Beer & Brewing Glossary

French term for bottle conditioning

a device used to measure the Specific gravity of liquids by measuring the degree to which light is bent as it enters the liquid sample.

Aromas of resin, cedar wood, pine, pinewood, sprucy, terpenoid, sap

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.

Depth or fullness in the beer that is not excessively sweet.