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German Beer Terms
59 results - showing 1 - 10
1 2 3 4 5 6
Ordering
Details
Abheben
367   0   0  

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Definition
Remove floater from steeps or to remove Kraeusen or yeast head from the fermenters - "skimming."
Abläutern / Purify
621   0   0  

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Definition
Obtaining the clear wort.
Alt
599   0   0  

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Definition
"Old" in German, a top fermenting style of German beer.
Ankommen
391   0   0  

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Definition
The start of fermentation. Appearance of foam head, "to come through."
Anlaufen
415   0   0  

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Definition
"Racking", Starting to transfer wort or beer into tanks.
Anstellen - Pitching
488   0   0  

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The pitching of the yeast into the cooled, aerated wort.
Aufziehen
455   0   0  

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Agitate, aerate or rousing of the yeast.
Bierkrug
577   0   1  

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Definition
Beer mug/stein
Bittere / Bitterness
569   0   0  

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Definition
Bitterness is a taste sensation experienced between the tongue and palette. In beer it primarily comes from the contents of the hops
Bock or Bockbier
592   0   0  

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Definition
The German word for strong, denoting a strong beer brewed from barley malt. Bock beers are traditionally served in autumn, late winter and spring. It was originally brewed by top fermentation in the Hanseatic League town of Einbeck (beck >bock) in Lower Saxony, where it is still brewed (and known as Ur-Bock, the original bock). It was once a heavy dark beer brewed in winter for consumption in spring. German bock beers are now brewed by bottom fermentation and are usually dark brown. Pale bocks are increasing in popularity and a distinction is sometimes made between light bock beer and dark bock beer. Because the word bock also means billy goat in German, a goat is often represented on the labels of bockbier.
59 results - showing 1 - 10
1 2 3 4 5 6

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