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German Beer Terms

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59 results - showing 31 - 40
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Jungbier, literally "young" or "green" beer is beer still not ripe for consumption although the fermentation process is complete.
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The caloric value of beer is determined by its type. With an average caloric value of 380 kcal/1588 kJ per liter the calorie content of beer approximates or is less than that of alcohol free soft drinks, according to the Federaton of German Brewers.
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The yeast cells that rise to and gather at the top during fermentation.
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The post fermentation takes place at 0° C/32°F over the course of several weeks resulting in the ripening of the "green beer".
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A lauter tun is the traditional vessel used for separation of the extracted wort. While the basic principle of its operation has remained the same since its first use, technological advances have led to better designed lauter tuns capable of quicker and more complete extraction of the sugars from the grain.
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In the mash tun there is the mixture of mash grind and water.
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Mash is a mixture of crushed malt and water which is transferred from the mash tub to the mash pan.
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Mash is cooked in a mash pan. This cooking procedure causes the starch to change into sugar, dissolves protein and releases flavoring elements and vitamins.
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Grain is made into malt in a malting house. The brewing grain is moistened causing it to soften and then it begins to sprout. The sprouting process is arrested by adding heat to the green malt. The resulting malt can then be used in the brewing process for the production of beer.
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Post fermentation or ripening takes place in the aging cellar where the "green beer" ripens at about 0°C/32°F.
59 results - showing 31 - 40
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