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| *[[Water]] | | *[[Water]] |
| *[[Weihenstephan]] | | *[[Weihenstephan]] |
| The oldest brewery in the world. Now a brewery and brewing school located just outside Munich.
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| *[[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.
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| *[[Weizenbier]] | | *[[Weizenbier]] |
| In Germany, a generic term for top-fermented wheat beers, especially those of the south.
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| *[[Weizenbock]] | | *[[Weizenbock]] |
| In Germany, a wheat beer of bock strength.
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| *[[Wetting Agent]] | | *[[Wetting Agent]] |
| A substance that reduces the surface tension of water to increase penetration of cleaning solutions to all surfaces.
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| *[[Wheat Beer]] | | *[[Wheat Beer]] |
| Any beer containing a high proportion of malted wheat. All wheat beers are top-fermented and many are bottle conditioned.
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| *[[Whirlpool]] | | *[[Whirlpool]] |
| A vessel used in the brewing process, used to remove the trub from the wort.
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| *[[White]] | | *[[White]] |
| A term once used in several parts of Europe to describe wheat beers.
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| *[[Wild Yeast]] | | *[[Wild Yeast]] |
| Any airborne yeast. Now available in cultured form.
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| *[[Winy]] | | *[[Winy]] |
| Sherry-like flavor; can be caused by warm fermentation or oxidation in very old beer.
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| *[[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.
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| *[[Wort Clarity]] | | *[[Wort Clarity]] |
| Clarity of wort obtained from lautering.
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| *[[Wort Gelatin]] | | *[[Wort Gelatin]] |
| Culture medium made up from wort as a nutrient source and gelatin to solidify it for surface culturing yeast.
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| *[[W/V]] | | *[[W/V]] |
| Abbreviation for weight per volume as in percentage weight of alcohol per volume of solution.
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Glossary
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Glossary W