Glossary T: Difference between revisions
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== Glossary == | == Glossary == | ||
[[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | [[Glossary A|A]] - [[Glossary B|B]] - [[Glossary C|C]] - [[Glossary D|D]] - [[Glossary E|E]] - [[Glossary F|F]] - [[Glossary G|G]] - [[Glossary H|H]] - [[Glossary I|I]] - [[Glossary J|J]] - [[Glossary K|K]] - [[Glossary L|L]] - [[Glossary M|M]] - [[Glossary N|N]] - [[Glossary O|O]] - [[Glossary P|P]] - [[Glossary Q|Q]] - [[Glossary R|R]] - [[Glossary S|S]] - [[Glossary T|T]] - [[Glossary U|U]] - [[Glossary V|V]] - [[Glossary W|W]] - [[Glossary X|X]] - [[Glossary Y|Y]] - [[Glossary Z|Z]] | ||
== Glossary T == | |||
*[[Tannins]] | |||
*[[Temporary Hardness]] | |||
A form of hardness in water caused by the presence of soluble bicarbonates of calcium and magnesium. Temporary hardness, contrary to permanent hardness, is removable by boiling to precipitate the carbonates. | |||
*[[Terminal Extract]] | |||
The density of the fully fermented beer. | |||
*[[Terminal Gravity]] | |||
Synonym for specific gravity. | |||
*[[Titration]] | |||
Measurement of a substance in solution by addition of a standard disclosing solution to initiate an indicative color change. | |||
*[[Thermophilic]] | |||
"Heat loving" bacteria operating at unusually high temperatures. | |||
*[[Trisaccharides]] | |||
Sugars formed from the combination of three monosaccharides. | |||
*[[Trappist Ale]] | |||
According to EC law, Trappist ale may only come from six abbeys of the Trappist order that still brew beer on their premises. Five are in Belgium and one, La Trappe comes from Holland. Although the styles may differ widely between them, they all share a common trait of being top fermented, strong, bottle conditioned, complex, and fully flavored brews. At most, each abbey produces three different varieties of increasing gravity. These can often improve with some years of cellaring. In all there are 15 different trappist beers from the six monasteries. The ales from Trappist abbeys are Chimay, Rochefort, Orval, Westmalle, Westvleteren, and La Trappe. Chimay and Orval are currently well distributed in the major US markets, but the others might prove very hard to find on a consistent basis. Trappist ales are among the most complex and old fashioned of beers that one can find--little wonder that many connoisseurs treat them as the holy grail of beer drinking. | |||
*[[Top Fermentation]] | |||
One of the two basic methods of fermentation for beer, as opposed to bottom fermentation, where the dead yeast cells sink to the bottom during fermentation. Beers brewed in this fashion are commonly called ales or top-fermented beers. | |||
*[[TDS]] | |||
Total Dissolved Soilids. The mineral ions in solution. | |||
*[[Trappist Beer]] | |||
Any beer brewed in one of the six remaining brewing abbeys, five of which are in Belgium, and one in the Netherlands. Top-fermented, dark amber, and fairly strong, they are bottle-conditioned. Origin dates back to the Middle Ages. | |||
*[[Trub]] | |||
Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort. | |||
*[[Tun]] | |||
Any large vessel used in brewing. In America, the term "tub" is more commonly used. | |||
*[[Two Row Barley]] | |||
The type of barley used to brew Samuel Adams. Two row barley is more expensive than six row barley, the type used by most major brewers, and it has more flavor. | |||
Revision as of 19:18, 19 January 2007
Glossary
A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - P - Q - R - S - T - U - V - W - X - Y - Z
Glossary T
A form of hardness in water caused by the presence of soluble bicarbonates of calcium and magnesium. Temporary hardness, contrary to permanent hardness, is removable by boiling to precipitate the carbonates.
The density of the fully fermented beer.
Synonym for specific gravity.
Measurement of a substance in solution by addition of a standard disclosing solution to initiate an indicative color change.
"Heat loving" bacteria operating at unusually high temperatures.
Sugars formed from the combination of three monosaccharides.
According to EC law, Trappist ale may only come from six abbeys of the Trappist order that still brew beer on their premises. Five are in Belgium and one, La Trappe comes from Holland. Although the styles may differ widely between them, they all share a common trait of being top fermented, strong, bottle conditioned, complex, and fully flavored brews. At most, each abbey produces three different varieties of increasing gravity. These can often improve with some years of cellaring. In all there are 15 different trappist beers from the six monasteries. The ales from Trappist abbeys are Chimay, Rochefort, Orval, Westmalle, Westvleteren, and La Trappe. Chimay and Orval are currently well distributed in the major US markets, but the others might prove very hard to find on a consistent basis. Trappist ales are among the most complex and old fashioned of beers that one can find--little wonder that many connoisseurs treat them as the holy grail of beer drinking.
One of the two basic methods of fermentation for beer, as opposed to bottom fermentation, where the dead yeast cells sink to the bottom during fermentation. Beers brewed in this fashion are commonly called ales or top-fermented beers.
Total Dissolved Soilids. The mineral ions in solution.
Any beer brewed in one of the six remaining brewing abbeys, five of which are in Belgium, and one in the Netherlands. Top-fermented, dark amber, and fairly strong, they are bottle-conditioned. Origin dates back to the Middle Ages.
Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort.
Any large vessel used in brewing. In America, the term "tub" is more commonly used.
The type of barley used to brew Samuel Adams. Two row barley is more expensive than six row barley, the type used by most major brewers, and it has more flavor.