Glossary G: Difference between revisions

Latest revision as of 14:00, 18 January 2007

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 *[[Gelatinization]]
 *[[Germination]]
-The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.
+*[[Green Beer]]
 *[[Green malt]]
-Green malt is the product resulting from the softening and sprouting of grain which then is dried and roasted to become malt.
 *[[Goldings Hops]]
-Noble English hops grown in East Kent, England, used to make Samuel Adams ales. Named after the farmer who originally identified the hop type.
-*[[Gueuze]]
-A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.
 *[[Glucophilic]]
-An organism that thrives on glucose.
 *[[Glucose]]
-An important building block of carbohydrates typically making up 8 to 10 percent of wort sugars. Pure, commercial glucose, sometimes called dextrose, always contains a certain amount of dextrins which, being unfermentable, remain in the beer and give it a sweet, mellow flavor. Syn dextrose; corn sugar.
 *[[Grain Bill]]
-The list of grains and their amounts used for a recipe.
 *[[Grant]]
-A small vessel to which wort is directed from the mash tun for visual and hydrometer inspection.
 *[[Grainy]]
-Having a taste like cereal or raw grain.
-*[[Green Beer]]
-After primary fermentation, beer is called green beer.
 *[[Grist]]
-The crushed malts and adjuncts that are mixed with hot water to form the mash.
+*[[Gueuze]]
 *[[Gyle]]
-That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).

Glossary G: Difference between revisions

Latest revision as of 14:00, 18 January 2007

Glossary

Glossary G

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