Glossary S: Difference between revisions

From BeerTools Pro Wiki
Jump to navigation Jump to search
No edit summary
No edit summary
 
(One intermediate revision by the same user not shown)
Line 6: Line 6:
*[[Saccharifcation]]
*[[Saccharifcation]]
*[[Saccharometer]]
*[[Saccharometer]]
A type of hydrometer for measuring the sugar concentration of a solution by determining the specific gravity.
*[[Saccharomyces Carlsbergensis]]
*[[Saccharomyces Carlsbergensis]]
The yeast strain used to make lagers, a bottom fermenting yeast. This yeast strain settles to the bottom of the tank during fermentation.
*[[Saccharomyces Cerevisiae]]
*[[Saccharomyces Cerevisiae]]
The yeast strain used to make ales, a top fermenting yeast. This strain rises to the top of the tank during fermentation.
*[[Salt]]
 
*[[SALT]]
Any numerous compounds made up of two or more ions.
 
*[[Saaz Hops]]
*[[Saaz Hops]]
Bohemian Noble hops from the Czech Republic used in several Samuel Adams styles.
*[[Saponifaction]]
*[[Saponifaction]]
A chemical reaction between strong alkalines and fats resulting in formation of soluble soaps and glycerol.
*[[Saison]]
*[[Saison]]
An amber or copper-colored top fermented beer from Belgium and France, once brewed in summer but now available all year-round. Naturally conditioned in burgundy-shaped one liter bottles.
*[[Sake]]
*[[Sake]]
A traditional Japanese fermented drink made from rice.
*[[Scale]]
*[[Scale]]
A precipitate that forms or surfaces in contact with water as the result of a physical or chemical change.
*[[Scotch Ale]]
*[[Scotch Ale]]
A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy.
*[[Seasonal Beers]]
*[[Seasonal Beers]]
Special beer styles brewed for a specific season, i.e. Octoberfest, Winter Lager.
*[[Secondary Fermentation]]
*[[Secondary Fermentation]]
Fermentation following the transfer of the green beer from the primary fermenters with some yeast and fermentable carbohydrates present, during which residual carbohydrates are assimilated.
*[[Sequestrant]]
*[[Sequestrant]]
A chemical agent that forms a water-soluble metallic complex and prevents the precipitation of metal ions from solution. A sequestering agent, unlike a chelating agent, losses its effectiveness at high temperatures or after extended periods of time.
*[[Six Row Barley]]
*[[Six Row Barley]]
A type of barley used by most major brewers. Six row barley has less flavor than two row barley, the barley used in Samuel Adams.
*[[Sparge]]
*[[Sparge]]
To wash out all soluble products from the mash prior to boiling.
*[[Specific Gravity]]
*[[Specific Gravity]]
A measure of the density of a liquid or solid, as compared with that of water. Brewers use gravity to measure the fermentation's progress -- the more fermentable sugars, the higher the gravity; the more alcohol, the lower the gravity.
*[[Spruce Beer]]
*[[Spruce Beer]]
A brew produced in North America and Northern Europe by fermenting molasses and other sugars with the exudate of spruce trees, sometimes with malt.
*[[SRM]]
*[[SRM]]
In the United States, the standard method for determining beer color is the Standard Research method (SRM). This technique was originally set up to approximate the Lovibond scale and is now used as the basis for assigning Lovibond ratings to grains as well as to determine the actual color of finished beer. Color measured as degrees SRM. Assumed to be equivalent to the older degrees Lovibond system. To convert to European Brewing Convention (EBC) color values use the following equation for a reasonable approximation EBC = 2.65 ´ SRM - 1.2.
*[[Starch]]
*[[Starch]]
Any of a group of carbohydrates or polysaccharides which hydrolyzes to yield dextrins and maltose through the action of amylases.
*[[Starter]]
*[[Starter]]
A small volume of wort to which yeast is added, in order to activate it before it is pitched into the main batch.
*[[Steam Beer]]
*[[Steam Beer]]
A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. At one time there were 27 breweries making steam beer in California.
*[[Stock Ale]]
*[[Stock Ale]]
A strong ale brewed to be stored for a long time. Indigenous to America.
*[[Stout]]
*[[Stout]]
A very dark, heavy, top-fermented beer made from pale malt, roasted unmalted barley, and often caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker, hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout although both are highly hopped, sweet stout is less bitter than dry stout. See also Russian stout.

Latest revision as of 19:45, 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 S

Retrieved from "https://www.beertoolspro.com/mediawiki-1.39.5/index.php?title=Glossary_S&oldid=2434"