Glossary R
Glossary
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The origins of Rauchbier lies with breweries in the region of Franconia in northern Bavaria which traditionally dried the barley over fires fueled by beech trees from local forests. The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made. These smoked lagers generally feature a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers.
A substance involved in a reaction that identifies the strength of the substance being measured.
The attenuation of beer after alcohol and carbon dioxide is removed. In the brewing industry only the apparent attenuation is used to measure the progress of fermentation. Formula A = (B-b)/B x 100 where A equals real attenuation and B equals original gravity in degrees B or degrees P and b equals specific gravity of beer devoid of alcohol and carbon dioxide. Real attenuation (extract) may also be calculated from the apparent attenuation RA = AA + (alcohol by weight x 0.46) Thus, a beer with an apparent extract of 2.6, and 3.7 percent alcohol would have a real extract RE = 2.6 (3.7 x 4.6) = 2.6 + 1.7 = 4.3
German Beer "Purity Law" applied to all German brewers making beer for consumption in their own country. A law dating back to 1516, requiring beer to be totally pure with only water, yeast, malt, and hops allowed as ingredients.It only allows water, hops, malt (barley and wheat), and yeast for brewing beer. Chemical additives, sugar, rice, corn, and unmalted barley are prohibited.
Noncrystalline (amorphous) plant excretions.
Some malts are roasted to varying degrees to produce a range of specialty malts called caramel, chocolate, and black malts. These malts affect the color and the flavor of beer.
Viscous, gelatinous blobs, or "rope," from bacterial contamination.
A nearly fermented beer, ready for lagering with some yeast present following the completion of the primary fermentation.
The complete lautering operation (straining of wort from grains); the time of run-off is an important factor.
In Britain, a very strong stout originally brewed from 1760 to World War 1. Present day Russian stout is non-pasteurized and matured in casks for two months, then bottle-aged for a full year. Also called Imperial Russian stout or Imperial stout.