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German Beer Terms

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59 results - showing 11 - 20
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Ordering
Details
465 0 0

Glossary Fields

Definition
Same as "vat" for storage or fermenting
903 0 0

Glossary Fields

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literally “burnt yeast,” is the German name for the brownish residues found on the sides of an emptied fermenting vessel.
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Brewing barley is beer’s most important ingredient.
827 0 0

Glossary Fields

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Especially important for brewing the water requires purity and uniformity. Water must be neutral in taste, odor-free and free of micro-organisms.
775 0 0

Glossary Fields

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Although not strictly a beer term, the editorial staff would be remiss if we did not include this VERY common term in our glossary.
615 0 0

Glossary Fields

Definition
Doppelbock (literally "double bock") is a stronger and usually darker version of the Bavarian Bockbier. It is exceptionally malty, with very little bitterness. Standard Doppelbocks may have as much as 7% alcohol by volume.
735 0 0

Glossary Fields

Definition
Adding unyeasted wort to the beer during the initial state of fermentation
921 0 0

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Definition
After it is cooked, it is again returned to the mash tub where it warms the remainder of the mash. This is repeated three times in the Triple-Mash-Process.
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Transferring fermented beer to storage
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Glossary Fields

Definition
Inline screening (filtering) during transfer of beer to storage. Ostensibly to catch remaining yeast in suspension
59 results - showing 11 - 20
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