Glossary K: Difference between revisions

Latest revision as of 19:48, 19 January 2007

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

@@ Line 7: / Line 7: @@
 *[[Keg]]
 *[[Kellerbier]]
-Indicates an unfiltered lager,  in which there is usually a high hop content and low carbonation. Strengths vary.
 *[[Krausening]]
-A secondary fermentation. A small portion of young, still actively fermenting beer and yeast is added to a tank of beer at the end of primary fermentation. Since such a small supply of wort is being introduced, the new yeast has a limited food supply. It quickly exhausts the available sugars and is then forced to scavenge among a range of secondary compounds for more food. This eliminates strong and potentially offensive odors and flavors, producing an elegant and balanced flavor, and adding smoothness and body.
 *[[Kriek]]
-A Belgian beer style produced by steeping cherries in young lambic or gueuze to produce a second fermentation.