Fun Beer Facts & Trivia

Glossary of Beer Terms


AAU

Alpha Acid Unit, or AAU, is a measurement for bitterness in a given hop flower. The higher the percentage, the more bitter the yield.

ABV

Alcohol by Volume given as a percentage. Measures the amount of ethanol in a liquid. It is a common measurement used around the world (ABW is also used to express the mass of alcohol in beverage).

Adjunct

Unmalted grains or additional ingredients that are added in brewing. Most common products are corn, rice, wheat and sugar.

Aeration

The introduction of oxygen into wort to allow for proper yeast production.

Airlock

A device used to seal a fermentation vessel. Keeps unsanitary air out, while allowing CO2 to escape.

Alcohol

The substance that results from yeast feasting on the sugars in the malt during fermentation. The yeasts eat up the fermentable sugars creating two byproducts: ethanol (alcohol) and carbon dioxide. The more fermentable sugar available, the higher the alcohol content. Commonly known to have intoxicating effects.

Ale

A common term for beer that denotes what type of yeast is used. Generally, more fruity in flavor and fermented at warmer temperatures (55°-75°F). Think of ale as a “hot brewed” solution, like tea.

Ale yeast

A strain of yeast that works towards the top layer of liquid giving it the term “top-fermenting yeast.” It likes to operate at warmer temps between 55-70°F.

Attenuation

The measurement of the amount of sugars remaining (or amount of sugars consumed) in the beer after fermentation process. Takes into effect the starting gravity vs. the final gravity.

Balling

A measurement comparing the density of a liquid to that of water.

Barley

Grain that is used as the primary source of sugars in a beer upon malting.

Beer

A malt beverage made from grains, most often fermented.

Beta acids

Insoluble resins found in the hop flower. Attributes to minor bitterness.

Bittering hops

Hops added specifically for their bittering qualities during the boiling stage.

Boiling

One of the key steps in making beer. Used to break down complex sugars into simple sugars for the yeast to feed off of. Hops are also added during this process to break down bittering resins.

Body

The feeling of the beer in your mouth as it pertains to fullness. There are light-bodied beers, like anything considered “light”, medium-bodied, and full-bodied beers like some stouts, IPAs, Double IPAs, etc. Relative to how thick or thin the beer feels in your mouth.

Bottle conditioning

A method of obtaining carbonation in a beer by means of active yeast feeding on sugars while inside the bottle.

Brettanomyces

A yeast strain that produces funky, sour, and wild flavored beers.

Brussels lace

Foam left on the sides of the glass. See also: lacing.

Carbonation

The bubbles you see in beer. CO2 that is forced/dissolved into the liquid. Carbonation as CO2 is achieved as a byproduct when yeast breaks down sugar.

Carboy

A large glass container used by most homebrewers for fermenting or lagering. Can come in a range of sizes, but 5 gals is standard.

Cask

A barrel made from wood that is used to transport and serve beer.

Conditioning

The process in which a beer obtains carbonation. Can happen naturally from the yeast giving off CO2 in an enclosed container like a bottle or keg, or can be forced using pressurized CO2. Also pertains to aging a beer over time to fully develop flavors and alcohol content.

Dry hopping

Adding hops to the beer during the fermentation process in order to increase the aroma. Generally done after the boiling phase, when the beer is in a secondary vessel.

Extract

Wort that has been dehydrated into a syrup or powder. Used most often by homebrewers.

Fermentation vessel (FV)

A large, sterile container where fermentation takes place.

Final gravity

The last gravity reading taken after fermentation is complete to calculate the density of the beer to that of water.

Finishing hops

Hops added during the final minutes of the boil, helping to impart more aroma.

Firkin

A British cask that is equal to 10.8 US gals.

Flocculation

When yeast join together after being suspended in the liquid to form sediment.

Germination

When a kernel of grain begins to sprout new growth. This means the grain loaded with enzymes and starches that are useful to brewers.

Gravity

The weight of a liquid relative to the weight of an equal volume of water. This is a basic scientific measurement used to determine the alcohol content of a beer. Specific gravity is measured before and after fermentation with a device called a hydrometer. The result of a mathematical equation between those 2 numbers give you your alcohol content, or ABV.

Grist

Crushed grains.

Grits

Crushed adjunct grains like corn or rice.

Hops

One of the four basic ingredients in beer. A cone shaped flower used to create bitterness, aroma, and also serve as a preservative. Hops have many different flavor profile characteristics, ranging from citrus-y, to piney, to earthy. The wide range of varieties available provide ample opportunities to create many diverse flavors and aromas in beer. Only the female vine is sought after.

Hydrometer

An instrument used to measure the gravity, balling, and estimated alcohol content in a given liquid.

IBU

International Bitterness Unit (IBU) is a brewing industry standard for determining how bitter a beer will be given the hops AAU percentage and the length of boiling. The higher the IBU number, the more bitter the beer.

Keg

A metal vessel used to hold and dispense carbonated beer.

Kettle

The large vat where the wort is boiled. Often referred to as a “copper”.

Kiln

A dry oven used to dry out grains that have germinated. Can be done in a variety of roasting techniques (just like coffee beans).

Kraüsen

Pronounced “KROY-zen”. German name for the yeasty foam atop the beer during the fermentation process.

Lacing

Term referring to the foam left on the inside of the beer glass. See also: Brussels lace.

Lager

German word meaning “to store”. A very common style of beer. As opposed to an ale, it is generally fermented at lower temperatures (32°-50°F) and is slow working at the base of the liquid. Hence, the “bottom-fermenting” term given to it. The flavor is usually crisp and clean. Think of a lager as “cold brewed”.

Lautering

The act of separating grains from liquid during the initial brewing stages. A large circular disc with small holes in it acts as a strainer and sits above the actual base, allowing the liquid to drain (known as a “false bottom”).

Lauter tun

A traditional vessel used for lautering.

Liquor

Contrary to popular misconception, liquor it is not the alcohol, but rather the water used to make it.

Lovibond (°L)

A European measurement for the color found in beer or kilned grains. See also: SRM.

Lupulin

The yellowish resin found under the petals of hop flowers. This is where the bitterness comes from when they are broken down during the boil.

Malts

One of the four key ingredients in beer. Grains that have germinated and then kilned and are ready for brewing.

Mash

The combination of malt and hot water (liquor) which begins breaking down the sugars and starches created during the germination process.

Original gravity

The first gravity measurement taken before fermentation to determine density. Will be compared with the final gravity measurement to calculate how much sugar has been converted.

Pasteurization

The process of sterilizing beer through the use of heat. Named for its inventor, Louis Pasteur.

Pitching

Refers to the adding of yeast to the unfermented wort. Brewers usually “pitch the yeast” once the wort has cooled after the boil and been transferred to a secondary container.

Plato (°P)

A measurement of the strenghth of beer meaured in degrees (degrees Plato). More descriptive that specific gravity, because it expresses the amount of fermentable materials present.

Primary

A term used for a fermentation vessel that is used for the initial fermentation process before the beer is transferred to a secondary vessel.

Priming

Adding sugar to a beer in order to reactivate any remaining yeast cells before bottling. This is done to produce further carbonation.

Racking

Transferring beer from one place to another.

Secondary

Another fermentation vessel used to lager, mature, clear, or dry-hop a beer. Beer is moved out of primary and into secondary.

Sparging

A means of rinsing the grains after they have been soaking in the mash. This is done during the lautering phase.

SRM

Standard Reference Method. An American measurement in the color of beer and grains. See also: Lovibond.

Steeping

The process of allowing grains, hops, or other ingredients to soak in hot water.

Trub

Pronounced “TROOB”. Proteins and hop oils that collect in the wort during the boil. Often times removed.

Wort

The liquid that contains sugars before the yeast is added (unfermented beer). Liquid is first considered “wort” during the boil.

Yeast

A single-celled fungi that feeds on sugar and oxygen, and produces ethanol (alcohol) and CO2. The two main types of yeast used in brewing are Saccharomyces uvarum (lager yeast) and Saccharomyces cerevisiae (ale yeast).

Zymergy

The study of the fermentation process. – See more at: http://www.theperfectlyhappyman.com/learn/glossary-of-beer-terms/#sthash.jOls3KBj.dpuf

A collection of fun facts from around the web. Click on each image to enlarge.


 

 


 Random Beer Facts & Trivia

  • There are 19 different versions of Guinness.
  • A barrel contains 31 gallons of beer. What Americans commonly refer to as a keg is actually 15.5 gallons, or a half-barrel.
  • The Budweiser Clydesdales weight up to 2,300 pounds and stand nearly 6 feet at the shoulder.
  • 12 oz of a typical American pale lager actually has fewer calories than 2 percent milk or apple juice.
  • One of the few short sentences in the English language to include every letter of the English alphabet is: “Pack my box with five dozen liquor jugs.”
  • Beer, as all alcoholic drinks, is made by fermentation caused by bacteria feeding on the yeast cells, and then defecating. This bacterial excrement is called alcohol.
  • The world’s strongest beer is ‘Samuel Adams’ Triple Bock, which has reached 17% alcohol by volume. To obtain this level, however, they had to use champagne yeast.
  • Modern breathalyzers work on a clever electrochemical principle. The subject’s breath is passed over a platinum electrode, which causes the alcohol to bind with oxygen, forming acetic acid. In the process it loses two electrons, a process that sets up a current in a wire connected to the electrode. The higher the concentration of alcohol in the breath, the greater the electrical current, which can be read by a simple meter to indicate intoxication levels.
  • Reno, Nevada has the highest rate of alcoholism in the U.S., Provo, Utah, the lowest. Now there’s a big surprise all round!
  • It is always helpful to have a law that clearly defines when a person is legally intoxicated. In Kentucky, anyone who has been drinking is considered sober until he or she cannot hold onto the ground.
  • In the mid 70’s, Australians were the 3rd biggest beer drinker in the world. (behind Germany and Belgium). In the late 90’s, they don’t even get into the top ten!
  • Beer is the second most popular beverage in the world, coming in behind tea.
  • To get rid of the foam at the top of beer (the head), stick your fingers in it.
  • Bavariastill defines beer as a staple food.
  • To keep your beer glass or mug from sticking to your bar napkin, sprinkle a little salt on the napkin before you set your glass down.
  • The oldest known written recipe is for beer.
  • Anheuser-Busch is the largest brewery in the US.
  • Molson, Inc. is the oldest brewery in North America.
  • The longest bar in the world is the 684 foot long New Bulldog in Rock Island, IL.
  • The powers that be at Guinness say that a pint of beer is lifted about ten times, and each time about 0.56 ml is lost in a beer drinker’s facial hair. That’s a lot of wasted beer!
  • As of 2001, 62% of Americans reported using a designated driver at least once.
  • Tossing salted peanuts in a glass of beer makes the peanuts dance.
  • In Japan, beer is sold in vending machines, by street vendors and in the train stations.
  • If you collect beer bottles you’re a labeorphilist.
  • A beer lover or enthusiast is called a cerevisaphile.
  • The ’33’ on a bottle of Rolling Rock was originally a printer’s error. It refers to the 33 words in the original slogan. It has generated enough mystery over the years that the company left it in the label.
  • Pilsner Urquell was the number one import beer in the U.S. before Prohibition.
  • In a Czech beer house, the bartender will refill your glass every time you empty it until you place your coaster on top of your glass, signaling that you have had enough.
  • In 1900 there were over 1,800 breweries in the U.S. In 1980 there were 44. According to The Brewers Association, there were 1,449 breweries in the U.S. in 2007. This included 1,406 small, independent and traditional craft brewers.
  • The Egyptians believed that the god of agriculture, Osiris, taught humans how to make beer.
  • The first brewery in America was built in Hoboken, New Jersey in 1642.
  • According to the Beer Institute, beer represents about 1.4% of the U.S. gross national product.(2008)
  • Germanyserves beer ice cream in popsicle form. Its alcoholic content is less than that found in “classic” beer.

When in doubt, always believe in beer!

 

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