Glossary M
Glossary
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Glossary M
A browning reaction, where situations of highly concentrated amino acids and reducing sugars exist producing compounds, collectively called melanoidins, which provide the characteristic malty aroma and flavor of to beers. Melanoidin production is most active in the malting process and continues to some extent in decoction mashing and to a somewhat lesser extent in boiling. For dark beers, it is important to use a malt with a great deal of melanoidins already in it.
One of the four ingredients of beer. Malt is barley which has been moistened, allowed to germinate, and then dried. The variety of barley, the extent to which it is allowed to germinate, and the temperature at which it is dried all influence the character, the color, and the flavor of beer.
Wort that has been concentrated into a thick syrup or dry powder.
The process of converting barley into malt by soaking, sprouting, and then drying barley (or other grain) to develop its enzyme content and render it suitable for mashing.
A fermentable disaccharide of two glucose molecules, and the primary sugar produced by the breakdown of barley starch (diastatic hydrolysis of starch). It generally comprises 46 to 50 of the sugars in a grain wort.
An unfermentable polysaccharide or dextrin derived from mashing.
A slowly fermentable trisaccharide typically making up 12 to 18 percent of the wort sugars.
A bottle, 2.25 liters in capacity.
In Germany, before the advent of refrigeration, beer was brewed in winter and the last batch, brewed in March, was made especially strong to survive the many months of maturation before it was drunk at the end of summer. Now commonly called Octoberfest.
A mixture of ground barley malt, cooked adjuncts (if used), and water that has undergone the conversion of grain starch to sugar.
The initial stage of mashing; the process of mixing grist and water. Also referred to as doughing-in.
The process of mixing ground malt and cooked adjuncts (if used) with water in the mash tun to degrade haze-forming proteins and to further convert grain starches to fermentable sugars and non-fermentable carbohydrates (dextrins). The two main methods of mashing are infusion and decoction.
The first vessel used in the brewing process, the mash tun is used to combine the ground malt with water and to heat the mash to the desired temperature.
Meads are produced by the fermentation of honey, water, yeast and optional seasonings such as fruit, herbs, and/or spices. They are classified by their final specific gravity as dry, medium, or sweet.
Having a chemical or phenolic taste resulting from wild yeast, contact with plastic, or sanitizer residue.
Term associated with over-aged beer.
Small brewery generally producing less than 15,000 barrels per year. Sales primarily off-premises.
A sensation derived from the body or viscosity of a beer, ranging from thin to full.
Having a moldy, mildewy flavor and aroma, due to cork or brew spoilage.
The first step in the brewing process. Barley malt is crushed, not ground, between pairs of rollers in a mill. This separates the husk from the meal body and also fractures the meal body, preparing the malt for mashing.
A bottom-fermented beer produced in Munich since the mid-10th century. There are two versions helles bier, a paler beer, and dunkel bier, closer to the original dark style. Both styles are distinctively malty.