Brewing and Beer Glossary

This a small gift for all beer enthusiasts!

Beer has been there for ages. It’s an alcoholic beverage enjoyed by millions of beer lovers all over the world. With time, many home brewers and breweries began to experiment with the recipes and created their own style of beer. As a result, beer developed a language of its own.

If you’re a beer lover who wants to explore the amazing world of beer, check out this beer glossary and beer terms that might come in handy! 

A

Ale

Ale is a type of top-fermenting beer that is produced by a fast fermentation process at higher temperatures – 60 to 70 degrees. They have a darker appearance and higher alcoholic content than lager. Ales have a fruity and spicy flavor with a slight bitterness of hops creating an overall rich taste.

ABV

ABV stands for alcohol by volume. ABV is the percentage of alcohol in a drink. Beers have a low ABV, i.e., 5%, whereas hard liquors have 40% alcohol in them. The percentage shows how much ethanol is present in the container as compared to water.

Adjunct

Adjunct refers to non-malt ingredients such as rice, corn, barley, oats, and sugar added to the brewing process to increase the quantity of fermentable sugars. By adding adjuncts, brewers can change the flavor, texture, and ABV of the beer.

Alpha acid

A compound found in hops that creates a bitter flavor in beers.

Appellations

Refers to a specific area that portrays the origin and quality of certain beers.

B

Barley 

A cereal grain essential in making beer. It provides fermentable sugars that help the yeast transform into alcohol during the production of beer.

Beer 

An alcoholic drink made from hops, grains and yeast, and water. After tea and coffee, it is the most widely consumed beverage all across the globe. It is brewed in many different styles like ale, lager, IPA, pilsner, stout, and porter.

Bitterness 

It is the flavor created when hops are added to the brewing process. Hops provides a counterbalance in the recipe against the sweet flavors of malt. By keeping track of the time and quantity of hops, brewers can manage the level of bitterness in beers.

Bock

A lager beer with a darker appearance and strong malt flavor, originally brewed in Germany. It has a high alcohol content as compared to other beers.

Bottle conditioning

Bottle conditioning refers to a process in which the beer goes through a second fermentation before bottling. It is done by adding yeast and priming sugar which produces carbon dioxide that is dissolved in beer that allows for natural carbonation.

Brewpub

A combination of a brewery and a pub where beer is produced on-site and served on customer’s request. 

Beer- Aging

A process in which beers are stored in wooden(oak) barrels for a set period of time so they acquire the unique taste and aroma of wood and remove the harsh flavors of alcohol.

Body

It refers to the texture and thickness of beer. A beer may be light and thin or full and creamy depending on the quantity of ingredients used.

Brewing

The process in which beer is produced. It involves going through steps like mashing, lautering, boiling, fermenting, and conditioning.

c

Craft Beer

Beers produced by small breweries and independent individuals that showcase their creativity and unique beer styles are termed Craft Beer. Brewers of craft beers use traditional methods of brewing and focus more on the quality of ingredients rather than bulk production.

Carbonation

During the fermentation process, yeast consumes sugar and forms alcohol and carbon dioxide. This natural process of adding CO2 to a beer is termed carbonation. Carbon dioxide in beers also creates bubbles that make up the foamy head and provides a refreshing taste to the drink.

Citrusy

It is a term used to describe a beer that has a similar taste to a citrus fruit like orange, lime, lemon or grapefruit. Some mostly consumed styles of beers with a citrus flavor include German Hefeweizens, American IPAs, and Belgian Witbiers.

Conditioning

It is an important step of brewing that allows a beer to age and create a unique blend of flavors and textures. Conditioning can be done in 3 ways: bottle conditioning, keg conditioning, and lagering. In bottle conditioning, priming sugars are added to the bottle (with mild to zero CO2), to create additional flavors.

In keg conditioning, yeast, and sugars are added to the base of the keg before filling it with beer, helping the beer to carbonate inside the keg. In lagering, beer is stored in a dark, cool place for at least a few weeks before filtering or bottling of beer.

Craftsmanship 

It refers to the artistic skills, attention to detail, and level of expertise shown by brewers while making a beer. The brewer’s main focus is the quality of the beer produced by choosing the right ingredients, brewing techniques, and forming the perfect recipe.

D

Draught Beer

A beer that is poured from a keg or cask through a tap system, is termed a Draught beer. As compared to other beer, it has a better taste because the vessel protects it from oxygen and sunlight that could damage the beer. 

Dry Hopping

It is the process of adding hops after the primary fermentation. It uses cold infusion techniques to enhance the flavor and aroma of the beer without increasing its bitterness.

Diacetyl

A compound that is present in beer gives off a buttery, buttermilk or butterscotch flavor and aroma to the drink. Moderate amounts of diacetyl do not affect the beer much but excessive diacetyl is considered as a beer defect.

Double IPA

Double IPA aka Imperial IPA is a strong hoppy flavored beer. Extra hops enhance the bitterness while the addition of extra malts increases the abv of the drink. The color of the drink may go from amber to copper while having a medium to full body. 

Decoction

It is a unique method of brewing that involves extracting a portion of the mash (grains and water) and passing it through the boiling process before returning to the original mash. It enhances the color, aroma, and texture of the beer making it richer, toastier, and fuller.

E

Ester

A compound found in beers created during the fermentation process. It is responsible for generating the fruity and floral aromas in beer.

Enzymes

Proteins that create a chemical reaction during the production of beer. They are essential for converting starches into fermentable sugars.

English Bitter

A traditional beer that was first produced in England and is famous for its malt flavor, mild bitterness, and low ABV.

Extract Brewing

Extract brewing is a type of technique used mostly by home brewers in which malt extract (liquid or dry form) is utilized as the main source of fermentable sugars, instead of mashed grains.

EBC

An abbreviation for European Brewery Convention. It is a way of measuring the color of beer using the EBC color scale. The lower the EBC, the lighter the color of the beer.

Ethanol

Ethanol or ethyl alcohol is an organic compound and the main type of alcohol found in beers.

Essential Hop Oil

Natural Oils found in hops undergo a process called isomerization during brewing in the wort. They help create floral, spicy, fruity, and woody aromas in beers.

F

Fermentation 

During the brewing process, yeast transforms sugar into alcohol and CO2, and as a result, beer is produced. This is termed fermentation.

Fuggle

A classic English hop named after Richard Fuggle, who first propagated these hops in 1875. It has an earthy, woody, and floral aroma, which gives a unique flavor to the beer.

Fruity 

Fruity is a flavor description of beer that can resemble a range of fruit flavors, from apple, and berries to tropical and citrusy.

Foam

When the beer is opened, the carbon dioxide bubbles form a foamy layer on the top. It gives a nice appearance to the beer and is full of aromas. A normal foam should be 0.5-1 inch in size.

Full-bodied

The term full-bodied defines the viscosity of the beer. The thick texture, rich and substantial mouthfeel is considered a full-bodied beer. They feel heavier on your gut. For example, Heineken is a full-bodied drink.

Fermentation Lock

An instrument that allows carbon dioxide to escape the fermenter during beer production while stopping external gasses like oxygen to enter the fermenter. It keeps your beer in good condition and safe from oxidation.

Forced carbonation 

Adding carbon dioxide by artificial means instead of waiting for the yeast to feed on sugars to produce natural CO2 in beers. It is the fastest way of achieving the desired level of carbonation.

Final gravity

It refers to the final specific gravity after fermentation. It is the density of the beer after fermentation. A higher reading indicates malt and sweet flavor while a lower FG means the beer will have a crisp and dry flavor. The final gravity of the beer is measured by a hydrometer.

Fresh hopping

Fresh hopping, green hopping or wet hopping refers to the freshly picked hops (unprocessed and moist) used during the brewing process.

G

GABF

It stands for the Great American Beer Festival, which is held every year in the United States. Expert brewers are gathered from all across the world to feature different styles of beer and experience a unique tasting experience.

Gushing

When a beer is excessively carbonated, making it uncontrollably foamy when opened, then this beer defect is termed gushing.

Growler

A glass container, sort of like a mini keg, that can hold 64 oz or 5 bottles of beer.

Green Bottle

Beers are often stored in green-tinted glass bottles. They are not highly recommended as they are least protected against sunlight and may cause your beer to get skunked. It is safe to drink it but the taste may be a little unpleasant.

Grist

Grist or “Ground Grist” refers to the milled grains used in beer production before they are added to hot water in the mash.

Gruit

An ancient style of beer that features a prominent flavor of hops. It is a mixture made with spices, herbs, and botanicals to make the beer taste a little bitter while keeping it preserved for a long time.

Gose

 It is a style of German beer fermented at high temperatures. It has a crisp, salty, and bitter flavor with a low to medium-bodied texture.

H

Head

The foamy part on the top of the beer that is produced by bubbles of carbon dioxide is termed the head of a beer.

Heat Exchanger

To optimize the cooling effect and reduce the temperature of the wort before fermentation.

Hops

Hops are green small flowers of Humulus lupulus that are used in the brewing process to create a bitter and distinct flavor in beers.

HomeBrewing

Production of beer in a smaller quantity, as opposed to large commercial production, is known as home brewing. Home brewing is not a complicated process if a brewer knows the correct technique and has the right instruments to get the task done.

Hot Liquor

The water used in the brewing process contains magnesium and calcium and which will transform into beer after the whole process is complete is known as Hot Liquor.

Hybrid Beers

A category of beers that lies between ales and lagers. Some popular hybrid beers are altbier, cream ale, steam beer, and Kölsch. 

Hydrometer

An instrument used to measure the specific gravity in beers. It keeps track of sugar being dissolved in the brewing process.

I

IBU (International Bitterness Unit)

A scale that is used to measure the level of bitterness in a beer. Lower IBU means lower bitterness.

Ice Beer

A style of beer that involves freezing a beer to the extent that ice crystals become visible. Those ice crystals are then separated from the beer with the intention of removing water from the beer. The final product results in a high-ABV beer.

IPA

IPA or Indian Pale Ale is the beer style created mainly for the Britishers living in India back in the 1800s. Additional hops were added to the traditional style beer to keep it preserved for long as shipping beers to India took a six-month voyage. Today, there are many IPA styles to choose from. It’s a classic drink loved by many.

Inoculate in Brewing

Addition of yeast or microorganism like lactobacillus or brettanomyces to the beer to initiate fermentation and help convert sugar into alcohol and yeast.

Isinglass

A gelatin substance acquired from the swim bladder of a fish is used to create a clear appearance in beers.

Irish Moss- Red Algae

It can be used as a beer clarifying agent and helps remove unwanted haze-causing substances from the drink, making the beer look more clearer.

Irish Red Ale

A style of beer with a reddish-brown color is often misunderstood as a dark amber ale (which is not the same). It has a unique blend of malty and toasty flavors with moderate ABV.

J

Jumper

A tube is used to transfer beer from one container to another. A method used in the cask ale system.

Just Tapped

 A term used to describe a fresh beer that has been served from a keg or put on tap. It shows that the beer is at its peak level of freshness and hasn’t been left for aging. A person may enjoy maximum flavors and aromas at this time.

Juice Bomb

Beers that have tropical fruity and juicy flavors like New England-style IPAs.

Jockey Box

It is a portable beer dispenser that has a cooling mechanism and a tap to serve draft beer at outdoor events and locations.

K

Keg

A metal container is used to store and serve beer. It comes in different sizes and can be used for personal or commercial use.

Kölsch

A beer style crafted in Cologne, Germany, and is famous for its unique fruity and malty flavor with a pale golden appearance. It is normally fermented at lower temperatures.

Krausen

The foamy head that appears at the top of fermenting beer. With Krausen, brewers assess the level of fermentation taking place and when it’s completed.

Kveik

A type of brewing yeast that produces spicy, fruity, tropical, and citrus flavors in beers. It ferments at a relatively high temperature.

L

Lager

A type of beer that has light color and body and is fermented with bottom-fermenting yeast at low temperatures.

Lactobacillus

A microorganism that has the highest tendency to damage the beer.

Lambic

It is a strong Belgian beer with a long fermentation time of about a year. Wild yeast and raw wheat are the main ingredients in the brewing process. Since it requires time and effort to produce Lambic, therefore, it is more expensive than other beers in the market.

Lace

The white foamy lines(residue) left on the glass after someone finishes off their drink, is termed as lacing.

Light Struck

When the hops in beer are exposed to unwanted UV light, it may damage the original flavor, and the beer might get skunked. This is termed as light struck.

Lautering

It is an essential step in beer production as it involves separating the sweet wort, containing fermentable sugars, from the spent grains. Hops are added when the collected wort is put to boil. In the end, fermentation takes place to produce beer. 

Lauter Tun

A large vessel is used in the brewing process to separate the liquid wort from the grain bed. It contains a false bottom that holds the spent grains allowing the wort to get filtered at the bottom.

Low Alcohol Beer

Low-alcohol beer or alcohol-free beer is crafted specifically with reduced or no alcohol content. Consumers can enjoy the flavor profile of ales and lagers without experiencing the intoxication of alcohol. It is great for people who are planning to move toward sobriety.

LoviBond

An instrument invented by Joseph William Lovibond in 1893 in England. It is used to measure the color of beer. 

Large Brewery

A brewery that has a large production capacity and is able to produce massive amounts of beer as defined by industry standards.

M

Malt

An essential ingredient used in beer production. It is made from germinated and dried cereals and used to convert starches into fermentable sugars.

Mash 

During the brewing process, crushed grains are mixed in hot water to extract sugars and enzymes and form the sweet wort.

Micro Brewery

A small brewery that produces beer in small quantity, often associated with craft beers

Maltose

A disaccharide sugar found in various grains like barley and is less sweet than sugar. It is produced during the malting process and is a main source of feed for the yeast, helping it to transform into carbon dioxide and alcohol.

Mouthfeel

The sensation produced in the mouth after drinking a sip of beer reveals its texture and carbonation.

Modification

The intentional breakdown of compounds present in grains during the malting process initiates enzymatic conversion and composition of sugar, affecting the flavor and characteristics of the drink.

MBAA

It stands for Master Brewers’ Association of The Americas. It was established in 1887 to enhance and support the interest of people involved in the production and technical aspects of brewing and malt house operations. Its primary goal is to promote, advance, and improve the brewing industry.

Munich Malt

A type of malt that was first developed in Germany in the late 1830s. It adds a strong malty and toasty flavor to the beer with a hint of honey and light caramel. Munich Malt is mostly used in dark color beers like Oktoberfest beers.

Murky

The term murky describes a hazy and cloudy appearance of a beer when little quantity of protein or yeast still remains in the final beer. English IPAs or unfiltered wheat beers top the list of murky beers.

Mead

An ancient alcoholic beverage made by fermenting honey, yeast, and water.

Mashing out

Mashing out occurs when the temperature of the mash is raised to 77 °C (170 °F) for a short period of time. The purpose of mashing out is to stop the enzymatic conversions of starches. After mashing out, the grains and wort are separated by the process of lautering, and the brewing continues.

Microorganism

A tiny microscopic organism is usually a bacteria or yeast that are essential in the brewing process and affects the overall flavor of the beer.

N

Nitro Beer

Nitro beers are infused with nitrogen instead of carbon dioxide during carbonation. The result is a smoother and creamier drink with a thick foamy head.

Natural Carbonation

When the yeast feeds the sugar during the fermentation process, it produces carbon dioxide and alcohol naturally. On the other hand, some beers go through forced carbonation, where carbon dioxide is added by some external means.

Nosing

The process of sniffing the beer in order to evaluate its aroma and understand its flavor profile is termed nosing. It helps enhance your drinking experience.

Noble Hops

It refers to the traditional European hops that are popular for their delicate and floral aromas. They are mostly used in brewing Pilsners and Lagers. Its four types are Spalt,Tettenag,Mittelfrüh, Hallertauer. 

New England IPAs

New England IPAs or Hazy IPAs or NEIPA is a style of IPA that originated in the Northeastern United States. It has a hoppy aroma with a tropical fruity flavor profile. New England IPAs are found to be less bitter than regular IPAs.

Noble Rot

Noble rot, also known as botrytis cinerea, is a type of good fungus that if added to the brewing process, exhibits a fruity and slightly funky characteristic in beer.

Nonic Pint

A kind of beer glass mostly used in British pubs. It has a bulging shape from the top that allows better grip and prevents slipping.

Neck Label

Beer bottles that have a label attached to the top (neck of the bottle).

Ninkasi

The mythical goddess of beer and brewing in ancient times.

N/A Beer

N/A beer or non-alcoholic beer that has low or no alcohol content.

O

Oktoberfest

It is the largest beer festival held in Germany every year on the first Sunday in October.

Original Gravity

Original Gravity, or OG, is the measurement of Specific gravity taken before the actual fermentation begins. The original gravity and Final gravity reading is useful in calculating the alcoholic content of the beer.

Open Fermentation

It occurs when the beer is exposed to its environment allowing air and other bacteria to come in contact with it. This results in unique flavors and aromas.

Oasthouse

Oasthouse or a hop kiln is an area or a building found in the hop-growing region where hops are dried for brewing purposes. Even though modern brewing technique involves the use of dried and palletized hops, these structures hold significant value in most hop-growing regions. 

Organic Beer

In order to fall under the category of organic beer, the drink must meet certain standards as follows.

• Use of Organic ingredients – Hops and barley that are produced using only natural fertilizers, crop rotation while prohibiting the use of pesticides or other genetically modified organisms. 
• Authorized as Organic – The brewery must undergo certification by an authorized authority like USDA Organic Certification or the Organic Farmers and Growers.
•  Environment Friendly – The breweries maintain best practices in regard to water conservation, waste reduction, energy efficiency, etc.

Oxidation

A process in which the beer is exposed to oxygen, causing it to change its aroma, flavor, and appearance. Oxidized beers are stale and have a cardboard-like flavor and a flat and dull look.

Oyster Stout

Oyster Stouts are made using real oyster shells. They have a dark appearance and sweet flavor.

Oud Bruin

Oud Bruin, or Flanders Brown, originated in Belgium. It is famous for its deep brown amber color and sour taste. 

Ozone

A strong oxidizer that destroys bacteria and helps keep the equipment sanitized and free from contamination without affecting the flavor of the beer.

P

Pale Ale

A kind of beer brewed with pale malt. It has a golden to amber 

appearance with an ABV of 4.2-6.5%. Overall it has a malty and hoppy flavor with moderate bitterness.

Pasteurization 

It is a technique used to increase the shelf life of the beer. It involves heating the beer to a certain temperature that kills all the bacteria and other microorganisms that may spoil it.

Porter

A top-fermenting beer with a dark appearance and highly roasted flavor. It was first brewed in England in the early 18th century. It has moderate levels of alcohol with ABV ranging from 4.5-6%.

Pilsner

A type of bottom-fermenting lager that has a light and bright appearance. It has a bitter taste with floral aromas. Pilsners are characterized as light-bodied lagers.

Pitching

The addition of yeast to wort to start the fermentation process is termed pitching.

Primary Fermentation 

 When yeast converts sugar into alcohol and CO2 then this type of initial fermentation is termed primary fermentation. It takes place in fermentation vessels and may take several weeks to complete.

Priming

Priming is when a small quantity of fermentable sugars is added to the beer before bottling or storing it, to increase the carbonation level.

Pint

It is a unit of volume that helps measure the quantity of beer. It is equal to 473 ml or 16 fluid ounces.

Pub

An establishment where people gather together to socialize and enjoy the taste of their favorite alcoholic beverages. In some pubs, food is also served along with beer.

Phenols

Chemical compounds that are produced during the fermentation process enhance the taste and aroma of the drink, creating a spicy, medicinal, or smoky flavor in beer.

Prohibition

It refers to the time period when the production, sale, and distribution of alcohol was restricted by law. It prevailed in the U.S. from 1920 to 1933.

Q

Quinones

Quinones are aromatic compounds formed by oxidation that may give the beer a good spicy or nutty flavor, while excess amounts can produce a stale, papery taste.

Quiffs

To drink wholeheartedly or with enthusiasm.

Quadrupel 

It is a brand name of a strong beer La Trappe Quadrupel with a slightly high ABV of 9.1- 14.2%.

R

Radler

It is a blend of beer with other sodas, lemonade, or fruit juice, creating a low-alcohol refreshing drink.

Racking

The transfer of beer from a fermenting vessel to a bottle or keg allows it to get rid of all the dying yeast cells that may affect its aging process.

Red Ale

Red Ale or Irish Red Ale, is a type of pale ale that has a reddish or copper appearance. It originated in Europe and is brewed using malted barley, and has a moderate bitterness level. Red ales have a sweet, caramel, or butterscotch taste. It has a low ABV of 4-6%.

Resin

Hop resins are complex compounds found in hops that create a bitter taste and affect the flavor and aroma of the beer. They enhance the mouth feel of the beer.

Residual sugar

The leftover sugar was consumed by yeast during the fermentation.

Roasty

It defines the flavor of beers that contain malts that are kilned or roasted during the brewing process and often develop flavors like coffee, toasted bread or even burnt. 

Rye

A type of grain that gives the beer a distinct complex taste and spicy quality. It can be earthy, peppery or earthy in flavor. It is mostly used in making rye beers and may give the beer a bit of reddish color and a smooth mouth feel.

Russian Imperial Stout 

The Russian Imperial stout has higher alcohol content than other English stouts. It originated in England and was first brewed for Peter the Great of Russia. It’s a full-bodied drink with rich chocolate, coffee or dark fruit notes.

S

Session Beer

A category of beers that are low in alcoholic content and consumed in larger quantities with the intention of enjoying a refreshing drink for a long time without getting intoxicated quickly.

Saccharomyces Cerevisiae

An essential species of yeast is used in the production of beer.

Stout

A type of full-bodied dark ale that has a creamy mouthfeel and chocolate, caramel, or coffee flavor.

Saison

Saison is a top-fermenting pale ale that has a fruity and spicy flavor. It has an ABV of 6-8%

Secondary Fermentation

Some beers go through a secondary fermentation after passing through the primary fermentation. The purpose of secondary fermentation is to enhance the flavor and clarify the beer. It takes place in a separate vessel where it can be further conditioned.

Sediment 

Solid particles are left at the bottom of the bottle or keg after the fermentation. It is mostly made of yeast, proteins, and other particles that are present in beer.

Sparging

The process in which the mash grains are rinsed with hot water to extract sugar from the grains. Mostly 1.5 times more water is used for sparging as compared to mashing.

Specific Gravity

The specific gravity of beer refers to the calculation of the density of liquid to water. It helps brewers understand the progress of fermentation and help determine the abv of beer.

Steeping

Soaking grains in hot water in order to extract colors, flavors, and aromas is termed steeping.

Stein

A large beer mug made of earthenware, glass, wood, porcelain, crystal, or silver. Depending on its size, it has the capacity to hold 10 US fl oz- 17 fl oz. Stein can be given as a souvenir, a gift to a beer enthusiast friend, or stored as a collectible. 

Siphon

An instrument used to transfer beer from one vessel to another while minimizing the interference of oxygen in the process and restricting the transfer of unnecessary sediments. It is a great tool for brewers to transfer beer without making a mess.

T

Tap Handle

A handle is used to dispense beer from a keg.

Tap Room

An area or a bar in a pub or hotel which is specially designated to serve beer/alcoholic beverages on tap. Patrons can enjoy the taste of their favorite beer while making connections with like-minded beer lovers.

Tannins

Tannins (polyphenols) are compounds found in beer. They are present in the husk of malted grains, hops or wood (if the beer is aged in barrels). Tannins contribute to the mouthfeel, color, and flavor of the beer.

Top Fermentation

During the brewing process, the yeast is fermented at higher temperatures allowing it to rise to the top of the fermenting vessel. Top fermenting beers like ales have a fruity and complex flavor.

Tasting Notes

Terms used to describe the taste, aroma, and characteristics of a beer like roasted, fruity, chocolatey, spicy, earthy, woodsy, bitter, sweet, etc.

Trappist Beer

To be called a Trappist beer, the beer must be brewed by the monks or at least produced under their supervision within the Trappist Monastery. Trappist beers are mostly dark brown or amber-colored top-fermenting beers. They have a fruity, spicy, caramel or sweet flavor with around 9% ABV.

Tripel

A strong pale ale is a Belgian style of beer with a higher ABV of 8-10%. Tripels have a dry, spicy flavor and fruity yeast character.

Turbidity

 It refers to the haziness or cloudiness of a beer.

Tasting Flight

A tray that can hold multiple samples of beer, allowing the brewers to taste different brews.

U

Ullage

The empty space left in the bottle or keg or other form of vessel of beer. It can affect the shelf life of the beer.

Unfiltered

Refers to the beer that is yet to go through the filtration process to eliminate sediments and other unnecessary particles.

Utepils

A beer that is enjoyed drinking outdoors in sunny or warm weather.

Utensils

Equipment used in brewing such as Hot Liquor Tank, mash lauter, pots, fermenter, thermometer, siphon, etc.

V

Venting

Removing excess pressure from the keg or container to adjust the carbonation levels and prevent over carbonation.

Vorlauf

Before boiling, the wort is recirculated through a lauter tun. It helps clarify the mash from proteins and other impurities that can affect the fermentation process. 

Vic Secret Hop

These are Australian Hops that have notes of pines and herbs with a pineapple or passion fruit flavor and moderate bitterness.

Viscometer

Brewers use a viscometer to assess the thickness and texture of beer.

Volatile Acidity

The volatile acids present in beer at moderate levels can result in a good flavor profile of the beer while excess levels of volatile acids like acetic acid can create a vinegar-like taste.

Vienna Lager

Originating in Vienna, Austria, Vienna lagers are known for their amber color and malty aroma. It has a low ABV of 5.2%.

Vessel

Any container that can hold or store beers, like kegs, bottles, tanks, or cans.

W

Wheat

Grain used in brewing beer. It adds a creamy mouthfeel to the beer.

Wort

A sweet liquid, consisting of dissolved sugar from malted grains, that is transformed into beer after the fermentation process.

Wethopping

The process of adding freshly picked hops in the brewing process. Fresh undried hops can create a unique flavor in profile. 

Wild Fermentation

Wild Fermentation, or spontaneous fermentation, is a process that involves the interaction of beer with wild yeast and bacteria present in the environment.

Winter-Warmer

A style of English strong ales enjoyed mostly in colder months. They mostly have a bit of a dark appearance and a spicy flavor.

Weissbier

A German wheat beer with a low ABV of 5.3%. It has a blend of flavors that may go from banana to smoky and cloves to bubblegum. 

Wort Chiller

A device used to lower (cool down) the temperature of the wort during the brewing process.

Witbier

A Belgian wheat beer. It has a fruity flavor profile with an ABV ranging from 4.8-5.6%. 

X

Xanthohumol

A natural compound found in hops and beers. It doesn’t affect the flavor of beer but contributes to several health benefits.

Y

Yeast

It’s a type of fungus (a microorganism) that plays an important part in the fermentation process. Yeast feeds on the sugar in the wort and converts them into carbon dioxide and alcohol. Two main types of yeast used in beer production are saccharomyces cerevisiae or ale yeast and Saccharomyces pastorianus lager yeast.

Yeast Pitching

The process of adding a selected strain of brewer’s yeast into a cool wort to initiate the fermentation of beer. Controlled yeast pitching is crucial for creating a perfect beer.

Yard of Ale

Yard of Ale or Long Glass or a Cambridge yard glass or Ell glass is a tall narrow glass about 1 yard long that can hold around 2 pints (1.4 liters) of beer.

Yuzu

It is a Japanese citrus fruit that tastes like lemon and mandarin orange with a hint of grapefruit. It can add flavor if combined with a white beer or other beer styles to create a refreshing drink.

Z

Zwickelbier

A German-style beer that is unfiltered and served directly from the conditioning vessel or lagering tank.

Zymurgy

The study of fermentation as it relates to brewing beer is known as Zymurgy.

Zythophile

A person who loves and enjoys drinking beer.