German Beer & Brewing Terms

The original German lager hop. One of the "Noble" hop varieties.

Prime fermentation which takes place in the fermentation cellar results in the conversion of malt sugar through the action of the yeast to alcohol and carbon dioxide.

Yeast are micro-organisms, spoor fungi, which activate the fermentation process converting malt sugar to alcohol and carbon dioxide. Yeast additionally create the flavor elements which contribute to the creation of the taste of beer.

Hops are the female flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though they are also used for various purposes in other beverages and herbal medicine.

A literal translation of hop-stuffing