Beer Crafting
Alicemarie Collins
INFO 622: Content Representation
March 18, 2012
Collins-Beer Crafting Thesaurus.doc 2
Table of Contents
Introduction……………………………………………………………………………….3
Intent of Thesaurus………………………………………………………………………..3
Use of Thesaurus…………………………………………………………………………..4
Hierarchical display of terms……………………………………………………………...6
Alphabetical display of terms……………………………………………………………..9
Appendix…………………………………………………………………………………24
References………………………………………………………………………………..28
Collins-Beer Crafting Thesaurus.doc 3
Introduction
Beer is food, filled with vitamins, minerals, proteins and antioxidants. Many
anthropologists believe that growing grain for beer encouraged societies to change from
hunter-gatherer to agricultural. Beer dates back 10,000 years and there are records of
brewing from 6,000 years ago in Ancient Sumeria. Although beer brewing has been
around for several thousand years, beer crafting has a much shorter history. There are
craft breweries all over the world. Beer has been used as a food source, in religious
ceremonies and for pleasure. A whole industry has arisen out of the keen interest in craft
beers. There are books, websites, restaurants and more all dedicated to spreading the
word and consumption of what was once a life sustaining liquid.
Intent of Thesaurus
This thesaurus is a prototype created as part of a Content Representation class at
Drexel University. Various resources were used to compile this thesaurus. It is meant as a
guide to navigate the maze known as beer and the subsequent practices of home brewing
and craft brewing. It is an attempt to begin to formalize the reams of information
available on this topic. This thesaurus is not comprehensive. Hopefully, however, it will
offer a cross section of the different varieties of beer, insight into how beer is made and
the many steps necessary to brew that “tall, cold one” you grab after a hard day. More
importantly, it should give you a greater appreciation for that nutty flavored liquid you’ve
been meaning to try at your local eatery.
Collins-Beer Crafting Thesaurus.doc 4
Use of the Thesaurus
A thesaurus has a specified set up. This standardization allows a novice to explore
a term, its various facets, its relation to those facets and the meanings of the term and its
various facets. It also allows indexers to easily use the thesaurus to classify resources
related to their subject, in this case all things beer. There is a hierarchical display and an
alphabetical display. The hierarchical display is where the terms and their facets are laid
out. The alphabetical display explains them. For example, below is a hierarchical sample.
Beers
Ales
Altbiers
American Ales
American Pale Ales
American Strong Ales
From this sample we can surmise one type of beer is ale, one of the forms is American
Ale which comes as an American Pale Ale or an American Strong Ale. The alphabetical
display found below the hierarchical display clarifies the hierarchical terms and their
relationships. Each term in the alphabetical display will have a Scope Note (SN), a
definition. They may also have a Broader Term (BT), a category used to describe the
Narrower Term (NT), a specific example of a BT. You might see a Related Term (RT), a
word that has a relationship to the bolded term. There is also Use (U), a means of
pointing to the more preferred thesaurus term. Finally, there is Used For (UF), a means to
show the preferred term instead of its synonym. So the key is as follows:
SN equals Scope Note, a definition of the term
BT equals Broader Term, a category used to describe more specific terms (i.e. kind of)
NT equals Narrower Term, a specific example of the given term (i.e. type of, form of)
RT equals Related Term, a word that has a relationship to the bolded term (i.e. is also a
kind of)
U equals Use, a means of pointing to the more preferred thesaurus term
UF equals Used For, a means to show the preferred terms instead of its synonym
Collins-Beer Crafting Thesaurus.doc 5
Ales
SN beer made with ale yeast. It has fruiter and more aromatic notes than a lager.
BT <beers>
NT altbiers
American Ales
barley Wines
Belgian Ales
IPA
kölsches
saisons
RT lagers
lambics
porters
stouts
wits
Applying the key to the example above one can surmise that ale is a beer made with ale
yeast. Ale is a kind of beer, so beer is your BT. Also lagers, lambics, porters, stouts and
wits are kinds of beers. Therefore ales, lagers, lambics, porters, stouts and wits are
related. Thus you find lagers, lambics, porters, stouts and wits under RT. There are
different types of ales. These include altbiers, American ales, barley wines, Belgian ales,
IPA , kölsches and saisons. Because these are specific examples of ales they are found
under NT. Below are examples of U and UF. Alcohol is a synonym for fermentation.
Fermentation is the preferred term over its synonym alcohol.
alcohol U fermentation
fermentation
SN the use of yeast to change sugar into alcohol
UF alcohol
BT brewing process
NT attenuation
primary fermentation
secondary fermentation
spontaneous fermentation
Collins-Beer Crafting Thesaurus.doc 6
Hierarchical Display of Terms
Beers
Ales
Altbiers
American Ales
American Pale Ales
American Strong Ales
Barley Wines
Belgian Ales
Abbey Ales
Dubbel
Tripel
IPA
Kölsches
Saisons
Lagers
Bocks
Dunkel bocks
Eisbocks
Pilsners
Schwarzbiers
Lambics
Krieken
Gueuze
Porters
Stouts
Imperial Stouts
Oatmeal Stouts
Wits
Berliner weisses
Hefeweizens
Beer Brewers
Macrobreweries
Microbreweries
Pubs
Brewpubs
Gastropubs
Brewing processes
Bottling
Fermentation
<degree of fermentation>
Attentuation
ABW
ABV
Body
Collins-Beer Crafting Thesaurus.doc 7
Primary fermentation
Secondary fermentation
Bottle conditioned
Cask conditioned
Spontaneous fermentation
Infusing
Pasteurization
Priming
Sparging
Straining
Equipment
Bags
Sparging bags
Straining bags
Brew kettles
Fermentation gear
Airlocks
Blow off hoses
Brewbins
Racking Canes
Measuring gear
Hydrometers
Scales
Thermometers
Tuns
Glassware
Bottles
Growlers
Pilsner glasses
Pints
Snifters
Tasters
Ingredients
Adjuncts
Corn
Rice
Flavors
Chocolate
Coffee
Fruits
<fruit types>
Cherry
Peach
Pumpkin
<fruit forms>
Fresh fruits
Collins-Beer Crafting Thesaurus.doc 8
Frozen fruits
Dried fruits
Extracts
Spices
Cinnamon
Ginger
Nutmeg
Grains
Barley
Wheat
Hops
C-hops
Noble hops
<hops levels>
IBU
Mash
Wort
Waters
Yeasts
Brettanomyces
Collins-Beer Crafting Thesaurus.doc 9
Alphabetical Display of Terms
ABV
SN expressed as a percentage of volume, measures the strength of a beer. Most often
used by Canadian and craft brewers
UF alcohol by volume
BT attenuation
RT ABW
body
ABW
SN expressed as a percentage by weight, measures the strength of a beer. Most often
used by larger American brewers.
UF alcohol by weight
BT attenuation
RT ABV
body
APA U American pale ales
abbey ales
SN Belgian family of strong, fruity beers either produced or inspired by monastery
brewers
BT Belgian ales
NT dubbels
tripels
adjuncts
SN a fermentable element substituted for cereal grains, often relating to rice and corn
NT corn
rice
RT flavors
grains
hops
mash
waters
yeasts
airlocks
SN a one-way trap valve filled with sanitizing solution; allows the pressure built up
during fermentation to escape without allowing air or microorganisms to enter the
fermenter.
BT fermentation gear
RT blow off hoses
brewbins
racking canes
alcohol U fermentation
alcohol by volume U ABV
alcohol by weight U ABW
ales
SN beer made with ale yeast. It has fruiter and more aromatic notes than a lager.
Collins-Beer Crafting Thesaurus.doc 10
BT <beers>
NT altbiers
American Ales
barley Wines
Belgian Ales
IPA
kölsches
saisons
RT lagers
lambics
porters
stouts
wits
altbiers SN a bronze colored ale with a full malt flavor and a snappy bitterness
BT ales
RT American ales
barley wines
Belgian ales
IPA
kölsches
saisons
American ales
SN a light-colored ale with a light malt flavor and a significant hop flavor and aroma,
usually featuring clearly American hop varieties
BT ales
NT American pale ales
American strong ales
RT altbiers
lagers
lambics
porters
stouts
wits
American pale ales
SN an amber, dry, fruity, hoppy beer with some caramel flavors
UF APA
BT American ales
RT American strong ales
American strong ales
SN usually with an ABV over 7%, with a mahogany color and a floral, sweet malty
aroma
BT American ales
RT American pale ales
aromatic hops U noble hops
Collins-Beer Crafting Thesaurus.doc 11
attenuation
SN describes the overall efficiency of a yeast strain in converting sugars into alcohol
under a specific set of conditions. Attenuation is listed as a percentage, meaning
the percentage of sugars present in the wort that get converted into alcohol.
BT fermentation
NT ABV
ABW
body
RT primary fermentation
secondary fermentation
spontaneous fermentation
bags
SN a reusable cloth carrier used in the brewing process to strain either grains or fruits.
BT <equipment>
NT sparging bags
straining bags
RT brew kettles
fermentation gear
measuring gear
tuns
barley SN a major cereal grain, a member of the grass family. A source of fermentable
material for beer brewing
BT grains
RT wheat
barley wines
SN a dark, complex sipping beer with a bittersweet, malty flavor
BT ales
RT altbiers
American ales
Belgian ales
IPA
kölsches
saisons
Belgian ales
SN strong, fruity beers either produced or inspired by monastery brewers
BT ales
NT abbey ales
RT altbiers
American ales
barley wines
IPA
kölsches
saisons
Berliner weisses
SN a pale top fermented wheat beer from northern Germany
Collins-Beer Crafting Thesaurus.doc 12
BT wits
RT hefeweizens
black beers U schwarzbiers
blow off hoses
SN a piece of plastic that temporarily replaces the airlock
BT fermentation gear
RT airlocks
brewbins
racking canes
bocks
SN German name for a strong beer. Usually dark, with a malty, toffeeish, slightly
bitter flavor
BT lagers
NT dunkels
eisbocks
RT pilsners
schwarzbiers
body
SN the heft of a beer, related to its grain content and dryness or degree of attenuation
BT attenuation
RT ABV
ABW
bottle conditioned
SN a process of secondary fermentation by which brewers add or allow live yeast to
enter the delivery vessel, usually a bottle, to feed upon remaining sugars. The
practice creates new aromas and flavors and can help carbonate the final beer by
trapping carbon dioxide in the bottle.
BT secondary fermentation
RT cask conditioned
bottles
SN usually a 16 ounce glass vessel used to store and distribute the brew
BT glassware
RT growlers
pilsner glasses
pints
snifters
tasters
brett U brettanomyces
brettanomyces
SN A semi-wild genus of yeast used in lambic beers and some porters and stouts.
Provides a distinctive aroma and flavor.
UF brett
BT yeasts
brew kettles
SN the vessel in which the wort is boiled with hops to combine their flavors
BT <equipment>
Collins-Beer Crafting Thesaurus.doc 13
RT bags
fermentation gear
measuring gear
tuns
brewbins
SN a container in which the wort ferments
BT fermentation gear
RT airlocks
blow off hoses
racking canes
brewpubs
SN a pub that makes its own beer and sells it on site
BT pubs
RT gastropubs
c-hops
SN term used for hops with a very high aromatic potential, which convey especially
grapefruit and resiny flavors. They are known by this term because many have
names beginning with C (Cascade, Chinook, Cluster, Centennial)
BT hops
RT IBU
noble hops
cask conditioned
SN a secondary form of fermentation by which brewers’ add or allow live yeast to
enter the delivery vessel, a cask, to feed upon remaining sugars. The practice
creates new aromas and flavors and can help carbonate the final beer by trapping
carbon dioxide in the cask.
BT secondary fermentation
RT bottle conditioned
cherry
SN a small soft, round fruit with a stone. Used to make krieken a lambic form of beer
BT fruits
RT peaches
pumpkins
chocolate
SN a powder or solid block made from roasted cacao seeds
BT flavors
RT coffee
fruits
spices
cinnamon
SN spice made from the inner bark of a southeast Asian tree
BT spices
RT ginger
nutmeg
coffee
SN the beanlike seeds of a tropical shrub roasted or ground
Collins-Beer Crafting Thesaurus.doc 14
BT flavors
RT chocolate
fruits
spices
corn
SN a cereal plant with tall stalks sometimes used in place of barley or wheat as a
fermentable source for beer brewing
BT adjuncts
RT rice
dried fruits
SN fruits preserved by drying, used to add flavor to the beer
BT fruits
RT extracts
fresh fruits
frozen fruits
dubbels
SN a dark, fruity, spicy form of abbey ale
BT abbey ales
RT tripels
dunkel bocks
SN a moderately bitter lager with a dark color and malty, bready flavors
BT bocks
RT eisbocks
eisbocks
SN the strongest type of bock. Brewed in ice cold cellars with frozen water crystals
filtered off to increase the strength of the beer
BT bocks
RT dunkel bocks
extracts
SN made using pressure or suction to obtain the juice of the fruit. Used to add flavor
to the beer
BT fruits
RT dried fruits
fresh fruits
frozen fruits
farmhouse ales U saisons
fermentation
SN the use of yeast to change sugar into alcohol
UF alcohol
NT attenuation
primary fermentation
secondary fermentation
spontaneous fermentation
RT bottling
infusing
pasteurization
Collins-Beer Crafting Thesaurus.doc 15
priming
sparging
straining
fermentation gear
SN specific items used in the fermentation step of beer brewing, often associated with
homebrewing
NT airlocks
blow off hoses
brewbins
racking canes
RT bags
brew kettles
measuring gear
tuns
flavors
SN items used to enhance the taste and texture of a beer
NT chocolate
coffee
fruits
spices
RT adjuncts
grains
hops
mash
waters
yeasts
fresh fruits
SN recently picked fruit, used to add flavor to the beer
BT fruits
RT dried fruits
extracts
frozen fruits
frozen fruits
SN fruits preserved using refrigeration below freezing right after picked to retain
freshness, used to add flavor to the beer
BT fruits
RT dried fruits
extracts
fresh fruits
fruits SN the seed containing part of a plant, used to add flavor to the beer
BT flavors
NT cherry
dried fruits
extracts
fresh fruits
Collins-Beer Crafting Thesaurus.doc 16
frozen fruits
peaches
pumpkins
gastropubs
SN a bar or pub that serves high quality food
BT pubs
RT brewpubs
ginger
SN the hot tasting root of a tropical plant
BT spices
RT cinnamon
nutmeg
grains
SN a small hard seed of a food plant
NT barley
wheat
RT adjuncts
flavors
hops
mash
waters
yeasts
growlers
SN container of beer, usually 64 ounces, brewers use to bottle and sell their products
BT glassware
RT bottles
pilsner glasses
pints
snifters
tasters
gueuzes
SN a form of lambic beer with a pale color and a tart, wildly complex flavor
BT lambics
RT kriekens
hefeweizens
SN wheat beers that are bottled with the yeast in suspension, creating a cloudy, frothy
and refreshing brew
BT wits
RT Berliner weisses
hops
SN a perennial vine that produces resinous flowers that impart bitterness and aromas
to beer
NT IBU
c-hops
noble hops
RT adjuncts
Collins-Beer Crafting Thesaurus.doc 17
flavors
grains
mash
waters
yeasts
hydrometers
SN measures the density of a liquid, helps determine when fermentation is finished
and beer is ready for bottling. Also helps determine the strength of the beer
BT measuring gear
RT scales
thermometers
IBU
SN a standard system for calculating and expressing the hop bitterness in beer. An
IBU is one part per million isohumulone and the higher the number, the greater
the level of bitterness
UF international bitterness units
BT hops
RT c-hops
noble hops
IPA
SN Has a strong bitter taste and higher hop content than most ales.
UF India pale ales
BT ales
RT altbiers
American ales
barley wines
Belgian ales
kölsches
saisons
Imperial stouts
SN extra strong stout made for export, name stems from the beer’s popularity with the
Russian Imperial court
BT stouts
RT oatmeal stouts
India pale ales U IPA
International Bitterness Units U IBU
kölsches
SN light style of top fermenting golden ale first brewed in and around the city of
Cologne (Köln)
BT ales
RT altbiers
American ales
barley wines
Belgian ales
IPA
saisons
Collins-Beer Crafting Thesaurus.doc 18
kriekens
SN a fruit beer both fermented and flavored with whole cherries
BT lambics
RT gueuzes
lagers
SN beer that is fermented at temperatures below 60ºF(15ºC)
BT <beers>
NT bocks
pilsners
schwarzbiers
RT ales
lambics
porters
stouts
wits
lambics
SN a typically dry sour beer created through spontaneous fermentation in a small
number of rural breweries in and just outside of Brussels, aged in oak barrels up
to three years
BT <beers>
NT kriekens
gueuzes
RT ales
lagers
porters
stouts
wits
macrobreweries
SN a large industrial brewery making beer on a massive, profit driven scale
RT microbreweries
mash
SN A mixture of hot water and crushed cereal grain, usually barley or wheat, made
during the early stage of beer production.
NT wort
RT adjuncts
flavors
grains
hops
waters
yeasts
measuring gear
SN specific items used in the measuring aspects of beer brewing, often associated
with homebrewing
BT <equipment>
NT hydrometers
Collins-Beer Crafting Thesaurus.doc 19
scales
thermometers
RT bags
brew kettles
fermentation gear
tuns
microbreweries
SN a brewery that produces less than 15,000 barrels per year
NT pubs
RT macrobreweries
noble hops
SN a label given to certain European hop varieties that distinguish themselves from
other hop varieties in their low bitterness levels and substantial aromatics
UF aromatic hops
BT hops
RT IBU
c-hops
nutmeg
SN the hard fragrant seed of a tropical tree, ground or grated
BT spices
RT cinnamon
ginger
oatmeal stouts
SN popular in the US brewed with up to 5% oats
BT stouts
RT imperial stouts
pasteurization
SN to heat beer to a certain degree in order to sterilize it, increasing shelf life
BT <brewing processes>
RT bottling
fermentation
infusing
priming
sparging
straining
peaches
SN a round juicy fruit with a downy yellowish or reddish color and a rough stone
BT fruits
RT cherry
pumpkins
pilsner glasses
SN a tall, slender and tapered glass, generally smaller than a pint glass
BT glassware
RT bottles
growlers
pints
Collins-Beer Crafting Thesaurus.doc 20
snifters
tasters
pilsners
SN a pale lager with a strong hoppiness; first brewed in the Bohemian town of Pilsen
BT lagers
RT bocks
schwarbiers
primary fermentation
SN first stage of fermentation, usually only referenced when a second fermentation is
employed
BT fermentation
RT attenuation
secondary fermentation
spontaneous fermentation
priming
SN the addition of sugar to a beer before it is bottled to encourage carbonation.
BT <brewing processes>
RT bottling
fermentation
infusing
pasteurization
sparging
straining
pubs
SN an establishment that makes its own beer and sells it on site
BT microbreweries
NT brewpubs
gastropubs
pumpkins
SN a large round orange colored fruit of a trailing vine, used to add flavor to the beer
BT fruits
RT cherry
peaches
racking canes
SN a clear plastic tube, usually curved at the top, with a cup like filter on the tip, used
to assist siphoning of beer into another container while leaving behind waste
products
BT fermentation gear
RT airlocks
blow off hoses
brewbins
rice
SN a kind of grass grown in marshes in hot countries, producing seeds that are used
as food
BT adjuncts
RT corn
Collins-Beer Crafting Thesaurus.doc 21
saisons
SN originated in the French speaking part of Belgium, earthy, unfiltered, low alcohol
pale ale meant to refresh farm workers during the summer
UF farmhouse ales
BT ales
RT altbiers
American ales
barley wines
Belgian ales
IPA
kölsches
scales
SN device used to measure the grain used in brewing
BT measuring gear
RT hydrometers
themometers
schwarzbiers
SN a dark, bitter chocolate, dry, carmelized flavored lager
UF black beers
BT lagers
RT bocks
pilsners
secondary fermentation
SN a second breath of oxygen sometimes allows for a more complete fermentation
BT fermentation
RT attenuation
primary fermentation
spontaneous fermentation
snifters
SN a short stemmed glass with a wide bottom and a relatively narrow top, used for
capturing the volaties of aromatic beers
BT glassware
RT bottles
growlers
pilsner glasses
pints
tasters
sparging
SN straining the wort into a boiler after rinsing the mash gently with the remainder of
the liquid with the temperature kept at 170ºF(75ºC)
BT <brewing processes>
RT bottling
fermentation
infusing
pasteurization
priming
Collins-Beer Crafting Thesaurus.doc 22
straining
sparging bags
SN a reusable bag used in straining the wort into a boiler
BT bags
RT straining bags
spices
SN a substance obtained from plants with a strong taste or smell used for flavoring
the beer
BT flavors
NT cinnamon
ginger
nutmeg
RT chocolate
coffee
fruits
spontaneous fermentation
SN beers made with natural, ambient yeasts in the air (“wild” strains of yeast), rather
than yeast being added by the brewer
BT fermentation
RT attenuation
primary fermentation
secondary fermentation
tasters
SN a glass, slightly smaller than a pint used to sample different beers
BT glassware
RT bottles
growlers
pilsner glasses
pints
snifters
thermometers
SN used to measure the temperature of the brew
BT measuring gear
RT hydrometers
scales
tripels
SN a pale, strong, fruity ale
BT abbey ales
RT dubbels
tuns
SN a vessel in which mash is steeped
BT <equipment>
RT bags
brew kettles
fermentation gear
measuring gear
Collins-Beer Crafting Thesaurus.doc 23
waters
SN used in the various stages of beer to create the brew
RT adjuncts
flavors
grains
hops
mash
yeasts
wheat
SN a cereal grain used as a source of fermentable material for beer brewing
BT grains
RT barley
wheat beers U wits
wits
SN a beer made with wheat, pale (white) in color
BT <beers>
UF wheat beers
NT Berliner weisses
hefeweizens
wort
SN The liquid solution created when sugar water is strained from the spent cereal
grain in the mash tun. Wort turns into beer through the process of fermentation.
BT mash
yeasts
SN an organism that converts sugar to alcohol and CO2
NT brettanomyces
RT adjuncts
flavors
grains
hops
mash
waters
Collins-Beer Crafting Thesaurus.doc 24
Appendix
The purpose of this appendix is to show the validity of the chosen thesaurus
terms. The bolded descriptors entry, above each image, utilizes terms found in the
hierarchical and alphabetical displays, of this thesaurus. These terms may be used for
online searching or searching within books. The appendix also serves as an example of
the information retrievable using the terms found within the thesaurus.
Database Records Retrieved
Title: Tripel
Source: http://en.wikipedia.org/wiki/Tripel
Copyright: Wikipedia, available under the Creative Commons Attribution-ShareAlike
License
Descriptors: abbey ales, tripels Image:
Tripel From Wikipedia, the free encyclopedia
For the Winkel Tripel map projection see Winkel Tripel
Westmalle Tripel
Tripel is a term used by brewers mainly in the Low Countries, some other European countries,
and the USA to describe a strong pale ale, loosely in the style of Westmalle Tripel.[1]
The origin of
the term is unknown, though the main theory is that it indicates strength in some way.[2]
It was
Collins-Beer Crafting Thesaurus.doc 25
used in 1956 by theTrappist brewery, Westmalle, to rename the strongest beer in their range,
though both the term Tripel and the style of beer associated with the name (strong pale ale), were
in existence before 1956
Title: BeerAdvocate Yeast Guide
Source: http://beeradvocate.com/beer/101/yeast
Copyright: BeerAdvocate, (1996-2012)
Descriptors: spontaneous fermentation, yeasts
Image:
Yeast Guide
Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible
for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast.
In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast
(the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis). Today, as a result of
recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.
Top-Fermenting Yeast
Ale yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below
12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating
a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. Fermentation by ale yeasts at
these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers.
Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, K�lsch, and wheat beers.
Bottom-Fermenting Yeast
Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly
than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears
completion. This is why they are often referred to as "bottom" yeasts. The final flavour of the beer will depend a great deal on the
strain of lager yeast and the temperatures at which it was fermented.
Some of the lager styles made from bottom-fermenting yeasts are Pilsners, Dortmunders, M�rzen, Bocks, and American malt
liquors.
Spontaneous Fermentation
Beer that is exposed to the surrounding open air to allow natural/wild yeast and bacteria to literally infect the beer, are
spontaneous fermented beers. One of the typical yeasts is the Brettanomyces Lambicus strain. Beers produced in this fashion are
sour, non-filtered and inspired by the traditional lambics of the Zenne-region. This brewing method has been practised for
decades in the West Flanders region of Belgium.
Title: wort
Source: http://dictionary.reference.com/browse/wort
Copyright: Dictionary.com, based on the Random House dictionary, © Random House,
Inc. 2012
Descriptors: wort
Image:
wort 1 [wurt, wawrt] Show IPA
noun the unfermented or fermenting infusion of malt that after fermentation becomes beer or mash.
Collins-Beer Crafting Thesaurus.doc 26
Title: hydrometer
Source: http://brewwiki.com/index.php/Hydrometer
Copyright: Content on BrewWiki is offered under the Gnu Free Document License. If
you don't want your material released under this license, please don't post it here.
Descriptors: hydrometers
Image:
Hydrometer
Hydrometer
A hydrometer is a device used to measure the specific gravity of unfermented wort and
fermented beer during the brewing process. The most common form of brewing
hydrometer is a hollow glass device with a metal weight at the bottom. A paper scale is
included inside the tube, and usually marked in one or more scales. The hydrometer floats
freely in the liquid you are measuring, and is read at the point where the surface of the
liquid touches the stem. The most frequently used scale for brewing is the specific gravity
scale. The specific gravity scale provides a relative measure of sugar as compared to water,
and is typically expressed to three digits after the decimal point as in 1.040.
Collins-Beer Crafting Thesaurus.doc 27
Title: Localization and Characterization of α-Glucosidase Activity in Brettanomyces
lambicus
Source:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC182290/?tool=pmcentrez&rendertype=ab
stract
Copyright: Copyright © 1993, American Society for Microbiology
Descriptors: brettanomyces
Image:
Collins-Beer Crafting Thesaurus.doc 28
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I certify that:
This assignment is entirely my own work. I have not quoted the words of any other person from a printed source or website without indicating what has been quoted and providing an appropriate citation. I have not submitted this assignment to satisfy the requirements of any other course.
Signature ___Alicemarie Collins_____
Date _____3/18/2012__________