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| *[[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.
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| *[[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.
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| *[[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.
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| *[[Gueuze]]
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| A Belgian beer style that blends a fresh lambic with an old lambic, creating a second fermentation.
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| *[[Glucophilic]] | | *[[Glucophilic]] |
| An organism that thrives on glucose.
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| *[[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.
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| *[[Grain Bill]] | | *[[Grain Bill]] |
| The list of grains and their amounts used for a recipe.
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| *[[Grant]] | | *[[Grant]] |
| A small vessel to which wort is directed from the mash tun for visual and hydrometer inspection.
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| *[[Grainy]] | | *[[Grainy]] |
| Having a taste like cereal or raw grain.
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| *[[Green Beer]]
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| After primary fermentation, beer is called green beer.
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| *[[Grist]] | | *[[Grist]] |
| The crushed malts and adjuncts that are mixed with hot water to form the mash.
| | *[[Gueuze]] |
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| *[[Gyle]] | | *[[Gyle]] |
| That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).
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Glossary
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