Glossary S

Glossary

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Glossary S

• Saccharifcation
• Saccharometer
• Saccharomyces Carlsbergensis
• Saccharomyces Cerevisiae
• Salt
• Saaz Hops

Bohemian Noble hops from the Czech Republic used in several Samuel Adams styles.

• Saponifaction

A chemical reaction between strong alkalines and fats resulting in formation of soluble soaps and glycerol.

• Saison

An amber or copper-colored top fermented beer from Belgium and France, once brewed in summer but now available all year-round. Naturally conditioned in burgundy-shaped one liter bottles.

• Sake

A traditional Japanese fermented drink made from rice.

• Scale

A precipitate that forms or surfaces in contact with water as the result of a physical or chemical change.

• Scotch Ale

A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy.

• Seasonal Beers

Special beer styles brewed for a specific season, i.e. Octoberfest, Winter Lager.

• Secondary Fermentation

Fermentation following the transfer of the green beer from the primary fermenters with some yeast and fermentable carbohydrates present, during which residual carbohydrates are assimilated.

• Sequestrant

A chemical agent that forms a water-soluble metallic complex and prevents the precipitation of metal ions from solution. A sequestering agent, unlike a chelating agent, losses its effectiveness at high temperatures or after extended periods of time.

• Six Row Barley

A type of barley used by most major brewers. Six row barley has less flavor than two row barley, the barley used in Samuel Adams.

• Sparge

To wash out all soluble products from the mash prior to boiling.

• Specific Gravity

A measure of the density of a liquid or solid, as compared with that of water. Brewers use gravity to measure the fermentation's progress -- the more fermentable sugars, the higher the gravity; the more alcohol, the lower the gravity.

• Spruce Beer

A brew produced in North America and Northern Europe by fermenting molasses and other sugars with the exudate of spruce trees, sometimes with malt.

• SRM

In the United States, the standard method for determining beer color is the Standard Research method (SRM). This technique was originally set up to approximate the Lovibond scale and is now used as the basis for assigning Lovibond ratings to grains as well as to determine the actual color of finished beer. Color measured as degrees SRM. Assumed to be equivalent to the older degrees Lovibond system. To convert to European Brewing Convention (EBC) color values use the following equation for a reasonable approximation EBC = 2.65 ´ SRM - 1.2.

• Starch

Any of a group of carbohydrates or polysaccharides which hydrolyzes to yield dextrins and maltose through the action of amylases.

• Starter

A small volume of wort to which yeast is added, in order to activate it before it is pitched into the main batch.

• Steam Beer

A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. At one time there were 27 breweries making steam beer in California.

• Stock Ale

A strong ale brewed to be stored for a long time. Indigenous to America.

• Stout

A very dark, heavy, top-fermented beer made from pale malt, roasted unmalted barley, and often caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker, hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout although both are highly hopped, sweet stout is less bitter than dry stout. See also Russian stout.