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A

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.

B

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

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.

Brewers Publications (Association of Brewers)

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)

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

C

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)

4½ Gallons

Cask2 (Firkin)

9 Gallons = 2 Pins

Cask3 (Kilderkin)

18 Gallons = 2 Firkins

Cask4 (Barrel)

36 Gallons = 2 Kilderkins

Cask5 (Hogshead)

54 Gallons = 1½ 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

Cat's Meow (recipe collection)

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.

D

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

E

EBC

European Brewers' Convention (color scale)

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

F

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.

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

fermentation vessel

FWH

first wort hopping

FWIW

for what it's worth

G

GABF

Great American Beer Festival

GBBF

Great British Beer Festival

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.

H

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.

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

I

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)

inner diameter

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

J

No terms to display

K

No terms to display

L

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.

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

lauter tun

M

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.

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.

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

mash tun

Musty

Moldy, mildewy character; can be the result of cork or bacterial infection

N

nitrogen

non-alcoholic

NaCHO3

sodium bicarbonate (baking soda)

NaCl

sodium chloride (table salt)

Northern Brewer (hops)

O

oxygen

outer diameter

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.

PET

polyethylene (plastic)

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)

Q

No terms to display

R

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

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

S

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.

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)].

Squares

Brewers' term for a square fermenting vessel.

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

T

Tart

Taste sensation cause by acidic flavors

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

U

Ullage

The empty space in a cask

Underback

A vessel used to collect runnings from the mash.

Units of bitterness

See IBU.

V

Vossy1

W

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.

X

No terms to display

Y

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.

Z

Zymurgy

The science / art of yeast fermentation