Beer & Brewing Glossary

Tart flavor, often acidic, sometimes puckering. Appropriate in some beer styles (Belgian browns, Lambic beers, etc)

a measure of the relative density of one material compared to another

Beer with aromas and flavors reminiscent of various spices. A characteristic of some yeast strain, spicy notes are often imparted from hop influences or even the use of spices in the beer.

Aromas and flavors of old and oxidized beer, flat and papery, possibly over aged

Stammwürze is the mass of basic elements in unfermented wort malt sugar, proteins, vitamins, flavoring elements which through the addition and interaction with water are dissolved out of the malt.