Glossary G - Revision history

Lathe at 14:00, 18 January 2007

2007-01-18T14:00:16Z

← Older revision		Revision as of 14:00, 18 January 2007
Line 6:		Line 6:
	*[[Gelatinization]]		*[[Gelatinization]]
	*[[Germination]]		*[[Germination]]
	~~The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.~~		*[[Green Beer]]

	*[[Green malt]]		*[[Green malt]]
	~~Green malt is the product resulting from the softening and sprouting of grain which then is dried and roasted to become malt.~~

	*[[Goldings Hops]]		*[[Goldings Hops]]
	~~Noble English hops grown in East Kent, England, used to make Samuel Adams ales. Named after the farmer who originally identified the hop type.~~

	*[[Gueuze]]
	~~A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.~~

	*[[Glucophilic]]		*[[Glucophilic]]
	~~An organism that thrives on glucose.~~

	*[[Glucose]]		*[[Glucose]]
	An important building block of carbohydrates typically making up 8 to 10 percent of wort sugars. Pure, commercial glucose, sometimes called dextrose, always contains a certain amount of dextrins which, being unfermentable, remain in the beer and give it a sweet, mellow flavor. Syn dextrose; corn sugar.

	*[[Grain Bill]]		*[[Grain Bill]]
	~~The list of grains and their amounts used for a recipe.~~

	*[[Grant]]		*[[Grant]]
	~~A small vessel to which wort is directed from the mash tun for visual and hydrometer inspection.~~

	*[[Grainy]]		*[[Grainy]]
	~~Having a taste like cereal or raw grain.~~

	*[[Green Beer]]
	~~After primary fermentation, beer is called green beer.~~

	*[[Grist]]		*[[Grist]]
	~~The crushed malts and adjuncts that are mixed with hot water to form the mash.~~		*[[Gueuze]]

	*[[Gyle]]		*[[Gyle]]
	~~That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).~~

Lathe at 13:54, 18 January 2007

2007-01-18T13:54:24Z

← Older revision		Revision as of 13:54, 18 January 2007
Line 3:		Line 3:

	== Glossary G ==		== Glossary G ==

			*[[Gelatinization]]
			*[[Germination]]
			The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.

			*[[Green malt]]
			Green malt is the product resulting from the softening and sprouting of grain which then is dried and roasted to become malt.

			*[[Goldings Hops]]
			Noble English hops grown in East Kent, England, used to make Samuel Adams ales. Named after the farmer who originally identified the hop type.

			*[[Gueuze]]
			A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.

			*[[Glucophilic]]
			An organism that thrives on glucose.

			*[[Glucose]]
			An important building block of carbohydrates typically making up 8 to 10 percent of wort sugars. Pure, commercial glucose, sometimes called dextrose, always contains a certain amount of dextrins which, being unfermentable, remain in the beer and give it a sweet, mellow flavor. Syn dextrose; corn sugar.

			*[[Grain Bill]]
			The list of grains and their amounts used for a recipe.

			*[[Grant]]
			A small vessel to which wort is directed from the mash tun for visual and hydrometer inspection.

			*[[Grainy]]
			Having a taste like cereal or raw grain.

			*[[Green Beer]]
			After primary fermentation, beer is called green beer.

			*[[Grist]]
			The crushed malts and adjuncts that are mixed with hot water to form the mash.

			*[[Gyle]]
			That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).

Lathe at 02:03, 18 January 2007

2007-01-18T02:03:26Z

← Older revision		Revision as of 02:03, 18 January 2007
Line 1:		Line 1:
	== Glossary ==		== Glossary ==
	[[Glossary A\|A]] - [[Glossary B\|B]] - [[Glossary C\|C]] - [[Glossary D\|D]] - [[Glossary E\|E]] - [[Glossary F\|F]] - [[Glossary G\|G]] - [[Glossary H\|H]] - [[Glossary I\|I]] - [[Glossary J\|J]] - [[Glossary K\|K]] - [[Glossary L\|L]] - [[Glossary M\|M]] - [[Glossary N\|N]] - [[Glossary O\|O]] - [[Glossary P\|P]] - [[Glossary Q\|Q]] - [[Glossary R\|R]] - [[Glossary S\|S]] - [[Glossary T\|T]] - [[Glossary U\|U]] - [[Glossary V\|V]] - [[Glossary W\|W]] - [[Glossary X\|X]] - [[Glossary Y\|Y]] - [[Glossary Z\|Z]]		[[Glossary A\|A]] - [[Glossary B\|B]] - [[Glossary C\|C]] - [[Glossary D\|D]] - [[Glossary E\|E]] - [[Glossary F\|F]] - [[Glossary G\|G]] - [[Glossary H\|H]] - [[Glossary I\|I]] - [[Glossary J\|J]] - [[Glossary K\|K]] - [[Glossary L\|L]] - [[Glossary M\|M]] - [[Glossary N\|N]] - [[Glossary O\|O]] - [[Glossary P\|P]] - [[Glossary Q\|Q]] - [[Glossary R\|R]] - [[Glossary S\|S]] - [[Glossary T\|T]] - [[Glossary U\|U]] - [[Glossary V\|V]] - [[Glossary W\|W]] - [[Glossary X\|X]] - [[Glossary Y\|Y]] - [[Glossary Z\|Z]]

			== Glossary G ==

Lathe at 00:49, 18 January 2007

2007-01-18T00:49:01Z

New page