Dictionary

aerate: To mix in air to add more oxygen.

aerobic: An organism or reaction that needs oxygen in order to function.

adjucts: The different grains used in addition to malted barley to make beer. These grains can include corn, rice or wheat.

additives: Substances that are added to make the brewing process easier and to make the beer last longer.

agitator: An agent used to mix and stir a brew.

alcohol: A liquid substance created by the interaction of yeast and sugars.

ale: Commonly produced in England, ales are types of beer that use top-fermenting yeast, which usually results a fruity taste. Ales come in different colors and strengths.

ale yeast: See top-fermenting yeast.

all-malt: Types of beers that only use malted barley without the addition of any other grains.

amber: A yellowish, orange-like color that is between pale and dark.

anaerobic: An organism or process that can function without oxygen.

aroma: Smell.

attenuation: A measurement of the amount of sugars that yeast converts to alcohol and carbon dioxide.

body: “Thickness” of a beer.

bottom-fermenting yeast: A type of yeast, saccharomyces carlsbergensis, that works best at lower temperatures and tends to drift down during fermentation.

carbonation: The “bubbles” caused by carbon dioxide.

clarifying agent: A substance used to make the bear clear.

decoction: The process by which a portion of boiling mash is added to more mash to achieve temperature rests.

drop bright: The event in which yeast naturally settles to the bottom of the container as beer is being stored.

dry beer: Developed in Japan, dry beer uses more adjuncts in the process. This beer is generally less sweet than other beers and has less aftertaste.