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AA alpha acid (expressed as percentage, see also IBU and AAU)
AAE alpha amylase enzyme (not generally used---avoid using)
AAU alpha acid unit (1 ounce of 1% alpha containing hops)
ABV alcohol by volume
ABW alcohol by weight
Additive Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.
Adjunct Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
Aerobic An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.
Alcohol A colorless volatile flammable liquid, C2H5OH, synthesized or obtained by fermentation of sugars and starches and widely used, either pure or denatured, as a solvent and in drugs, cleaning solutions, explosives, and intoxicating beverages. Also called ethanol, ethyl alcohol; Also called grain alcohol.
Alcohol 1. Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight. 2. An intoxicating by-product of fermentation, which is caused by yeast acting on the sugars in the malt. Alcohol content is expressed as a percentage of volume or weight
Ale Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale's character.
Amylase Enzymes that liquefy starches and convert them to maltose (sugar) and dextrins
Anaerobic When describing an organism, such as a bottom-fermenting lager yeast, it means that it is able to metabolize without oxygen being present.
Aroma The particular combination of smells from malt, hops, yeast, and any unusual or distinctive disturbances in the beer.
Aroma Hops Varieties of hop chosen to impart bouquet
Astringent A drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.
ATIAL A T is a legend
Attenuation Extent to which yeast consumes fermentable sugars (converting them into alcohol and carbon dioxide).
Autolysis The enzymatic digestion of cells by enzymes present within them. The cells most susceptible to autolysis tend to be dying or dead cells. Pronounced aw-tol?i-sis
Auxiliary finings A type of fining which has the opposite ionic charge to primary finings. Used to drop proteins out of suspension as opposed to yeast.


Bacterial A general term covering off-flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage.Balance - Hoppiness versus maltiness -The complexity of their interaction, and a measure of the brewer's art.
BAE beta amylase enzyme (not generally used---avoid using)
Barley A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Barley Wine A strong Ale
Barrel A 36 gallon vessel that contains beer
Bbl barrel
Beer Engine Sometimes known as a 'handpull'. This is the device used for pulling beer from a cask that you commonly see in traditional pubs.
BHE Brew House Efficiency - this is how efficient your system is in it's entirity and what most people base their recipe calculations upon. Someone with a BHE of 65% will have to use more malt to achieve the same results as someone who has a BHE of 75%
Bitterness 1. The perception of a bitter flavor, in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU). 2. The taste component added by hops
Black malt Partially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer.
Black Patent Malt Malted barley roasted at high temperatures to give color and taste to the beer.
Body 1. The particular feel of a beer is described as full-bodied, medium-bodied, or light bodied, depending on the sense of thickness or thinness in your mouth. 2. Thickness and mouth-filling property of a beer described as "full or thin bodied".
BOS best of show
Bottle-conditioning Secondary fermentation and maturation in the bottle, creating complex aromas and flavors
Bottom-fermenting yeast One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast".
Bottom-fermenting Yeast (Lager Yeast) The yeast used to ferment lagers. This yeast works at colder temperatures than ale yeast and settles to the bottom of the fermentation vessel.
BP Brewers Publications (Association of Brewers)
BP brewpub
Brew Kettle The vessel in which wort from the mash is boiled with hops. Also called a copper
Brewhouse The collective equipment used to make beer.
Brewpub Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.
BRF Beer Recipe Formulator (software)
BT Brewing Techniques (magazine)
BTU British thermal units
BTW by the way
Bung The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied. The hole may also be referred to as a bung or bunghole. Real beer must use a wooden bung.
Burtonising Treating water to make it similar to that of the Burton upon Trent region


Cabbagelike Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation.
CaCO3 calcium carbonate (chalk)
CAMRA The CAMpaign for Real Ale. An organization in England that was founded in 1971 to preserve the production of cask-conditioned beers and ales.
CAMRA Campaign for Real Ale
Carbon Dioxide (CO2) A gas consisting of one part carbon and two parts oxygen released during fermentation.
Carbonation Sparkle caused by carbon dioxide, either created during fermentation or injected later.
Cask A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal. The bung in a cask of "Real" beer or ale must be made of wood to allow the pressure to be relived, as the fermentation of the beer, in the cask, continues.
Cask-conditioning Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.
Cask1 (Pin) 4? Gallons
Cask2 (Firkin) 9 Gallons = 2 Pins
Cask3 (Kilderkin) 18 Gallons = 2 Firkins
Cask4 (Barrel) 36 Gallons = 2 Kilderkins
Cask5 (Hogshead) 54 Gallons = 1? Barrels
Cask6 (Puncheon) 72 Gallons = 2 Barrels
Cask7 (Butt) 108 Gallons = 2 Hogsheads
Cask8 (Tun) 216 Gallons = 2 Butts
CaSO4 calcium sulfate (gypsum)
CFC counterflow chiller
Chill haze 1. Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor. 2. A condition occurring in some beers at low (near freezing) temperatures caused by proteins in the beer becoming cloudy. Not an indication of bad beer.
Chill proof Beer treated to allow it to withstand cold temperatures without clouding
Clovelike Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast
CM Cat's Meow (recipe collection)
CO carbon monoxide
CO2 carbon dioxide
Conditioning 1. Period of maturation intended to impart "condition"(natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste. 2. The process of creating carbonation in the finished beer, typically taking place in the bottle or keg after sugar is added. Conditioning can also mean aging or lagering beer
Conditioning Tank A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.
Copper Term used to describe the vessel used for boiling wort, as traditionally they were made from copper.
Copper finings A fining added to the copper during the boil to ai the protein break and improve the stability of the finished beer ie, Irish moss, Whirlfloc etc
CPVC chlorinated polyvinyl choloride (plastic)
Cracking The process of lightly crushing the grain to expose the endosperm to the liquor during the mash.


DE diastatic enzyme
Decoction Exhaustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel
Dextrin The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin
Dextrins Non (or slowly) fermentable carbohydrates found in the malt. They give beer flavor, body, and mouthfeel
Diacetyl A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
Dimethyl sulfide A sulfur compound
DME dry or dark malt extract
DMS Taste and aroma of sweet corn; results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection
DMS dimethyl sulfide
DMS diastatic malt syrup
DMSO dimethyl sulfoxide
Dosage The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation
Draft (Draught) The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.
Dry-hopping The addition of dry hops to fermenting or aging beer to increase its hop character or aroma


EBC European Brewers' Convention (color scale)
EE extract efficiency
EKG East Kent Goldings (hops)
Enzymes Catalysts that are found naturally in the grain. When heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.
ESB extra special bitter
Ester Volatile flavor compound naturally created in fermentation. Often fruity, flowery or spicy
Esters Esters are organic compounds that result from the interaction of acids and alcohol. The presence of esters can cause the fruity flavors and aromas, such as banana, blueberry, and pear, that intentionally or unintentionally occur in some beers
Estery Aroma or flavor reminiscent of flowers or fruits


FAN free amino nitrogen
FAQ frequently asked question
Fermentation 1. This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. 2. Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
FG final gravity
Filter The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ( made up of the microscopic skeletal remains of marine animals). Yeast in suspension is often targeted for removal
Final specific gravity Specific gravity of a beer when fermentation is complete (that is, all fermentable sugars have been fermented).
Fining 1. A process of producing a bright beer by clearing the beer of unwanted haze or yeast, by adding ingredients such as isinglass or gelatin. 2. An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.
Firkin A 9 U.K gallon vessel that contains beer
Force Carbination Force Carbination is a method of getting c02 into your beer without the use of priming sugars. This is commonly done using a corny keg with a co2 cylinder and regulator.
FV fermentation vessel
FWH first wort hopping
FWIW for what it's worth


GABF Great American Beer Festival
GBBF Great British Beer Festival
Gelatine Used as a fining agent to clear beer.
GIBF Great Irish Beer Festival
Goods When the grist is added to the mash liquor the mixture is known as 'goods'
GPM gallons per minute
Grains (such as rice, corn, maize, or wheat) used in addition to malted barley to make a beer. They tend to lighten the flavor of a beer and produce alcohol
Grainy Tastes like cereal or raw grain
Green Beer Beer that has not been matured/aged
Green malt Malt that has not been kilned
Grist The mixture of dry crushed malt/adjunct prior to mashing
Grist 1. Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops. 2. Dry mixture of barley malts and adjuncts used in mashing.


Hand Pump A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide.
HBU homebrew bittering unit (same as AAU)
HDPE high density poly-ethylene (plastic)
Heat Exchanger A mechanical device used to rapidly reduce the temperature of the wort.
HERMS Heat Exchange Recirculating Mash System - basically wort is pumped through the grain during the mash while being kept at the right mash temperature via a heat exchanger which is carrying hot water
HLT Hot Liquor Tank - used for heating water used for mashing and sparging
HNO3 nitric acid
Hogshead A 54 U.K gallon vessel that contains beer
Hop extract Constituents of hops which have been extracted. Sometimes used as a replacement for hops in beer.
Hoppy Aroma of hops, does not include hop bitterness.
Hops 1. One of the four principal ingredients of beer, hops are flower cones added to beer as a bittering agent, a preservative, and an aromatic. 2. Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
Hot break The point at which unwanted proteins in the wort precipitate out of solution during the boil
HSA hot side aeration
Hydrometer A thermometer-like device used to measure the specific gravity to determine the proportion of potential alcohol in the beer


IBU International Bitterness units. A system of indicating the hop bitterness in finished beer
IBU international bittering unit, the IBU value is sometimes called "EBU". The value is (grams * alpha acid * % utilization) / (litres * 10)
ID inner diameter
IG Issinglass Finings
IMHO in my humble opinion
IMO in my opinion
Infusion 1. Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes. 2. The process of introducing mash into hot water for mashing. The infusion method of mashing involves mashing a single time at a constant temperature, as opposed to other, more complex mashing techniques that involve mashing more than once at different heat levels.
IOW in other words
IPA India pale ale
Irish Moss A seaweed that is added to boiling wort to filter proteins
Isinglass Material made from fish bladders used to clarify beer


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Krausen A method to carbonate beer in which wort is added to the fermented/finished beer to carbonate. (wiki)


LA Low alcohol
Lag Time Lag Time is the time in between pitching the yeast and fermentation starting - the shorter period of time this is the less prone to infections the brew will be. Aerating the wort by vigourously stirring the wort prior to pitching for 5 mins is usually sufficient to help reduce lag time, if AG brewing fresh ingredients help reduce lag time.
Lager 1. Beers produced with bottom fermenting yeast strains, Saccharomyces uvarum (or carlsbergensis) at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product. 2. From the German word to store, lagers represent a major family of beers. They have a longer and cooler fermentation period than ales, and are brewed with bottom-fermenting yeast. Most German and North American beers are lagers.
Lagering 1. Aging the beer by letting it stand for a number of days in a lagering tank. 2. From the German word for storage. Refers to maturation for several weeks or months at cold temperatures (close to 0?C /32?F) to settle residual yeast, impart carbonation and make for clean round flavors.
Lambic Spontaneously fermented wheat beers from Belgium. The yeast is not manually added; instead, it is allowed to drift in from the surrounding countryside.
LDK litre degree per kg, the laboratory extract potential of malt and adjuncts that are used to make beer
Lightstruck Beer damaged by exposure to light. Also known as corona
Liquor . 1. The water used in making beer. 2. The brewer's word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing.
LPG liquid propane gas
LT lauter tun


Malt (ing) The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.
Malt Extract 1. The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation. 2. Syrups manufactured by evaporating excess water out of wort.
Malt Liquor A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).
Malted Barley The basis of beer. Malted barley is created by germinating (sprouting) barley for optimum starch content and enzyme development, then drying it quickly. This provides starches that convert to sugars, which then ferment into alcohol and CO2. Maltose
Maltose A water soluble, fermentable sugar contained in malt.
Mash Tun 1. The double-jacketed, stainless-steel vessel in which mashing occurs. 2. A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist
Mashing The preparation of the wort, the liquid base of beer. Mashing converts starches to sugars by mixing malted barley with hot water.
MD malto-dextrine
Mead Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.
Medicinal Chemical or phenolic character; can be the result of wild yeast, contact with plastic, or sanitizer residue
Metallic Tastes tinny, bloodlike or coin-like; may come from bottle caps.
MgSO4 magnesium sulfate (epsom salt)
Microbrewery 1. Breweries and brewpubs producing less than 1,500 barrels per year. 2. Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.
MM malt mill
Mouthfeel 1. A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full. 2. A sensory way of evaluating the body of a beer. Mouthfeel is the viscous feeling in the mouth that provides a measure of the texture of beer, ranging from thick to thin.
MSDS Material Safety Data Sheet
MT mash tun
Musty Moldy, mildewy character; can be the result of cork or bacterial infection


N2 nitrogen
NA non-alcoholic
NaCHO3 sodium bicarbonate (baking soda)
NaCl sodium chloride (table salt)
NB Northern Brewer (hops)


O2 oxygen
OD outer diameter
OG original gravity
Original gravity A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch
Oxidized Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures


P Plato (density measurement, see also SG)
Palate Taste. Influenced by the grains, hops, water, yeast, and adjuncts used in production
Pale Ale Light-colored ales that are usually full-bodied and on the bitter side
Pasteurization 1. Heating of beer to 60-79(?C/140-174?F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer. 2. The process of heating finished beer to kill all living organisms in it, thereby stabilizing it for shipping and increased shelf life.
Peracetic Acid A steriliser used in brewing sold in a 5% solution and diluted down again for use. Can cause burns to skin and is a mucosal Irritant, to be used in well ventilated areas. Terminal disinfectant, No need to rinse
PET polyethylene (plastic)
pH potential hydrogen (acidity)
Phenolic Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.
Pilsner A type of lager beer, first made in Czechoslovakia in the late 13th century
PITA pain in the ass
Pitching Adding yeast to the wort in the fermentation tank
Plato, degrees Expresses the specific gravity as the weight of extract in a 100 gram solution at 64?F (17.5?C). Refinement of the Balling scale.
PML Pissed myself laughing
Porter A characteristically dark brown beer, of English origin. The bitterness of this beer derives from the use of roasted, unmalted barley
ppg points per gallon (extract efficiency)
ppm part per million (mg/l)
Primary Fermentation Occurring after pitching the yeast and during the first three days on the average, fermentation converts sugars to alcohol and carbonation. Fermentation time for the microbrewery ranges from three to seven days.
Priming 1. The addition of sugar at the maturation stage to promote a secondary fermentation. 2. The process of adding sugar to the brew to create carbonation, either in the bottle or keg.
Priming Sugar Sugar added to the bottle or keg that ferments and provides CO2
Proteins Nitrogen-containing compounds, an excess of which cause a haze in beer
psi per square inch
Pub An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of "public house".
PVC polyvinyl choloride (plastic)


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Racking The process of separating the fermented beer from the yeast cells at the bottom of the fermenting vessel. Also the transfer of finished beer to kegs. Broadly, moving beer from one vessel to another.
RDWHAHB relax, don't worry, have a homebrew
Reinheitsgebot 1. A German purity law enacted in 1516 stipulating that beer can be made only from barley, hops, water, and yeast. 2. "Purity Law" originating in Bavaria in 1520 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.
RFC request for comment
RIMS recirculating infusion mash system
RIS Russian imperial stout
RO reverse osmosis (filtering approach)
Rousing Stirring settled yeast back into suspension.
RTFM read the manual
Run Off The act of emtying a vessel, ie; a mash tun
Runnings The liquid collected from the mash


Saccharomyces carlsbergensis See Bottom-fermenting yeast.
Saccharomyces cerevisiae See Top-fermenting yeast
Saccharomyces uvarum See Bottom-fermenting yeast
Salty Flavor like table salt; experienced on the side of the tongue.
Sanitization The never-ending process of cleaning brewing equipment.
Secondary fermentation Stage of fermentation occurring in a closed container from several weeks to several months.
Sediment Yeast material at the bottom of the bottle formed as a result of conditioning the beer in the bottle. Not a sign of bad beer.
SG specific gravity (density measurement, i.e., dissolved sugar)
Shelf life Describes the number of days a beer will retain it's peak drinkability. The shelf life for commercially produced beers is usually a maximum of four months
Skunking A term used to describe an off flavour though to be caused by beer in clear bottles being exposed to sunlight.
SNPA Sierra Nevada Pale Ale
Solventlike Reminiscent of acetone or lacquer thinner; caused by high fermentation temperatures
Sour/Acidic Vinegar-like or lemon-like; can be caused by bacterial infection.
Sparge . To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.
Specific gravity A measure of the density of a liquid or solid compared to that of water [1.000 at 39?F (4?C)].
Spraymalt Spraymalt is dried malt extract in the form of a powder. This is achieved with the use of a spraydryer. Spraymalts can be purchased in a variety of colours to suit your beer. Hopped spraymalt is also available.
Squares Brewers' term for a square fermenting vessel.
SS Stainless Steel
Strike temperature The temperature of the mash liquor prior to the grist being added.
Sulfurlike Reminiscent of rotten eggs or burnt matches; a by-product of some yeast's
Sweet Taste like sugar; experienced on the front of the tongue.
SWMBO She who must be obeyed


Tart Taste sensation cause by acidic flavors
TC Turbo Cider - Cider usually made using carton apple juice.
Temporary Hardness Hardness in water that can be removed by boiling
Terminal gravity Synonym for final specific gravity
TEST Test (pls delete)
TIA thanks in advance
TIT Technically Incompetent Tosser
Top-Fermenting Yeast (Ale Yeast) A style of yeast that works at cellar or warm temperatures and floats to the top of the beer. Ale yeasts are responsible for the creation of most beers other than lagers. However, this style of brewing is practiced mostly in England and very few breweries in the US use this type of yeast to produce real ales. Instead, US ales are made with a modified lagering process.
Top-fermenting yeast. One of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer temperatures and are able to tolerate higher alcohol concentrations than bottomfermenting yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as "ale yeast".
Trub Proteins in barley filtered during the wort boil.
TSP trisodium phosphate


Ullage The empty space in a cask
Underback A vessel used to collect runnings from the mash.
Units of bitterness See IBU.


V1 Vossy1


Weisenbier A beer made with approximately one-third wheat malts and usually served cold with lemon
Weisse A beer made with approximately one-quarter wheat malts and usually served cold with either woodruff or raspberry.
Wez Site Admin - Unable to use the Mass Email option and don't ever trust him with any personal data.
Winy Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.
Wort 1. The solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewed wort, fermenting wort and finally beer. 2. The sweet liquid derived from mashing, or mixing malted barley with water. Wort is the beginning of all beers.
Wort Chiller. See heat exchanger.
WOW Wurzel's Orange Wine, or other supermarket juice wines made to the same method.


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Yard Glass A tall glass (traditionally 3 feet) that was originally produced in England back in the days when travel by horse-drawn coach was common. When a coach would stop at an Inn to rest the horses and feed the passengers, the Coach driver would have to stay on the coach to handle the reigns. Since the coach driver wanted beer, but was way up there on the coach while the barmaids where way down there on the ground, the yard glass was developed to help the barmaids hand the beer up to the coach driver. A yard glass typically has a large mouth, a long skinny neck, and a large bulb at the bottom. It takes a bit of practice, but it certainly is an entertaining and traditional way to enjoy beer.
Yeast 1. A micro-organism of the fungus family. Genus Saccharomyces. 2. Living plant microorganisms that convert sugars to alcohol and carbon dioxide.


Zymurgy The science / art of yeast fermentation