Brewing terms

Brewing Terms

All-grain
Describe a brewing process where only malt grist is used and no malt extract is added.

All-malt
Describes beer made with malted barley and no adjuncts.

Bottle-conditioned: Commercial beers, on the most part, are carbonated with CO2 but bottle-conditioned beers are carbonated by an additional fermentation in the bottle where an extra amount of yeast and little sugar are added. You can usually tell just by looking at the bottom of your beer bottle, if “stuff” is floating around on the bottom, it probably means it’s a bottle-conditioned beer and what you see is left over yeast which in most cases you want to discard, except for wheat beers. Don’t forget the swirl your wheat beer before pouring it though.

Carbon Dioxide
A gas created from the fermentation process which results in carbonation.

Cask-Conditioned
This is the same as bottle conditioned only it is done in casks.

Cold-Filtered
Is when beer is filtered to remove sediments and contaminants making beer clearer.

Fermentation
The process of yeast consuming soluble sugars in wort to create by-products such as alcohol, carbon dioxide, flavor and aroma.

Finishing/Final Gravity (f.g.)
When the wort ferments, yeast converts maltose into alcohol and the gravity drops because alcohol is lighter that water. Before beer begins to ferment brewers take an original gravity reading (o.g.) once it has fermented the final gravity is taken (f.g.).

Kraeusen
Literally, “crown” in German. Introducing unfermented wort to fermented wort to continue or revive fermentation.

Maltose
Malts are germinated cereal grains that have been dried so to be used in beer brewing

Maltose
Sugar derived from malt. It is also a fermenting ingredient.

Mash
Is the porage-like blend of water and grist at the beginning of the brewing process like oatmeal. Its where the sugar is released.

Original Gravity (o.g.)

See Finish/Final Gravity (f.g.)

Oxidation
A cardboardy or vinous flavor in beer that is the result of the beer being exposed to oxygen for too long.

Pasteurization
Much like milk, this process invented by Louis Pasteur is the process where heating beer after fermentation will kill remaining live yeast and bacteria and as a result, will reduce the risk of contamination and/or spoilage.

Sparge
To sparge is to rinse spent grains of any wort they may retain after the mash. Sparging is often done with a gentle sprinkle to avoid disturbing the grain bed.

Specific Gravity (s.g.)
It is a measure of wort’s density in relation to the density of water, which is given a value of 1 at 39.2 degrees F (4 degrees C).

Partial mash
A brewing process that combines both malted grist and malt extract.

Wort
Beer is called “wort” before yeast is added.

Zymurgy
The science of fermentation.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s