Glossary A: Difference between revisions
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== AAU - Alpha Acid Units == | == AAU - Alpha Acid Units == | ||
A measurement of bitterness. AAU = hop AA% x Ounces added to the boil. This formula does not consider wort gravity, boil time and so on. | A measurement of bitterness. AAU = hop AA% x Ounces added to the boil. This formula does not consider wort gravity, boil time and so on. | ||
Abbey Ale | |||
== Abbey Ale == | |||
A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting. | A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting. | ||
ABSOLUTE ALCOHOL | |||
== ABSOLUTE ALCOHOL == | |||
The total amount of alcohol contained in a beverage. | The total amount of alcohol contained in a beverage. | ||
Ted Goldammer and Apex Publishers. | Ted Goldammer and Apex Publishers. | ||
ABSORPTION | |||
== ABSORPTION == | |||
Assimilation of molecules or other substances into the physical structure of a liquid or solid without chemical reaction. | Assimilation of molecules or other substances into the physical structure of a liquid or solid without chemical reaction. | ||
ACETALDEHYDE | |||
== ACETALDEHYDE == | |||
A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages. | A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages. | ||
ACETIC ACID | |||
== ACETIC ACID == | |||
A by-product of yeast metabolism that forms through oxidation of alcohols during the fermentation process giving the beer a vinegar taste and smell. | A by-product of yeast metabolism that forms through oxidation of alcohols during the fermentation process giving the beer a vinegar taste and smell. | ||
ACETOBACTER | |||
== ACETOBACTER == | |||
A microorganism that turns ethyl alcohol to acetic acid during fermentation. | A microorganism that turns ethyl alcohol to acetic acid during fermentation. | ||
ACHROODEXTRINS | |||
== ACHROODEXTRINS == | |||
Simple "border" dextrins, from the reduction of starch (amylopectin) by alpha amylase; negative reaction with iodine. | Simple "border" dextrins, from the reduction of starch (amylopectin) by alpha amylase; negative reaction with iodine. | ||
ACID | |||
== ACID == | |||
Any compound that yields hydrogen ions (H+) in solution having a pH lower than 7.0. Also used to refer to a beer exhibiting a sour acidic smell or flavor. | Any compound that yields hydrogen ions (H+) in solution having a pH lower than 7.0. Also used to refer to a beer exhibiting a sour acidic smell or flavor. | ||
ACIDITY | |||
== ACIDITY == | |||
Refers to the pH of the water when the pH measures less than 7.0. An increasing hydrogen-ion concentration leads to increasing acidity as the pH decreases from 7.0. | Refers to the pH of the water when the pH measures less than 7.0. An increasing hydrogen-ion concentration leads to increasing acidity as the pH decreases from 7.0. | ||
Acidic | |||
== Acidic == | |||
A predominance of sourness. | A predominance of sourness. | ||
Adjuncts | |||
== Adjuncts == | |||
Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts. | Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts. | ||
Aftertaste | |||
== Aftertaste == | |||
The taste, odor and tactile sensations that linger after the beer has been swallowed. | The taste, odor and tactile sensations that linger after the beer has been swallowed. | ||
Airlock (also fermentation lock) | |||
== Airlock (also fermentation lock) == | |||
A small devices, partially filled with water, that is inserted into the top of a closed fermenting vessel to allow CO2 from the fermentation process to escape without allowing oxygen or microorganisms in. CO2 escapes an airlock by bubbling through the water; the rate at which fermentation is proceeding can be estimated by the rapidity of an airlock's bubbling. | A small devices, partially filled with water, that is inserted into the top of a closed fermenting vessel to allow CO2 from the fermentation process to escape without allowing oxygen or microorganisms in. CO2 escapes an airlock by bubbling through the water; the rate at which fermentation is proceeding can be estimated by the rapidity of an airlock's bubbling. | ||
Alcohol | |||
== Alcohol == | |||
A synonym for ethyl alcohol or ethanol. | A synonym for ethyl alcohol or ethanol. | ||
Alcohol by Volume | |||
== Alcohol by Volume == | |||
A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space. | A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space. | ||
Alcohol by Weight | |||
== Alcohol by Weight == | |||
A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight. | A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight. | ||
Alcohol by volume | |||
== Alcohol by volume == | |||
Amount of alcohol in beer expressed as a percentage of total beer volume. | Amount of alcohol in beer expressed as a percentage of total beer volume. | ||
Ale | |||
== Ale == | |||
A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity. | A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity. | ||
ALTBIER (German) | |||
== ALTBIER (German) == | |||
Top-fermenting brew. Copper in color, mashed only from barley malt, fermented from a single-cell yeast and cold-conditioned, with an alcohol content of 4.5% - 4.7% by volume. Put simply an Altbier has the smoothness of a classic lager with the flavors of an ale. A more rigorous definition must take account of history. Ale brewing in Germany predates the now predominant lager production. As the lager process spread from Bohemia, some brewers retained the top fermenting ale process but adopted the cold maturation associated with lager. Hence the name 'Old Beer' (Alt means old in German). Altbier is associated with Dusseldorf, Munster, and Hanover. This style of ale is light to medium-bodied, less fruity, less yeasty, and has lower acidity than a traditional English ale. In the US some amber ales are actually in the alt style. | Top-fermenting brew. Copper in color, mashed only from barley malt, fermented from a single-cell yeast and cold-conditioned, with an alcohol content of 4.5% - 4.7% by volume. Put simply an Altbier has the smoothness of a classic lager with the flavors of an ale. A more rigorous definition must take account of history. Ale brewing in Germany predates the now predominant lager production. As the lager process spread from Bohemia, some brewers retained the top fermenting ale process but adopted the cold maturation associated with lager. Hence the name 'Old Beer' (Alt means old in German). Altbier is associated with Dusseldorf, Munster, and Hanover. This style of ale is light to medium-bodied, less fruity, less yeasty, and has lower acidity than a traditional English ale. In the US some amber ales are actually in the alt style. | ||
Aroma Hops | |||
== Aroma Hops == | |||
Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops. | Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops. | ||
Astringent | |||
== Astringent == | |||
Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water. | Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water. | ||
Attenuation | |||
== Attenuation == | |||
The degree to which the yeast ferments the wort during the brewing process. See also (FINAL DEGREE OF ATTENUATION, REAL ATTENUATION) | The degree to which the yeast ferments the wort during the brewing process. See also (FINAL DEGREE OF ATTENUATION, REAL ATTENUATION) | ||
Revision as of 23:51, 17 January 2007
AAU - Alpha Acid Units
A measurement of bitterness. AAU = hop AA% x Ounces added to the boil. This formula does not consider wort gravity, boil time and so on.
Abbey Ale
A strong beer brewed traditionally by Belgian abbeys for the brothers to enjoy as "liquid bread" during their Lenten fasting.
ABSOLUTE ALCOHOL
The total amount of alcohol contained in a beverage. Ted Goldammer and Apex Publishers.
ABSORPTION
Assimilation of molecules or other substances into the physical structure of a liquid or solid without chemical reaction.
ACETALDEHYDE
A volatile compound derived from the degradation of sugars during fermentation through decarboxylation of pyruvic acid. It decreases as the fermentation progresses and as the beer ages.
ACETIC ACID
A by-product of yeast metabolism that forms through oxidation of alcohols during the fermentation process giving the beer a vinegar taste and smell.
ACETOBACTER
A microorganism that turns ethyl alcohol to acetic acid during fermentation.
ACHROODEXTRINS
Simple "border" dextrins, from the reduction of starch (amylopectin) by alpha amylase; negative reaction with iodine.
ACID
Any compound that yields hydrogen ions (H+) in solution having a pH lower than 7.0. Also used to refer to a beer exhibiting a sour acidic smell or flavor.
ACIDITY
Refers to the pH of the water when the pH measures less than 7.0. An increasing hydrogen-ion concentration leads to increasing acidity as the pH decreases from 7.0.
Acidic
A predominance of sourness.
Adjuncts
Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts.
Aftertaste
The taste, odor and tactile sensations that linger after the beer has been swallowed.
Airlock (also fermentation lock)
A small devices, partially filled with water, that is inserted into the top of a closed fermenting vessel to allow CO2 from the fermentation process to escape without allowing oxygen or microorganisms in. CO2 escapes an airlock by bubbling through the water; the rate at which fermentation is proceeding can be estimated by the rapidity of an airlock's bubbling.
Alcohol
A synonym for ethyl alcohol or ethanol.
Alcohol by Volume
A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space.
Alcohol by Weight
A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight.
Alcohol by volume
Amount of alcohol in beer expressed as a percentage of total beer volume.
Ale
A classification of beer styles. A style made with a top fermenting yeast, ales generally are hearty, robust, and fruity.
ALTBIER (German)
Top-fermenting brew. Copper in color, mashed only from barley malt, fermented from a single-cell yeast and cold-conditioned, with an alcohol content of 4.5% - 4.7% by volume. Put simply an Altbier has the smoothness of a classic lager with the flavors of an ale. A more rigorous definition must take account of history. Ale brewing in Germany predates the now predominant lager production. As the lager process spread from Bohemia, some brewers retained the top fermenting ale process but adopted the cold maturation associated with lager. Hence the name 'Old Beer' (Alt means old in German). Altbier is associated with Dusseldorf, Munster, and Hanover. This style of ale is light to medium-bodied, less fruity, less yeasty, and has lower acidity than a traditional English ale. In the US some amber ales are actually in the alt style.
Aroma Hops
Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops.
Astringent
Having tannic, sour notes, often due to boiling the grains, overly long mashes, or sparging with hard water.
Attenuation
The degree to which the yeast ferments the wort during the brewing process. See also (FINAL DEGREE OF ATTENUATION, REAL ATTENUATION)