Brewing Processes
35 entries in the Brewing Processes compendium.
BrewingBrewing is the production of beer by steeping starch and fermenting with yeast.Alewife (trade)A woman who brewed and sold ale commercially.Alpha acidAlpha acids are the source of hop bitterness in beer.Barrel (unit)A unit of volume used for dry goods, fluids, and oil.Barrel-aged beerBeer aged in wooden barrels for added flavour and complexity.BeerOne of the oldest and most widely consumed alcoholic drinks.Beer faultFlavour deterioration from chemical changes in beer production or storage.Beer headFrothy foam on beer produced by carbon dioxide bubbles.Boiling (brewing)Boiling adds hops for bitterness, flavor, and preservation.Bottling lineA production line for filling beverages and foods into bottles.Brewer's spent grainBrewer's spent grain is a low-cost, high-fiber brewing byproduct.BrewhouseA domestic building for brewing beer and ale.BeerXMLOpen XML standard for exchanging beer brewing recipes and data.Brewing methodsTechniques and systems for producing beer, varying by style and region.BrewmaxxScalable process control system for breweries of all sizes.Bright beerBeer cleared of suspended yeast by settling or filtration.Burton UnionA recirculating fermentation system from 1830s Burton breweries.BurtonisationAdding sulphate to water to accent hop bitterness.Cold liquor tankBuffer tank for cold process water used to cool wort in breweries.Craft beerSmall, independent breweries emphasizing flavor and varied techniques.Craft maltingSmall-scale malting for craft beer, whisky, and baking.Decoction mashingTraditional method boiling part of the mash for rich flavor.Degree LintnerA unit measuring malt's ability to convert starch to sugar.Degrees LovibondA historical colour scale for beer, whiskey, and sugar solutions.FermentationAnaerobic metabolism using organic compounds as both electron donor and acceptor.Fermentation in food processingMicrobial conversion of carbohydrates to alcohol or acids without oxidizing agents.Fermentation starterA preparation to assist the beginning of fermentation in foods and drinks.Filtered beerMechanically filtered beer with sediment and yeast removed.Flathead Valley Community CollegePublic community college in Kalispell, Montana, founded 1967.Free amino nitrogenFAN measures amino acids and small peptides usable by yeast.Glycol chillerA refrigeration system using propylene glycol for beverage cooling.Gravity (alcoholic beverage)Specific gravity measures sugar content and fermentation progress in brewing.Gypsy brewerA brewer without a fixed brewery, using others' facilities.Hard seltzerA carbonated alcoholic drink with low calories and sugar.History of brewing in Rochester, New YorkRochester's brewing industry thrived from the 1820s until Prohibition.
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