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Definitions (30)
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Hops
the cone-shaped flowers of the vine Humulus lupulus, used to give beer its bitterness and aroma, and as a preserving agent.
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noble hops
hop varieties, including Hallertauer Mittelfruh, Tettnang Tettnanger, Spalt Spalter and Czech Saaz, prized for their aromatic qualities
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ABV
alcohol by volume, the common method of measuring alcohol content in beer.
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Acetobacter
an aerobic bacteria that produces acetic acid in a beer, generally undesirable except in a few styles, such as lambic and Flemish red or brown ales.
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Ale
family of beer that ferments at warmer temperatures, also called “warm-fermenting” or “top-fermenting” because of the action of ale yeast
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attenuation
the degree to which fermentable sugars are converted into alcohol as influenced by yeast, mash conditions and ingredients among other things.
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barley
, two-row and six-row: refers to the number of kernel rows in the head of the stalk, two-row is the more commonly used, whereas six-row is employed when extra amylase enzymes are required to convert o [..]
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Brettanomyces
a yeast that produces horsey, cheesy or barnyard aromas and flavors, generally undesirable in beer except in lambics and a few others.
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cask
the traditional container for all beer, in modern times it has come to mean a barrel-type container that is used for real or cask-conditioned ale, dispensed via gravity or hand pump at cellar temperat [..]
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Decoction
a traditional German procedure where a portion of the mash is heated to boiling separately and returned to the main mash to raise the whole stepwise through ideal enzymatic ranges.
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