G

Gelatinization

In mashing, the process of making starch soluble, usually in reference to cooking (boiling) adjuncts.

German Beer Purity Law/Reinheitsgebot

A law dating back to 1516, requiring beer to be totally pure with only water, yeast, malt, and hops allowed as ingredients.

Germination

The stage in the beer-making process in which the steeped barley grains are drained and allowed to sprout for seven to nine days.

Globulins

Large protein molecules that are insoluble.

Grain Sugars

Sugar products derived from grain, intended for use as adjunct equivalents for extract-based beers.

Grist

Ground (milled) malt and/or adjuncts.

Gyle

That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).