Glossary F: Difference between revisions
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== Glossary F == | == Glossary F == | ||
*[[Faro]] | |||
*[[Fatty Acids]] | |||
A group of carboxylic acids, all of which impart a foul, soapy flavor to beer, contribute to its staling and affect its head retention. | |||
*[[Festbier]] | |||
Any beer made for a festival. | |||
*[[Fermentation]] | |||
The process of the yeast converting the simple sugars in the wort in a complex sequence of 13 discrete steps to alcohol and carbon dioxide. Fermentation can take up to seven days. | |||
*[[Fermenter]] | |||
A vessel used in the brewing of beer, the place where the yeast converts the simple sugars in the wort to alcohol and carbon dioxide. | |||
*[[Filtration]] | |||
Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity. | |||
*[[Final Degree of Attenuation]] | |||
The maximum apparent attenuation attainable by a particular wort. | |||
Formula A = (B b/B x 100) | |||
A = final degree of attenuation | |||
B = original gravity in degrees B (or deg. P) | |||
b = final gravity in degrees B (or deg. P) | |||
*[[Fines]] | |||
The finely crushed, flour-like portion of the draft. | |||
*[[Fining]] | |||
A clarifying process that adds organic or mineral settling agents during boiling of wort and secondary fermentation to precipitate colloidal matter through coagulation or adsorption. | |||
*[[Finish]] | |||
The lingering taste sensation that accompanies swallowing. | |||
*[[Finishing Hops]] | |||
Hops added to the wort near the end of the boiling to impart hop aroma and character to the beer as opposed to bittering hops that contribute to its bitterness and are added during the boil. | |||
*[[Firkin]] | |||
Unit of measure. 1 Firkin = 9 Imperial Gallons. | |||
*[[Flash Pasteurization]] | |||
Flash pasteurization is the heat treatment of beer in bulk for subsequent packaging. | |||
*[[Flavor Stability]] | |||
The ability of a beer to retain the quality it had when it was bottled until it is consumed. | |||
*[[Flocculation]] | |||
The phenomenon by which yeast cells aggregate into masses toward the end of the fermentation process. | |||
*[[Foam Stability]] | |||
Measured as rate of foam collapse in freshly poured beer under controlled conditions. | |||
*[[Four Vessel Brewing]] | |||
Traditional decoction brewing method requiring a mash cooker, a mash tun, a lauter tun, and a kettle. Mashing is carried out in the mash tun, and starts at a low temperature while portions of the mash are taken out and boiled in the cooker and later returned to the mash tun, thus gradually raising the temperature of the entire mash. The mash is afterwards filtered in the lauter tun and the resulting wort is boiled in the copper kettle. | |||
*[[Freshness Dating]] | |||
The visible coding of beer bottles with a freshness date so that consumers know that they are receiving fresh beer. | |||
*[[Fruity]] | |||
Tasting term describing the flavor and aroma of bananas, strawberries, apples, and/or citrus notes resulting from high temperature fermentation and top-fermenting yeast strains. | |||
*[[Fuggles Hops]] | |||
Noble English hops grown in East Kent, England, used to make Samuel Adams ales. | |||
Revision as of 13:44, 18 January 2007
Glossary
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Glossary F
A group of carboxylic acids, all of which impart a foul, soapy flavor to beer, contribute to its staling and affect its head retention.
Any beer made for a festival.
The process of the yeast converting the simple sugars in the wort in a complex sequence of 13 discrete steps to alcohol and carbon dioxide. Fermentation can take up to seven days.
A vessel used in the brewing of beer, the place where the yeast converts the simple sugars in the wort to alcohol and carbon dioxide.
Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity.
The maximum apparent attenuation attainable by a particular wort. Formula A = (B b/B x 100) A = final degree of attenuation B = original gravity in degrees B (or deg. P) b = final gravity in degrees B (or deg. P)
The finely crushed, flour-like portion of the draft.
A clarifying process that adds organic or mineral settling agents during boiling of wort and secondary fermentation to precipitate colloidal matter through coagulation or adsorption.
The lingering taste sensation that accompanies swallowing.
Hops added to the wort near the end of the boiling to impart hop aroma and character to the beer as opposed to bittering hops that contribute to its bitterness and are added during the boil.
Unit of measure. 1 Firkin = 9 Imperial Gallons.
Flash pasteurization is the heat treatment of beer in bulk for subsequent packaging.
The ability of a beer to retain the quality it had when it was bottled until it is consumed.
The phenomenon by which yeast cells aggregate into masses toward the end of the fermentation process.
Measured as rate of foam collapse in freshly poured beer under controlled conditions.
Traditional decoction brewing method requiring a mash cooker, a mash tun, a lauter tun, and a kettle. Mashing is carried out in the mash tun, and starts at a low temperature while portions of the mash are taken out and boiled in the cooker and later returned to the mash tun, thus gradually raising the temperature of the entire mash. The mash is afterwards filtered in the lauter tun and the resulting wort is boiled in the copper kettle.
The visible coding of beer bottles with a freshness date so that consumers know that they are receiving fresh beer.
Tasting term describing the flavor and aroma of bananas, strawberries, apples, and/or citrus notes resulting from high temperature fermentation and top-fermenting yeast strains.
Noble English hops grown in East Kent, England, used to make Samuel Adams ales.