Beer Terminology
The list below defines different beer-associated words.
- AdjunctAny fermentable, unmalted grain or ingredient, other than barley malt, added to the mash to provide fermentable sugars in the brewing process, including corn, corn sugar, oats, wheat and rice. Most American lagers from megabreweries are made with adjuncts that are cheaper than barley to reduce production costs and create lighter, less malty beer. Other adjuncts are used to create specialty beers or change the composition of the wort.
- Alcohol by Volume (abv)Percentage of alcohol content in a beverage, by volume. The percentage of alcohol by weight is approximately 20 percent lower than that by volume.
- Alcohol by Weight (abw)Percentage of alcohol content in a beverage, by weight. The percentage of alcohol by weight is approximately 20 percent lower than that by volume.
- All-grainA term used to describe the brewing process in which only malt grist is used with no malt extract added.
- All-maltA term used to describe beer made with malted barley and no adjuncts.
- BarleyThe primary ingredient in beer, which is sprouted and then kilned to create malt. It is then mashed to create wort.
- BarrelA measurement or container of beer, which equals 31 gallons.
- Brew on Premises (BOP)Businesses that rent their facilities for do-it-yourself brewers to come in and brew their own beer.
- BrewerianaBrewing memorabilia, such as old beer containers and advertisements.
- BrewpubA restaurant that brews and serves its own beers on premises.
- Bright Beer TankA vessel used as a holding tank just prior to bottling or kegging beer. Beer goes into the bright beer tank just following filtration (if filtering is done) and beer may be carbonated in it.
- CAMRAThe Campaign for Real Ale, the British-based grassroots organization formed to educate, lobby and protect traditional cask-conditioned ale from becoming extinct.
- Carbon DioxideA gas created from the fermentation process. Carbon dioxide gives beer its carbonation.
- CaskA closed, barrel-shaped vessel used for fermenting and serving beer. They used to be made of wood, but now most are made of stainless steel or aluminum. They are used for cask-conditioned ales, which need to be vented intermittently while they naturally carbonate.
- Cask-ConditionedUnfiltered, unpasteurized beer that is naturally carbonated by undergoing a secondary fermentation in its own serving vessel.
- Cold-FilteredThe process of filtering beer to remove sediments and contaminants, which makes the beer clearer.
- Conditioning Tank The vessel in which beer is placed following primary fermentation where it matures, clarifies and becomes carbonated. Also called secondary fermentation tank.
- Contract BrewingA company that markets and owns all rights to a beer brand but has the brand brewed at another company's brewery.
- DMEDry malt extract.
- ExchangerEquipment usually used after the boil for cooling wort quickly before yeast can be pitched in the wort.
- FermentationThe process of yeast consuming soluble sugars in wort to create by-products such as alcohol, carbon dioxide, flavor and aroma.
- Finishing/Final Gravity (f.g.)A measure of wort's density at the end of fermentation. As the wort ferments, yeast converts maltose into alcohol and the gravity drops because alcohol is lighter that water. Before beer begins to ferment brewers take an original gravity reading (o.g.).
- FirkinA measurement or container of beer, which equals one quarter of a barrel (40.9 liters).
- GristMalt which has been ground.
- Hand PumpA hand-pump device that draws draft beer to the taphead. It allows cask-conditioned ale to be served without the use of pressurized carbon dioxide to push it up to the taphead.
- HopsThe green cone-shaped flowers from the female hop vine used to add flavor and aromatics as well as bitter to beer.
- KraeusenLiterally, "crown" in German. Introducing unfermented wort to fermented wort to continue or revive fermentation.
- Lauter TunThe vessel in which mashed grain is sparged (lautered). Sometimes referred to mash-lauter tun because usually mashing and sparging occur in the same vessel.
- Liquor TankThe vessel in which water for brewing is stored. It may store either hot or cold water.
- MaltBarley which has been sprouted and kilned.
- Malt extractConcentrated wort.
- MashThe porridge-like blend of water and grist at the beginning of the brewing process that releases sugars for brewing.
- Mash TunA copper or stainless steel vessel used for mashing the grist and water. Literally, tun is "tub" in German.
- MaltoseA fermentable sugar derived from malt.
- MicrobreweryA brewery that produces 15,000 barrels or less of beer a year.
- Original Gravity (o.g.)A measure of wort's density at the beginning of fermentation, which will always be higher than 1 because solubles, such as maltose, are suspended in it. As the wort ferments, yeast converts maltose into alcohol and the gravity drops because alcohol is lighter that water. When a beer is done fermenting brewers take a final gravity reading or finishing gravity (f.g.).
- Partial mashA term used to describe the brewing process in which both malted grist and malt extract are used.
- PasteurizationThe process of heating beer after fermentation, which kills any remaining live yeast and bacteria, reducing the risk of contamination or spoilage.
- Real AleThe term used by CAMRA for traditional cask-conditioned ale.
- Regional BreweryA brewery that produces 15,000 to 500,000 barrels of beer a year.
- ReinheitsgebotThe German beer purity law of 1516 that states that beer shall only be made with grain, hops, yeast and water.
- Shelf LifeThe length of time after bottling, three to four months for most American beers, before a beer begins to spoil.
- Specific Gravity (s.g.)A measure of wort's density in relation to the density of water, which is given a value of 1 at 39.2 degrees F (4 degrees C).
- WortThe sweet liquid produced in the brewing process by mashing malted barley and water. Beer is called "wort" before yeast is added.
- YeastA single-cell, micro-organism of the fungus family, which consumes fermentable sugars in the wort and produces alcohol, carbon dioxide, flavors and aromas in beer. There are many yeast strains used in brewing, each with unique characteristics.
- ZymurgyThe science or study of fermentation.
