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BEER TERMS
ALE
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From the Nose -oel-. Fermented at a higher
temperature than lager, it has a higher alcohol
content, tends to be more full-bodied, and have more
bitterness. Primarily English. At one time, most
beers were ales. Top fermented.
AROMA - Fragrance that derives from the
ingredients. May be flowery, sweet, spicy.
BALANCE- Harmony of various flavors and
aromas.
BARLEY - The only grain ever used by brewing
purists. The barley of preference, two-row barley,
is more flavorful, and more expensive than six-row
barley.
BEER - Any fermented drink made from malted
barley or other grains, plus hops, yeast, and water.
BITTER - Tangy or sharp taste produced by the
hops. Without bitterness, beer has no zest.
BOUQUET - Portion of odor caused by
fermentation.
BRIGHT - To describe a beers appearance
(clarity) or taste.
CARBON DIOXIDE - What the bubbles in your
beer are made of. Occurs naturally as a by-product
of fermentation.
CREAMY - The mouth-feel of beer that is
infused with small bubbles of natural carbonation.
DRY - Not sweet.
FERMENTATION - The breakdown of malt, by the
yeast, into alcohol and carbon dioxide.
HOPS - The flowers of a perennial vine, they
add flavor, aroma, and a pleasantly bitter finish to
beer. Hops also acts as a natural preservative.
LAGER - Beer that is aged. Tends to be
lighter, more effervescent in this country. From the
German word -lagern- meaning -to rest-. Bottom
fermented.
MALT - Barley steeped in water until enzyme
action converts its starches into sugars. Then it is
dried and/or roasted to varying degrees.
NOSE - The total sensation of aroma and
bouquet.
PILSNER - A very pale golden beer invented in
the town of Pilsn in Bohemia.
PORTER - Similar to Stout but sweeter, darker
and maltier. First made in England.
STOUT - A very dark brew that gets its color
from roasted malt. Creamier, sweeter and maltier
than standard ale.
WORT - Unfermented beer in its early stages.
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