Process of lowering the wort´s temperature after boilling to start with the fermentation.
Starts with
D
(two words) The american name for this type of beer which is served from a cask or keg rather than from a bottle or can. It can be served from a pressurised keg.
Starts with
E
This ancient civilization brew beer called Zythum and was a national drink.
Starts with
F
Process which transforms the wort´s sugar into alcohol and CO2 using yeast.
Contains
G
The process of adding water in the lautering moment as rain or sprinkler with a slotted spoon or skimmer.
Starts with
H
Starts with
I
a type of light-coloured beer similar to bitter, typically with a higher than average alcohol and hop content. Indian Pale Ale abbreviation
Contains
J
It´s the abbreviation or acronym of the Judgemt program that certifies all the different beer styles. And all beers should follow their requirements and standards to fit in a certain category. (four letters)
Contains
K
the dry outer covering of barley which has to be broken before maceration.
Starts with
L
It is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. It usually consists of 3 steps: mashout, recirculation, and sparging.
Starts with
M
Contains
N
In this step of the process the wort goes through very high temperature for about an hour to concentrate the wort and to add the hop.
Starts with
O
Starts with
P
The process of adding yeast into the bottle for a second fermentation inside the bottle.
Starts with
Q
The standard of something as measured against other things of a similar kind; the degree of excellence of something. In beer this can be measured objectively and subjectively
Contains
R
It is a white, tasteless and odorless powder found inside most cereals . It is converted into sugars, for example by malting, and fermented to produce ethanol.
Starts with
S
Starts with
T
It is one of the enemies of beer and it should be considered in all the brewing process specially after boiling and before fermentation.
Contains
U
The international unit used to measure hop bitterness.
Starts with
W
Starts with
Y
Bacteria used to produce fermentation in wort.
Contains
Z
One of the most important rules in brewing to prevent bacteria formation and spoil the beer.
