English word senses marked with topical category "Brewing"

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Parent categories: Alcohol production, Alcoholic beverages, Beverages, Recreational drugs, Drinking, Food and drink, Liquids, Drugs, Human behaviour, Matter, Pharmacology, Human, Chemistry, Nature, Biochemistry, Medicine, Sciences, Biology, Healthcare, Health, Body
Subcategories: Zymurgy

Total 80 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.
• 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) A solution produced by steeping plant materials in water or another fluid.
• beer baron (Noun) A prominent owner of a large-scale beer brewing enterprise.
• beer baron (Noun) Somebody who organises the illegal production and sale of beer during a time of Prohibition.
• beerwort (Noun) Wort prepared by the infusion of malt with water, intended to be converted into beer.
• blue John (Noun) Afterwort, partially fermented wort.
• 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.
• brewpub (Noun) A public house with a brewery (usually a microbrewery) attached.
• calandria (Noun) A heating element within a brew kettle.
• couch (Noun) A mass of steeped barley spread upon a floor to germinate, in malting; or the floor occupied by the barley.
• 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.
• 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.
• 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.
• keel (Noun) A broad, flat vessel used for cooling liquids; a brewer's cooling vat; a keelfat.
• keel (Noun) Red chalk; ruddle.
• keel (Verb) Pronunciation spelling of kill.
• 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 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.
• merisa (Noun) a form of millet beer popular in South Sudan
• 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).
• 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”)
• 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.
• 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) Wind.
• 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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