Beer & Brewing Glossary

Hops usually added in the last 5 minutes of the boil to impart hop aroma. They do not contribute much bitterness.

An overly dry or astringent beer or a beer with harsh grainy flavor.

The decrease in original gravity that occurs during fermentation. A highly attenuated beer will be thinner in body than a beer with low attenuation.

Agitate, aerate or rousing of the yeast.

Autolysis produces several glutamate-related flavors often described as "meaty", "soy sauce" or "brothy". Autolysis is most often found in stronger, aged beer, especially with ample yeast left in the bottle, or subjected to higher temperatures and related refermentation.