Beer Brain

Important Terms

Brewing has not only become an art, but it has also become a very specific science. If you’re new to beer (such as I am), or if you’re not very familiar with the brewing process, you may get lost in some of the lingo or terminology. This week we’ll take a look at some of the major terms that everyone should know; even if you’re just the occasional beer drinker.

Ethanol Fermentation (Alcoholic Fermentation): Without getting knee deep into college Chemistry, Ethanol Fermentation is one of many types of fermentation. It’s a natural process that converts forms of sugars (glucose, fructose, and sucrose) into a form of energy. The byproducts are ethanol and carbon dioxide. Beer is created (fermented) in closed containers with a lack of oxygen present. Therefore, the yeast actually performs the fermentation instead of oxygen (known as anaerobic respiration). 



Hops

Hops: The flower cones of the plant are used to create a bitter flavor in beer, and it also helps preserve the beer. Hops were originally cultivated in the 8^th and 9^th centuries in Bavaria and other parts of Europe. 

Adjunct: A fermentable ingredient such as honey or sugar that is used to increase the alcohol content of the beer or add flavor. Grains such as corn or rice can be added to give a lighter flavor.

 
Malt: Germinated cereal grains that have been dried in a process called “malting.” Malting is when barley is soaked in water, germinated then dried with hot air to stop the germination.



Malted Barley



Specific Gravity: The density of a liquid (or solid) compared to the density of water. Specific gravity (SG) of pure water is 1.00 @ 60°F. Measurements of SG can be taken before fermentation (original gravity), and after fermentation (final or terminal gravity).

International Bitterness Units (IBU): The interpretation of a “bitter” flavor when drinking beer. Although, for practical drinkers (such as myself), this may be a confusing interpretation. “Bitterness” can be less noticeable in a beer with a higher quantity of malt when comparing another with less malt.

Alcohol by Volume (ABV): The good stuff! A measure of the amount of alcohol in a beer – rated in %.

Cask: Closed, barrel shaped container. A cask is the original method for storing and serving beer. Beer served from a cask will be unfiltered and unpasteurized.



Cask