• beer-and-brewing-glossary
  • Beer & Brewing Glossary

    Beer & Brewing Glossary

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    Beer which, though not brewed by monks, is nevertheless associated with a particular abbey (usually due to being brewed to an old abbey recipe). Leffe is the most well-known example - most Leffe beer is brewed at the Interbrew plant in Leuven nowhere near the Abbaye de Leffe.
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    Remove floater from steeps or to remove Kraeusen or yeast head from the fermenters - "skimming."
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    Obtaining the clear wort.
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    Proper geekish beer term: Autolytic or Autolysed. Floweriness commonly associated with beers that have been aged on yeast too long. It can also sometimes be described as meaty
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    A beer that is easy to drink
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    A source of fermentable extract other than malted barley. Some examples include: un-malted barley, Irish moss, honey, and sucrose and candied sugar.
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    To force air/oxygen into your wort. Generally by "shaking like crazy" some homebrewers will use an oxygen stone, air pump, shake method or even a wine degasser.
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    A term for the taste left on the Palate after beer has been swallowed. Also called "finish"
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    a beer style brewed from barley malt with a top fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes a butter-like, taste
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    Aromas of almonds or Marzipan
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