On the path of homebrewing, I’ve found myself on some situations where google was the only way out.
Some times you don’t know where you really are, until you know how to call that place.
Here’s some Beer Glossary, or Home Brewing Glossary, where you will find terms used in some cases in other languages.
Easy to know what’s the deal, when you know what it means.
Alpha Acid Units (AAU) (HBU) – measurement of the amount of alpha acids added to a beer.
Additives – substance used in brewing, not removed before consumption, like enzymes or yeast nutrients
Adjuncts – beer ingredient used to add cheaper fermentable sugar to the wort, other than malt.
Ale – beer brewed using high fermenting yeast.
Alpha Acids – bittering compound found on hops.
Attenuation – degree of conversion of sugars into alcohol.
Beer – if you are looking for this, you shouldn’t be here -P beverage made by fermenting malted barley converted sugars, adding hops for bittering and aroma
CV – Lead Conductance Value
Charge -amount of malt used to brew a beer
Cohumulone – one of the alpha acids found on hops, used to a rougher flavour.
Conditioning – part of the second fermentation, where yeast develops beer flavours.
Conductometric Value – Lead Conductance Value
Corn Grits – beer adjunct that requires a cereal cooker.
Dry beer – Not sweet beer.
Dry Malt – dehydrated malt extract
Esters – compound generated in fermentation, adds fruity flavours to beer.
Fermenter – container where fermentation occurs.
Flocculation – process where yeasts form flocs near the end of fermentation.
Grist – mix of malt and adjuncts used to create the mash
Homebrew Bittering Units – HBU, Alpha Acid Units
Hop Utilisation (%) – Iso-alpha Acids x 100 / alpha acids added
Hops – flower used as a main ingredient of beer making. Used to add bitterness and flavour.
International Bittering Units (IBU) – Iso-alpha acids concentration.
Iso-alpha Acids – Isomerised Alpha Acids
Iso-alphas – Isomerised Alpha Acids
Isomerisation – Isomerised Alpha Acids
Isomerised Alpha Acids – Alpha acids that have been rearranged chemically without gaining or losing atoms, used to add bitterness to beer.
Isos – Isomerised Alpha Acids
Keg – container to hold beer, ussualy made of stainless steel.
Lager – beer brewed using bottom fermenting yeast.
Lead Conductance Value (LCV) – used to estimate the alpha acids concentration on recently harvested hops.
Lightstruck, Light Strike – A lightstruck beer occurs when iso-apha-acids come into contact with light in the near ultraviolet spectrum. The light cleaves off a side chain of the iso-alpha-acid which leads to the formation 3-methyl-2-butene-1-thiol (MTB). If a beer is to be bottled in clear glass then there must be no iso-apha-acids present unless they have been reduced.
MTB – 3-methyl-2-butene-1-thiol, undesirable component found on lightstruck beer.
Malt – main ingredient in beer, obtained from malting barley or other grain.
Malt liquor – Ussualy low on hops, and not always only with malt. In the USA it applies to strong beers, pale with 5-7’5% alcohol.
Maltz – Malt, in german.
Mash – fermentable starchy mixture of malts and water.
Mild – Beer low on hops. Many are clear, but some dark can be found. Bodied beer with 3% alcohol.
Milling – crush the malt grain before adding it to the mash.
Naturtrüb – Natural trub, in german
Nitrogen -used to gas dark beers like Guinness. As it is less soluble than carbon dioxide, it creates little bubbles and a creamy head.
Non alcoholic – beers with less than 1% alcohol, ussualy 0,1%.
Oats – grain used in some beer recipes.
Obergärig – High fermentation, in german.
OG or Original Gravity – Is the amount of extract in the wort. It cames in the label as ºB (Balling) or ºP (Plato). It’s related with the alcohol in a beer.
Öko – Organic.
Old Ale – In Australia it means dark beer. In England, it applies to middle dark beer, with 6% alcohol.
Pale Ale – Pale beer, bitter and bottled.
Pilsener/plinsner/pils – Nowadays, most beers are catalogued Pils. It applies to golden, low fermentation and conventional flavour beers. It comes from an original beer (Urquell) from the city of Pilsen (Czech Republic) and with 4’5-5’5% alcohol. Ussualy with high hops, fresh aroma and dry taste.
Primary Fermenter – container used during primary fermentation.
Priming – adding beer of malt to beer right before bottling. Helps carbonating the beer.
Processing Aids – substances used in brewing, and removed before consumption, like filtering agents.
Racking – drain or pump beer from primary fermenter to secondary fermenter, leaving behind not useful compounds.
Reinheitsgebot – German purity law of 1516 in Bavaria, where it is established that only malt, yeast, hops and water can be used on brewing. It still applies to german beers to internal consumption, and in Baviera, also on beers for export.
Saccharomyces cerevisiae – name of yeasts used in brewing.
Saccharomyces uvarum – term used to classify lager yeast in the past.
Schankbier – Beer with a low content of alcohol.
Schwartzbier – black beer
Secondary Fermenter – container used during secondary fermentation.
Starkbier – Strong beer in german.
Tarwe – Wheat in dutch/flamenco
Tripel – trapish beer, strong and dry
Trüb – trub, in german
Ullage – infected or staled beer.
Ur/Urquell – “Original” in german, applied to notice place of origin (like Pilsen, Urquell)
Vinous – beer with a flavour which reminds wine.
Vollbier – pale golden beer in Franconia
Weissbier/Weisse/Weiß – white beer, in german
Weizenbier – wheat beer, in german
Wheat – Grain used in some kind of beers.
White – Term used to describe wheat beer
Wild Yeast – Not desired yeast, that gets into fermentation stages, due to contamination.
Wit bier – white beer, in flamenco
Yeast – single celled micro organism belonging to the fungus family. Used in brewing to convert sugar in the wort into carbon dioxide and ethanol.
Zwickbelbier – beer without filtering.
Soon I will be adding some other tems, but feel free to leave a comment if you find something wrong or something to add.