Glossary W - Revision history

Lathe at 18:25, 19 January 2007

2007-01-19T18:25:06Z

← Older revision		Revision as of 18:25, 19 January 2007
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	*[[Water]]		*[[Water]]
	*[[Weihenstephan]]		*[[Weihenstephan]]
	~~The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.~~

	*[[Weissbier]]		*[[Weissbier]]
	~~In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam.~~

	*[[Weizenbier]]		*[[Weizenbier]]
	~~In Germany, a generic term for top-fermented wheat beers, especially those of the south.~~

	*[[Weizenbock]]		*[[Weizenbock]]
	~~In Germany, a wheat beer of bock strength.~~

	*[[Wetting Agent]]		*[[Wetting Agent]]
	~~A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.~~

	*[[Wheat Beer]]		*[[Wheat Beer]]
	~~Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.~~

	*[[Whirlpool]]		*[[Whirlpool]]
	~~A vessel used in the brewing process, used to remove the trub from the wort.~~

	*[[White]]		*[[White]]
	~~A term once used in several parts of Europe to describe wheat beers.~~

	*[[Wild Yeast]]		*[[Wild Yeast]]
	~~Any airborne yeast. Now available in cultured form.~~

	*[[Winy]]		*[[Winy]]
	~~Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.~~

	*[[Wort]]		*[[Wort]]
	~~The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.~~

	*[[Wort Clarity]]		*[[Wort Clarity]]
	~~Clarity of wort obtained from lautering.~~

	*[[Wort Gelatin]]		*[[Wort Gelatin]]
	~~Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.~~

	*[[W/V]]		*[[W/V]]
	~~Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.~~

Lathe at 18:20, 19 January 2007

2007-01-19T18:20:50Z

← Older revision		Revision as of 18:20, 19 January 2007
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	== 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 W ==

			*[[Water]]
			*[[Weihenstephan]]
			The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.

			*[[Weissbier]]
			In Germany, a generic name for wheat beers. Weisse means white, and such beers are usually very pale and cloudy, with a white foam.

			*[[Weizenbier]]
			In Germany, a generic term for top-fermented wheat beers, especially those of the south.

			*[[Weizenbock]]
			In Germany, a wheat beer of bock strength.

			*[[Wetting Agent]]
			A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.

			*[[Wheat Beer]]
			Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.

			*[[Whirlpool]]
			A vessel used in the brewing process, used to remove the trub from the wort.

			*[[White]]
			A term once used in several parts of Europe to describe wheat beers.

			*[[Wild Yeast]]
			Any airborne yeast. Now available in cultured form.

			*[[Winy]]
			Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.

			*[[Wort]]
			The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.

			*[[Wort Clarity]]
			Clarity of wort obtained from lautering.

			*[[Wort Gelatin]]
			Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.

			*[[W/V]]
			Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.

Lathe at 00:51, 18 January 2007

2007-01-18T00:51:26Z

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