Beer

Beer

Any alcoholic beverage brewed by slow fermentation from malted cereal grain and flavoured with hops.

Contributors in Beer

Beer

A class of bitter compounds in hops, which contribute (slightly) to the bitterness that hops impart to beer. Beta acids are of minor importance, as most of the hop bitterness is actually imparted by ...

beta amylase

Beverages; Beer

One of the enzymes present in malt, capable of converting starches into sugars. Beta amylase tends to produce simple sugars, resulting in a more fermentable wort (drier beer).

bittering hops

Beverages; Beer

Hops which are added near the beginning of the boil. Bittering hops – as the name implies – contribute mainly bitterness to the finished beer.

flavor hops

Beverages; Beer

Hops which are added to the boiling wort, with the intent of adding hop flavors.

flaked maize

Beverages; Beer

Corn which has been run between heated rollers. The rollers break the kernels open, and the heat gelatinizes the starch, allowing flaked maize to be added directly to the mash without pre-cooking it.

first wort hopping

Beverages; Beer

The practice of adding hops to the kettle during lautering, allowing the hops to steep in the hot wort prior to the boil. Proponents of this procedure claim that it provides a fine hop flavor and ...

finishing hops

Beverages; Beer

Hops which are intended to add hop flavors (other than bitterness) and aromas to beer. Finishing hops are added near (or even after) the end of the boil, to avoid boiling off the volatile aromatic ...