Brewing & Homebrewing Terms

A cloudiness that appears in beer as it gets cold, usually a result of hydrogen bonding during the brewing process.

The coagulation of proteins during wort cooling.

A counter pressure filler is a metal device used to fill bottles from a pressurized source such as a keg without losing carbonation. With minimal loss due to foaming.

Fermentation by-product that may lend buttery or butterscotch notes to beer. This is considered an off-flavor in excessive amounts in any beer, however it is considered an off-flavor in most lagers in any amount. Can also be caused by contamination.

Dry Malt Extract

An off-flavor is excessive amounts that resembles the aroma or flavor of canned corn/cooked vegetables.

Adding hops to finished beer which provides hop aroma and flavor but no bitterness.

Beer with aromas and flavor reminiscent of earth or soil, such as a forest floor or mushrooms.

The European Brewing Convention (EBC) color method was developed in Europe for measuring the color of Malts and beers.

The "fruity" flavor or aroma most commonly found in ales. Created from the interaction between acids and alcohol.