March 7, 2003

The A, B, C’s of beer and wine making - Part thirteen

“ At last!”, some of you are saying, “ Bring on the Home Brew information.” The first beer I learned to make was taught to me, 35 years ago, by a college math professor who liked to repair motorcycles and cars more than he liked being a college professor. Finally, he decided to do just that. I thought that was great, even though he family thought he was crazy. The recipe he gave me was pretty basic and the only problem I had was finding small bottles, because I did not want to be making beer in quart or wine bottles.

The best kind of bottles are the green or brown ones and especially the ones from the imported beer as they seem stronger.

One essential piece of equipment you will need is a capper. So check with all your elderly relatives. One of them is bound to have one in their attic or garage.

One essential bit of information you will need is… oh no… not another Glossary.

Yes, even Homemade beer has its glossary.. So let us get it out of the way, then we can get on to brewing and drinking.

Making beer does not require a lot of storage or a lot of equipment. It can be made in 1, 2 or 3 gallon amounts. Simply because home brew or any kind of beer is not stored for any length of time.

A to Z (even though I don’t know a Z word) Home Brewing Glossary. (wherever you see a letter of the alphabet with nothing after it, it simply means I could not locate anything to put there that pertains to Home brewing)

Abbey Ale Traditionally brewed by Belgian abbeys, it was used during their fasting as "liquid bread".

A.A.U. Alpha Acid Unit . A.A.U.. Measures the bitterness level in hops. Simple rule of thumb is the numerical value = the percentage of alpha acid

Acidification The process of getting a mixture's pH below 7.0 pH.

Acrospire The barley embryo which grows inside the husk during germination.

Adjunct Starches such as corn, rice, and sugar, which dilute the flavor and character of the malt and act as fermentable sugars.

Aerate A means of adding oxygen to your Wort.. Wort is the liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast. Lautering is the separation of solids (the mash) from the liquid malt extract called wort.

Aerobic Requiring oxygen.

Aftertaste The combination of flavor, aroma, and mouth-feel after swallowing beer.

Airlock A one way valve that allows co2 to escape but no air to get in during fermentation.

Albumins When heated, this group of water soluble proteins tend to coagulate.

Alcohol What the yeast turns the fermentable sugars into. May cause a person to feel different. Some may argue that alcohol is the basis behind all good beers. I happen to disagree.

Alcohol by Volume A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space.

Alcohol by Weight A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight.

Ale A beer style. A style made with a top-fermenting yeast. They are generally hearty, robust, and fruity.

Ale Yeast Saccharomyces cerevisiae. Performs well at temperatures between 55-70 degrees F. Also referred to as "top-fermenting yeast". Top-fermenting yeast is anaerobic and always forms a sediment on the bottom.

Alpha Acid The bittering property of the hop flower. Measured as a percentage of the total weight of the hop cone.

Alpha Acid Content The percentage of alpha acids in the hops.

Alpha Amylase One of the diastatic enzymes that convert starches to fermentable sugars. Known as the "liquefying" enzyme. Converts soluble starch to dextrin.

Altbier A traditional style of beer brewed mainly in Dusseldorf. The German word alt means old and refers to the traditional method of top fermentation. Alt beers are dark, copper colored, brewed from dark malts, well hopped.

American Ale An American version of traditional ale, brewed with North American hops. See ale.

American Malt Liquor U.S. beers which exceed the alcohol level, defined by law, for lager or beer.

Amylase Any enzyme that breaks the bonds that hold starch molecules together.

Amylopectins The branched chain fraction of starch. Barley contains approximately 73 percent amylopectin and 27 percent amylose.

Amylose Starch What is turned into sugar during mashing.

Amyloses The straight-chain fraction of starch. Barley contains approximately 27 percent amylose and 73 percent amylopectin.

Anaerobic Requiring no oxygen.

Appley An ester produced from yeast's interaction with the malt. Ester is a term used to describe the "fruity" aromatics and flavors of beer. Apple, pear, grapefruit, strawberry, raspberry, and banana esters are often produced during the respiration cycle of yeast.

Aroma The smell of beer associated with malt and grain character.

Aroma Hops Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops.

Attenuation The drop in specific gravity that takes place as the wort ferments.

Autolysis A process in which starving yeast cells feed on each other by excreting enzymes; causes a rubbery stench in beer.

Balance The relationship between the sweetness of malt and the bitterness of the hops.

Bamberg Beer See Raulchbier.

Barley The grain used to produce the malt used in brewing.

Barm Verb: to pitch yeast. Noun: kraeusen or the foam on the top of a mug of beer.

Barrel A barrel of beer is equal to two kegs, or 31 gallons.

Bead Describes the bubbles in a beer. Well made beer will have very fine bubbles rising from the bottom of the glass.

Beer An alcoholic beverage made from grain, hops, yeast, and water. Process includes mashing, sparging, and fermentation.

Belgian Lace Traces of head left on the glass as a beer is consumed.

Berliner Weisse A regional beer of northern Germany, pale, top-fermented, and made with wheat. ( this is my favorite kind of beer and it even has special glass to use. One puts raspberry syrup in the bottom of the glass and slowly pours the beer into the glass, keeping the yeast in the bottom of the bottle and allowing a nice head to fill the top of the glass. One glass is quite filling and a wonderful treat)

Best Bitter A British-style dry ale brewed to an original gravity of the mid to upper 1040s.

Beta Acid An acid of hops that is bitter and does not add any bittering to the beer because it is insoluble.

Beta Amylase The other main diastic enzyme.Can also be called the saccharifying enzyme.This converts starches and dextrines to fermentable sugar.

Beta Glucanase An enzyme that breaks the 1-3 links that hold branched starch molecules together.

Biere de Garde French term that applies to a strong, bottle-conditioned ale that is designed to be laid down when fermenting.

Bitter Self explanatory impression. Bitterness is generally proportionate to the ratio of hops to malt.

Bittering Hops (1) Hops used to add bitterness, but not aroma, to beer. (2) Hop varieties of high alpha acid content, bred for this purpose.

Black Malt Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor.

Black and Tan A mix of equal parts of dark and pale beers such as porter and pilsener, or stout and bitter.

Bock A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-bodied, malty, well-hopped.

Body This is the mouthfeel of beer.A stout is said to have a full body while a light beer is said to have a light body.

Boiling Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort.

Bottle conditioning When carbonation is done in the bottle by living yeast.

Bottom Fermenting See Lager yeast.

Bouquet is the hop aroma.

Break This is the hot break or cold break. It is where the proteins precipitate.

Brewing The art of making beer.

Brew Kettle One of the vessels used in the brewing process, used to boil the wort.

Brown Ale A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt.

Brussels Lace same as Belgian lace (when the beer leaves a lacy trace on the interior of the glass after the beer is drunk.

Bung A cork that seals kegs or fermentors.

Calcium An ion that lowers mash/wort pH.

Cane Sugar Sucrose obtained from sugar cane.

Caramel Malt A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt.

Carbon Filtration In home brewing, the dechlorination of a water source by use of a carbon filter.

Carbonate To inject or dissolve carbon dioxide gas in beer.

Carbonation (1) Carbon dioxide gas dissolved in a liquid. (2) The process of dissolving carbon dioxide gas in a liquid.

Carboy 5 or 6-1/2 gallon glass bottle with a narrow opening on top. Properly cleaned, carboys can be used as primary or secondary fermenters.

Cask Ale Ale conditioned in the cask – un-pasteurized draft ale which completes its maturation in the pub cellar as opposed to pasteurized, filtered and chilled kegged ale. Served at room temperature.

Cask Conditioned/Bottle Conditioned Beer with the yeast left in the brew to complete the fermentation in the cask or bottle.

Chill haze Cloudiness in the beer from coagulated proteins.

Chloride An ion that imparts a sweet finish to beer.

Chlorine Can be used as a sterilizing agent in home brewing.

Chlorophenols These contribute an unpleasant taste and smell. Contributed to chlorine based cleaners.

Chocolate Malt Similar to black malt but roasted to a lesser, chocolate-brown color.

Cistern A vat in which brewers' grain is soaked.

Clean A fresh impression with a good balance between the various elements.

Cloudiness A condition not normal for beer except in bottled beer where yeast is added at bottling. This brewing practice adds additional fermentation and depth of character.

Cold Break The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also: Haziness caused by protein matter which must be strained after the cooling process.

Conditioning The process of carbonating beer.

Conditioning Tank An airtight tank in which a beer's secondary fermentation occurs.

Cooling The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool.

Copper An ion that is a vital yeast nutrient at low levels but that can poison yeast at high levels.

Craft Beers Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods.

Cream Ale An American style, blending pale golden, mild, light-bodied ale and lager. Priming with DME is another way to achieve this texture.

Crisp When all taste characteristics are well-defined, a beer is said to be in balance.

Crystal Malt Synonym for caramel malt.

Curing The last step in floor malting, when the grain is heated to fully develop flavor and color.

Dark Bock A bock beer brewed with dark roasted malt. See bock.

Dark Mild An English term for mildly hopped ales that are brewed with roasted malt. Most are dark brown in color and full bodied, but have a relatively low alcohol content.

Dark/Pale Double Bock Dark: A double bock brewed with dark roasted malt. Pale: A double bock brewed with malt that has been dried instead of roasted. See double bock.

Decarbonate To remove carbonate and bicarbonate ions from water, either by boiling or by adding chemicals.

Decoction A method of mashing that boosts the temperature from one step to the next by removing a portion of the mash, boiling it, and returning it to the main kettle.

Degrees of Extract A measure of yield used by home brewers; the specific gravity of one gallon of wort made from one pound of malt.

Dextrins Un-fermentable sugars that yeast is unable to metabolize, that are left in the beer. Dextrins are responsible for the body in the finished beer.

Dextrinase An amylolytic enzyme that breaks down the 1-6 bonds that hold dextrins together.

Dextinization The enzymatic process of degrading soluble starch molecules to dextrin molecules.

Diacetyl A powerful aromatic compound that imparts the flavor of butter or butterscotch to beer.

Diastase A collective term for all the amylase enzymes in malt.

Diastatic Power A measure of the total amylase content of a given sample of malt; usually expressed in degrees Lintner.

Diatomaceous Earth The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium.

Dimethyl Sulfide/DMS A powerful aromatic compound that imparts a sweet creamed-corn smell to lager mashes. In finished beer it imparts a malty quality or, at higher levels, the taste of cooked vegetables.

Dissociates Ionizes.

Distillation Removes all ions from water.

Dortmunder A gold-colored, bottom-fermented beer from Dortmund, Germany's largest brewing city.

Double Bock, or Dopplebock A stronger bock beer, though not necessarily double the strength. The original of the style was brewed by the Italian monks of the order of St. Francis of Paula in Bavaria to help them though their Lenten fast.

Draff The solid matter remaining in the mash tun after the malt starch has been converted to sugar.

Draft Beer Keg beer served on tap.

Dropping bright Yeast settlement in mass produced beer.

Drunk Past participle of 'drink'.

Dry Beer A term for light-bodied brews with little aftertaste and more alcohol.

Dry Hopping

The process of adding extra hops to the beer during fermentation to enhance its aroma.

Dry Stout The Irish version of stout, slightly more bitter and higher in alcohol than the English sweet stout.

Dunkel German word for 'dark', as in color.

Dunkelweizen A dark, wheat beer.

Faro A blend of equal parts of two types of lambic beer, sweetened with sugar and sometimes colored and diluted with water. Practically extinct.

Fatty Acids Acids based on a string of carbon atoms; they often have unpleasant flavors.

Fermentation A process in which yeast obtains energy in the absence of oxygen by breaking sugar into carbon dioxide and alcohol.

Fermentation Lock A simple water and bubble-type device used during closed or secondary fermentation that prevents ambient air from coming in contact withj the fermenting brew. At the same time, the fermentation lock permits the escape of carbon dioxide (a by-product of fermentaion). It fits into a rubber cork atop a carboy being used as a secondary fermenter.

Fermenter A generic term for any open or closed vessel in hich primary and/or secondary fermentation take place.

Filtration Beer is still slightly cloudy after lagering, and requires filtering to remove any remaining yeast and other insoluble materials to achieve a brilliant clarity.

Final gravity The density of sugar to water after fermentation.

Fines The finely crushed, flourlike portion of the draff.

Fining A procedure used by some brewers to aid in the clarification of their brews. Usually a gelatinous ingredient such as gelatin, Irish moss, or isinglass is added in the brewing process, thus facilitiating clarification.

Finishing Hops Fresh, aromatic hops that are added to the boiling wort during the final 1-2 minutes of boiling. Clean hops can be added during secondary fermentation. This is called dry hopping. Care should be taken to ensure cleanliness. Finishing hops impart a hop aroma and flavor to beer.

Flat A general lack of carbonation. Usually in old or poorly produced brew.

Flocculance The clumping of yeast cells into masses toward the end of the fermentation process. When yeast flocculates, it contributes to the clarification of the beer.

Flocculation The clumping together of protein molecules or yeast cells to form relatively large, irregularly shaped particles.

Floor Malting A traditional germination method that calls for the steeped barley to be spread over a flat surface in order to germinate for approximately 13 days.

Flouride An ion sometimes added to drinking water in communities across the United States but which has little or no effect on the outcome of beer brewed with that water.

Force carbonate To dissolve co2 into beer under pressure.

Four Vessel Brewing Traditional decoction brewing method requiring a mash cooker, a mash tun, a lauter tun, and a kettle. Mashing is carried out in the mash tun, and starts at a low temperature while portions of the mash are taken out and boiled in the cooker and later returned to the mash tun, thus gradually raising the temperature of the entire mash. The mash is afterwards filtered in the lauter tun and the resulting wort is boiled in the copper kettle.

Framboise Raspberry lambic.

Freshness Dating The visible coding of beer bottles with a freshness date so that consumers know that they are receiving fresh beer.

Fusel Alcohol Any alcohol of higher molecular weight than ethanol (drinking alcohol). Fusel alcohols impart a harsh, clinging bitterness.

Gelatinization In mashing, the process of making starch soluble, usually in reference to cooking (boiling) adjuncts.

German Beer Purity Law/Reinheitsgebot A law dating back to 1516, requiring beer to be totally pure with only water, yeast, malt, and hops allowed as ingredients.

Germination The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.

Globulins Large protein molecules that are insoluble.

Grain Sugars Sugar products derived from grain, intended for use as adjunct equivalents for extract-based beers.

Grist Ground (milled) malt and/or adjuncts.

Gyle That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).

HBU Home bittering units.The approximate alpha acids in the beer.This is done by multiplying the alpha acid by the amiount of hops in the boil for more than 15 min.

Head The foam at the top of a beer. The head is the protein which is pushed out of suspension by the bubbles.

Heat Exchanger A piece of brewing equipment used for heating or cooling the wort or beer rapidly.

Hefeweizen An unfiltered wheat beer.

Helles German word for 'light' (as in color).

Herbaceous Impression of hop particularly noticeable in a fresh beer.

High Alpha Hops Hops bred to be high in alpha acid or humulone, the soft resin that is the main contributor in bittering beer.

Homebrew The art of brewing beer at home.

Hop Oil A mixture of volatile aromatic compounds found in the lupulin glands of the hops; imparts hop flavor and aroma to beer.

Hops the flower of a perennial vine, and one of the four ingredients of beer. Hops are the universal spice of beer. Hops, like grapes used in wine, are varietal. Some varieties contribute mainly bitterness, while others are prized for their fine aromas.

Hop back The vessel used to strain hops from the wort.Also used to hold aroma hops and strain the finished wort through them.

Hot Break The flocculation of protein and tannin molecules during boiling.

Hot Side Aeration Aerating wort on the hot side of the brewing process; leads to oxidation of the finished beer.

Humulone The soft resin that is largely responsble for the bittering of beer.

Hydrometer A very simple device to measure the specific gravity of liquids. ( you can use the same one you use for making your wine)

IBU An estimate of the beers bitterness.Same as International Bittering Units (see below).

Imperial Stout See Russian Stout.

India Pale Ale An ale brewed in England for British troops stationed in India in the 18th century. It was brewed very strong to survive a voyage that could take as long as six months. Highly hopped.

Initial heat The first temperature the beer hits when the grains are added to the hot water.

International Bittering Units One Bitterness Unit is equal to 1 milligram of iso(merized) alpha acid in one liter of wort of beer.

Irish Red Ale An Irish ale, noted for its reddish color, full body, and sweetish, sometimes buttery palate.

Keg A keg of beer is equal to 6.88 cases of beer or 1,984 ounces.

Krausen The billowy, rocky, foamy head that develops on the surface of wort during the first days of fermentation.

Krausening A priming process that substitutes unfermented wort for sugar at bottling time.

Kriek A Belgian beer style produced by steeping cherries in young lambic or gueuze to produce a second fermentation.

Lager A classification of beer styles made with a bottom fermenting yeast, lagers generally are smooth, elegant, crisp, and clean.

Lagering The period during which lager beer is aged.

Lager Yeast Also known as bottom-fermenting yeast, this teasy does best at temperatures between 33-50 degrees F. Has a tendency not to flocculate or form a head of yeast on the surface of the brew.

Lambic Wheat beer originally produced in the Bruxelloise region of Belgium with a strong acidic character from the spontaneous fermentation from wild yeast.

Lautering The separation of solids (the mash) from the liquid malt extract called wort.

Lauter Tun A large vessel with a perforated false bottom. It is used to strain the sweet wort off the spent grains after mashing.

Lead An ion that causes haze and is toxic.

Light Ale In England, an alternative term for bottled bitter. In Scotland, a dark ale of low gravity.

Liquefication See detrinization.

Liquor A brewers term for water used in brewing.

Lovibond A scale on which malt, wort, and beer color are usually measured.

Lupulin Glands The tiny yellow sacs found at the base of the petals of the hop cone. They contain the alpha acids, beta acids, and hop oils.

Lupulone See beta_acid.

Magnesium An ion that lowers mash and wort pH but also implants a clinging "bite" to the finished beer.

Malt/Malted Barley 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.

Malt Liquor A beer of higher alcohol content than regular beer. On average, it contains 4.5 to 6.0% alcohol by weight, and by law is deemed too alcoholic to be labeled lager or beer.

Malting The process of soaking, sprouting, and then drying barley (or other grain) to develop its enzyme content and render it suitable for mashing.

Malto-Dextrin A general name for unfermentable soluble carbohydrates formed by the diastatic hydrolysis of malt starch.

Manganese An ion important in trace amounts for proper enzyme action in the mash. Large quantities impart a metallic taste to beer.

Marzenbier 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.

Mash Ground malt blended with water.

Mashing The process of combining the ground malt with water. Mashing is performed at either a constant temperature, or a series of rising temperatures, depending on the brewing equipment, the raw materials being used, and the type of beer being brewed. The mashing process determines the composition of the wort.

Mash Tun 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.

Maturation To age the beer so the flavors mellow.

Mealy A chewy characteristic of the grain, which is attained only when malt is fully modifid. Maltsters use the bite test as means to test malt for full modification. If the grain is meal, it is considered to be fully modified.

Mild Ale Malt British malts kilned at high temperatures that produce beers of golden and amber colors. Used specifically in the production of mild ales.

Milling 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.

Modification Changes in the grain brought about by germination.

Munchener (or Munich) 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.

Munich Dark See Munchener.

Munich Pale See Munchener.

Noble Hops Rare, unique hop varieties that are prized for their quality flavor and aroma characteristics. Grown only in four small areas in Europe; three in Germany, and one in Bohemia.

Oatmeal Stout A style of stout brewed with oatmeal. Oatmeal was used for its nutritive qualities as well as its ability to impart fullness of body and flavor.

Octoberfest A bottom-fermented Vienna- or marzen-style beer, originally brewed for Germany's Oktoberfest celebration. Copper-colored, malty, and sweet.

Old Ale In Britain, a medium-strong dark ale most often consumed in winter.

Original Gravity The density of the wort prior to fermentation, expressed as a ratio as compared to the density of water. A measure of the amount of solids in the wort.

Oxidation When a packaged beer is stored for a period of time, it stales, or oxidizes. Different beers stale at different rates and develop off flavors. The rate of oxidation goes up as the temperature goes up. Oxidation is familiar to drinkers as a papery or cardboard like character in both taste and aroma.

Pale Ale An amber or copper-colored, top-fermented beer brewed with pale malts. Similar to bitter but drier, hoppier and lighter. See also: India pale ale.

Pale Bock A bock beer brewed with malt that has been dried instead of roasted. See bock.

Pale Mild An English term for mildly hopped ales that are brewed with malt that has been dried instead of roasted. The resulting brew is lighter in color and has a lighter, less hearty flavor.

Pasteurization Beer must either be pasteurized or sterile-filtered to protect it from the continued growth of any stray yeast or other beer loving micro-organisms.

PH The measurement of alkalinity and acidity on a scale of 1-14 with 7 being neutral.1 is very acidic 14 is very alkaline.

Pilsner A general name for pale, golden-hued, highly hopped, bottom-fermented beers. The original was first brewed in the Bohemian town of Pilsen in 1842.

Pitching The addition of yeast to the wort.

Porter A very dark, top-fermented beer first brewed in London in 1722 by a man named Harwood as a substitute for a then popular mix of ale, beer, and two penny beer. Called Entire, the beer was advertised as being richer and more nourishing than ale, and was intended for porters and other heavy laborers who would find in it the strength to accomplish their tasks. Its color comes from roasted, unmalted barley.

Primary Fermenter Any vessel in which primary fermentation occurs.

Priming The process of adding sugar at bottling time. Three-fourths cup of corn sugar to 5 gallons of beer is standard.

Protease Referring to enzymes in malt that degrade proteins.

Rack To move beer from one vessel to another.

Rauchbier A dark, bottom-fermented beer produced by a few breweries in Bavaria. Unique smoked flavor from the use of malts dried over an open fire.

Respiration Prior to fermentation yeast store up oxygen for further use.

Rest A length of time the mash stays at one temperature.

Retorrefication To heat the grist prior to mashing to lessen the temperature drop.

Rice Beer See Sake.

Roasted Malt 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.

Rousing Stiring and redistributing settled yeast.

Russian Stout 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.

Saaz Hops Bohemian Noble hops from the Czech Republic used in several Samuel Adams styles.

Saccharification The breakdown of complex carbohydrates into sugars that can be fermented into beer,

Saccharomyces Carlsbergensis/Lager Yeast/Bottom Fermenting Yeast The yeast strain used to make lagers, a bottom fermenting yeast. This yeast strain settles to the bottom of the tank during fermentation.

Saccharomyces Cerevisiae/Ale Yeast/Top Fermenting Yeast The yeast strain used to make ales, a top fermenting yeast. This strain rises to the top of the tank during fermentation.

Saison An amber or copper-colored top fermented beer from Belgium and France, once brewed in summer but now available all year-round. Naturally conditioned in burgundy-shaped one liter bottles.

Sake A traditional Japanese fermented drink made from rice.

Scotch Ale A top-fermented beer of Scottish origin. Traditionally strong, very dark, thick and creamy.

Seasonal Beers Special beer styles brewed for a specific season, i.e. Octoberfest, Winter Lager.

Secondary fermentation After primary fermentation is done I use this to clarify my beer. Sometimes co2 will get released at this point,but nothing conciderable.This should be done in a glass carboy.

Six Row Barley A type of barley used by most major brewers. Six row barley has less flavor than two row barley, the barley used in Samuel Adams.

Sparge To wash out all soluble products from the mash prior to boiling.

Specific Gravity A measure of the density of a liquid or solid, as compared with that of water. Brewers use gravity to measure the fermentation's progress -- the more fermentable sugars, the higher the gravity; the more alcohol, the lower the gravity.

Spruce Beer A brew produced in North America and Northern Europe by fermenting molasses and other sugars with the exudate of spruce trees, sometimes with malt.

SRM A measure of beer and grain color in lovibond degrees.Standard Reference Method.

Starch What is turned into sugar during mashing.

Starter small amount of weak wort used to build up the yeast colony for addition to unfermented beer.Reduces lag time in fermentation.Larger volumes aid in a faster and more vigorous fermentation but this is not always wanted.

Steam Beer A beer produced by hybrid fermentation using bottom yeast fermented at top yeast temperatures. Fermentation is carried out in long shallow vessels called clarifiers, followed by warm conditioning and krausening. The style is indigenous to America and was first produced in California at the end of the 19th century, during the Gold Rush. At one time there were 27 breweries making steam beer in California. Now trademarked by Anchor Brewing.

Step mash A mash schedule that increases the temperature in steps, sometimes 2,3,or maybe even 4.

Sterile Can not be achieved in a home environment. To be absent of all contaminants.

Stillage A cradle that holds a horizontal cask for either storage or dispensing.

Stock Ale A strong ale brewed to be stored for a long time. Indigenous to America.

Stout A very dark, heavy, top-fermented beer made from pale malt, roasted unmalted barley, and often caramel malt. Stout was first introduced by Guinness as an extra stout version of their porter. The new stout was darker, hoppier and richer than porter, which it gradually overtook in popularity. A distinction is drawn between sweet stout and dry stout: although both are highly hopped, sweet stout is less bitter than dry stout. See also: Russian stout.

Strike heat The temperature of the hot liquor when the grist is added.

Strong Bitter A British-style dry ale brewed to an original gravity in the 1050s, and having a higher alcohol content than a "Best" bitter.

Strong Scotch Ale Scotch ale brewed to a higher original gravity and having a higher alcohol content than regularly brewed Scotch ale. See: Scotch Ale.

Sweet Stout The English version of stout as opposed to the dry stout of Ireland. It has a slightly lactic flavor and is less alcoholic than dry stout.

Tannins Organic compounds contained in certain cereal grains and other plants.

Terminal Gravity Synonym for specific gravity.

Top fermenting yeast See ale yeast.

Trappist Beer Any beer brewed in one of the six remaining brewing abbeys, five of which are in Belgium, and one in the Netherlands. Top-fermented, dark amber, and fairly strong, they are bottle-conditioned. Origin dates back to the Middle Ages.

Trub Suspended particles comprised of proteins from the malt and tannins from the hops which help to clarify the wort.

Two Row Barley The type of barley used to brew Samuel Adams. Two row barley is more expensive than six row barley, the type used by most major brewers, and it has more flavor.

Ullage The area of the fermentor that is occupied by air or co2 between the beer and the airlock.Also known as headspace or airspace.

Vienna Type A reddish-amber, sweetish, malt-accented lager, originally brewed in Vienna.

Water One of the four ingredients of beer. The only requirement for water used in brewing is that it be drinkable. Chemically speaking, brewing water should be non-alkaline and of a certain hardness, prerequisites easily attained with the proper treatment.

Weihenstephan The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.

Weizenbier In Germany, a generic term for top-fermented wheat beers, especially those of the south.

Weizenbock In Germany, a wheat beer of bock strength.

Wheat Beer Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.

Witbier/White A traditional wheat beer originally brewed in the Belgian towns of Hoegaarden and Louvain.

Whirlpool A vessel used in the brewing process, used to remove the trub from the wort.

Wild Yeast Any airborne yeast. Now available in cultured form.

Wort The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.

Yeast One of the four ingredients of beer. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. One species, Saccharomyces cerevisiae is used to make ale, and another, Saccharomyces carlsbergensis, is used to make lager.

If I forgot anything, just let me know and I will add it to the glossary. The next issue will include some great recipes.

Just email me with any questions or if you are in the area, stop in and say hello. Please remember to ……

“Tread the Earth Lightly”… and in the meantime… may your day be filled with…

Peace, Light and Love,

Arlene W. Correll