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Glossary
Alphasäure
Wegen ihres hohen Bitterwertes wichtigster Inhaltsstoff des Hopfens.
All Grain Brewing
A method of brewing where pre-made malt extract powders or syrups are not used. All of the fermentable sugars are obtained by mashing malt, and (possibly) other grain adjuncts. All-grain brewing requires more equipment, and is more time-consuming than extract brewing, but gives you a great deal more control over the final product. As a rough analogy, think of the difference between baking a cake from a boxed cake mix, versus baking a cake from scratch.
Acid malt
A malt high in the phytase enzyme, which breaks down phytin into phytic acid, thus lowering the mash pH. Typically only used in Germany, where the Reinheitsgebot prevents brewers from using food-grade acids to do the same thing.
Fluoride
An ion sometimes added to drinking water in communities across the United States but which has little or no effect on the outcome of beer brewed with that water.
Floor malting
A traditional germination method that calls for the steeped barley to be spread over a flat surface in order to germinate for approximately 13 days.
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