All about that Base (Malt)
This powdered form of malted barley extract is commonly used by homebrewers to add fermentable sugars without the need for a full mash
What is Dried Malt Extract?
Hops added on 'the cold side' to fermented or fermenting beer are described as what hop addition?
What is Dry hopping?
Yeast belongs to this Kingdom in biology
What is the Fungus (Fungi) Kingdom?
A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.
What is Hefeweizen/Weissbier?
In ancient Egypt, beer was sometimes used as payment for workers building these large structures...
What are the pyramids?
These malts are stewed in the husk so their sugars caramelize before kilning, adding sweetness, body, and color without contributing fermentable starches
What are Caramel/Crystal Malts?
This International measurement estimates perceived bitterness in beer
What are International Bittering Units?
This measurement given as a % compares Original Gravity to Final Gravity
What is (apparent) attenuation?
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
What is a Sweet (Milk) Stout?
This brewing ingredient often comes with the label 'T-90' and can be used on the 'hot' or 'cold' side of brewing.
What are hop pellets?
This ultra-light base malt is the foundation of most lagers and many extract kits because it produces a very pale wort
What is Pilsner malt?
A hop addition added BEFORE the boil begins but after the mash would be called...
What are First Wort Addition/Hops?
Allowing the beer to warm near the end of primary fermentation reduces this buttery-smelling compound...
What is diacetyl?
A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol (below 7.7% ABV) blended together in a malty presentation that still finishes fairly dry.
What is Belgian Dubbel?
This monastery-associated order is historically linked with commercial brewing in Europe...
Who are the Trappists?
Malt color is commonly measured using this scale in the U.S
What is the Lovibond scale?
This fancy word describes the extraction and transformation of alpha acids during the boil
What is isomerization?
This term describes yeast clumping together and settling out of beer...
What is flocculation?
This sour style is traditionally produced in Belgium’s Senne Valley using spontaneous fermentation...
What is Lambic (also Guezue)?
This ancient civilization recorded some of the earliest known beer recipes on clay tablets...
What is Sumer?
This term describes a malt’s ability or potential to convert its own starches
What is Diastatic power?
This organic sulfur compound is found in hops that contribute to the aroma and flavor of beer. They are known for their potent fruity and tropical aromas, such as passion fruit and grapefruit, and play a significant role in enhancing the sensory experience of hop-forward beers.
What are thiols?
This compound, produced early in fermentation, later reabsorbed by healthy yeast, causes green-apple flavors...
What is acetaldehyde?
A traditional German beer style known for its distinctive smoky flavor, which comes from malted barley dried over an open beechwood fire. Typically amber in color, it features a rich maltiness, restrained bitterness, and a clean fermentation profile, making it a unique and acquired taste for beer enthusiasts.
What is Rauchbier?
This amendment repealed Prohibition in the United States...
What is the 21st amendment?
The steeping and germination regime of malt most directly controls the ratio of α- to β-amylase, along with this structural protein parameter.
What is endosperm modification?
This compound, abundant in hops like Cascade and Citra, oxidizes rapidly and contributes floral, citrus, and geranium notes but is poorly retained during fermentation.
What is linalool?
This sulfur compound, with a flavor threshold below 1 ppb, is most commonly produced by stressed lager yeast during early exponential growth.
What is hydrogen sulfide (H₂S)?
The very first beer style formally defined by the Beer Judge Certification Program (BJCP).
Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. Clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.
What is the Classic American Pilsner?
This Sumerian goddess of brewing is invoked in a hymn that doubles as one of the oldest known beer recipes.
Who is Ninkasi?