English word senses marked with topical category "Alcohol production"
Parent categories: Alcoholic beverages, Beverages, Recreational drugs, Drinking, Food and drink, Liquids, Drugs, Human behaviour, Matter, Pharmacology, Human, Chemistry, Nature, Biochemistry, Medicine, Sciences, Biology
Subcategories: Brewing
Total 103 word senses
- Brett (Proper name) A surname transferred from the nickname meaning "Breton, an inhabitant of Brittany".
- Brett (Proper name) A unisex given name transferred from the surname.
- Brett (Noun) Brettanomyces, a yeast genus that is used in brewing some beers, and can also affect the taste of wine.
- Burtonize (Verb) To enrich (water) with mineral salts, especially for brewing alcohol.
- FAN (Noun) Initialism of free amino nitrogen, amino acids available for yeast metabolism.
- adjunct (Noun) An unmalted grain or grain product that supplements the main mash ingredient.
- alpha acid (Noun) Any of a class of chemical compounds which collectively give hopped beer its characteristic bitter flavor.
- angel's dram (Noun) The alcohol which is lost from whisky while it matures in barrels, the result of evaporation through the porous wood.
- attenuate (Verb) (of a beer) To become less dense as a result of the conversion of sugar to alcohol.
- attenuation (Noun) The proportion of sugar that is converted to ethanol by a yeast.
- attenuative (Adjective) Of a yeast, capable of high attenuation, able to convert a high proportion of sugar to alcohol.
- back-sweeten (Verb) To sweeten (an alcoholic drink) after fermentation by adding further sugar.
- beer (Noun) An alcoholic drink fermented from starch material, commonly barley malt; often with hops or some other substance (like gruit) to impart a bitter flavor.
- beer (Noun) A solution produced by steeping plant materials in water or another fluid.
- beer (Noun) A glass, bottle, or can of any of the above beverages.
- beer (Noun) A variety of the above beverages.
- beer (Noun) One who is or exists.
- beer baron (Noun) A prominent owner of a large-scale beer brewing enterprise.
- beerwort (Noun) Wort prepared by the infusion of malt with water, intended to be converted into beer.
- blue John (Noun) Afterwort, partially fermented wort.
- booze baron (Noun) A person who organised the illegal production and sale of alcohol during a Prohibition.
- bottom fermentation (Noun) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.
- brewer (Noun) Someone who brews, or whose occupation is to prepare malt liquors.
- brewer's yeast (Noun) Any live yeast used in brewing or yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast.
- brewery (Noun) A building where beer is produced.
- brewing (Noun) The production of alcoholic beverages, such as beer, by fermentation; the process of being brewed.
- brewing (Noun) The quantity of a brew made in a single batch.
- brewpub (Noun) A public house with a brewery (usually a microbrewery) attached.
- calandria (Noun) A heating element within a brew kettle.
- charrer (Noun) A worker who chars the insides of barrels in which whisky is to be aged
- couch (Noun) A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.
- distillery (Noun) A place where distillation takes place, especially the distillation of alcoholic spirits.
- dry hop (Verb) To infuse beer with hops during the later stages of the brewing process.
- dry-hopped (Adjective) Of beer, having had hops added directly added while fermenting.
- faints (Noun) Alternative form of feints (“product of distillation”)
- feints (Noun) The weak spirit produced at the end of distillation (the weak feints); sometimes also the impure spirit produced at the beginning of distillation (the strong feints), much impregnated with fusel oil.
- fermentation (Noun) Any of many anaerobic biochemical reactions in which an enzyme (or several enzymes produced by a microorganism) catalyses the conversion of one substance into another; especially the conversion (using yeast) of sugars to alcohol or acetic acid with the evolution of carbon dioxide
- flighter (Noun) A horizontal vane revolving over the surface of wort in a cooler, so as to produce a circular current in the liquor.
- foeder (Noun) A very large wooden vat in which beer is lagered.
- freeze distillation (Noun) The process of enriching a solution (not truly distilling it) by partially freezing it and then removing frozen material that is poorer in the dissolved material than is the liquid portion left behind.
- fret (Verb) To have secondary fermentation (fermentation occurring after the conversion of sugar to alcohol in beers and wine) take place.
- gruit (Noun) An herbal mixture, used in the flavouring of beer, that preceded the use of hops.
- haze (Noun) Any substance causing turbidity in beer or wine.
- hop (Verb) To impregnate with hops, especially to add hops as a flavouring agent during the production of beer
- hopback (Noun) A sealed chamber between the brewing kettle and counter-flow wort chiller, into which hops are added.
- hophead (Noun) A beer enthusiast or homebrewer.
- hopped (Adjective) Impregnated with hops.
- jack (Noun) A non-tool object or thing.; A measure of liquid corresponding to a quarter of a pint.
- jack (Verb) To increase the potency of an alcoholic beverage similarly to distillation by chilling it to below the freezing point of water, removing the water ice crystals that form, and leaving the still-liquid alcoholic portion.
- jigger (Noun) An illegal distillery.
- keel (Noun) A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.
- keelfat (Noun) A cooler; a vat in which liquor or wort is set for cooling.
- keeve (Noun) A vat or tub in which the mash is made; a mash tub.
- kräusen (Verb) To condition (beer) by adding fermenting wort, so as to restart fermentation and introduce fresh carbon dioxide.
- lager-conditioned (Adjective) Of beer, produced using the bottom fermentation process.
- lauter (Adjective) Clear.
- lauter (Verb) To subject to lautering.
- lautering (Noun) The step or process in brewing beer which separates the mash into clear liquid wort and grain.
- mash (Noun) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
- mash tun (Noun) An insulated vessel used in making the mashing process in which grains and water are mixed and heated to produce wort prior to fermentation.
- masher (Noun) A machine for making mash.
- mashing (Noun) The process by which something is mashed or beaten to pulp.
- mashing (Noun) The action of soaking malted barley etc., in order to convert starch into sugars as part of the brewing process.
- mashout (Noun) The step or process, in brewing beer, of raising the mash (e.g. by adding hot water to it) to a temperature around 75 °C or 170 °F, so as to stop the enzymatic conversion of starch to fermentable sugar and make the mash and wort more fluid.
- mashwort (Noun) wort that is not separated from the grains
- mask (Verb) (brewing) To mix malt with hot water to yield wort.
- microbrewery (Noun) A small commercial brewery, often one serving a single pub at which it is physically located; in the United States, often used to indicate a brewery that produces fewer than 15,000 barrels of beer annually.
- penstaff (Noun) An upright plug for the drain of a mash tun.
- pin (Noun) A size of brewery cask, equal to half a firkin, or eighth of a barrel.
- polypin (Noun) A plastic version of the kind of brewery cask called a pin (equal to half a firkin), popular in homebrewing and the off-trade (deliveries for home consumption).
- pot still (Noun) A still used for distillation in the production of whisky, or for crude separations in a chemical plant.
- rack (Verb) To clarify, and thereby deter further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
- racking (Noun) The process of clarifying, and thereby deterring further fermentation of, beer, wine or cider by draining or siphoning it from the dregs.
- ragi (Noun) A type of yeast traditionally used in winemaking, baking, and brewing, now identified as Saccharomyces cerevisiae.
- ragy (Noun) Alternative form of ragi (“finger millet”)
- rectify (Verb) To produce (as factitious gin or brandy) by redistilling bad wines or strong spirits (whisky, rum, etc.) with flavourings.
- residual alkalinity (Noun) The remaining alkalinity in water after a reaction or process has occurred; the capacity of a specific portion of water to resist changes in pH when acids or bases are added.
- secondary fermentation (Noun) Any fermentation that takes place after the conversion of sugar to alcohol in beers and wine; Malolactic fermentation.
- sparge (Noun) Synonym of lautering
- square (Noun) A vat used for fermentation.
- still (Noun) A resident of the Falkland Islands.
- still (Noun) A building where liquors are distilled; a distillery.
- tailings (Noun) The feints, the last fraction of product obtained at the end of distillation.
- tails (Noun) Tailings; waste.
- tails (Noun) Tailings, feints.
- top fermentation (Noun) Alcoholic fermentation during which the yeast cells are carried to the top of the fermenting liquid.
- trub (Noun) The layer of sediment that appears at the bottom of the fermenter after yeast has completed the bulk of the fermentation.
- tun (Noun) A fermenting vat.
- tundish (Noun) A kind of funnel used in brewing fitting into the bung-hole of a tun or cask.
- turbo yeast (Noun) A mixture of fast-acting brewer's yeast and yeast nutrients that allows the fermentation of drinks with high alcohol content.
- underback (Noun) A vessel that receives the wort as it flows from the mashing tub.
- underbrewer (Noun) An apprentice brewer learning the brewing craft and trade from a chief brewer.
- whirlpooling (Noun) A method of separating the trub from the wort, involving centrifugal force.
- wine (Noun) An alcoholic beverage made by fermenting grape juice, with an ABV ranging from 5.5–16%.
- wine (Noun) An alcoholic beverage made by fermenting other substances, producing a similar ABV.
- wine (Noun) The color of red wine, a deep reddish purple.
- wine (Noun) Wind.
- wine (Verb) To perform a Jamaican dance, such as the Dutty Wine.
- wort (Noun) Also worts: a liquid extracted from mash (ground malt or some other grain soaked in hot water), which is then fermented to make beer or fermented and distilled to make a malt liquor such as whisky.
- yeast-bitten (Adjective) With the froth of the yeast having re-entered the body of the beer.
- zymurgic (Adjective) Relating to zymurgy.
- zymurgist (Noun) One who studies or practices zymurgy; a knowledgeable brewer.
- zymurgy (Noun) The chemistry of fermentation with yeasts, especially the science involved in beer and winemaking.
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This page is a part of the kaikki.org machine-readable English dictionary. This dictionary is based on structured data extracted on 2024-04-30 from the enwiktionary dump dated 2024-04-21 using wiktextract (210104c and c9440ce).
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