elements that otherwise contribute to hard water.
jamsCanned vegetables
patent black maltPatent malts
clay-coloured weevilCleansing system
mgansMicrobiological media
terminal sterilantTesta
thunaeus testT'ien tsiou
reeferReef process
yeast sexual cycleYeast shock excretion
amino acidsThe building blocks from which proteins are made
wigTerm used to describe a server reacting in an adverse manner to being Slammed
faba amaraFalling kräusen
amino acidOrganic chemicals that form the building blocks of protein.
tetrazolium overlay testTetrazolium salts
saccharomyces uvarumSaddle
water treatmentGeneral 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 testSchooner
halcyonHalf and half
germinative indexGerminative percentage
oversized glassesOWK
bakharBalché
propylene glycol alginateProtafloc™
abvAlcohol By Volume
japanese hopJoala
humulus japonicusHumulus lupus
egg rollsEgg noodles
isomerised alpha acidsAlso known as Iso-alpha acids, Iso-alphas and Isos
yeast cell countsYeast cell cycle
mouthwash and mint-flavored toothpasteShaving cream
kräusenLiterally, "crown" in German
sizer abraderSkimming
ionWater min­er­als in the form of elec­tri­cally charged half molecule.
millenniumMillet
dampfbierDamson-hop aphid
nipNisin
ph meterAn electronic device designed to measure the pH of a solution.
pump clipPuncheon
cylindroconical fermenterCymoxanil
many puddingsWhite sauces
medicinalChemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue.
water saltsA mixture of minerals added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England
dried malt extractMalted barley which is cooked down to a thick syrup then spray-dried into a powder form
durumSemolina
gas rouseGate valve
pulquePU monitor
external wort boiling systemsExtract
tanninsNot related to Phenol.
diammonium phosphateOne of the major ingredients in almost all yeast nutrients and energizers, serving as their basic source of nitrogen
dunkelweizenA dark wheat beer.
kuchasuKurrunu
fine ale tankFine/Coarse extract difference
degrees of extractA measurement of specific gravity degrees yielded by one pound of fermentables in one gallon of water
methylene blueMethylene blue, safranin-O stain
belgian lambicSee Lambic.
burton water saltsA mixture of minerals which may be added to brewing water, in an attempt to emulate the hard water of Burton-On-Trent, England
semi-secSee demi-sec and semi-dry.
hydrogen sulfideA 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 tanninCondensing font
hiochi bacteriaHockett
dizythumDobbel
theodotus of ancyraThermal degradation unit
schoonerSchooner glass
tcwTegestologist
bottom-cropping yeastBottom fermentation
degree régieDegree saccharin
chamantChange parts
goldings hopsNoble English hops grown in East Kent, England, used to make Samuel Adams ales
matters solubleMaturex
veronus of lambeekVertical stillage
hard resinsHarmonie
  maillard reactionA 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.
koningshoevenKoppaklear™
  hand pumpA device for dispensing draft beer using a pump operated by hand
bar­leyCereal grains, mem­bers of the genus Hordeum
saint abdonSaint Amand
pdx wort boiling systemPeaked cans
titratable acidifcation power testTNBS
cold-breakThe coagulation of proteins and other molecules when the wort is chilled.
chlorine dioxideChlorothalonin
α-amylaseβ-Amylase
hop yellow net virusHordein
blendingThe process of combining different wines to create a composite that's better than any of the wines separately
lincoln equationsLinde, Carl von
gelatinisation temperatureGenetic fingerprinting
yeast backYeast cell composition
efficiencyA 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 brownStyle of beer originating from the Flemish region of Belgium
bolterBombard
hüller bittererHulupones
bryggeriforeningenBud scar
gelatinized starchhydrolyzed vegetable protein
double-tube sampling spearDoughing-in
dimethylpolysiloxaneDimethyl sulphide (DMS)
spherosomeSpider web plot
golden or blonde aleGolden or Blonde ales are straw to golden blonde in color
gelatinized starchHydrolyzed vegetable protein
multilayer barrier dispense tubingMultum
mill warsA periodically recurring phenomenon on various online brewing forums (e.g
hullHüll
macconkey's mediumMaffei malting system
aauAlpha acid units
imhoff coneImidacloprid
ahaAmerican 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.
crackersMany cereals
stabilizationThe process of rendering a wine stable, either naturally or through intervention
profibusPROFi membrane system
counterflow chillerA wort chiller consisting of a narrow metal tube running through the inside of a larger plastic tube
hickmans grapeBullace etc
pulp filterPulque
rapidRapid microbiological methods
beta-amylaseOne of the two diastatic enzymes - the other being alpha-amylase - that help convert the starches in grains into fermentable sugars.
mechanical vapour compressionMedium-density polyethylene (MDP)
gambrinusGas rouse
algorobaAlkaline steeping
anaerobic respirationAnthocyanin
ninhydrinNinkasi
pacific gemPacific Hallertauer
scotch aleA top-fermented beer of Scottish origin
curdsWhey and whey products
degree gay-lussacDegree of general hardness
prodelphinidin bProduction sterility
tnbsToji
β-glucan solubilaseβ-Glucan standards
nylon 66NZ Cascade
almondsBrazil nuts
soak tanksSodium hydroxide
baked goodsSoup mixes
perrySee Mead
fountFourier's Law
ground nutsMixed nuts
germinative capacityGerminative energy
proteases/proteolytic enzymesEnzymes 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.
glattwasserGliadins
autoclaveA device that applies extreme heat to sterilize.
grain turnersGrain washer
soup mixesJams
spartanSpear
testTest (pls delete)
beerstoneA hazy calcium deposit that can be found on brewing equipment that hasn't been properly cleaned by chemicals.
oastiesObergärig
sixty shillingSizer abrader
t'ien tsiouTilden drum malting system
head spaceThe distance between the beer and the top of whatever container it is in
vorlaufThe German word for sparging.
harmonieHART
sodium salicylateSpearmint
α-acidsβ-Acids
diaphragm valveDiastase
coefficient of modificationCoeliac disease
topping upA 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 workTasks performed by servers other than waiting on tables
nfc tippleNIBEM-CLM Cling meter
eighty shillingEinfachbier
set mashSeventy shilling (70/–)
milk of amnesiaAn old British term for a strong ale.
alphaAlsterwasser
hydrolyzed plant proteinHydrolyzed soy protein
germination streetGerminative capacity
orifice plateOriginal extract
bottle of beerA bottle of beer equals twelve ounces.
polishing filterPolnischer Lublin
lin's wild yeast mediumLintner degree
northdownNorthern Brewer
ρ-hydroxybenzoic acidHygiene and cleaning
cold conditioningCold contact process
mixed nutsArtificial nuts
activated charcoalA 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).
rackTo 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.
modificationThe measure of how far germination was allowed during malting.
kimberley processKitamidori
tomahawkTomato juice broth (TJB)
hüllHüller bitterer
aminopeptidaseAmitraz
ice beeriJuba process
btuBritish thermal units
ammonium persulphateAmos's Early Bird Goldings
auto-tilting stillageAutoTrack™
psiPounds per Square Inch.  A measure of gas pressure.
copper adjunctCopperas
formaldehydeFormazin
georgia 9-62developed earlier by T
sub-aleurone layerSucellus
neoplantaNephelometry
au gratin foodsChocolate and cream candy
tallaTane-Koji
double decoction mashingDouble mashing
cream puffsCustard
abaloneClams
roSee reverse osmosis.
acetaldehyde(C2H4O) - A compound that tastes like green apples
attenuationAttenuation gravity
α-acetohydroxybutyric acidα-Acetolactate decarboxylase
bordeaux mixtureBoreholes
perlonPermanent hardness
yorkshire squareYSV
calcium carbonatecheck 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.
hordeinHordenine
steam beerSteam stripper
millingMillipore Milliflex™
bottom croppingtop fermenting - See top cropping.
abwAlcohol By Weight
lambda-cyhalothrinLamberto
buttermilkEvaporated milk
adjunctsAdlupulone
bittered wortBitterness
pateuxFrench for pasty, sticky
wheat glutenVegetable gum
utility waterUtshwala
gluten-free beersGlutenin
nisinNitrogen
fgFinal Gravity
native african beersNaturtrüb
proteolytic enzymeProtocatechuic acid
wezSite Admin - Unable to use the Mass Email option and don't ever trust him with any personal data.
bitartratesShorthand for potassium bitartrate crystals, the potassium salt of tartaric acid
measMEBAK
calandriaCalcium alginate
gueuzeA Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.
polysaccharidesComplex 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 trayDr Lange haze meter
microcalorimetryMicro-colony
sweet galeSweet water collect
westvleterenWet milling
wheat maltwheat starch
saccharomyces pastorianusSaccharomyces sensuo stricto
phosphoric acidAn 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 bottleAnother 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 acidGilbertini Nucleocounter
production sterilityProduction water
woodyA wine fault denoting too much contact with wood, usually oak.
phenolThe types of phenol found in beer can lead to a medicinal taste.
mild ale maltMillennium
low alpha hopsHops having a low alpha-acid content.  Many of the preferred varieties of finishing hops are low alpha but not all.
non-biological hazeNon-fermentable extract
autumn beerAvenin
pre-masherPremature yeast flocculation (PYF)
isomerisationIsomerisation is the rearrangement of a molecule from one form (isomer) to another without gaining or losing atoms
codependencya 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.
couscouscracker meal
dediastatic enzyme
žatecZatecky Chmel
huskHuzzar
check back1} A visit a server
tutTwopenny
gairdnerGalaxy
check cover1} A book used to present the check to the table and/or temporarily store credit cards during transactions.
β-acidsAcid washing
cake densityCalandria
roggenbierGerman Rye Beer
sladekSlaking heat
collection timeCollege-ales
beer bongA funnel and a length of tubing.
  wet hoppingA term used to describe the addition of freshly picked (not dehydrated) hops
redpostRed spider mite
cloudyThe opposite of clear or brilliant
mouthfeel1
zbyszkoZein
programmable logic controllerProgress
slack maltSladek
dumas procedureDunav
chlorination of waterChlorine dioxide
silkyAn incredibly smooth, lush, and finely textured wine
ovomuciodOvovitellin
rakesRapid
protafloc™Proteases
refreshAdding a fuller, younger wine to an older one in order to give the latter something to prolong its life.
pre­cip­i­ta­tionA chem­i­cal process involv­ing a mate­r­ial com­ing out of a solution.
kraüsenPronounced “KROY-zen”
dunkelweizenDünnbier
barnes bushBarney Miller medium
oud bruinOuteniqua
many cerealsAcker meal
hydrocyloneHydrogels
humulus lupusHumulus yunnanensis
vojvodinaVorlauf
mintSalicylate
hartHartong 45°C index
torrificationRapidly heating grain so it puffs up like popcorn
egg rollsMarzipan
old aleIn Britain, a medium-strong dark ale most often consumed in winter.
conditioningPeriod of maturation intended to impart "condition" (natural carbonation)
kaempferolKaffir beer
gibfGreat Irish Beer Festival
hardnessThe hardness of water is equal to the concentration of dissolved calcium and magnesium ions
turbidostatTut
saint martin of toursSaint Medard of Noyon
sloopSloop SA
extractExtract hops
assimilation tankAssobirra
candyCookies
bridal-alesBright beer
β-glucosidaseGlume
dockage-free barleyDolo
pinPin mill
degree twaddleDeltamethrin
erntebierEroica
biotinA colorless crystalline vitamin of the B complex, found especially in brewers yeast.
cbsCDC Copeland
cumminsCumulative acidifcation power test
hollandaise sauceIce cream
piecePigment strand
royalty(see above).
relative gravityRelict crops
ethanolgrain bag – A fine mesh bag, usually made of nylon or cotton
spanish juiceSparge arms
acetic acidThe organic acid that imparts the sour taste to vinegar, formed by the action of the bacteria acetobacter.
vicinal diketonesVictoria
monitek haze meterMontejus
california commonA 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.)
santiamSaphir
anthocyaninAnthocyanogen
drinking patternThe pattern of drinking, including frequency of drinking and quantity drunk per occasion and over time
degree belgianDegree Brix
peaked cansPearl
selectSelective medium for Megasphaera and Pectinatus (SMMP)
meerts bierMegasphaera
alcoholicWarming taste of ethanol and higher alcohol's.
roller millsRoot beer
clark unitClay-coloured weevil
calcofluorCalcofluor Carlsberg sanded slab test
tane-kojiTankard
spalt selectSpanish juice
cellulaseCellulose filter aid
germinative percentageGibberellic acid
mygp copper mediumMYGP medium
sarcina sicknessSASPL
late hoppingLausmann system
torbatoAlso known elsewhere as Caninu
zeusZlatan
o'malley continuous brewing systemOmethoate
abrasionAbscisic acid
deglutanDegree Balling
og gainOkolehao
maltose equivalentMalt quarter
emulsifiersEnd Gravity
fitzroyFlagon
westminsterWestvleteren
labeorphilistLacing
cellarbuoyCellaring
chimeChinaman's hat
embossed glassEmmer
valve actuatorVan Caspel turner
lageringFrom the German word lagern, to store
helm apparatusHelm method for beer foam assessment
malthus detection systemMalting
lageringStoring 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/acidicVinegarlike or lemonlike; can be caused by bacterial infection.
killer yeastKilning
falling kräusenFalling-number test
base maltsBasi
lagering1
rocky yeast headRodmersham Goldings
carter dockage testerCartridge filter
first wortsFISH (Fluorescence in situ hybridisation)
bGerman for "turbid"
giracleurGlacier
methylated spiritsDenatured alcohol
lac­to­bacil­lusLarge genus of bac­te­ria
puddingSimplesse (fat substitute)
kvasKvasny Průmysl
restSee temperature rest.
skimmingSkimming back
hordeumHorizon
hauptteigHayflick limit
ballingA 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.
chalconesChalice glass
artificial nutsNougat
dis­ac­cha­rideSug­ars formed by the com­bi­na­tion of two sim­ple sugar units
gallonA synonym for imperial gallon, the English measurement equal to about 1.2 U.S
pitched wortPitching
headThe foam at the top of a poured beer.
cauimCauliflower head
magnesium salicylateMenthol
braggotA beer that is made with substantial amounts of honey providing the fermentables
profi membrane systemProgrammable logic controller
helm's testHelm unit
gravityThe weight of a liquid relative to the weight of an equal volume of water
oktawiaOld goldings
schneible continuous fermentation systemSchonfield test
compartment maltingsCompatible solutes
tankardTank bottoms
ice creamMalted milk
krystallweissenKubessa process
bacillusBacka
talismanTalla
zatecky chmelZbyszko
apv continuous mashing systemAquifer
enzymeOrgainic protein compounds
bil-bilBine
burn's testBurnt sugars
brilliancedescription of beer in terms of clarity and effervescence
dibacDicofol
sunscreens or tanning lotionsMuscle pain creams
anaer­o­bicProcesses that do not require dis­solved oxygen.
pitching yeast dilutionPito
peppermintPhenylethyl salicylate
tannoidsTannometer
lintnerdimethyl 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. 
germinationGermination street
racking tankRadiometer haze meter
triticaleTriumpf
aerobicAn organism, such as top fermenting ale Yeast, which needs oxygen to metabolize.
rauschmalzReactive oxygen species (ROS)
gallonGalopin
vorlaufVortex mash mixer
apovitelleninLivetin
sterilizeTo kill all microbes present in a substance (or on a surface).  Typically requires the use of an autoclave.
β-glucanaseβ-Glucans
okolehaoOktawia
cip setCitrobacter
active dried yeastAdhulupone
saccharomycesSaccharomyces carlsbergensis
whirlpool standWhitbread Goldings
bullionBuloke
time to gravityTime to PG
glutenGluten-free beers
surface filterSurfactants
light transeflectance meterLimbus
sterilizesanitizing 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 filtrationThe separation of solids (the mash) from the liquid malt extract called wort.
bitterA sharp, tangy sensation that comes from hops in beer.
anaerobicAn organism, such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present.
assobirraATP bioluminescence
dihydro-isohumulonesDilution rate
rachillaRacking
tunnel pasteurisationTurbidometry
tamariTempeh
space barleySpalt
syringic acidSystembolaget
prominantPromitochondria
fresh or frozen shrimpGuacamole
mayonnaiseMarshmallows
total loss cip setTotal soluble nitrogen (TSN)
sweet wortSwing bend
laminaribiaseLaminaribose
apv continuous fermenterAPV continuous mashing system
ebc unit of hazeEBI
procyanidin bProdelphinidin B
fobFobbing
homebrew bitterness unitsor HBUs
sanitizeTo reduce microbial contaminants to insignificant levels.
higher alcoholsSee fusel alcohols
goldingsGose
bread crumbsCrackers
london beer floodLoom
leipzig goseLemma
dimethyl sulfideA 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. 
lmeSee liquid malt extract.
solid adjunctsSoluble nitrogen ratio
flow cytometryFlow meter
propylene glycolPropylene glycol alginate
rimsSee Re-circulating Infusion Mash System.
helles bockmaize - Another name for corn.
beer flavourBeer flavour stability
morexMoromi
tramp ironTrans-2-nonenal
falling-number testFalscher Mehltau
maltedthen mashed, then fermented.
seedless hopsSeeger grain turner
clerk's-aleCling
chloramineA 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 houseOasties
proteasesProtein
pulpThe soft, juice-laden flesh of the grape or other fruit.
sterolsAny of various solid steroid alcohols widely distributed in plant and animal lipids.
alcoholic proofAlcolyzer
whey and whey productsCottage cheese
scallopsShrimp
recordRed Mould
brilliantA descriptor denoting absolute, crystalline clarity in a wine.
fermentation lockSame as Airlock.
skimming backSkimming board
ovomucinOvomuciod
ovovitellinPhosvitin
pablo mash separation systemPachwai
cold wort flotationCollection gravity
vegetable juicesCanned or frozen fruits and vegetables
infectionThe introduction of bacteria or other bad microbes into wort
proteaseA proteolytic enzyme which breaks up large proteins in the endosperm that would cause haze in the beer.
amos's early bird goldingsα-Amylase
cassataCast
bohemiaThe historical region of eastern Europe now making up the western part of the Czech Republic.
centraal brewerij kantoorCentral Institute for Supervising and Testing in Agriculture (CISTA)
dried brewing yeastDrip tray
phytic acidPiece
cleansing tankClean-Trace
β-glucan standardsGluconobacter
red mouldRedpost
saint bonifaceSaint Brigid
petham goldingsPetite mutants
filterability of beerFilter aid
contract breweryA company that markets, sells, and owns all rights to a beer brand but outsources the production of the beer to another brewery
ballingSee Plato.
wln mediumWoodruff
oberteigObesumbacterium proteus
xerogelsXMACS medium
ametystAmino acids
weisseA characteristically sour style of German wheat beer, fermented with a mix of “normal” yeast and lactic acid bacteria.
cranCrash cooling
double bockA stronger bock beer, though not necessarily double the strength
asuaAtlas
sterilizeTo kill all microbes present in a substance or on a surface.  Typically requires the use of an autoclave.
wortThe unfermented sweet liquid that comes from mashing grains (or mixing extracts with water) and boiling hops.
rouseRouser
muffinsPretzels
counterflow chillerA type of wort chiller which consists of a narrow metal tube running through the inside of a larger (typically plastic) tube
pale ale maltPalisade
resin aResin B
oast(malt kiln) - The traditional building where malting is done
flourinessFlow cytometry
ageingAgnus
mutual-help groupSpecifically, 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.
saphirSarcina sickness
permanently soluble nitrogenPermeability
lager yeastLamb-ales
running brightRun-off
sahtiSaint Abdon
seasonal beersSpecial beer styles brewed for a specific season (i.e
yarakeYard of ale
southern brewerSouthern Cross
arsenic-beer drinkers' diseaseArtesian well
kot mediumKräusen
alcohol dependenceA need for repeated doses of alcohol to feel good or to avoid feeling bad.
bottle beerApprox
head retention valueHeat of hydration
burrBurtonisation
lightA term used to describe the body or color of a wine
copperCopper adjunct
pastaSpelt
hopsA flowering perennial vine which produces flowers (cones) used in the brewing process
lambicSpontaneously fermented wheat beers from Belgium
doloDominion continuous fermentation system
fenpropathrinFerMAC system
california l 11-3Developed by H
copper finingsCopper oxychloride
saint urban of langresSaint Wenceslas of Bohemia
hopsHops are the flower of a climbing vine (Humulus Lupulus)
leet-aleLegacy
brettanomycesOne 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 vignesFrench term for *old vines.
dominion continuous fermentation systemDongdongju
kraeusenThe billowy, rocky, foamy head that develops on the surface of the wort during the first days of fermentation.
iso-α-adhumuloneIso-α-cohumulone
mathon goldingsMatters soluble
engerth malting systemEnkel
humuletaα-Humulone
witbier/whiteA traditional wheat beer originally brewed in the Belgian towns of Hoegaarden and Louvain.
iso-α-cohumuloneIso-α-humulone
perlePerlite
thermal mass flow meterThermal vapour compression
columbusColupulone
secFrench for dry
barley grainBarley mosaic virus
sorghuminsSoubya
valentine armValtický
no-rinse sanitizer(iodophor) - Iodine-based sanitizer that is tastless and harmless
hordenineHordeum
dinkelDiod dail
root beerRoss and Clarke method of beer foam assessment
brixSee Plato.
de-stonerDetergents
dünnbierDüssel
kluyver effectKnives
pasteurizationProcess in which a substance is heated, to kill most of the wild yeast and bacteria it may contain.