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Abbey Ale

Traditionally brewed by Belgian abbeys, it was used during their fasting as "liquid bread".

A.A.U.

See alpha acid unit.

Acidification

The process of getting a mixture's pH below 7.0 pH.

Acrospire

The barley embryo which grows inside the husk during germination.

Adjunct

Starches such as corn, rice, and sugar, which dilute the flavor and character of the malt and act as fermentable sugars.

Aerate

A means of adding oxygen to your wort.

Aerobic

Requiring oxygen.

Aftertaste

The combination of flavor, aroma, and mouthfeel after swallowing beer.

Airlock

A one way valve that allows co2 to escape but no air to get in during fermentation.

Albumins

When heated, this group of water soluble protiens tend to coagulate.

Alcohol

What the yeast turns the fermentable sugars into. May cause a person to feel different. Some may argue that alcohol is the basis behind all good beers. I happen to disagree.

Alcohol by Volume

A measure of the amount of alcohol in beer; used as a primary measure in Canada. The measure of the amount of space the alcohol in a beer takes up as a percentage of total space.

Alcohol by Weight

A measure of the amount of alcohol in beer; used as a primary measure in the U.S. The measure of the amount of weight the alcohol in a beer has as a percentage of total weight.

Ale

A beer style. A style made with a top-fermenting yeast. They are generally hearty, robust, and fruity.

Ale Yeast

Saccharomyces cerevisiae. Performs well at temperatures between 55-70 degrees F. Also referred to as "top-fermenting yeast". Top-fermenting yeast is anaerobic and always forms a sediment on the bottom.

 

Alpha Acid

The bittering property of the hop flower. Measured as a percentage of the total weight of the hop cone.

Alpha Acid Content

The percentage of alpha acids in the hops.

Alpha Acid Unit

A.A.U.. Measures the bitterness level in hops. Simple rule of thumb is the numerical value = the percentage of alpha acid.

Alpha Amylase

One of the diastatic enzymes that convert starches to fermentable sugars. Known as the "liquefying" enzyme. Converts soluble starch to dextrin.

Altbier

A traditional style of beer brewed mainly in Dusseldorf. The German word alt means old and refers to the traditional method of top fermentation. Alt beers are dark, copper colored, brewed from dark malts, well hopped.

American Ale

An American version of traditional ale, brewed with North American hops. See ale.

American Malt Liquor

U.S. beers which exceed the alcohol level, defined by law, for lager or beer.

Amylase

Any enzyme that breaks the bonds that hold starch molecules together.

Amylopectins

The branched chain fraction of starch. Barley contains approximately 73 percent amylopectin and 27 percent amylose.

Amylose

See starch.

Amyloses

The straight-chain fraction of starch. Barley contains approximately 27 percent amylose and 73 percent amylopectin.

Anaerobic

Requiring no oxygen.

Appley

An ester produced from yeast's interaction with the malt.

Aroma

The smell of beer associated with malt and grain character.

Aroma Hops

Hop varieties that are chosen for their aroma contribution to the beer. Noble hops are classified as aroma hops.

Attenuation

The drop in specific gravity that takes place as the wort ferments.

Autolysis

A process in which starving yeast cells feed on each other by excreting enzymes; causes a rubbery stench in beer.