Glossary W

Glossary

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Glossary W

• Water
• Weihenstephan

The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.

• Weissbier

In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam.

• Weizenbier

In Germany, a generic term for top-fermented wheat beers, especially those of the south.

• Weizenbock

In Germany, a wheat beer of bock strength.

• Wetting Agent

A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.

• Wheat Beer

Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.

• Whirlpool

A vessel used in the brewing process, used to remove the trub from the wort.

• White

A term once used in several parts of Europe to describe wheat beers.

• Wild Yeast

Any airborne yeast. Now available in cultured form.

• Winy

Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.

• Wort

The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.

• Wort Clarity

Clarity of wort obtained from lautering.

• Wort Gelatin

Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.

• W/V

Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.