Glossary C
Glossary
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Glossary C
A foam-stabilizing additive used in commercial beers.
Candi sugar is made by superheating and then cooling a highly concentrated sugar solution. Pale candi syrup is much darker than sucrose or invert sugar syrup. Belgian brewers prefer to use candi sugar, in either solid or syrup form, because it contributes to good head retention in a high-gravity, lightly hopped beer.
Organic compounds including insoluble cellulose, soluble hemicellulose, starch and sugars.
The CAMpaign for Real Ale. An organization in England founded in 1971 to support the industry of cask-conditioned beers and ales.
A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt.
Alkaline salts whose anions are derived from carbonic acid.
Sparkle caused by carbon dioxide, either created during fermentation or injected later.
A gas produced during fermentation. Carbon dioxide produces the characteristic tingle in the beer and is also extremely important because of the way its level can affect the perception of other flavors.
Traditionally casks were made of wood though most modern casks are made with aluminum or stainless steel and are barrel-shaped. In the U.S., drought vessels are commonly called “kegs” made from metal and are cylindrical in shape. Unlike a cask, a keg has only one hole, which is in the center of the head. Casks have two holes, one hole is situated in one of the heads for drawing beer and the other hole is in the middle of the arched side for drawing air.
Cask Conditioned/Bottle Conditioned Beer with the yeast left in the brew to complete the fermentation in the cask or bottle.
An ion in solution having a positive charge. When applied to the composition of the water, it designates ions such as Ca2+, H+, and Mg2+, which are common forms. In chemical notation, the plus sign indicates the number of electrons the compound will accept.
A clarification method using centrifugal force to strain and clarify the wort during its cooling stage and the finished beer prior to racking.
Cloudiness caused by precipitation of a protein-tannin compound at low temperatures.
Beer treated to prevent clouding at cold temperatures.
A term used to describe a plastic-like aroma due to the chemical reaction of chlorine with phenol compounds.
Similar to black malt but roasted to a lesser, chocolate-brown color.
The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also Haziness caused by protein matter which must be strained after the cooling process.
Period of maturation that increases a beer's natural carbonation. Warm conditioning enhances the complexity of the flavor; cold conditioning elicits a clear, clean taste.
An airtight tank in which a beer's secondary fermentation occurs.
The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool.
Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods.
A blend of top- and bottom-fermented beers, resulting in a sweet and lightly hopped brew.
Synonym for caramel malt.