| Glossary of Common Beer Terms |
| Beer A brewed and fermented beverage made from malted barley and other starchy grains, flavored with hops. Beer is basically a generic term which can be broken into the categories of ale and lager, which refer to the yeast used to ferment the sugars. Ale A fermented malt beverage using a yeast which ferments at warm temperatures (60-70 degrees F). Ales tend to be fruity due to esters produced in warmer fermentation. The yeast typically rises to the top during fermentation, so ale is often referred to as top fermenting. Lager Often referred to as bottom-fermented beer because the yeast settles at the bottom after fermentation, which occurs at lower temperatures than ales (45-55 degrees F). Lager means "to store" in German, and refers to the long storage and conditioning time needed to produce lager beer. Malt Malted barley is the base of every beer. The starches in the grains provide sugars which yeast converts to alcohol and carbon dioxide. More malt in a recipe means more alcohol in the beer. Malt may be roasted or kilned to varying colors from very light to black and burnt. This provides the various flavors and colors of different beer styles. Wort The sweet liquid made from malt which provides nutrients for the yeast and is fermented to make beer. Hops The flower, or cone, of the hop vine is added to the boiling wort to provide bitterness, flavor and aroma. Different varieties will offer various complexities to beer, such as a floral, spicy or fruity flavor and aroma. Hops are grown in several European countries and domestically. Adding hops to finished beer is referred to as dry hopping; this is done to impart strong hop aroma. Yeast A Saccharomyces strain of yeast is used for brewing. There are many varieties of both ale and lager yeast. Ale yeast ferments at warmer temperatures and for a shorter period of time than do lager yeasts. The yeast converts sugars from the wort to CO2 and alcohol. Some yeasts add very little flavor to the brew while others, such as German "weizen" yeasts provide a large portion of the beer's character. Balance The combination of hops and malt in the finished beer. In a "well-balanced" beer, neither hops nor malt predominates. In a "malty" beer, the sweetness, flavor, and aroma of malt predominates, while in a "hoppy beer, the hops take the stage. Body Also known as mouthfeel, this refers to the fullness or thinness felt on the palate. An American lager will be thin bodied, a Pale Ale should be medium bodied, and a Stout, full bodied. |
| Brewing Tips |
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