This page gathers the 38 dictionary entries belonging to the domain “Brewing”, as labelled by Wiktionary. Each word leads to its full entry: definitions, etymology, pronunciation, examples.
- adjunct noun An unmalted grain or grain product that supplements the main mash ingredient.
- alpha acid noun Any of a class of chemical compounds which collectively give hopped beer its characteristic bitter flavor.
- attenuate verb Of a beer, to become less dense as a result of the conversion of sugar to alcohol.
- attenuation noun The proportion of sugar that is converted to ethanol by a yeast.
- attenuative adj Of a yeast, capable of high attenuation, able to convert a high proportion of sugar to alcohol.
- blowoff noun The removal of excess foam and carbon dioxide from the fermentation vessel during the active fermentation stage.
- blue John noun Afterwort, partially fermented wort.
- bottom fermentation noun A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in…
- brewer's yeast noun Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.
- calandria noun A heating element within a brew kettle.
- couch noun A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.
- flighter noun A horizontal vane revolving over the surface of wort in a cooler, so as to produce a circular current in the liquor.
- fret verb To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
- gruit noun An herbal mixture, used in the flavouring of beer, that preceded the use of hops.
- haze noun Any substance causing turbidity in beer or wine.
- hopback noun A sealed chamber between the brewing kettle and counter-flow wort chiller, into which hops are added.
- keel noun A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.
- keeve noun A vat or tub in which the mash is made; a mash tub.
- kräusen verb To condition (beer) by adding fermenting wort, so as to restart fermentation and introduce fresh carbon dioxide.
- lauter adj Clear.
- mash noun Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for…
- mash tun noun An insulated vessel used in making the mashing process in which grains and water are mixed and heated to produce wort prior to fermentation.
- masher noun A machine for making mash.
- mashout noun The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as…
- pin noun A size of brewery cask, equal to half a firkin, or eighth of a barrel.
- pitch verb To add yeast as a step while making beer
- polypin noun A plastic version of the kind of brewery cask called a pin (equal to half a firkin), popular in homebrewing and the off-trade (deliveries…
- rack verb To clarify, and thereby deter further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
- racking noun The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
- ragi noun A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.
- sparge noun Synonym of lautering.
- square noun A vat used for fermentation.
- top fermentation noun Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.
- trub noun The layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.
- tun noun A fermenting vat.
- turbo yeast noun A mixture of fast-acting brewer's yeast and yeast nutrients that allows the fermentation of drinks with high alcohol content.
- whirlpooling noun A method of separating the trub from the wort, involving centrifugal force.
- wort noun Also worts: a liquid extracted from mash (ground malt or some other grain soaked in hot water), which is then fermented to make beer, or…