Glossary G
Glossary
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Glossary G
The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.
Green malt is the product resulting from the softening and sprouting of grain which then is dried and roasted to become malt.
Noble English hops grown in East Kent, England, used to make Samuel Adams ales. Named after the farmer who originally identified the hop type.
A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.
An organism that thrives on glucose.
An important building block of carbohydrates typically making up 8 to 10 percent of wort sugars. Pure, commercial glucose, sometimes called dextrose, always contains a certain amount of dextrins which, being unfermentable, remain in the beer and give it a sweet, mellow flavor. Syn dextrose; corn sugar.
The list of grains and their amounts used for a recipe.
A small vessel to which wort is directed from the mash tun for visual and hydrometer inspection.
Having a taste like cereal or raw grain.
After primary fermentation, beer is called green beer.
The crushed malts and adjuncts that are mixed with hot water to form the mash.
That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).