Glossary B
Glossary B
Microscopic single-cell plants which reproduce by fission or by spores, identified by their shapes: coccus, spherical, bacillus, rod-shaped, and spirillum, curved.
An agent that kills bacteria.
Bacteria inhibiting.
The proportion of malt to hops in a beer. Brewers strive for a seamless balance of the two.
A standard for the measurement of the density of solutions expressed as a percentage of the weight of the solution (grams of sucrose per 100 grams of solution). Degrees Balling (ºB) is sometimes used as a substitute for degrees Plato (ºP). However, the two are not equivalent since the Balling scale was calibrated at 17.5 degrees C and not at 20 degrees C as is the Plato scale. The difference between the two scales is about 0.05 percent wt/wt units. Both degrees P and B are temperature dependent. Traditionally used in Europe, it has largely been replaced by the Plato scale. Developed by C J N Balling.
See Rauchbier
The grain used to produce the malt used in brewing.
A top-fermented beer of unusually high, wine-like, alcohol content. Copper-colored or dark brown, strongly flavored, fruity, sometimes fermented with wine or champagne yeast.
Liquid yeast appearing as froth on fermenting beer.
A unit of measure used by brewers. In the United Kingdom, a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters). In the United States, a barrel holds 31.5 gallons (1 US gallon = 3.8 liters).
The traditional method of fermentation where each batch is fermented separately as opposed to continuous fermentation.
The beautiful, white latticework of foam from the head of the beer that is left on the glass after a sip of beer has been taken.
A regional beer of northern Germany, pale, top-fermented, and made with wheat.
French term that applies to a strong, bottle-conditioned ale that is designed to be laid down when fermenting. BIERE DE GARDE - (French) Strong, copper-colored, top fermented, alcohol content of 5.5% - 6% by volume.
One of the flavor characteristics of beer, contributed by the hops. In Britain, the draft equivalent of pale ale -- golden brown, top-fermented beer that's usually highly hopped, dry and lightly carbonated. Accounts for about 80% of draft beer sales in English pubs.
Hop varieties that are used to contribute bitterness to the beer.
An international system of units for measuring and expressing the hop bitterness in beer.
Malted barley roasted at high temperatures. Used in stouts and dark beers to contribute dark color and a burnt flavor.
A mix of equal parts of dark and pale beers such as porter and pilsener, or stout and bitter.
A very strong lager traditionally brewed in winter to celebrate the coming spring. Full-bodied, malty, well-hopped.
A British-style, top-fermented beer which is lightly hopped and flavored with roasted and caramel malt.
The density of a beer - the amount of mouthfeel experienced by the drinker.
Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort.
The aroma or fragrance of the beer.
The art of making beer.
One of the vessels used in the brewing process, used to boil the wort.
The stopper for the hole of a keg or cask. One measure a beer's authenticity is the use of a wooden bung, which relieves the pressure in the cask during the fermentation process.