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> Association of Brewers' Glossary
>
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> This Glossary contains excerpts from the Dictionary of Beer and
> Brewing (Brewers Publications, 1988) which contains 1,929 definitions
> of brewing terms. The Dictionary of Beer and Brewing lists for $19.95,
> but is available for a limited time for the price of $14.95 plus S&H.
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> Copyright )1995 Brewers Publications
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> A a
>
> alcohol
> A synonym for ethyl alcohol or ethanol. Etym: From the Arabic al
> kohl meaning like kohl (an eye cosmetic paint) because the method
> of distillation by vaporizing was similar to that for producing
> kohl.
>
> alcohol by volume
> A measurement of the alcohol content of a solution in terms of
> the percentage volume of alcohol per volume of beer. To
> approximately calculate (margin of error 115%) the volumetric
> alcohol content, subtract the terminal gravity from the original
> gravity and divide the result by 7.5. Abbrev: v/v.
>
> alcohol by weight
> A measurement of the alcohol content of a solution in terms of
> the percentage weight of alcohol per volume of beer. Example:
> 3.2% alcohol by weight = 3.2 grams of alcohol per 100 centiliters
> of beer. The percent of alcohol by weight figure is approximately
> 20% lower than the "by volume" figure because alcohol weighs less
> than its equivalent volume of water. Abbrev: w/v.
>
> all-grain beer
> A beer made entirely from malt as opposed to one made from malt
> extract, or from malt extract and malted barley.
>
> B b
>
> bacteria
> A group of unicellular microorganisms lacking chlorophyll and
> reproducing rapidly by simple fission. They are classed according
> to their shape: bacilli (singular: bacillus) are rod-shaped,
> cocci (singular: coccus) are spherical or ovoid, vibro are
> comma-shaped and spirillum are curved and rod-like, or on the
> basis of their oxygen requirements: aerobic bacteria require
> atmospheric oxygen while anaerobic bacteria cannot live in the
> presence of oxygen. Bacteria develop under strict conditions of
> pH (6 to 9), temperature, and humidity (above 90%) and may be
> killed by disinfectants. They are responsible for the degradation
> and spoilage of food and for disease.
>
> barley
> A cereal of the genus Hordeum, a member of the Gramineae or grass
> family of plants that also includes wheat, rye, oats, maize,
> rice, millet and sorghum. There are two varieties of barley
> classed according to the number of rows and grains on each of the
> ears of the plant: two- and six-rowed barley. Barley is the
> cereal grain preferred for brewing because the corn (or grain) is
> covered by a straw-like husk that protects the embryo (or germ)
> during malting and helps to filter the wort during lautering by
> forming a filter bed. The essential qualities for brewing barley
> are high starch content, sufficient diastatic power to transform
> the starch into sugar, low protein content, germinative power
> close to or above 98%. Because carbohydrates, especially starch,
> constitute the bulk of the extract, a high nitrogen content
> automatically means a reduced amount of starch and sugars; hence,
> the higher the nitrogen content of the barley, the lower the
> extract that can be obtained from its malt. The average weight of
> the barley grain is 35 mg. Substitute cereal grains used in
> brewing are called adjuncts.
>
> barrel
> 1. A large cylindrical container of greater length than breadth
> and with bulging sides once made of wood coated with tar (pitch)
> to prevent infection, now made of aluminum or stainless steel. 2.
> A standard liquid measure: in the U.S. 31 1/2 gallons (119.2369
> liters) although Federal tax laws are based on a 31 gallon
> (117.344 liter) capacity. In Britain, a beer barrel has a
> capacity of 36 imperial gallons (163.65 liters), while an ale
> barrel has a capacity of 32 imperial gallons (146.472 liters).
> Abbrev: bbl.
>
> beer
> 1. A generic name for alcoholic beverages produced by fermenting
> a cereal or a mixture of cereals. 2. More specifically, an
> alcoholic beverage made by fermenting malt with or without other
> cereals and flavored with hops. Etym: From the latin bibere
> meaning to drink.
>
> bitterness
> The quality or state of being bitter. In beer, the bitter flavor
> and aroma are caused by the tannins and the isohumulones of hops.
> When tasting beer a distinction is made between the first
> bitterness, when the liquid touches the tastebuds, and the
> post-bitterness felt at the back of the mouth when the beer is
> swallowed.
>
> bottle
> A glass container with a narrow neck for holding liquids.
>
> bottle-capper
> 1. A general name for instruments used for capping (sealing) beer
> bottles, usually with crown seals. 2. Often refers to a hand tool
> used with a hammer as opposed to a two-handled capper or
> hand-lever capper. Syn: capper.
>
> bottled beer
> Beer sold in bottles, as opposed to casked or canned beer.
> Bottled beer is frequently chilled, filtered, carbonated,
> pasteurized, and sterilized by the addition of inhibitory
> materials.
>
> brew
> 1. Generally speaking, to make beer. 2. More specifically, the
> infusion and boiling stages of the beermaking process; i.e.,
> preparing the bitter wort.
>
> brewer
> A person or industrialist who makes beer. Etym: From the Gallic
> word brai (or brace) originally meaning barley, and later barley
> mixed with water.
>
> C c
>
> canned beer
> Beer sold in cans. An enameled can suitable for packaging beer
> was first introduced by the American Can Company in 1934-1935 who
> tested it with the Gottfried Krueger Brewing Company in Richmond,
> Virginia. It met with immediate success, and Pabst and Schlitz
> came out with canned beer the following year.
>
> carbonation
> The process of injecting or dissolving carbon dioxide gas in a
> liquid to create an effervescence of pleasant taste and texture.
> In beermaking, one of three methods is used: 1. injecting the
> finished beer with the carbon dioxide collected for this purpose
> during the primary fermentation; 2. kraeusening, or adding young
> fermenting beer to finished beer to induce a renewed
> fermentation; 3. especially in homebrewing, priming (adding
> sugar) to fermented wort prior to bottling or to each bottle
> prior to capping to create a secondary fermentation within the
> bottle. Fermentation is a sealed bottle or container creates
> carbon dioxide gas which, being trapped, dissolves in the beer.
> The adjective carbonated usually refers to beers artificially
> injected with carbon dioxide; when caused by priming, the
> expression bottle-conditioned is more common. Beers intended to
> be consumed at low temperatures are usually highly carbonated to
> compensate for the low temperature and visa versa for beers to be
> drunk at high temperatures. Bottled beer is always carbonated;
> U.S. draft beers are usually carbonated, while British draft ales
> are for the most part cask-conditioned.
>
> carboy
> A large, narrow-necked glass, plastic or earthenware bottle
> sometimes encased in wicker or in a plastic or wood frame. Glass
> carboys, such as those used in homebrewing for secondary or
> single-stage (blow-by) fermentation, should never be filled with
> hot wort (980C, 2100F) because they cannot withstand sudden
> changes in temperature or temperatures above 660C (1500F).
>
> crown cap
> A metal cap with a cork or plastic lining and a crown-shaped
> contour (skirt) which is crimped around the mouth of a bottle to
> form an airtight seal that retains carbon dioxide gas. The first
> crown stopper was invented in 1892 by William Painter, founder of
> the Crown Cork and Seal Company. In 1920 the cork lining was
> replaced by pressed cork and later by plastic. Syn: crown seal;
> crown cork; crown stopper.
>
> D d
>
> dagger ale
> An old English expression for strong ale.
>
> draft beer
> Beer drawn from casks or kegs rather than canned or bottled.
> Draft beer stored (usually under pressure) in metal kegs is often
> non-pasteurized and minimally filtered, served from the tap and
> preferably consumed within one week of brewing (30 days at the
> limit.) Syn: tap beer; United Kingdom: draught beer; beer from
> the wood; beer on tap.
>
> E e
>
> effervescence
> The bubbling-up or fizz in beer caused by dissolved carbon
> dioxide gas.
>
> Eighteenth Amendment
> See prohibition.
>
> F f
>
> Fahrenheit
> A thermometer scale in which the freezing point of water is 320
> and the boiling point is 2120. Abbrev: 0F. To convert degrees
> Fahrenheit to degrees Centigrade and vice versa:
> 0F=(0C x 9/5) + 32 or (0C x 1.8) + 32
> 0C=(0F - 32) x 5/9 or (0F - 32) / 1.8
>
> fermentation
> The chemical conversion of fermentable sugars in the wort into
> approximately equal parts of ethyl alcohol and carbon dioxide
> gas, through the action of yeast, resulting in a drop in the
> specific gravity of the beer as the alcohol content increases.
> There are two basic systems of fermentation in brewing, top
> fermentation and bottom fermentation, each of which is divided
> into two basic phases, primary and secondary fermentation. Etym:
> From the Latin fervere meaning to boil.
>
> fermenter
> A generic name for any open or closed vessel in which primary and
> secondary fermentation take place. Syn: fermentor; fermentation
> bin; fermentation vessel.
>
> fermentation lock
> In homebrewing, a one-way valve, usually made of glass or
> plastic, fitted into a centrally pierced cork or rubber bung and
> attached to the mouth of the carboy or secondary fermenter to
> allow carbon dioxide gas to escape from the fermenter while
> excluding ambient wild yeasts, bacteria and contaminants. A
> fermentation lock is particularly useful for lagers which require
> long, closed fermentation. Is also serves as a guide to the
> fermentation process. Syn: airlock; bubbler; fermentation valve;
> water lock; water seal.
>
> H h
>
> homebrewer
> One who brews beer for personal consumption.
>
> homebrewing
> The art of making beer at home. In the United States, homebrewing
> was legalized by President Carter on February 1, 1979, by an act
> of Congress introduced by Alan Cranston. The Cranston Bill allows
> a single person to brew up to 100 gallons of beer annually for
> personal enjoyment and up to 200 gallons in a household of two
> persons or more aged 18 and older. In England, homebrewing was
> again legalized in 1963 by Chancellor Reginald Maudling who
> lifted all restrictions on homebrewing, providing it was not
> sold.
>
> hop(s)
>
> Hops are added at the beginning of the boiling stage (called
> flavoring, boiling or bittering hops) to give the brew its bitter
> flavor and at the end of the boil (called finishing or aromatic
> hops) to give aroma and hop character. A perennial climbing vine,
> also known by the Latin botanical name of Humulus lupulus, a
> member of the natural family of Cannabinaceae; hence, a close
> relative of Cannabis sativa. The female plant yields flowers of
> soft-leaved pine-like cones (called strobile) measuring about an
> inch in length. Only the female ripened flower is used for
> flavoring beer. Because hops reproduce through cuttings, the male
> plant is not cultivated and is even routed-out to prevent them
> from fertilizing the female plant, the cones of which would then
> become weighed-down with seeds. Seedless hops have a much higher
> bittering power than seeded ones. There are presently over one
> hundred varieties of hops cultivated around the world. The best
> known are: Brewer's Gold, Bullion, Cascade, Cluster, Comet,
> Eroica, Fuggles, Galena, Goldings, Hallertauer, Nugget, Northern
> Brewer, Perle, Saaz, Styrian Goldings, Tettnanger, Willamettes,
> Wye Target. Hops are grown in Czechoslovakia, Bavaria (Germany),
> Kent (England), Tasmania (Australia) and Yakima Valley,
> Washington (United States). Apart from contributing bitterness,
> hops impart aroma and flavor, reduce the surface tension during
> the boiling stage, assist in forming a yeast head during ale
> fermentation and inhibit the growth of bacteria in wort and beer.
> In commercial brewing, about 200 to 700 grams of hops are
> required for every hectoliter of wort. The addition of hops to
> beer dates from between the 10th and 7th century BC; however,
> hops were used to flavor beer in pharaonic Egypt at least 600
> years BC. They were cultivated in Germany as early as the 3rd
> century AD and were used extensively in French and German
> monasteries in medieval times and gradually superseded other
> herbs and spices around the 14th and 15th centuries. Pipin le
> Bref, ruler of the Franks, gave hop gardens (called humlonaria)
> to the Abbey of St. Denis, near Paris, in 768. Hop fields were
> also cultivated at the Abbey of St. Germain des Pris in 800 and
> at the Abbey of Corvey sur le Wesser in 822. In Flanders, Jean
> Sans Peur founded the Ordre du Houblon in 1409 to encourage the
> use of hops in beermaking. Prior to the use of hops, beer was
> flavored with herbs and spices such as juniper, coriander,
> romarin, cumin, nutmeg, oak leaves, lime blossoms, cloves,
> rosemary, gentian, guassia, camomille and others.
>
> hydrometer
> A glass instrument for measuring the specific gravity of liquids
> as compared to that of water, consisting of a graduated stem
> resting on a weighted float. Most hydrometers are calibrated for
> use at 15.60C (600F) and tables or charts are provided listing
> corrections for variations in temperature. The accuracy of a
> hydrometer is tested in water at 15.60C (600F) where it should
> read 1.000.
>
> M m
>
> malt
> Processed barley that has been steeped in water, germinated on
> malting floors or in germination boxes or drums and later dried
> in kilns for the purpose of converting the insoluble starch in
> barley to the soluble substances and sugars in malt. Three
> factors determine the value of good malt: (1) its protein content
> must be as low as possible (preferably below 12.8%), (2) its
> starch content must be as high as possible, (3) its germinative
> power must be superior to 98%. Syn: malted barley.
>
> malt extract
> 1. A thick, sugary syrup or dry powder prepared from malt.
> Basically it is a sweet wort reduced to a syrup or powder form by
> removing most or all of the water by low vacuum evaporation and
> packaged in cans. 2. A dark and thick beer-like malt drink of low
> alcohol content.
>
> mash
> A mixture of ground barley malt and how water that forms the
> sweet wort after straining. Syn: mash goods.
>
> O o
>
> Oktoberfest
> 1. A beer festival held annually in M|nich's Theresienwiese
> (Theresa's Meadow) for sixteen days and nights in late September
> and early October. The festival originated with the wedding
> festivities of the Bavarian heir prince Ludwig to the princess
> Theresa in 1810. 2. A bottom-fermented Vienna- or Mdrzen-style
> beer originally brewed especially for the Oktoberfest but now
> available year round. Oktoberfest beer, brewed from an original
> wort gravity of 1.050 to 1.060 is copper-colored, malty, and
> sweet.
>
> P p
>
> pitch
> 1. To pitch with yeast: the action of adding yeast to the cooled
> wort. 2. A black sticky substance derived from coal tar. It is
> sprayed into casks and barrels as a protective layer against
> moisture and infections. 3. To spray the inside walls of a cask
> or barrel with pitch to protect the beer from infection.
>
> primary fermentation
> The first stage of fermentation carried out in open containers
> and lasting from two to seven days during which time the bulk of
> the fermentable sugars are converted to ethyl alcohol and carbon
> dioxide gas. Syn: principle fermentation; initial fermentation.
>
> primary fermenter
> An open vessel in which primary fermentation is carried out. Syn:
> primary fermentor; primary fermentation bin; primary; primary
> fermentation vessel.
>
> Prohibition
> A law instituted by the Eighteenth Amendment (after the Volstead
> Act) on January 18, 1920, forbidding the sale, production,
> importation and transportation of alcoholic beverages in the
> Unites States of America. It was repealed by the Twenty-first
> Amendment on December 5, 1933 (at 5:32 P.M.).
>
> R r
>
> rack
> To transfer beer from one vessel into another or into bottles and
> casks while leaving the dregs at the bottom of the first
> container.
>
> Reinheitsgebot
> A German law the title of which signifies "pledge of purity" or
> "order of purity." This purity law governs the production and
> quality of beer in Germany. Inspired by an earlier law instituted
> in 1487 by Duke Albert IV, William VI, the Elector of Bavaria,
> decreed in 1516 that only water, malted barley, malted wheat and
> hops could be used to make beer. Yeast was not included but taken
> for granted. This law is still effective today in Germany and was
> adopted by some neighboring countries. German law prohibits the
> use of adjuncts, including sugar, in brewing. A priest also would
> admonish "reinheitsgebot" to girls to remain pure-virgins.
>
> S s
>
> secondary fermentation
> 1. The second, slower stage of fermentation carried out in closed
> containers at 4 to 80C (39 to 460F) for top-fermenting beers and
> at 0 to 20C (32 to 360F) for bottom-fermenting beers and lasting
> from a few weeks to many months depending on the type of beer. 2.
> A renewed fermentation in bottles or casks engendered by priming
> or re-yeasting.
>
> secondary fermenter
> Any closed container in which secondary fermentation is allowed
> to occur. Syn: secondary fermentation bin; secondary fermentor;
> secondary.
>
> siphon
> 1.In homebrewing, clear plastic tubing four to six feet long with
> an inside diameter of about 3/8 of an inch used to draw beer from
> one container to another. Syn: siphon tube. 2. To use a siphon
> tube to draw beer from one container to another using gravity.
> The bottom of the container being siphoned from must be higher
> than the top of the container being siphoned to. The siphon is
> started by filling the tube with liquid, either by immersing it
> in the liquid or sucking liquid into the tube. While keeping one
> end of the tube sealed, place each end of the filled tube in each
> container and then release the seal. The siphon should then start
> flowing.
>
> W w
>
> water
> 90% of beer is made of water. The flavor of the beer can be
> affected by the source of the water used to make the beer.
> wort
> Pronunciation: wert. The bittersweet sugar solution obtained by
> mashing the malt and boiling in the hops before it is fermented
> into beer.
>
> Y y
>
> yeast
> During the fermentation process, yeast converts the natural malt
> sugars into equal parts of alcohol and carbon dioxide gas. Yeast
> are Microscopic, unicellular, vegetal organisms of the fungus
> family (Eumycophyta) distinct from bacteria since they possess a
> true nucleus. Yeasts are classed in one of three categories
> depending on their ability to sporulate and the method of
> sporulation: Ascomycetes, Basidiomycetes, and Fungi imperfecti.
> Brewing yeast (or brewer's yeast) are classed into three
> categories: bottom-fermenting yeast or Saccharomyces
> carlsbergensis, reclassified Saccharomyces uvarum; top-fermenting
> yeast or Saccharomyces cerevisiae; and wild yeasts such as
> Saccharomyces candida and other species. Each category is further
> subdivided into strains. Since yeasts belong to the plant family,
> they are named according to the International Code of Botanical
> Nomenclature; each yeast is know by a binomal combination, the
> first name being that of the genus (or family), the second that
> of the species. Over 500 types of yeast have been isolated, not
> including the numerous wild strains. The rate of reproduction of
> yeasts in wort varies with the temperature and reaches a maximum
> at about 300C (860F). The reproduction rate of Saccharomyces
> cerevisiae is greater than that of Saccharomyces uvarum at high
> temperatures and the opposite holds at lower temperatures.
> Brewer's yeasts are sensitive to heat and may be killed by
> exposure to temperatures of 520C (125.60F) or above for ten
> minutes or more. Yeast was first viewed under a microscope in
> 1680 by the Dutch scientist Antonie van Leeuwenhoek and later, in
> 1867, by Louis Pasteur, (Itudes sur le vin, 1866, Itudes sur la
> bihre, 1876), discovered that yeast cells lack chlorophyll and
> that they could develop only in an environment containing both
> nitrogen and carbon.
>
> Z z
>
> Zymurgy
> 1. The science or study of fermentation. 2. The title of a
> magazine published by the American Homebrewers Association.. Syn:
> zymology.
>
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