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Glossary
Yorkshire stone
English system of fermentation using shallow, square, traditionally slate vessels for fermentation. Still in use by the Samuel Smith Brewery in Tadcaster, Yorkshire.
Under-modified malt
Under-modified malt has fewer free amino acids and many complex proteins. This type of malt requires an additional step in the mashing process to break down the proteins in the grain. Under-modified malt also has the potential to cause a protein chill haze in the finished beer. Virtually no modern malts are under-modified.
Underlet
The addition of water to a mash-in-progress from below so the grains float a bit. Encourages quicker and more thorough mixing.
Underback
A receiving tub for wort drained from the mash.
Yard glass
A tall glass (traditionally 3 feet) that was originally produced in England back in the days when travel by horse-drawn coach was common. When a coach would stop at an Inn to rest the horses and feed the passangers, the Coach driver would have to stay on the coach to handle the reigns. Since the coach driver wanted beer, but was way up there on the coach while the barmaids where way down there on the ground, the yard glass was developed to help the barmaids hand the beer up to the coach driver. A yard glass typically has a large mouth, a long skinny neck, and a large bulb at the bottom. It takes a bit of practice, but it certainly is an entertaining and traditional way to enjoy beer.
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