Definitions

barrel: An English unit of measure for beer. A barrel of beer is equivalent to 31 gallon

bock: German term for extra-strong beer. Bocks are often dark but may also be wheat beers.

bottom fermentation: The process used in the production of pils or lager beers, using yeasts which sink to the bottom of the tank at the end of fermentation. The fermentation temperature is lower than for top fermented beers, at 41-50F (5-10C).

Cooper: Artisan who built beer barrels

dry beer: Beer of the pils type containing less residual sugar, made by a special process. As a result the beer has a slightly higher alcohol content, a light, crisp flavour, and no aftertaste.

dunkel: German for "dark."

fermentation: The process where yeast utilizes the sugars present in wort and converts them to the major by-products of alcohol and carbon dioxide.

hops: Perennial plant producing flowers which are harvested and used in beer production, imparting the bitter and some of the aroma flavor to beer.

malt: The end result of the transformation of a barley seed via the malting process.

pH: Scale used to indicate the concentration of hydrogen ions in a solution. Low pH = acidic. High pH = basic.

Reinheitsgebot: The German purity laws, established in 1516. Allows only malt, hops, yeast and water in beer. The law was at odds with EU trade regulations and so is no longer in force, though many brewers still adhere to its tradition.

top fermentation: The process used in the production of ales, using yeasts which rise to the top of the fermentation tank, to be skimmed off when fermentation is complete. Fermentation temperatures are higher than for bottom fermented beers, at between 15 degrees C and 25 degrees C.

wort: Liquid extracted from a mash of malt or malt and adjunct.