Glossary P: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
== 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 P == | |||
*[[Pale Malt]] | |||
*[[Pale Ale]] | |||
An amber or copper-colored, top-fermented beer brewed with pale malts. Similar to bitter but drier, hoppier and lighter. See also India pale ale. | |||
*[[Pasteurization]] | |||
Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms. | |||
*[[Peche]] | |||
Belgium. Peach-macerated Lambic. | |||
*[[pH]] | |||
A numerical designation given to the acidity and alkalinity of an aqueous solution, on a scale of 1 to 14. Technically, pH is common logarithm of the reciprocal of the hydrogen-ion concentration of a solution. A pH value of 7 (pure water at 25º C) indicates neutrality, while values below 7 (7 to 1) indicate acidity and above 7 (7 to 14) indicate alkalinity. | |||
*[[Pin]] | |||
Unit of measure. 1 Pin = 4.5 Imperial Gallons. | |||
*[[Pectin]] | |||
Vegetable substance, a chain of galacturonic acid that becomes gelatinous in the presence of sugars and acids. | |||
*[[Pentosan]] | |||
Pentose-based complex carbohydrates, especially gums. | |||
*[[Pentose]] | |||
Sugar molecules of five carbon atoms. | |||
*[[Peptidase]] | |||
A proteolytic enzyme that breaks down large and medium-sized protein molecules into amino acids. | |||
*[[Peptides]] | |||
A class of proteins consisting of between two and thirty amino acid molecules bound by peptide bonds. Peptides enhance the viscosity, or fullness, of beer, may also oxidize to high-molecular weight polypeptides. | |||
*[[Peptide Bond]] | |||
The link between two amino acids which joins them together. Proteins are made up of any number of amino acids, linked to each other by peptide bonds. | |||
*[[Peptization]] | |||
The spontaneous dispersion of protein soils throughout the cleaning solution without mechanical agitation. | |||
*[[Peptonizing]] | |||
The action of proteolytic enzymes upon protein, yielding albumin/proteoses, peptides and amino acids. | |||
*[[Phenol]] | |||
This structure is the building bloc of a large group of phenolic compounds (often referred to as polyphenols or simply “phenols”). Phenols are derived mostly from malt and to a lesser degree hops. Yeast produce phenols but the amounts are quite small. Generally speaking, S. cerevisiae produce more phenols than S. uvarum and, wild strains of yeast or bacteria are often the cause of phenolic flavors. Spices used in specialty beers are known to contain phenolic compounds. | |||
*[[Pilsner]] | |||
A general name for pale, golden-hued, highly hopped, bottom-fermented beers. The original was first brewed in the Bohemian town of Pilsen in 1842. | |||
*[[Pitching]] | |||
Adding yeast to the wort. | |||
*[[Plato]] | |||
Degrees Plato. A refinement of the Balling scale that expresses the specific gravity as the weight of extract in a 100 gram solution at 64 F. (17.5 C.). | |||
*[[Pokal]] | |||
A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz. | |||
*[[Porter]] | |||
A very dark, top-fermented beer first brewed in London in 1722 by a man named Harwood as a substitute for a then popular mix of ale, beer, and two penny beer. Called Entire, the beer was advertised as being richer and more nourishing than ale, and was intended for porters and other heavy laborers who would find in it the strength to accomplish their tasks. Its color comes from roasted, unmalted barley. | |||
Revision as of 18:59, 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 P
An amber or copper-colored, top-fermented beer brewed with pale malts. Similar to bitter but drier, hoppier and lighter. See also India pale ale.
Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms.
Belgium. Peach-macerated Lambic.
A numerical designation given to the acidity and alkalinity of an aqueous solution, on a scale of 1 to 14. Technically, pH is common logarithm of the reciprocal of the hydrogen-ion concentration of a solution. A pH value of 7 (pure water at 25º C) indicates neutrality, while values below 7 (7 to 1) indicate acidity and above 7 (7 to 14) indicate alkalinity.
Unit of measure. 1 Pin = 4.5 Imperial Gallons.
Vegetable substance, a chain of galacturonic acid that becomes gelatinous in the presence of sugars and acids.
Pentose-based complex carbohydrates, especially gums.
Sugar molecules of five carbon atoms.
A proteolytic enzyme that breaks down large and medium-sized protein molecules into amino acids.
A class of proteins consisting of between two and thirty amino acid molecules bound by peptide bonds. Peptides enhance the viscosity, or fullness, of beer, may also oxidize to high-molecular weight polypeptides.
The link between two amino acids which joins them together. Proteins are made up of any number of amino acids, linked to each other by peptide bonds.
The spontaneous dispersion of protein soils throughout the cleaning solution without mechanical agitation.
The action of proteolytic enzymes upon protein, yielding albumin/proteoses, peptides and amino acids.
This structure is the building bloc of a large group of phenolic compounds (often referred to as polyphenols or simply “phenols”). Phenols are derived mostly from malt and to a lesser degree hops. Yeast produce phenols but the amounts are quite small. Generally speaking, S. cerevisiae produce more phenols than S. uvarum and, wild strains of yeast or bacteria are often the cause of phenolic flavors. Spices used in specialty beers are known to contain phenolic compounds.
A general name for pale, golden-hued, highly hopped, bottom-fermented beers. The original was first brewed in the Bohemian town of Pilsen in 1842.
Adding yeast to the wort.
Degrees Plato. A refinement of the Balling scale that expresses the specific gravity as the weight of extract in a 100 gram solution at 64 F. (17.5 C.).
A pokal is a European pilsner glass with a stem. Can look similar to a tulip without the flare at the top or similar to a chalice with a smaller less angular bowl. Holds 12 oz.
A very dark, top-fermented beer first brewed in London in 1722 by a man named Harwood as a substitute for a then popular mix of ale, beer, and two penny beer. Called Entire, the beer was advertised as being richer and more nourishing than ale, and was intended for porters and other heavy laborers who would find in it the strength to accomplish their tasks. Its color comes from roasted, unmalted barley.