C

Calcium

An ion that lowers mash/wort pH.

Cane Sugar

Sucrose obtained from sugar cane.

Caramel Malt

A sweet, coppery malt which imparts both color and flavor to beer. Gives a golden color and a nutlike flavor to beer. Used frequently in darker ales. Also called crystal malt.

Carbon Filtration

In homebrewing, the dechlorination of a water source by use of a carbon filter

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Carbonate

To inject or dissolve carbon dioxide gas in beer.

Carbonation

(1) Carbon dioxide gas dissolved in a liquid. (2) The process of dissolving carbon dioxide gas in a liquid.

Carboy

5 or 6-1/2 gallon glass bottle with a narrow opening on top. Properly cleaned, carboys can be used as primary or secondary fermenters.

Cask Ale

Ale conditioned in the cask -- unpasteurized draft ale which completes its maturation in the pub cellar as opposed to pasteurized, filtered and chilled kegged ale. Served at room temperature.

Cask Conditioned/Bottle Conditioned

Beer with the yeast left in the brew to complete the fermentation in the cask or bottle.

Chill haze

Cloudiness in the beer from coagulated protiens.

Chloride

An ion that imparts a sweet finish to beer.

Chlorine

Can be used as a sterilizing agent in homebrewing.

Chlorophenols

Theese contribute an unpleasant taste and smell.Contributed to chlorine based cleaners.

Chocolate Malt

Similar to black malt but roasted to a lesser, chocolate-brown color.

Cistern

A vat in which brewers' grain is soaked.

Clean

A fresh impression with a good balance between the various elements.

Cloudiness

A condition not normal for beer except in bottled beer where yeast is added at bottling. This brewing practice adds additional fermentation and depth of character.

Coagulate

Cold Break

The precipitation of protein and tannin material to a fine coagulum during the cooling stage. Also: Haziness caused by protein matter which must be strained after the cooling process.

Conditioning

The process of carbonating beer.

Conditioning Tank

An airtight tank in which a beer's secondary fermentation occurs.

 

Cooling

The wort is cooled to the desired temperature for starting fermentation in a holding tank or whirlpool.

Copper

An ion that is a vital yeast nutrient at low levels but that can poison yeast at high levels.

Craft Beers

Beers made by small, independent brewers with only traditional brewing ingredients such as malt, hops, yeast and water, and brewed with traditional brewing methods.

Cream Ale

An American style, blending pale golden, mild, light-bodied ale and lager. Priming with DME is another way to achieve this texture.

Crisp

When all taste characteristics are well-defined, a beer is said to be in balance.

Crystal Malt

Synonym for caramel malt.

Curing

The last step in floor malting, when the grain is heated to fully develop flavor and color.