Beer & Brewing Glossary

Term used to describe the woodsy aroma of a beer that has been treated with oak or other wood.

The sugary liquid produced in the brewing process either by mashing malted barley and water or using extracts and water. Wort basically the "beer" before the yeast is added for fermentation.

Meaning "green" beer in german, it is the liquid resulting from sparging, or rinsing of the malt with water to come up with a fermentable sugar solution. The wort is heated to destroy bacteria, then cooled and mixed with yeast to attain the desired outcome of beer.

A device, usually a construction of copper tubing, through which cold water can run thus rapidly cooling the wort mixture.

Taste of wort or unfermented beer, usually disagreeably sweet and lacking complexity