Beer Terminology

Beer Terminology

Being a love beer and acting like one are two distinct things. Loving beer is a universal condition where every “patients” eager for that cold and fresh little sip at the end of the day. Moreover, loving beer is knowing how it works, how was it produced, its history, background, and most importantly, is to chose the right beer for the right occasion.

Acting like a beer lover is different. Basically, you just need to drink. Therefore, to help you distinguish the true beer lovers from those pub wannabes, there’s a little list of beer terms we think only a beer lover would know.

 

ABV: alcohol by volume

Acetobacter: anaerobic bacteria that produces acetic acid in a beer

Ale: the type of beer that ferments at warmer temperatures (warm-fermenting or top-fermenting)

Attenuation: the degree to which fermentable sugars are converted into alcohol

Bottom-Fermenting: the tendency of lager yeast to be active at the bottom of a fermentation tank

Cask: the traditional container for all beer

Decoction: heating or boiling a substance. In beer, it’s a procedure a traditional German procedure where a portion of the mash is heated to boiling separately and returned to the main mash.

Fermentation: the process to metabolizes sugars drowned out of yeast into alcohol

Grist: a grain which is crushed before it is mixed with hot water

Hops: a plant used to brew giving to beer its bitterness and aroma.

Hydrometer: a tool to measure the concentration of sugars in wort or the progress of fermentation.

Lager: family of beer that ferments at cooler temperatures (cold-fermenting or bottom-fermenting)

Malt: responsible to determine the color of the beer, malt is a grain which germinates through process stopped by heat.

Mash: a mixture of grist and water used to produce fermentable liquid.

Mashing: the process of heating and mixing grain with hot water.

Modified/Under-Modified: the degree to which a malt-producer converts barley starches.

Noble Hops: hop varieties

Sparge: the process where hot water is sprinkled on the top of the mash at the same rate as it is drained into the boiling kettle to leach all of the components out of the grist.

Yeast: in the making of beer, the micro-organism that ferments sugar into alcohol

Bitterness: The perception of a bitter flavor

Grainy: Tastings like grains or cereal

Hoppy: Aroma of hops, does not include hop bitterness.

Pitch: To add yeast to wort.

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