German Beer & Brewing Terms

Following fermentation of top-fermented beers, the yeast and carbon dioxide are joined and rise to the surface in the fermentation vat at temperatures of 15° – 20°C.

Reinforced hoses

The 1516 Bavarian purity law, still adhered to: That only water, hops, malt may be used in the brewing of beer. The original law did not include yeast as one of the primary ingredients ingredients. It was not until the 1800s that Louis Pasteur discovered the role of microorganisms in the process of fermentation, therefore yeast was not known to be an ingredient of beer.

Draft Beer

The head of foam or a beer's crown results from correct pouring.