BEER REVIEWING

Beer Flavor Descriptors Beer Flavor Descriptors are a common vocabulary used by most beer enthusiasts when describing or reviewing beer. As described in the Evaluating Beer page on this website, the method of evaluating beer can be broken down into four basic sensory methods. These include To truly en!oy your beer tasting e"perience, you should use all of your senses. #hat follows is a list of some common beer flavor descriptors broken down into the above categories. $mell Basic %otes in Beer malty, grainy, sweet, corn&like, hay, straw, graham cracker, bicuity, caramel, toast, roast, coffee, espresso, burnt, alcohol, tobacco, gunpowder, leather, pine, fresh cut grass Dark Fruit Aromas raisins, currant, plum, dates, prunes, figs, blackberry, blueberry 'ight Fruit banana, pineapple, apricot, pear, apple, nectarine, peach, mango, prickly pear (itrus %otes lemon, lime, orange, tangerine, clementine, grapefruit, (ura)ao orange peel, lemon *est +ther Acidic&Type Aromas metallic, vinegar, copper, cidery, champagne&like, astringent, chlorine $pices, ,east, etc phenolic, white pepper, clove, anise, licorice, smoked bacon, fatty, nutty, butterscotch, vanilla, earthy, woody, horsey, fresh bread, saddle, musty, barnyard $ight Beer (olor honey, caramel, russet red, brown, root beer, amber, chestnut, dark red, apricot, orange, black, burnt auburn, garnet, ruby, copper, deep gold Beer (larity brilliant, ha*y, cloudy, turbid, opa-ue, clear, crystal, bright, dull The Beer.s /ead persistent, rocky, large, fluffy, dissipating, lingering, white, off white, tan, frothy, delicate Taste Beer Flavors roasted, bready, bitter, sweet, spicy, fruity, chocolate, caramel, toffee, coffee, malty, tart, subtle, woodsy, earthy, sulfuric 0ntensity of Flavor assertive, mild, bold, balanced, robust, intense, metallic, harsh, comple", delicate, refined, hearty /ow Beer Taste Evolves rolls into1, evolves into1, dissipates to reveal1, displays..., underlying1, suggests hints of1, fades to... The Beer.s Finish dry, fruity, sweet, alcoholic, warming, bitter, acidic, buttery, wet, -uenching, lingering Touch or Feel A Beer.s 2outhfeel smooth, silky, velvety, prickly, tingly, creamy, warming, viscous, hot, astringent, oily Beer.s (arbonation 'evel sprit*y, champagne&like, prickly, round, creamy, light, gassy, sharp, delicate The Beer.s Body full, heavy, dense, viscous, robust, medium, balanced, medium&light, light, delicate, wispy The more you practice the art and science of evaluating beer, the more beer flavor descriptors you will ac-uire. These are but a few and you may find many beer flavor descriptors of your own.

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03d like to take credit for this but 0 must give it to Todd on BeerAdvocate from April 45, 6778. $top, think and drink9 +ne day you might find yourself en!oying a beer, when all of the sudden you begin to have an opinion on the beer, beyond !ust en!oying it & or not, as the case might be. From there, you might decide to discuss it with others or take some notes. But before you do stop, think and drink9 Although taste is very sub!ective, there are ways to compose your thoughts and remain as ob!ective as possible. The following tips will allow you to evaluate a beer, while respecting what the brewer was trying to achieve. Note: you don't need to be a beer geek to follow these tips either. :espect brewers Behind each beer is a person with feelings and pride. Beer might be their passion, livelihood or entire life. Even if you don.t like a beer, at the very least have some respect and be constructive with your criticism. Form your own opinion 0t.s important to not be influenced by others when reviewing a beer. Everyone is going to have a different e"perience, so make sure your opinions are your own. Don.t allow others to lead you before you review the beer yourself & this includes reading on&line reviews of the beer that you.re about to review. ;eep style in mind $ay you don.t like light beers. #e suggest that you do one of two things 4< don.t review them if you know you already don.t like them & your opinion will be tainted. 6< :eview with an open mind and for what the beer is trying to be, not what you think the beer should be or pit it against the kick&ass 0ndia =ale Ale that you had earlier. 0t.s also important to note that a beery character that you might not like, could be >to style,> and shouldn.t be deemed a flaw. E"ample buttery notes ?diacetyl< in a $cotch Ale or E$B, the vinegary sourness in a 'ambic, or the intense smokiness in a :auchbier. ;now your beer styles, checkout our Beer $tyles section for more info. And if you really want to geek out, study to become a certified beer !udge www.b!cp.org & in general, a great reference, but keep in mind that these guidelines are but one opinion ?like our styles are< and in place for pro&!udging a fests and homebrew competitions. $enses Flavor and aroma are tightly connected, so make sure you have your senses in check. Don.t attempt to review a beer if your senses are out of whack, like you.ve got a cold, burnt your tongue with coffee in the morning, !ust ate a plate of atomic wings, tasted too many beers already, you.re e"hausted or simply in a bad mood. Taste buds can get ruined and tired, so be fle"ible and try a beer more than once. $moking $peaking of senses, never review a beer in a smoky environment or while smoking. $moking inhibits your sense of smell and taste in a ma!or way, and smoking ?first& or second&hand< can damage your senses, sometimes permanently. #hat to look for There are five categories to evaluating a beer with your review Appearance & %ote the beer.s color, carbonation, head and its retention. 0s it clear or cloudy@ Does it look lackluster and dull or alive and inviting@ $mell & Bring the beer to your nose. %ote the beer.s aromatic -ualities. 2alts sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity@ /ops dank A resiny, herbal, perfumy, spicy, leafy, grassy,

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floral, piney, citrusy@ ,east will also create aromas. ,ou might get fruity or flowery aromas ?esters< from ales and very clean aromas from lagers, which will allow the malt and hop subtleties to pull through. Taste & Take a deep sip of the beer. %ote any flavors, or interpretations of flavors, that you might discover. The descriptions will be similar to what you smell. 0s the beer built&well@ 0s there a balance between the ingredients@ #as the beer brewed with a specific dominance of character in mind@ /ow does it fit the style@ 2outhfeel & Take another sip and let it wander. %ote how the beer feels on the palate and its body. 'ight, heavy, chewy, thin A watery, smooth or coarse@ #as the beer flat, over&carbonated@ Drinkability & The beer.s overall ease of consumption and your overall impression of the beer. #ould you have another@ Temperature 2any drink their beer too damn cold. (old temperatures will numb the taste buds and literally masks the beer.s true flavors, aromas and nuances. Bse color ?malts< and alcohol content to determine the best drinking temperatures. Try around C7&87 degrees F for paler or lower alcohol beers, and 87&D7 degrees F for darker or higher alcohol beers. Elassware ?clean< 0s important. 0nstead of listing out the hows and whys, checkout our Elassware for Beer section. 0f you.re at home, stock up on some of the basics, otherwise do the best you can. $erving preparation As mentioned, clean glassware is a must. ,ou should take note to not review a beer if you know that the tap lines are dirty or your sample is from a recapped or abused growler sample & like a growler shipped across the B$ or growler that is poured into bottles and recapped to ship to multiple reviewers. +rder 2any suggest that beers should be tasted from the old >lightest to darkest> heuristic method. #hile this generally works, today it.s dated and flawed. $ure, malt flavors will intensify with increasing kilning temperatures, but often times color has nothing to do with tasting a beer. (olor can be an indication of what you might be in for, but for the most part, and with most drinkers, it.s psychological. ,ou.ll want to consider two things alcohol content and hop levels. ;eep your hoppy and high alcohol beers towards the end so you don.t ruin your palate early in the tasting. E"ceptions to this might be certain specialty ingredients that have very bold and distinct characters, like smoked malts in :auchbiers, intense fruit beers, or the wild yeast and bacteria used in 'ambics & all of which can be light in color, hence the flaw. ,ou.ll want to save these for the end as well. Don.t review a >bad> beer %ot a beer that you simply don.t like, but rather a beer you know to be spoiled due to reasons outside of the brewer.s control & like a skunked beer and beer past its prime. 0f you come across a beer like this, alert whoever you purchased it from and send a note to the brewer. Bsing your review to bitch about it won.t help anyone. Don.t review at beer fests 0f you.re planning on taking notes at a beer fest, don.t. #ith small sample si*es ?usually 4 to Co*s<, loud environments, slew of smells, and tasting of numerous beer styles back&to&back, beer fests are not the ideal environment in which to review a beer. Doing so does a disservice to the brewer and could mislead others. 0t.s also not a good idea to have multiple people review from the same small serving or review by cell&phone light at night. Don.t review from samplers

BEER REVIEWING
Along the same lines as beer fests, many brewpubs and beer bars offer samplers & typically Co*s servings of a range of offerings. ,ou shouldn.t review these either. Between the presentation and sample si*e, samplers are simply not worthy of reviews. ,ou.re not going to get to know a beer off of a single Co* sample. Don.t review while into"icated ,ou should always practice moderation when drinking, but never review a beer if you.re into"icated. ,our !udgment will be clouded, as will your senses. (leanse the palate 0t.s highly recommended that you have some water as well as plain bread, crackers or even air& popped popcorn on hand to cleanse the palate between beers and to help stave off inebriation. Avoid salty and greasy foods or anything that could overpower the senses & you want to cleanAscrub the palate, not destroy it. Take notes 2any view this as a rather geeky practice, but note taking can really help you to learn more about beer, train your palate and broaden your beer vocabulary.

/ow To Taste Beer #hen analy*ing a beer, you can.t !ust swill it down, burp and say >it.s great> or >it.s crap.> And, even though tasting is an individual art, there are a few steps, which if followed, will take your beer tasting to a blissful level. 'ook Take pause and marvel at its greatness before you partake of it. :aise the beer in front of you, but don.t hold your beer to direct light as this will dilute its true color. Describe its color, its head and its consistency. Agitate $wirl your beer, gently in the glass. This will pull out aromas, slight nuances, loosen F stimulate carbonation and test head retention. $mell 57&58G of what you e"perience is through you sense of smell. Breathe thru your nose with two -uick sniffs, then with your mouth open, then thru your mouth only ?nose and mouth are connected in the e"perience<. 'et olfaction guide you. Agitate again if need be, and ensure that you are in an area that has no overpowering aromas. En!oy its bou-uet. Taste %ow sip the beer. :esist swallowing immediately. 'et it wander and e"plore your entire palate. 'et your taste buds speak. %ote the mouthfeel, the consistency of the li-uid.s body, and breathe out during the process of tasting. This process of e"haling is called >retro&olfaction> and will release retained stimulations at the mucus and mouthfeel level, but at a higher temperature. At times this will be the same as the olfactory process if not different and complimentary. Try to detect any sweetness, salty flavors, acids and general bitterness. E"plain what they are, or what they are similar to. Also, try tasting the beer after it warms a bit ?!ust a bit mind you<. :eally cold beer tends to mask some of the flavors. As a beer warms, its true flavors will pull through, become more pronounced.

BEER REVIEWING
Beer & Brewing Terminology 0t.s important to know your beer terminology. /ere we.ll provide you with a growing list of common beer and brewing terms. Term
Acetaldehyde Additive Ad unct Aerobic Alcohol Alcohol by weight Alcohol by volume Alcoholic Ale

Description
Ereen apple aroma, a byproduct of fermentation. En*ymes, preservatives and antio"idants which are added to simplify the brewing process or prolong shelf life. Fermentable material used as a substitute for traditional grains, to make beer lighter& bodied or cheaper. An organism, such as top fermenting ale yeast, that needs o"ygen to metaboli*e. Ethyl alcohol or ethanol. An into"icating by&product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is e"pressed as a percentage of volume or weight. Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., H.6G alcohol by weights e-uals H.6 grams of alcohol per 477 centiliters of beer. ?0t is appro"imately 67G less than alcohol by volume.< Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer. #arming taste of ethanol and higher alcohol.s. Beers distinguished by use of top fermenting yeast strains, $accharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast.s used to brew lager beer, and their byproducts are more evident in taste and aroma. Fruitiness and esters are often part of an ale.s character. A relatively new term in America. >All malt> refers to a beer made e"clusively with barley malt and without ad!uncts. Any top or bottom fermented beer having an amber color, that is, between pale and dark. An organism, such as a bottom&fermenting lager yeast, that is able to metaboli*e without o"ygen present. Iarieties of hop chosen to impart bou-uet. ?$ee /ops< A drying, puckering tasteJ tannicJ can be derived from boiling the grains, long mashes, over sparging or sparging with hard water. E"tent to which yeast consumes fermentable sugars ?converting them into alcohol and carbon dio"ide<. A general term covering off&flavors such as moldy, musty, woody, lactic acid, vinegar, or microbiological spoilage. $cale indicating density of sugars in wort. Devised by ( K % Balling. A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer. A unit of measurement used by brewers in some countries. 0n Britain, a barrel holds HD imperial gallons ?4 imperial gallon L C.8 liters<, or 4.DH hectoliters. 0n the Bnited $tates, a barrel holds H4.8 B$ gallons ?4 B$ gallon L H.M liters<, or 4.4N hectoliters. %ame given alcohol&containing beverages produced by fermenting grain, specifically malt, and flavored with hops. Bitterness of hops or malt husksJ sensation on back of tongue. The perception of a bitter flavor, in beer from iso&alpha&acid in solution ?derived from hops<. 0t is measured in 0nternational Bitterness Bnits ?0BB<. =artially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer. Thickness and mouth&filling property of a beer described as >full or thin bodied>. $econdary fermentation and maturation in the bottle, creating comple" aromas and flavors. +ne of the two types of yeast used in brewing. Bottom&fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as >lager yeast>. The collective e-uipment used to make beer. The vessel in which wort from the mash is boiled with hops. Also called a copper. =ub that makes its own beer and sells at least 87G of it on premises. Also known in Britain as a home&brew house and in Eermany as a house brewery. $ee conditioning tank. The stopper in the hole in a keg or cask through which the keg or cask is filled and

All!malt Amber Anaerobic Aroma "ops Astringent Attenuation Bacterial Balling #egrees Barley Barrel Beer Bitter Bitterness Black malt Body Bottle!conditioning Bottom!fermenting yeast Brewhouse Brew $ettle Brewpub Bright Beer Tank Bung

BEER REVIEWING
emptied. The hole may also be referred to as a bung or bunghole. :eal beer must use a wooden bung. $ee diacetyl. Aroma and taste of cooked vegetablesJ often a result of wort spoilage bacteria killed by alcohol in fermentation. The (A2paign for :eal Ale. An organi*ation in England that was founded in 45N4 to preserve the production of cask&conditioned beers and ales. $parkle caused by carbon dio"ide, either created during fermentation or in!ected later. A cooked sugar that is used to add color and alcohol content to beer. 0t is often used in place of more e"pensive malted barley. A sweet, coppery&colored malt. (aramel or crystal malt imparts both color and flavor to beer. (aramel malt has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention. A closed, barrel&shaped container for beer. They come in various si*es and are now usually made of metal. The bung in a cask of >:eal> beer or ale must be made of wood to allow the pressure to be relived, as the fermentation of the beer, in the cask, continues. $econdary fermentation and maturation in the cask at the point of sale. (reates light carbonation. A plasticlike aromaJ caused by chemical combination of chlorine and organic compounds. (loudiness caused by precipitation of protein&tannin compound at low temperatures, does not affect flavor. Beer treated to allow it to withstand cold temperatures without clouding. $picy character reminiscent of clovesJ characteristic of some wheat beers, or if e"cessive, may derive from wild yeast. =eriod of maturation intended to impart >condition> ?natural carbonation<. #arm conditioning further develops the comple" of flavors. (old conditioning imparts a clean, round taste. A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank. Beer made by one brewery and then marketed by a company calling itself a brewery. The latter uses the brewing facilities of the former. $ee brew kettle. E"haustive system of mashing in which portions of the wort are removed, heated, then returned to the original vessel. The unfermentable carbohydrate produced by the en*ymes in barley. 0t gives the beer flavor, body, and mouthfeel. 'ower temperatures produce more de"trin and less sugar. #hile higher temperatures produce more sugars and less de"trin. A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million. Taste and aroma of sweet cornJ results from malt, as a result of the short or weak boil of the wort, slow wort chilling, or bacterial infection. && Dimethyl sulfide, a sulfur compound. The addition of yeast andAor sugar to the cask or bottle to aid secondary fermentation. The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, in!ected carbon dio"ide inserted into the beer container prior to sealing. The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. European Brewing (onvention. An EB( scale is used to indicate colors in malts and beers. (atalysts that are found naturally in the grain. #hen heated in mash, they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer. Iolatile flavor compound naturally created in fermentation. +ften fruity, flowery or spicy. Aroma or flavor reminiscent of flowers or fruits. F L ??("5<A? 8< O H6. (onversion of sugars into ethyl alcohol and carbon dio"ide, through the action of yeast. $pecific gravity of a beer when fermentation is complete ?that is, all fermentable sugars have been fermented<. An aid to clarification a substance that attracts particles that would otherwise remain

Butterscotch %abbagelike %A&'A %arbonation %aramel %aramel malt %ask

%ask!conditioning %hlorophenolic %hill ha(e %hill proof %lovelike %onditioning %onditioning Tank %ontract Beer %opper #ecoction #e)trin #iacetyl #&* #osage #raft +#raught, #ry!hopping -B% -n(ymes -ster -stery .ahrenheit +degrees, .ermentation .inal specific gravity .ining

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suspended in the brew. The removal of designated impurities by passing the wort through a medium, sometimes made of diatomaceous earth ? made up of the microscopic skeletal remains of marine animals<. ,east in suspension is often targeted for removal. Flavor and aroma of bananas, strawberries, apples, or other fruitJ from high temperature fermentation and certain yeast strains. Tastes like cereal or raw grain. $ee specific gravity. Brewers. term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops. A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask&conditioned beer to be served without the use of pressuri*ed carbon dio"ide. 'ingering bitterness or harshness. A fermented beverage made from apples. A mechanical device used to rapidly reduce the temperature of the wort. A Eerman word meaning >yeast>. Bsed mostly in con!unction with wheat ?weiss< beers to denote that the beer is bottled or kegged with the yeast in suspension ?hefe&weiss<. These beers are cloudy, frothy and, very refreshing. (ask holding 8C imperial gallons ? 6CH liters <. $ieve&like vessel used to strain out the petals of the hop flowers. ;nown as a hop !ack in the Bnited $tates. /erb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. Aroma of hops, does not include hop bitterness. $implest form of mash, in which grains are soaked in water. 2ay be at a single temperature, or with upward or ?occasionally< downward changes. 0nternational Bitterness units. A system of indicating the hop bitterness in finished beer. +ne&half barrel, or 48.8 B. $. gallons. A half keg or, N.N8 B. $. gallons, is referred to as a pony&keg. The addition of a small proportion of partly fermented wort to a brew during lagering. $timulates secondary fermentation and imparts a crisp, sprit*y character. Beers produced with bottom fermenting yeast strains, $accharomyces uvarum ?or carlsbergensis< at colder fermentation temperatures than ales. This cooler environment inhibits the natural production of esters and other byproducts, creating a crisper tasting product. From the Eerman word for storage. :efers to maturation for several weeks or months at cold temperatures ?close to 7P( AH6PF< to settle residual yeast, impart carbonation and make for clean round flavors. To run the wort from the mash tun. From the Eerman word to clarify. A lauter tun is a separate vessel to do this !ob. 0t uses a system of sharp rakes to achieve a very intensive e"traction of malt sugars. $ee mash tun. The amount of wort brewed each time the brew house is in operation. $kunklike smellJ from e"posure to light. The brewer.s word for water used in the brewing process, as included in the mash or, used to sparge the grains after mashing. The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer. The condensed wort from a mash, consisting of maltose, de"trins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and e"tract, to reconstitute wort for fermentation. A legal term used in the B.$. to designate a fermented beverage of relatively high alcohol content ?NG&MG by volume<. ?Ierb< To release malt sugars by soaking the grains in water. ?%oun< The resultant mi"ture. A tank where grist is soaked in water and heated in order to convert the starch to sugar and e"tract the sugars and other solubles from the grist. A water soluble, fermentable sugar contained in malt. 2eads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, andAor spices. According to final gravity, they are categori*ed as dry ?7.55D to 4775<J medium ?4747 to 4745<J or sweet ?4767 or higher<. #ine, champagne, sherry, mead, ale or lager yeasts may be used.

.ilter .ruity/-stery 0rainy 0ravity 0rist "and 1ump "ang "ard %ider "eat -)changer "efe "ogshead "op back "ops "oppy 2nfusion 2B3 $eg $r4usening 5ager

5agering 5auter 5auter Tun 5ength 5ight!*truck 5i6uor &alt +ing, &alt -)tract &alt 5i6uor &ash &ash Tun &altose &ead

BEER REVIEWING
&edicinal &etallic &icrobrewery &outhfeel &usty 7riginal gravity 7)idi(ed 1asteuri(ation (hemical or phenolic characterJ can be the result of wild yeast, contact with plastic, or saniti*er residue. Tastes tinny, bloodlike or coinlikeJ may come from bottle caps. $mall brewery generally producing less than 48,777 barrels per year. $ales primarily off premises. A sensation derived from the consistency or viscosity of a beer, described, for e"ample as thin or full. 2oldy, mildewy characterJ can be the result of cork or bacterial infection. A measurement of the density of fermentable sugars in a mi"ture of malt and water with which a brewer begins a given batch. $tale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of o"ygen as the beer ages or is e"posed to high temperatures. /eating of beer to D7&N5?P(A4C7&4NCPF to stabili*e it microbiologically. Flash& pasteuri*ation is applied very briefly, for 48&D7 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 67 minutes and sometimes much longer. Flavor and aroma of medicine, plastic, Band&Aids, smoke, or clovesJ caused by wild yeast or bacteria, or saniti*er residue. To add yeast to wort. E"presses the specific gravity as the weight of e"tract in a 477 gram solution at DCPF ?4N.8P(<. :efinement of the Balling scale. The addition of sugar at the maturation stage to promote a secondary fermentation. An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of >public house>. The owner or manager of a pub. A brewery that produces more than 48,777 barrels of beer annually, with its largest selling product a specialty beer. >=urity 'aw> originating in Bavaria in 484D and now applied to all Eerman brewers making beer for consumption in their own country. 0t re-uires that only malted grains, hops, yeast and water may be used in the brewing. $ee Top&fermenting yeast. $ee Bottom&fermenting yeast. $ee Bottom&fermenting yeast. Flavor like table saltJ e"perienced on the side of the tongue. $tage of fermentation occurring in a closed container from several weeks to several months. Describes the number of days a beer will retain it.s peak drinkability. The shelf life for commercially produced beers is usually a ma"imum of four months. :eminiscent of acetone or lac-uer thinnerJ caused by high fermentation temperatures. Iinegarlike or lemonlikeJ can be caused by bacterial infection. A measure of the density of a li-uid or solid compared to that of water ??4.777 at H5PF ?CP(<<. To spray grist with hot water in order to remove soluble sugars ?maltose<. This takes place at the end of the mash. Brewers. term for a s-uare fermenting vessel. Taste like sugarJ e"perienced on the front of the tongue. :eminiscent of rotten eggs or burnt matchesJ a by&product of some yeast.s. Taste sensation cause by acidic flavors. $ynonym for final specific gravity. +ne of the two types of yeast used in brewing. Top&fermenting yeast works better at warmer temperatures and are able to tolerate higher alcohol concentrations than bottom&fermenting yeast. 0t is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as >ale yeast>. Any large vessels used in brewing. 0n America, >tub> is often preferred. $ee 0BB. :eminiscent of wine. $herrylike flavorJ can be caused by warm fermentation or o"idation in very old beer.

1henolic 1itch 1lato8 degrees 1riming 1ub 1ublican 'egional specialty brewery 'einheitsgebot *accharomyces cerevisiae *accharomyces uvarum *accharomyces carlsbergensis *alty *econdary fermentation *helf life *olventlike *our/Acidic *pecific gravity *parge *6uares *weet *ulfurlike Tart Terminal gravity Top!fermenting yeast

Tun 3nits of bitterness 9inous :iny

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:ort :ort %hiller ;east ;easty The solution of grain sugars strained from the mash tun. At this stage, regarded as >sweet wort>, later as brewed wort, fermenting wort and finally beer. $ee heat e"changer. A micro&organism of the fungus family. Eenus $accharomyces. ,eastlike flavorJ a result of yeast in suspension or beer sitting too long on sediment.

Belgian / .rench Ales Belgian Dark Ale Belgian 0=A Belgian =ale Ale Belgian $trong Dark Ale Belgian $trong =ale Ale BiQre de (hampagne A BiQre Brut BiQre de Earde Dubbel Faro Flanders +ud Bruin Flanders :ed Ale Eueu*e 'ambic & Fruit 'ambic & Bnblended Ruadrupel ?Ruad< $aison A Farmhouse Ale Tripel #itbier