German Beer & Brewing Terms

The brew house is where the essential cooking implements are found which are necessary for producing beer.

The combination of brewing vessels in the brewhouse.

The remnants, beer wort solids or spent grains which consist of the malt Beer remnants, (primarily the chaff of the malt grains) are filtered out of the wort in the clarifying tank.

Unfiltered beer is naturally slightly cloudy because it has a higher amount of minerals, vitamins and trace elements.

Bottom-fermented beers are produced with yeast. After fermentation the yeast sinks to the bottom of the fermentation vat.