Brewing A Z
-A-
acetic vinegary aroma caused by acetic acid bacteria; common in sour beers. acetaldehyde chemical present in beer that has the aroma and avor of fresh-cut green apples or green leaves. acid a solution with a ph value between
and . acrospire the barley shoot that during germination and malting. adjunct any non-enzymatic fermentable material that will feed the yeast. Common examples are rice, corn, rened sugar, raw wheat, aked barley, and syrup. aerobic a process that occurs presence of oxygen. a ertaste the avor beer leaves the mouth. aldehyde a chemical precursor to alcohol. In some situations, alcohol can be oxidized to aldehydes, creating o- avors. ale a beer brewed using a top-fermenting yeast at °– °F ( °–°C) for a relatively short time (– weeks). aleurone layer the outermost layer of the endosperm of a barley grain, containing enzymes. alkaline a ph value between alpha acid a class of chemical compounds found in hops cones’ resin glands that is the source of hop bitterness. alpha acid unit (AAU) a homebrewing measurement of hops that is calculated by multiplying the percent alpha acid of the hops by the number of ounces of hops. American Society of Brewing Chemists (ASBC) the organization that sets standards and test methods for brewing materials and processes. amino acids a group of complex organic chemicals that form the building blocks of protein. amylase an enzyme group starch to sugar. attenuation the degree to which the fermentation process converts residual sugars to alcohol and CO. anaerobic a process that absence of oxygen. that in lingers and . that develops converts occurs the after in the autolysis self-digestion and disintegration of yeast cells that can cause o- avors if beer isn’t racked from dead yeast after primary fermentation.
-B-
°Balling one of three units that are used as the standard to describe the amount of available extract as a weight percentage of cane sugar in solution. barley cereal grain, member of the genus Hordeum. Malted barley is the primary ingredient in beer. barrel standard unit in commercial brewing. A U.S. barrel is . gallons; a British barrel is . U.S. gallons. Baumé hydrometer scale, developed by the French chemist Antoine Baumé, used to measure the specic gravity of liquids. beerstone a hard brown scale (calcium oxalate) that deposits on fermentation equipment. beta glucans a group of gums that are produced in the malting process and can, if present in excess, cause problems with runo and fermentation. biotin one of the B-complex found in yeast. blow-o tube a tube used during vigorous fermentation to allow the release CO and excess fermentation material. Brettanomyces colloquially referred to as Brett, a genus of yeast sometimes used in brewing. In a glucose-rich environment, it produces acetic acid.
-C- vitamins of
calcium mineral ion important brewing-water chemistry. caryophyllene one of four primary essential hops oils. Also found in basil, caraway, cloves, oregano, and pepper. chill haze cloudy protein residue that precipitates when beer is chilled but redissloves as the beer warms up. citronellol a monoterpene alcohol that is primarily biotransformed by yeast from geraniol when high levels of linalool are present. in cold break rapid precipitation of proteins that occurs when the wort is rapidly chilled before pitching the yeast. coolship a large shallow pan used to cool wort using outside air temperature. During the cooling process, naturally occurring yeast from the air inoculates the wort. Then the cooled wort is transferred into fermentors. conditioning a term for secondary fermentation, in which the beer matures. cone the part of the hops plant used in brewing. corn sugar dextrose. Sometimes added as an adjunct in beer to raise alcohol percentage and lighten the color of the
-D- beer.
decoction a mashing technique that involves removing some of the mash to another pot, boiling it, then returning it the mash tun to raise the temperature. dextrin a complex sugar molecule, not normally fermentable by yeast, that contributes to body in beer. diacetyl a powerful avor chemical the aroma of butter or butterscotch. diastase an enzyme complex in barley and malt that is responsible for the conversion of starch into sugars during mashing process. dimethyl sul de (DMS) a powerful
avor chemical found in beer, with the aroma of cooked corn or cabbage. dough-in rest the process of mixing the crushed malt with water in the beginning of the mash operation. dry-hopping adding hops directly to the fermentor at the end of fermentation to increase hop aroma without adding bitterness.
-E- to with the
endosperm the starchy middle of a barley grain that is the source of fermentable material for brewing. enzymes proteins that act as catalysts for most reactions crucial to brewing, including starch conversion and yeast metabolism.