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German Beer Terms

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59 results - showing 41 - 50
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Ordering
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Definition
Following fermentation of top-fermented beers, the yeast and carbon dioxide are joined and rise to the surface in the fermentation vat at temperatures of 15° – 20°C.
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Reinforced hoses
Rheinheitsgebot
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The 1516 Bavarian purity law, still adhered to: That only water, hops, malt may be used in the brewing of beer. The original law did not include yeast as one of the primary ingredients ingredients. It was not until the 1800s that Louis Pasteur discovered the role of microorganisms in the process of fermentation, therefore yeast was not known to be an ingredient of beer.
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Draft Beer
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The head of foam or a beer's crown results from correct pouring.
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Malt is shredded in a shredding mill where it is reduced and where water is added after which it is sent to the mash vat.
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Grist Mill; Especially in breweries it is for crushing malt used to grist.
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Stammwürze is the mass of basic elements in unfermented wort malt sugar, proteins, vitamins, flavoring elements which through the addition and interaction with water are dissolved out of the malt.
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Strong beer
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Is the product produced in the Sudhaus
59 results - showing 41 - 50
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