Glossary W: 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 W == | |||
*[[Water]] | |||
*[[Weihenstephan]] | |||
The oldest brewery in the world. Now a brewery and brewing school located just outside Munich. | |||
*[[Weissbier]] | |||
In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam. | |||
*[[Weizenbier]] | |||
In Germany, a generic term for top-fermented wheat beers, especially those of the south. | |||
*[[Weizenbock]] | |||
In Germany, a wheat beer of bock strength. | |||
*[[Wetting Agent]] | |||
A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces. | |||
*[[Wheat Beer]] | |||
Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned. | |||
*[[Whirlpool]] | |||
A vessel used in the brewing process, used to remove the trub from the wort. | |||
*[[White]] | |||
A term once used in several parts of Europe to describe wheat beers. | |||
*[[Wild Yeast]] | |||
Any airborne yeast. Now available in cultured form. | |||
*[[Winy]] | |||
Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer. | |||
*[[Wort]] | |||
The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast. | |||
*[[Wort Clarity]] | |||
Clarity of wort obtained from lautering. | |||
*[[Wort Gelatin]] | |||
Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast. | |||
*[[W/V]] | |||
Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution. | |||
Revision as of 18:20, 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 W
The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.
In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam.
In Germany, a generic term for top-fermented wheat beers, especially those of the south.
In Germany, a wheat beer of bock strength.
A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.
Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.
A vessel used in the brewing process, used to remove the trub from the wort.
A term once used in several parts of Europe to describe wheat beers.
Any airborne yeast. Now available in cultured form.
Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.
The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.
Clarity of wort obtained from lautering.
Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.
Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.