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German Beer Terms

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59 results - showing 51 - 59
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The brew house is where the essential cooking implements are found which are necessary for producing beer.
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The combination of brewing vessels in the brewhouse.
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The remnants, beer wort solids or spent grains which consist of the malt Beer remnants, (primarily the chaff of the malt grains) are filtered out of the wort in the clarifying tank.
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Unfiltered beer is naturally slightly cloudy because it has a higher amount of minerals, vitamins and trace elements.
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Bottom-fermented beers are produced with yeast. After fermentation the yeast sinks to the bottom of the fermentation vat.
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Full beer. The majority of German beers are Vollbier
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Meaning "green" beer in german, it is the liquid resulting from sparging, or rinsing of the malt with water to come up with a fermentable sugar solution. The wort is heated to destroy bacteria, then cooled and mixed with yeast to attain the desired outcome of beer.
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The wort or beer wort is the liquid which remains in the clarification tank after the separation of the fluid and solid portions of mash. It contains all of the soluble elements of the malt grain.
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The brew kettle or brew pot is the vessel in which the wort is boiled. It is typically made from copper, stainless steel, or enameled steel. Although direct fire kettle are used, the majority of brew kettles are steam jacketed kettles
59 results - showing 51 - 59
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