German Beer & Brewing Terms

Same as "vat" for storage or fermenting

literally “burnt yeast,” is the German name for the brownish residues found on the sides of an emptied fermenting vessel.

Brewing barley is beer’s most important ingredient.

Especially important for brewing the water requires purity and uniformity. Water must be neutral in taste, odor-free and free of micro-organisms.

Although not strictly a beer term, the editorial staff would be remiss if we did not include this VERY common term in our glossary.