Glossary W: Difference between revisions

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*[[Water]]
*[[Water]]
*[[Weihenstephan]]
*[[Weihenstephan]]
The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.
*[[Weissbier]]
*[[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]]
*[[Weizenbier]]
In Germany, a generic term for top-fermented wheat beers, especially those of the south.
*[[Weizenbock]]
*[[Weizenbock]]
In Germany, a wheat beer of bock strength.
*[[Wetting Agent]]
*[[Wetting Agent]]
A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.
*[[Wheat Beer]]
*[[Wheat Beer]]
Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.
*[[Whirlpool]]
*[[Whirlpool]]
A vessel used in the brewing process, used to remove the trub from the wort.
*[[White]]
*[[White]]
A term once used in several parts of Europe to describe wheat beers.
*[[Wild Yeast]]
*[[Wild Yeast]]
Any airborne yeast. Now available in cultured form.
*[[Winy]]
*[[Winy]]
Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.
*[[Wort]]
*[[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]]
*[[Wort Clarity]]
Clarity of wort obtained from lautering.
*[[Wort Gelatin]]
*[[Wort Gelatin]]
Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.
*[[W/V]]
*[[W/V]]
Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.

Latest revision as of 18:25, 19 January 2007

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