beer crafting - drexelac3236/eport/docs/collins-beer... · 2012-08-05 · collins-beer crafting...

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


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.


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


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


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


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


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


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.


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


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



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


BT wits

RT hefeweizens

black beers U schwarzbiers

blow off hoses

SN a piece of plastic that temporarily replaces the airlock


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>


RT bags

fermentation gear

measuring gear

tuns

brewbins

SN a container in which the wort ferments


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


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




RT bottling

infusing

pasteurization


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


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


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


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


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


snifters

tasters

pilsners

SN a pale lager with a strong hoppiness; first brewed in the Bohemian town of Pilsen

BT lagers

RT bocks

schwarbiers


SN first stage of fermentation, usually only referenced when a second fermentation is

employed

BT fermentation

RT attenuation



priming

SN the addition of sugar to a beer before it is bottled to encourage carbonation.


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


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


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


SN a second breath of oxygen sometimes allows for a more complete fermentation

BT fermentation

RT attenuation



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)


RT bottling

fermentation

infusing

pasteurization

priming


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


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



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


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


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

http://en.wikipedia.org/wiki/Tripel

http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License

http://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License

http://en.wikipedia.org/wiki/Winkel_Tripel

http://en.wikipedia.org/wiki/Low_Countries

http://en.wikipedia.org/wiki/Strong_pale_ale

http://en.wikipedia.org/wiki/Westmalle_Tripel

http://en.wikipedia.org/wiki/Tripel#cite_note-0

http://en.wikipedia.org/wiki/Tripel#cite_note-Linden-1


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.

http://en.wikipedia.org/wiki/Trappist_brewery

http://en.wikipedia.org/wiki/Westmalle_Brewery

http://beeradvocate.com/beer/101/yeast

http://dictionary.reference.com/browse/wort


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.

http://brewwiki.com/index.php/Hydrometer

http://brewwiki.com/index.php/Processes

http://brewwiki.com/index.php/Specific_gravity


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:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC182290/?tool=pmcentrez&rendertype=abstract

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC182290/?tool=pmcentrez&rendertype=abstract


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richmond-beer-week/

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Characterization of α-Glucosidase Activity in Brettanomyces lambicus. Applied and

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http://www.gayrva.com/lifestyle/food-drink/10-days-11-picks-for-richmond-beer-week/

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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__________

http://en.wikipedia.org/wiki/Barley


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