Glossary

Common Hop, Beer, & Brewing Terms

We've compiled this list of common terms, acronyms, and abbreviations used in the brewing industry.

A D E L P S T Y

A

Ale

A beer brewed using a top-fermenting yeast at 60° - 75°F (15° - 24°C) for a relatively short time (2-3 weeks). The ale family includes pale, amber/red, strong, and dark.

Ale Yeast

Saccharomyces cerevisiae is a top fermenting yeast that ferments at warm temperatures (60-70 F) and generally produces more flavor compounds.

D

Dosage

The addition of yeast and/or sugar to the cask or bottle to aid secondary fermentation.

E

Esters

aromatic compounds formed from yeast’s complete oxidation of various alcohols and responsible for most fruity aromas in beer.

Ethanol

the type of alcohol found in beer, formed by yeast from malt sugars.

L

Lager

a beer brewed with a bottom-fermenting yeast between 45°-55°F (7°-13° C) and given 4-6 weeks to ferment. The lager family includes light, pilsner, amber bock, and dark.

Lager Yeast
Saccharomyces pastorianus is a bottom fermenting yeast that ferments in cooler temperatures (45-55 F) and often lends sulfuric compounds.

P

Primary Fermentation

Initial rapid stage of yeast activity when maltose and other simple sugars are metabolized.

S

Secondary Fermentation

After the primary fermentation, beer is racked to a sterile container for a slower phase of yeast activity during which complex sugars are metabolized.

T

Trub

The hot and cold break material, hop bits, and dead yeast sediment at the bottom of the fermenter.

Y

Yeast

A large class of microscopic fungi, several species of which are used in brewing.