Beer & Brewing Glossary

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.

Remove floater from steeps or to remove Kraeusen or yeast head from the fermenters - "skimming."

Obtaining the clear wort.

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

A beer that is easy to drink

A source of fermentable extract other than malted barley. Some examples include: un-malted barley, Irish moss, honey, and sucrose and candied sugar.

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.

A term for the taste left on the Palate after beer has been swallowed. Also called "finish"

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

Aromas of almonds or Marzipan