Dictionary of Brewing Terms

Welcome to the Jovial Monk’s Dictionary of Brewing Terms – your go-to guide for unlocking the language of libation! Whether you’re a novice brewer or a seasoned ale artisan, navigating the rich tapestry of brewing vocabulary can sometimes feel like deciphering a secret code. Fear not, for this dictionary is your trusty companion on the exhilarating journey through the world of home brewing.

🍺 Brewing Linguistics Unveiled

In the alchemical process of transforming grains, hops, yeast, and water into liquid gold, a unique lexicon has emerged. The Jovial Monk’s Dictionary is a curated collection of brewing terms, each entry carefully crafted to demystify the language of brewing. From A to Z, we unravel the intricate tapestry of terminology that defines the art and science of brewing.

📚 A Knowledge Oasis for All Brewers

Whether you’re eager to comprehend the intricacies of mashing, decipher the secrets of fermentation, or simply understand the difference between ales and lagers, our dictionary is designed to be an accessible and informative resource. Each term is accompanied by a clear definition and, where applicable, insights into its application within the context of home brewing.

👩‍🔬 Brew with Confidence, Speak with Authority

As you embark on your brewing adventures, fluency in brewing terminology empowers you to not only follow recipes with precision but also to innovate and experiment with confidence. Whether you’re participating in lively discussions with fellow brewers or seeking guidance in troubleshooting, the Jovial Monk’s Dictionary equips you with the language to articulate your brewing vision.

🌐 Growing Lexicon, Ever-Expanding Knowledge

Brewing is an ever-evolving craft, and so too is our dictionary. We’ll be continuously adding new terms, updating definitions, and incorporating feedback from our vibrant community of brewers. Consider this dictionary a living document, a reflection of the dynamic and diverse landscape of home brewing.

🍻 Here’s to Understanding, One Term at a Time

So, raise your glass to knowledge, camaraderie, and the sheer joy of decoding the language of brewing. Welcome to the Jovial Monk’s Dictionary of Brewing Terms – where every term tells a story, and every definition is a step towards mastery.

Cheers to a lexicon that enriches your brewing journey! 🍻

Home Brewer’s Dictionary

  • Adjuncts: The ingredients other than malt used to make a particular beer. In mash brewing we can have mash tun adjuncts being unmalted flaked or puffed (torrefied in brewerspeak) barley, wheat, oats, rye or rice or sometimes non-flaked or puffed adjunct (see cereal mash.) Kettle adjuncts are sugars and syrups added directly to the boiling wort.
  • Aeration: The act of adding air (or rather, the oxygen part of the air) or oxygen to wort prior to pitching.
  • Ale: A beer fermented ‘warm’ i.e. at about 20°C in contrast to a lager which is cold fermented. Ale ferments tend to generate fruity esters which give ale its class character of fruityness
  • Attenuation: The reduction of specific gravity of a wort as it is fermented. It can also be considered as the reduction of wort sugars by the yeast. Either way the wort/beer gets thinner. A well-attenuated beer is one where the yeast has fermented all the simple wort sugars so there is no residual sweetness in the beer.
  • Barley: One of a number of cereals used in beermaking. Barley is excellent for beer making due to its lower protein content and the fact it has a husk that helps greatly in rinsing out the sweet wort after the mash. Barley accounts for the overwhelming bulk of grain used in brewing. Wheat is the next most commonly used grain (see wheat beers.)
  • Beer: A fermented, alcoholic beverage made mainly from malted cereal. There are two main classes of beer, ale and lager. Wheat beers are all ales.
  • Corn: In brewerspeak corn is not the yellow stuff we eat off the cob (maize) butthe seeds of barley, oats rye etc. Hence barleycorn
  • Drop: Dropping a fermenting beer is one of two ways of transferring fermenting beers (see racking.) It removes the beer from one fermenter to another, leaving the dirty initial yeast head and the sediment on the bottom of the fermenter behind. Some aeration is allowed, so dropping can only happen in the early stages of the ferment.
  • Fermentation temperature: The temperature at which the beer ferments. Not the Jovial Monk Brew Manual Part 3 Brew Dictionary Page 1 same as pitching temperature.
  • Final gravity: The specific gravity of a beer when the ferment is complete.
  • Finings: Substances added to finished beer to get rid of haze (usually suspended yeast but also chill haze, starch etc.) Gelatin is the most common—and most useless—fining agent used. Isinglass is a much more effective fining agent. Kettle finings like Irish Moss are used to precipitate proteinaceous material in the kettle so they don’t make it into the fermenter and cause haze problems.
  • Gravity: See final gravity, original gravity and specific gravity. Gravity, the density of a wort or beer is a measure of the amount of wort sugars contained in it.
  • Hops: Hops, lupulus humulus, are a plant related to nettles and marijuana that provides bitterness, flavor and aroma to a beer. The part that provides these qualities is the cone. in particular the yellow lupulin glands at the base of he cone. Hops are available as leaf hops, plugs (leaf hops compressed into 15g plugs) and pellets (hops pulverised then heat bonded into pellet form.) See alpha acids, aroma hops, bittering hops, flavor hops.
  • Krausen: The thick foam that is produced by the yeast on top of a fermenting wort in an ale ferment. This krausen can be harvested (scooped out) and pitched into a fresh wort.
  • Lager: A beer produced by a cool ferment 98–10°C by a lager or bottom fermenting yeast followed by cold storage. Lagers are clean beers with just malt and hop flavors.
  • Malt: Corns steeped until they germinate, then allowed to grow to a certain stage during which time the enzymes are activated. The corns are then dried, killing the grains but keeping the enzymes intact, and kilned to varying degrees for color and flavor. Malt is the basis of every beer, even kit beers derive from malt. Some malt is mashed and sparged and the wort so created turned into malt extract, liquid or dry, hopped or unhopped.
  • Mash: The process of turning malt into wort. Grains of malt are crushed and mixed with hot water which re-activates the enzymes which in turn turn the remaining starch in the corns into wort sugar. Mashing is as easy as making porridge, allows unmalted adjuncts and the complete range of malts to be used:–once you can mash the beer world is your oyster!