development, then drying it quickly.
This provides starches that convert to
sugars, which then ferment into alcohol
and CO2.
given batch.
pineapple, or sherry, as a result of
oxygen as the beer ages or is exposed to
high temperatures.
from malted grains.
water, yeast, and adjuncts used in
production.
the grains in water. (Noun) The
resultant mixture.
bodied and on the bitter side.
vessel in which mashing occurs.
stabilize it microbiologically. Flash-
pasteurisation 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.
and heated in order to convert the starch
to sugar and extract the sugars and
other solubles from the grist.
base of beer. Mashing converts starches
to sugars by mixing malted barley with
hot water.
kill all living organisms in it, thereby
stabilizing it for shipping and increased
contained in malt.
the result of wild yeast, contact with
flavour and aroma of medicine, plastic,
Tastes tinny, bloodlike or metal-like;
bacteria, or sanitizer residue.
casks.
Czechoslovakia in the late 13th century.
or viscosity of a beer, described, for
example as thin or full.
Pitching
Adding yeast to the wort in the
Expresses the specific gravity as the
result of cork or bacterial infection.
at 64°F (17.5°C). Refinement of the
Balling scale.
fermentable sugars in a mixture of malt
and water with which a brewer begins a
given batch.