Beer & Brewing Glossary

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