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The three main types of beer: top-fermentation, bottom-fermentation and spontaneous fermentation

All beer styles can fall under one of the three families into which the world's brewing heritage is divided. The two main groups - which cover almost all world beer production - are top-fermented and bottom-fermented beers. The main difference is the type of yeast used: 

• Saccharomyces cerevisiae in the first case, which works best at temperatures between approximately 13 and 23 °C
• Saccharomyces pastorianus in the second, used at temperatures between 7 and 10 °C. 

In top-fermented beers (also known as Ales), yeast can play a major role in terms of aromas, which is hardly ever the case in bottom-fermented beers (also known as Lagers).

An additional, very small family includes spontaneously fermented beers. These, unlike the other two, do not involve the inoculation of yeast by the brewer: the warm wort is left in contact with the air and ferments thanks to the micro-organisms that are naturally present in the environment.

Each brewing style has its roots in the culture of a country or region. For obvious historical reasons, most styles come from countries where beer has always been the most popular drink: Germany, United Kingdom, Belgium, Czech Republic and, more recently, the United States. Some styles, however, are associated with other countries.

England: English beers

In addition to being the country where pubs have always been more of a social institution than just a bar, England is one of the homelands of top-fermented beers. English yeast strains generally have little character and it’s mainly malts and/or hops that contribute to the flavor profile.

Porter and Stout

England has a very long tradition of “brown beers” - dark beers from which distinct styles have emerged over time. One of the most famous was the Porter style, which spread to London and the rest of the country with the advent of the Industrial Revolution. Porters were successful for a long time, but in the 19th century they were replaced by paler (amber) products, and the future of dark beers was left in the hands of Stouts. 

Similarly to Porters, Stouts are also characterized by notes of coffee, chocolate and licorice due to the use of dark malts. They have been so successful that they have generated several variations over time. We have the stronger Russian Imperial Stouts, brewed by English breweries for tsarist Russia; Sweet Stouts and Oatmeal Stouts, made with the addition of lactose and oats, respectively; Export Stouts for foreign markets andOyster Stouts, brewed with oysters.

Bitter/Pale Ale

England’s staple beers are Bitter beers, also called Pale Ales. They became popular in English pubs during the 19th century, replacing Porters. They revolutionized the market with their “Pale” color, at least in comparison with the “brown beers” that were popular at that time. Bitters are easy to drink, with malty notes of biscuit, dried fruit, a slight roasted note and a delicately bitter finish.

India Pale Ale

At the beginning of the 19th century, the Bow Brewery in London was already producing its “India beers”: amber-colored, hopped beers brewed for the British colonies in India. However, the London brewery lost the favor of the East India Company, which began to make agreements with the brewers of Burton-on-Trent, an important brewing town in Staffordshire, asking them to replicate the characteristics of the “India beer” brewing style. 

This is more or less the genesis of India Pale Ales, a more hopped version of the Pale Ale style, with a higher alcohol content. In their modern version, they represent the signature style of the global craft beer revolution. As a matter of fact, this beer style, which had virtually disappeared, was later revived by American breweries.

Mild and Barley Wine

The history of English beer has always been characterized by the contrast between mild beers - drunk fresh, as soon as they are ready - and stalebeers, which age for months or even years. Today, we find the legacy of this tradition in two beer styles: Mild beers and Barley Wines. 

Although many different versions existed in the past, today the term Mild refers to a reddish-brown, very light beer with notes of hazelnut, caramel and roasted hints. Milds were very successful in the mid-20th century, when they became popular among the working class in London. 

Barley Wines, on the other hand, are the beers with the highest alcohol content among English styles: they are strong, complex, they tend to be sweet and should be enjoyed in small sips. They are left to age in the cellar for a long time. Often, they are also called Old Ales.

Belgium: Belgian beers

Along with England, the other country of reference for top-fermented beers is Belgium. Here, however, the yeast becomes the protagonist, often defining the flavor profile of the beers with its fruity and spicy notes. Belgium - and in particular a small area south-west of Brussels - is also the home of Lambic and spontaneously fermented beers, a small treasure in the international beer scene.

Saison

As in the rest of north-central Europe, farms in Belgium have been important beer production centers in the history of local beer. It was in this context that the Saison style originated. Legend has it that is was he refreshing drink for the saissoniers, the seasonal laborers who came to Wallonia in early summer to help out in the fields. 

Often brewed with spices and a small amount of cereals other than barley (rye, spelt, wheat), they are complex but also easy to drink and are characterized by citrus and spicy notes and a dry, delicately bitter finish.

Dubbel and Tripel

Monasteries are another important production beer center. They are the home of the Trappist beer tradition. This name does not denote a specific style: a Trappist beer is brewed within a monastery of the Order of Cistercians of the Strict Observance, following very strict specifications, but it can belong to any type of beer style (although some styles are specific to the abbey tradition).

Dubbels are deep amber-colored, complex beers with a sweet touch, where both the malts (notes of caramel and chestnut honey) and yeasts (prunes, dates, sultanas) contribute to the flavor profile. Records show that they were produced as early as the Middle Ages, before disappearing only to be rediscovered after the Napoleonic era. 

Tripels, instead, were created in more recent times: the first was brewed by the Westmalle brewery in the 1930s. These are pale beers with notes of yellow-fleshed fruit, citrus, banana, pepper and cloves; they have a full body and have a very well balance between the sweet and bitter components and the final dryness.

Blanche

The typical wheat beers of Belgium belong to the Blanche style, also known as Witbier. They are brewed with a high proportion of unmalted wheat and flavored with the addition of coriander and bitter orange peel. They have a light, milky color, they are fresh and thirst quenching, with a flavor profile that combines spicy and citrus sensations, before a delicately acidic finish.

Oud Bruin and Flemish Red Ale

Two of the oldest beer styles that have survived to the present day originate from the sour beer tradition of Flanders. Both Oud Bruin beers (East Flanders) and Flemish Red Ales (West Flanders) are characterized by a reddish-brown color and a pronounced acidity - lactic in the former case, acetic in the latter. This is balanced by a good malty texture and a relatively complex flavor profile. They are mixed fermentation beers, as they involve the (controlled) contamination of wild yeasts and bacteria.

Lambic and Gueuze

Lambic is the ultimate spontaneously fermented beer. Typical of a small rural area called Pajottenland (south-west of Brussels), these beers are produced without any yeast inoculation by the brewer. After boiling, the wort is transferred to open cooling tanks and exposed to the microorganisms (wild yeasts and bacteria) that are naturally present in the air. These activate the fermentation and long maturation process, which happens entirely in wooden barrels.

After a long aging period (six months to three years), the result is a distinctly sour beer with notes of cellar, chicken coop, cardboard, but also wildflowers, cider and citrus. From Lambic comes Gueuze, usually made by blending three different vintages (one, two and three years). Naturally refermented in the bottle (it has a rather strong carbonation), Gueuze is very similar to Lambic, but is generally more elegant.

Kriek, Framboise and Fruit Lambic

In the Lambic tradition, it is not uncommon to add fruit to the recipe to obtain completely different products. Kriek is made with the addition of macerated sour cherries, while Framboise is made with raspberries. We can also find Fruit Lambics made with grapes, plums, apricots, peaches, etc. In all these cases, the special characteristics of the fruit complement the peculiarities that come from the spontaneous fermentation.

Germany: German beers

Germany is the most important country for bottom-fermented beers. Here, Lagers began to spread systematically during the 19th century, causing the disappearance of many top-fermented styles. But perhaps what most influenced the local brewing culture was the introduction of the Reinheitsgebot (the Purity Order) in 1516. First in Bavaria and then in the rest of the country, it prevented brewers from using ingredients other than barley, water and hops (besides yeast, of course).

Dunkel and Helles

Typical of Munich, Dunkel and Helles beers can be considered the staple beers of Germany. Dunkels, which probably appeared around the 16th century, are amber-brown beers with a rich malty component and good overall balance. Their aromas are reminiscent of caramel and hazelnut, with roasted hints. In the 19th century they began to be replaced by Helles: golden, balanced beers with a sweet mouthfeel, created to follow the recent success of Pils in Bohemia.

Weizen

Top-fermented Weizen are the typical wheat beers of Germany. They are easily recognizable by their hazy appearance (found in almost all versions of Weizen), but especially by their distinctive notes of ripe banana and clove. The percentage of malted wheat can be as high as 70%, and they are refreshing, easy to drink and just slightly acidic. Their revival started in the 1960s.

Bock and Doppelbock

Germany's classic strong, winter beers are called Bock, and were already popular in the 14th century in the town of Einbeck in Lower Saxony. They have a relatively high alcohol content (at least by German standards) and are characterized by a medium body, a certain sweetness, and a distinctive malty component. One variation is the Doppelbock style. The progenitor beer of this style was the Salvator, brewed by the Paulaner monks in Munich in 1774, from which the Paulaner brewery originated. Doppelbocks are malty, hoppy, full-bodied and high in alcohol. They boast a rich flavor profile, often marked by notes of caramel, roasted hints and dried fruit.

Kölsch and Altbier

The advent of Lagers in Germany did not wipe out all top-fermented styles. In the cities of Cologne and Düsseldorf, two types of top-fermented beers have survived to this day. We can consider them as evidence of an ancient way of brewing beer: 

• Kölsch, typical of Cologne, are pale, extremely easy to drink, dry, slightly bitter and with a nice floral and honeyed flavor profile
• Altbier, typical of Düsseldorf, are amber-brown in color and have notes ranging from nutty to lightly toasted, and a smooth body.

Both types involve a long cold maturation process (called lagering) and can be drunk in old city inns, tapped from barrels and served in small cylindrical glasses.

Czech Republic: Czech beers

The country with the highest per capita consumption of beer in the world, the Czech Republic, has a rich brewing culture, strongly influenced by Germany. Many local beer types are based on German styles, yet it was in the Czech Republic that the most revolutionary style ever was created: Pilsner beer.

Pils

The first Pils in history was brewed in October 1842 in the city of Plzen by a Bavarian brewer named Josef Groll. For his new beer, Groll used innovative pale malts, a bottom-fermenting yeast, and two key local ingredients: Bohemian Saaz hops and the town's light, sweet water. 

That beer, which would later become Pilsner Urquell, shocked the market with its crystal-clear golden appearance, elegant flavor profile, and bitter yet balanced finish. A new way of understanding beer had emerged, and it would contribute to the birth of many other "pale" styles.

United States: American beers

The United States are currently the most important scene for the international craft beer market. The "craft revolution", which began in the late 1970s, developed by adopting and reinterpreting classic European beer styles, as well as by reproducing ancient local ones. The US are the home of hopped beers, in their many different sub-styles.

American IPA

American IPAs can be considered the reinterpretation of English IPAs by American brewers, adapted to local taste and ingredients. The first modern American IPA was Anchor Brewery's Liberty Ale (1975), but the term was first used in 1982 by Yakima Brewing. American hop varieties take center stage and give intense citrus, resinous, and tropical notes, as well as a definite bitterness. 

Double IPA

In 1994, Blind Pig Brewery's Inaugural Ale was created. It pushed the characteristics of American IPAs to the limit: it was more bitter, with a higher alcohol content, and more hoppy than your standard American IPA. It was the first Double IPA in history, and it would be replicated by hundreds of breweries in the United States and beyond.

American Pale Ale

Before the success of American IPAs, the staple beers in the United States were American Pale Ales, which emerged in the early 1980s. Compared to British Pale Ales, they are lighter in color, the focus is primarily on hops (with notes that can range from citrus to resinous to tropical and to stone fruit), and malts or yeasts play virtually no role in creating the flavor profile. 

California Common and Cream Ale

Among the many styles that were popular before the craft revolution, and which would later be revived by craft breweries, we can find California Commons and Cream Ales.

• California Commons are old beers from the San Francisco area, brewed with bottom-fermenting yeasts which are left to work at high temperatures, using open cooling tanks. This brewing style was revived in the 1970s by the Anchor Brewery, which registered the name Steam Beer. These are light amber beers with aromas of traditional American hops (balsamic, rustic), notes of caramel and roasted hints, and gentle fruity nuances.
• Cream Ales, instead, are top-fermented beer, but are brewed like bottom-fermented ones; they appeared in the 19th century to counter the rise of Lagers. They survived Prohibition in a lighter and gentler version. They are pale, very carbonated, well-balanced and dry They are brewed with six-row barley and a fair percentage of other grains (maize, but also rice and others).

France, Italy and other countries

Although most beer styles belong to a few major brewing countries, there are exceptions. 

• Bière de Garde, reminiscent of the neighboring Saison in Belgium, has developed in northern France. Compared to Saisons, these beers are more malty and less bitter and spicy. Historically, they were produced in early spring and aged for a long time at low temperatures to be consumed during the summer.
• In recent years, the Italian Grape Ale style has emerged in Italy, as the link between beer and wine IGAs are made with the addition of grape must or (more rarely) fresh grapes. They can be pale or dark, light or strong, sour or non-acidic, straightforward or aged in wooden barrels. What matters is that the contribution of the grape variety is perceptible, but without overpowering the beer soul.
• Finally, we can mention the Finnish Sahti, a strong, sweet farmhouse beer made with rye and juniper, and the Polish Grodziskie, a beer made with smoked wheat, highly carbonated, dry and refreshing.

                                                                                          

A

Alcohol A synonym for ethyl alcohol or ethanol, the colorless primary alcohol constituent of beer. Alcohol ranges for beer vary from less than 3.2% to greater than 14% ABV. However, the majority of craft beer styles average around 5.9% ABV.

Alcohol by Volume (ABV) A measurement of the alcohol content of a solution in terms of the percentage volume of alcohol per volume of beer. This measurement is always higher than Alcohol by Weight. To calculate the approximate volumetric alcohol content, subtract the final gravity from the original gravity and divide by 0.0075. For example: 1.050 – 1.012 = 0.038/0.0075 = 5% ABV.

Alcoholic

1. Warming taste of ethanol and higher alcohols. Can be described as spicy and vinous in character. The higher the ABV of a beer, often the larger the mouthfeel it has. Alcohol can be perceived in aroma, flavor and as a sensation.
2. A person with a disabling disorder characterized by compulsive uncontrolled consumption of alcoholic beverages.

Ale Ales are beers fermented with top fermenting yeast. Ales typically are fermented at warmer temperatures than lagers, and are often served warmer. The term ale is sometimes incorrectly associated with alcoholic strength.

Ale Yeast Saccharomyces cerevisiae is a top fermenting yeast that ferments at warm temperatures (60-70 F) and generally produces more flavor compounds.

Alpha Acid One of two primary naturally occurring soft resins in hops (the other is Beta Acid). Alpha acids are converted during wort boiling to iso-alpha acids, which cause the majority of beer bitterness. During aging, alpha acids can oxidize (chemical change) and lessen in bitterness.

Alpha and Beta Amylase Important enzymes in brewing beer and liquor made from sugars derived from starch. Different temperatures optimize the activity of alpha or beta amylase, resulting in different mixtures of fermentable and unfermentable sugars.

Apparent Attenuation A simple measure of the extent of fermentation that wort has undergone in the process of becoming beer. Using gravity units (GU), Balling (B), or Plato (P) units to express gravity, apparent attenuation is equal to the original gravity minus the final gravity divided by the original gravity. The result is expressed as a percentage and equals 65% to 80% for most beers.

Aromatic hops Refers to hop additions that take place later in the boiling process. Shorter amount of time spent in the boil kettle will provide more aromatic characteristics from the hops rather than bittering characteristics.

Astringency A characteristic of beer taste mostly caused by tannins, oxidized (phenols), and various aldehydes (in stale beer). Astringency can cause the mouth to pucker and is often perceived as dryness.

Attenuation The reduction in wort specific gravity caused by the yeast consuming wort sugars and converting them into alcohol and carbon dioxide gas through fermentation.

B

Barley A cereal grain derived from the annual grass Hordeum vulgare. Barley is used as a base malt in the production of beer and certain distilled spirits, as well as a food supply for humans and animals.

Barrel

1. A standard measure in the U.S. that is 31 gallons.
2. A wooden vessel that is used to age/condition/ferment beer. Some brewer’s barrels are brand new and others have been used previously to store wine or spirits.

Beta Acids One of two primary naturally occurring soft resins in hops (the other is Alpha Acid). Beta acid contributes very little to the bitterness of beer and accounts for some of its preservative quality.

Bitterness In beer, the bitterness is caused by the tannins and iso-humulones of hops. Bitterness of hops is perceived in the taste. The amount of bitterness in a beer is one of the defining characteristics of a beer style.

Bitterness Units (BU) Same as International Bitterness Units (IBU).

Bittering Hops Refers to hop additions that take place early in the boiling stage of the brewing process. The longer hops are boiled, the more bittering characteristics will come from those hops.

Blending The mixing together of different batches of beer to create a final product.

Body The consistency, thickness and mouth-filling property of a beer. The sensation of palate fullness in the mouth ranges from thin- to full-bodied.

Boiling A critical step during the brewing process during which wort (unfermented beer) is boiled inside the brew kettle. During the boiling, one or more hop additions can occur to achieve bittering, hop flavor and hop aroma in the finished beer. Boiling also results in the removal of several volatile compounds from wort, especially dimethyl sulfide (see below) and the coagulation of excess or unwanted proteins in the wort (see “hot break“). Boiling also sterilizes a beer as well as ends enzymatic conversion of proteins to sugars.

Bottle Conditioning A process by which beer is naturally carbonated in the bottle as a result of fermentation of additional wort or sugar intentionally added during packaging.

Bottom Fermentation One of the two basic fermentation methods characterized by the tendency of yeast cells to sink to the bottom of the fermentation vessel. Lager yeast is considered to be bottom fermenting compared to ale yeast that is top fermenting. Beers brewed in this fashion are commonly called lagers or bottom-fermented beers.

Brettanomyces A type of yeast and more specifically a genus of single-celled yeasts that ferment sugar and are important to the beer and wine industries due to the sensory flavors they produce. Brettanomyces, or “Brett” colloquially, can cause acidity and other sensory notes often perceived as leather, barnyard, horse blanket and just plain funk. These characteristics can be desirable or undesirable. It is common and desirable in styles such as Lambic, Oud Bruin, several similarly acidic American-derived styles, and many barrel-aged styles.

Brewpub A restaurant-brewery that sells 25 percent or more of its beer on site. The beer is brewed primarily for sale in the restaurant and bar. The beer is often dispensed directly from the brewery’s storage tanks. Where allowed by law, brewpubs often sell beer “to-go” and /or distribute to off site accounts.

Brew Kettle One of the vessels used in the brewing process in which the wort (unfermented beer) is boiled.

C

Carbonation The process of introducing carbon dioxide into a liquid (such as beer) by:

1. pressurizing a fermentation vessel to capture naturally produced carbon dioxide;
2. injecting the finished beer with carbon dioxide;
3. adding young fermenting beer to finished beer for a renewed fermentation (kraeusening);
4. priming (adding sugar to) fermented wort prior to packaging, creating a secondary fermentation in the bottle, also known as “bottle conditioning.”

Cask A barrel-shaped container for holding beer. Originally made of iron-hooped wooden staves, now most widely available in stainless steel and aluminum.

Cask Conditioning Storing unpasteurized, unfiltered beer for several days in cool cellars of about 48-56°F (13°C) while conditioning is completed and carbonation builds.

Cellaring Storing or aging beer at a controlled temperature to allow maturing.

Chill Haze Hazy or cloudy appearance caused when the proteins and tannins naturally found in finished beer combine upon chilling into particles large enough to reflect light or become visible.

Closed Fermentation Fermentation under closed, anaerobic conditions to minimize risk of contamination and oxidation.

Cold Break The flocculation of proteins and tannins during wort cooling.

Color The hue or shade of a beer, primarily derived from grains, sometimes derived from fruit or other ingredients in beer. Beer styles made with caramelized, toasted or roasted malts or grains will exhibit increasingly darker colors. The color of a beer may often, but not always, allow the consumer to anticipate how a beer might taste. It’s important to note that beer color does not equate to alcohol level, mouthfeel or calories in beer.

Conditioning A step in the brewing process in which beer is matured or aged after initial fermentation to prevent the formation of unwanted flavors and compounds

D

Decoction Mash A method of mashing that raises the temperature of the mash by removing a portion, boiling it, and returning it to the mash tun. Often used multiple times in certain mash programs.

Degrees Plato An empirically derived hydrometer scale to measure density of beer wort in terms of percentage of extract by weight.

Dextrin A group of complex, unfermentable and tasteless carbohydrates produced by the partial hydrolysis of starch, that contributes to the gravity and body of beer. Some dextrins remain undissolved in the finished beer, giving it a malty sweetness.

Diacetyl A volatile compound produced by some yeasts which imparts a caramel, nutty or butterscotch flavor to beer. This compound is acceptable at low levels in several traditional beer styles, including: English and Scottish Ales, Czech Pilsners and German Oktoberfest. However, it is often an unwanted or accidental off-flavor.

Dimethyl Sulfide (DMS) At low levels, DMS can impart a favorable sweet aroma in beer. At higher levels, DMS can impart a characteristic aroma and taste of cooked vegetables, such as cooked corn or celery. Low levels are acceptable in and characteristic of some Lager beer styles.

Draught Beer Beer drawn from kegs, casks or serving tanks rather than from cans, bottles or other packages. Beer consumed from a growler relatively soon after filling is also sometimes considered draught beer. Learn more: Draught Quality ManualOpens in new window.

Dry Hopping The addition of hops late in the brewing process to increase the hop aroma of a finished beer without significantly affecting its bitterness. Dry hops may be added to the wort in the kettle, whirlpool, hop back, or added to beer during primary or secondary fermentation or even later in the process.

Dual Purpose Hops Hops that are added to provide both bittering and aromatic properties.

E

Essential Hop Oils Essential hop oils are what is isomerized in wort and provide the aromatic and flavor compounds that are associated with hop additions.

Esters Volatile flavor compounds that form through the interaction of organic acids with alcohols during fermentation and contribute to the fruity aroma and flavor of beer. Esters are very common in ales.

Ethanol Ethyl alcohol, the colorless primary alcohol constituent of beer.

F

Fermentable Sugars Sugars that can be consumed by yeast cells which in turn will produce ethanol alcohol and c02.

Fermentation The chemical conversion of fermentable sugars into approximately equal parts of ethyl alcohol and carbon dioxide gas, through the action of yeast. The two basic methods of fermentation in brewing are top fermentation, which produces ales, and bottom fermentation, which produces lagers.

Filtration The passage of a liquid through a permeable or porous substance to remove solid matter in suspension, often yeast.

Final Gravity The specific gravity of a beer as measured when fermentation is complete (when all desired fermentable sugars have been converted to alcohol and carbon dioxide gas). Synonym: Final specific gravity; final SG; finishing gravity; terminal gravity.

Fining The process of adding clarifying agents such as isinglass, gelatin, silica gel, or Polyvinyl Polypyrrolidone (PVPP) to beer during secondary fermentation to hasten the precipitation of suspended matter, such as yeast, proteins or tannins.

Flocculation The behavior of suspended particles in wort or beer that tend to clump together in large masses and settle out. During brewing, protein and tannin particles will flocculate out of the kettle, coolship or fermenter during hot or cold break. During and at the end of fermentation, yeast cells will flocculate to varying degrees depending on the yeast strain, thereby affecting fermentation as well as filtration of the resulting beer.

Forced Carbonation The beer is placed into a sealed (or soon to be sealed) container and carbonation is rapidly added. Under high pressure, the CO2 is absorbed into the beer.

Fresh Hopping The addition of freshly harvested hops that have not yet been dried to different stages of the brewing process. Fresh hopping adds unique flavors and aromas to beer that are not normally found when using hops that have been dried and processed per usual. Synonymous with wet hopping.

G

Growler A jug- or pail-like container once used to carry draught beer bought by the measure at the local tavern. Growlers are usually ½ gal (64 oz) or 2L (68 oz) in volume and made of glass. Brewpubs often serve growlers to sell beer to-go. Often a customer will pay a deposit on the growler but can bring it back again and again for a re-fill. Growlers to-go are not legal in all U.S. states.

Gruit An old-fashioned herb mixture used for bittering and flavoring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit. 

H

Head Retention The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.

Heat Exchangers Used to cool hot wort before fermentation.

Homebrewing The art of making beer at home. In the U.S., homebrewing was legalized by President Carter on February 1, 1979, through a bill introduced by California Senator Alan Cranston. The Cranston Bill allows a single person to brew up to 100 gallons of beer annually for personal enjoyment and up to 200 gallons in a household of two persons or more of legal drinking age. Learn more from the American Homebrewers AssociationOpens in new window.

Hops A perennial climbing bine, also known by the Latin botanical name Humulus lupulus. The female plant yields flowers of soft-leaved pine-like cones (strobile) measuring about an inch in length. Only the female ripened flower is used for flavoring beer. Because hops reproduce through cuttings, the male plants are not cultivated and are even rooted out to prevent them from fertilizing the female plants, as the cones would become weighed-down with seeds. Seedless hops have a much higher bittering power than seeded. There are presently over one hundred varieties of hops cultivated around the world. Some of the best known are Brewer’s Gold, Bullion, Cascade, Centennial, Chinook, Cluster, Comet, Eroica, Fuggles, Galena, Goldings, Hallertau, Nugget, Northern Brewer, Perle, Saaz, Syrian Goldings, Tettnang and Willamettes. Apart from contributing bitterness, hops impart aroma and flavor, and inhibit the growth of bacteria in wort and beer. Hops are added at the beginning (bittering hops), middle (flavoring hops), and end (aroma hops) of the boiling stage, or even later in the brewing process (dry hops). The addition of hops to beer dates from 7000-1000 BC; however, hops were used to flavor beer in Pharaonic Egypt around 600 BC. They were cultivated in Germany as early as AD 300 and were used extensively in French and German monasteries in medieval times and gradually superseded other herbs and spices around the fourteenth and fifteenth centuries. Prior to the use of hops, beer was flavored with herbs and spices such as juniper, coriander, cumin, nutmeg, oak leaves, lime blossoms, cloves, rosemary, gentian, gaussia, chamomile, and other herbs or spices.

Hopping The addition of hops to un-fermented wort or fermented beer.

Hot Break The flocculation of proteins and tannins during wort boiling.

Humulene One of the essential oils made in the flowering cone of the hops plant Humulus lupulus.

Hydrometer A glass instrument used to measure the specific gravity of liquids as compared to water, consisting of a graduated stem resting on a weighted float.

I

Immersion Chiller A wort chiller most commonly made of copper that is used by submerging into hot wort before fermentation as a method of cooling.

Infusion Mash A method of mashing which achieves target mashing temperatures by the addition of heated water at specific temperatures.

Inoculate The introduction of a microbe such as yeast or microorganisms such as lactobacillus into surroundings capable of supporting its growth.

International Bitterness Units (IBU) The measure of the bittering substances in beer (analytically assessed as milligrams of isomerized alpha acid per liter of beer, in ppm). This measurement depends on the style of beer. Light lagers typically have an IBU rating between 5-10 while big, bitter India Pale Ales can often have an IBU rating between 50 and 70.

Irish Moss Used as a clairifier in beer. Modified particles or powder of the seaweed Chondrus crispus that help to precipitate proteins in the kettle by facilitating the hot break. 

K

Keg A cylindrical container, usually constructed of steel or sometimes aluminum, commonly used to store, transport and serve beer under pressure.

Kraeusen n – The rocky head of foam which appears on the surface of the wort during fermentation. v – A method of conditioning in which a small quantity of unfermented wort is added to a fully fermented beer to create a secondary fermentation and natural carbonation.

L

Lactobacillus A microorganism/bacteria. Lactobacillus is most often considered to be a beer spoiler, in that it can convert unfermented sugars found in beer into lactic acid. Some brewers introduce Lactobacillusintentionally into finished beer in order to add desirable acidic sourness to the flavor profile of certain brands.

Lager Lagers are any beer that is fermented with bottom-fermenting yeast at colder temperatures. Lagers are most often associated with crisp, clean flavors and are traditionally fermented and served at colder temperatures than ales.

Lager Yeast Saccharomyces pastorianus is a bottom fermenting yeast that ferments in cooler temperatures (45-55 F) and often lends sulfuric compounds.

Lagering Storing bottom-fermented beer in cold cellars at near-freezing temperatures for periods of time ranging from a few weeks to years, during which time the yeast cells and proteins settle out and the beer improves in taste.

Lauter Tun A large vessel fitted with a false slotted bottom (like a colander) and a drain spigot in which the mash is allowed to settle and sweet wort is removed from the grains through a straining process. In some smaller breweries, the mash tun can be used for both mashing and lautering.

Lautering The process of separating the sweet wort (pre-boil) from the spent grains in a lauter tun or with other straining apparatus

M

Malt Processed barley that has been steeped in water, germinated on malting floors or in germination boxes or drums, and later dried in kilns for the purpose of stopping the germination and converting the insoluble starch in barley to the soluble substances and sugars in malt.

Malt Extract A thick syrup or dry powder prepared from malt and sometimes used in brewing (often used by new homebrewers).

Maltose The most abundant fermentable sugar in beer.

Mash A mixture of ground malt (and possibly other grains or adjuncts) and hot water that forms the sweet wort after straining.

Mash Tun The vessel in which grist is soaked in water and heated in order to convert the starch to sugar and to extract the sugars, colors, flavors and other solubles from the grist.

Mashing The process of mixing crushed malt (and possibly other grains or adjuncts) with hot water to convert grain starches to fermentable sugars and non-fermentable carbohydrates that will add body, head retentionand other characteristics to the beer. Mashing also extracts colors and flavors that will carry through to the finished beer, and also provides for the degradation of haze-forming proteins. Mashing requires several hours and produces a sugar-rich liquid called wort.

Mashing Out The process of raising the mash temperature to 170F. The goal is to halt any enzymatic activity and prevent further conversion of starches to sugars.

Milling The grinding of malt into grist (or meal) to facilitate the extraction of sugars and other soluble substances during the mash process. The endosperm must be crushed to medium-sized grits rather than to flour consistency. It is important that the husks remain intact when the grain is milled or cracked because they will later act as a filter aid during lautering.

Mouthfeel The textures one perceives in a beer. Includes carbonation, fullness and aftertaste.

Musty Moldy, mildewy character that can be the result of cork or bacterial infection in a beer. It can be perceived in both taste and aroma.

Myrcene One of the essential oils made in the flowering cone of the hops plant Humulus lupulus.

N

Natural Carbonation Sugar is added to beer in its container and then sealed. Fermentation kicks off again as the yeast eats the new sugar addition. When yeast ferments, it releases CO2 which is then absorbed into the liquid.

Ninkasi The ancient Sumerian goddess of beer.

Nitrogen When used for the carbonation of beer, Nitrogen contributes a thick creamy mouthfeel, different from the mouthfeel you get from CO2.

Noble Hops Traditional European hop varieties prized for their characteristic flavor and aroma. Traditionally these are grown only in four small areas in Europe:

1. Hallertau in Bavaria, Germany
2. Saaz in Zatec, Czech Republic
3. Spalt in Spalter, Germany
4. Tettnang in the Lake Constance region, Germany

O

Original Gravity (OG) The specific gravity of wort before fermentation. A measure of the total amount of solids that are dissolved in the wort as compared to the density of water, which is conventionally given as 1.000 and higher. Synonym: Starting gravity; starting specific gravity; original wort gravity.

Oxidation A chemical reaction in which one of the reactants (beer, food) undergoes the addition of or reaction with oxygen or an oxidizing agent.

Oxidized Stale, winy flavor or aroma of wet cardboard, paper, rotten pineapple sherry and many other variations

P

Package A general term for the containers used to market beverages. Packaged beer is generally sold in bottles and cans. Beer sold in kegs is usually called draught beer.

Palate The top part of the inside of your mouth and is generally associated with how humans taste.

 pH Abbreviation for potential Hydrogen, used to express the degree of acidity and alkalinity in an aqueous solution, usually on a logarithmic scale ranging from 1-14, with 7 being neutral, 1 being the most acidic, and 14 being the most alkaline.

Phenols A class of chemical compounds perceptible in both aroma and taste. Some phenolic flavors and aromas are desirable in certain beer styles, for example German-style wheat beers in which the phenolic components derived from the yeast used, or Smoke beers in which the phenolic components derived from smoked malt. Higher concentrations in beer are often due to the brewing water, infection of the wort by bacteria or wild yeasts, cleaning agents, or crown and can linings. Phenolic sensory attributes include clovey, herbal, medicinal or pharmaceutical (band-aid).

Pitching The addition of yeast to the wort once it has cooled down to desirable temperatures.

Primary Fermentation The first stage of fermentation carried out in open or closed containers and lasting from two to twenty days during which time the bulk of the fermentable sugars are converted to ethyl alcohol and carbon dioxide gas. Synonym: Principal fermentation; initial fermentation.

Priming The addition of small amounts of fermentable sugars to fermented beer before racking or bottling to induce a renewed fermentation in the bottle or keg and thus carbonate the beer.

R

Racking The process of transferring beer from one vessel to another, especially into the final package or keg.

Real Ale A style of beer found primarily in England, where it has been championed by the consumer rights group called the Campaign for Real AleOpens in new window (CAMRA). Generally defined as beers that have undergone a secondary fermentation in the container from which they are served and that are served without the application of carbon dioxide.

Reinheitsgebot The German beer purity law passed in 1516, stating that beer may only contain water, barley and hops. Yeast was later added after its role in fermentation was discovered by Louis Pasteur.

Residual Sugar Any leftover sugar that the yeast did not consume during fermentation.

Resin The gummy organic substance produced by certain plants and trees. Humulone and lupulone, for example, are bitter resins that occur naturally in the hop flower.

S

Saccharification The conversion of malt starch into fermentable sugars, primarily maltose.

Saccharomyces The genus of single-celled yeasts that ferment sugar and are used in the making of alcoholic beverages and bread. Yeasts of the species Saccharomyces cerevisiae and Saccharomyces pastorianus are commonly used in brewing.

Secondary Fermentation

1. The second, slower stage of fermentation for top fermenting beers, and lasting from a few weeks to many months, depending on the type of beer.
2. A renewed fermentation in bottles or casks and initiated by priming or by adding fresh yeast.

Sediment The refuse of solid matter that settles and accumulates at the bottom of fermenters, conditioning vessels and bottles of bottle-conditioned beer.

Session Beer A beer of lighter body and alcohol of which one might expect to drink more than one serving in a sitting.

Sour A taste perceived to be acidic and tart. Sometimes the result of a bacterial influence intended by the brewer, from either wild or inoculated bacteria such as lactobacillus and pediococcus.

Sparging In lautering, an operation consisting of spraying the spent mash grains with hot water to retrieve the liquid malt sugar and extract remaining in the grain husks.

Specific Gravity The ratio of the density of a substance to the density of water. This method is used to determine how much dissolved sugars are present in the wort or beer. Specific gravity has no units because it is expressed as a ratio. See also Original Gravity and Final Gravity.

Standard Reference Method (SRM) An analytical method and scale that brewers use to measure and quantify the color of a beer. The higher the SRM is, the darker the beer. In beer, SRM ranges from as low as 2 (light lager) to as high as 45 (stout) and beyond.

Steeping The soaking in liquid of a solid so as to extract flavors.

Step Infusion A mashing method wherein the temperature of the mash is raised by adding very hot water, and then stirring and stabilizing the mash at the target step temperature.

T

Tannins A group of organic compounds contained in certain cereal grains and other plants. Tannins are present in the hop cone. Also called “hop tannin” to distinguish it from tannins originating from malted barley. The greater part of malt tannin content is derived from malt husks, but malt tannins differ chemically from hop tannins. In extreme examples, tannins from both can be perceived as a taste or sensation similar to sampling black tea that has steeped for a very long time.

Temperature Rests Temperature Rests during the beer making process allows the brewer to adjust fermentable sugar profiles so as to influence characteristics of the resulting beer.

Top Fermentation One of the two basic fermentation methods characterized by the tendency of yeast cells to rise to the surface of the fermentation vessel. Ale yeast is top fermenting compared to lager yeast, which is bottom fermenting. Beers brewed in this fashion are commonly called ale or top-fermented beers.

Turbidity Sediment in suspension; hazy, murky.

V

Volatile Compounds Chemicals that have a high vapor pressure at ordinary room temperature which causes large numbers of molecules to evaporate and enter the surrounding air.

Volumes of C02 The measurement of c02 dissolved in a beer and is an indication of the carbonation level.

W

Water One of the four ingredients in beer. Some beers are made up by as much as 90% water. Globally, some brewing centers became famous for their particular type of beer, and the individual flavors of their beer were strongly influenced by the brewing water’s pH and mineral content. Burton is renowned for its bitter beers because the water is hard (higher PH), Edinburgh for its pale ales, Dortmund for its pale lager, and Plzen for its Pilsner Urquell (soft water lower PH).

Wet Hopping The addition of freshly harvested hops that have not yet been dried to different stages of the brewing process. Wet hopping adds unique flavors and aromas to beer that are not normally found when using hops that have been dried and processed per usual.

Whirlpool

• A method of collecting hot break material in the center of the kettle by stirring the wort until a vortex is formed.
• A brewhouse vessel designed to separate hot break trub particles from boiled wort.

Wort The bittersweet sugar solution obtained by mashing the malt and boiling in the hops, which becomes beer through fermentation.

Y

Yeast During the fermentation process, yeast converts the natural malt sugars into alcohol and carbon dioxide gas. Yeast was first viewed under a microscope in 1680 by the Dutch scientist Antonie van Leeuwenhoek; in 1867, Louis Pasteur discovered that yeast cells lack chlorophyll and that they could develop only in an environment containing both nitrogen and carbon. 

Yeast Pitching The point in the brewing process in which yeast is added to cool wort prior to fermentation.