Beer Terminology Flashcards

Alcohol by Volume - the percentage of alcohol in beer, typically 3-12% for most styles

International Bittering Units - measurement of hop bitterness in beer

Standard Reference Method - color measurement scale for beer (2-4 = pale, 40+ = black)

The degree to which yeast converts sugars to alcohol. High attenuation = drier beer

Adding hops during or after fermentation for aroma without bitterness

Thick foam that forms on top of beer during active fermentation

Specific gravity before fermentation - indicates potential alcohol content

Specific gravity after fermentation - indicates residual sugars

Unfermented beer - the sweet liquid before yeast is added

Mixing crushed grain with hot water to convert starches to fermentable sugars

Separating sweet wort from grain in all-grain brewing

Rinsing grain bed with hot water to extract remaining sugars

Yeast clumping and settling after fermentation. High flocculation = clearer beer

Fruity flavor compound created by yeast during fermentation (banana, apple, pear)

Buttery/butterscotch flavor from fermentation - intentional in some styles, flaw in most

Traditional European hops prized for aroma: Saaz, Hallertau, Tettnang, Spalt

Hop compound providing bitterness when boiled, measured as percentage

Fermentable ingredient other than malted barley (corn, rice, sugar, wheat, oats)

Beer brewed by or under supervision of Trappist monks at monastery - only 14 worldwide

German Beer Purity Law (1516) limiting ingredients to water, barley, hops, and yeast