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Brewing Terms

Chill Proof: Beers treated to resist chill haze.

Conditioning: The method of warm or cold secondary fermenting or maturing, which can develop a beer’s carbonation or complexity of flavour.

Conditioning Tank: A receptacle or vessel used for conditioning beer.

Dextrin: An unfermentable carbohydrate found in malted barley, which gives beer its flavour and mouthfeel.

Dosage: A quantity of yeast and/or sugar added to the bottle or cask to facilitate conditioning.

Dry-Hopping: The method of adding dry hops to fermenting or aging beer to increase hop quality or aroma.

Enzymes: The natural grain proteins that convert the malted barley starches to sugars or maltose in the heating phase of mashing.

Ethanol: A type of alcohol formed from yeast during fermentation.

Fermentation: The activation of yeast, which converts sugar into ethyl alcohol and carbon dioxide.

Filter: The brewing method by which impurities in the wort are removed. Yeast in suspension is often removed.

Final Specific Gravity: The measurement of a beer’s density after fermentation, as compared to water.

Fining: A substance that attracts suspended particles in beer and provides clarification.

Grist: The mixture of milled grains to be used in a specific brew.

Heat Exchanger: A mechanism used to quickly reduce the wort temperature.

Infusion: Mash-making method in which malt is soaked in water and kept at one temperature.

Keg: A barrel or container for beer.

Lagering: The method of maturing at cold temperatures.

Lauter: The method of extracting malt sugars from the wort by raking through the mash tun.

Liquor: The water infusion used in malting, mashing, or sparging.

Malt Extract: The processed mash now in the form of syrup or powdered sugar, with maltose and dextrins, which is then reactivated with water for fermentation.

Malting: The method of converting barley grain starches to maltose in order to begin fermentation.

Maltose: The fermentable malt sugar, which is water-soluble.

Mash: The resulting mixture that comes from soaking and cooking barley malt in water, wherein the fermentable sugars are released.

Mashing: The process of making mash.

Mash tun: A preparation tank used for turning mash into wort.

Mead: Substance produced when honey, water, yeast, and other possible additives like spices, herbs, or fruit are fermented.

Microbrewery: A small brewery that makes its own beer and sells less than 15,000 barrels a year.

Pasteurisation: The method of heating beer to stabilize its microscopic organisms and their effects.

Pitch: The method of adding yeast to the wort.

Priming: The method of adding sugar to the beer in maturation to promote a secondary fermentation.

Secondary Fermentation: The method of warm or cold secondary fermenting or maturing, which can develop a beer’s carbonation or complexity of flavour.

Sediment: The yeasty substance at the bottom of a bottle of conditioned beer.

Sparge: The method of spraying the grist with hot water at the end of the mash in order to remove soluble sugars.

Specific gravity: The measurement of a beer’s density before fermentation, as compared to water.

Top-Fermenting Yeast: One of two strains of yeast used in brewing beer, essentially ales, that responds best at warmer temperatures, ferments fewer sugars for a sweeter flavour, and sustains higher alcohol concentrations.

Tun: A large receptacle or vessel used in brewing beer.

Wort: The mixture of grain sugars filtered from the mash tun.

Yeast: A fungi that is added to wort, which aids in turning fermentable sugar into alcohol and carbon dioxide.