Crushed grains used in brewing, providing sugars for fermentation and contributing to flavor and color.

Flowering plant used to add bitterness, flavor, and aroma to beer, balancing the sweetness of malt.

Microorganisms that ferment sugars from malt, producing alcohol and carbon dioxide, essential for brewing.

The primary ingredient in beer, its mineral content affects flavor and brewing efficiency.

The process where yeast converts sugars into alcohol and carbon dioxide, crucial for beer production.

A scale measuring the bitterness of beer, influenced by the amount of hops used.

A standard measure of alcohol content in beverages, expressed as a percentage of total volume.

Tools and devices used in brewing, including kettles, fermenters, and bottling supplies.

The process of cleaning equipment to eliminate bacteria and wild yeast, ensuring a successful brew.

A brewing method using pre-extracted sugars from malt, ideal for beginners.

A more advanced brewing method that uses whole grains, allowing for greater control over flavors.

The combination of tastes and aromas in beer, influenced by ingredients and brewing techniques.

A method of carbonating beer by adding sugar and yeast before sealing in bottles.

Transferring beer into a keg for storage and dispensing, often used for larger batches.

An event where brewed beers are sampled, allowing for evaluation and feedback.

The scheduled day for executing the brewing process, where all ingredients are combined.

A record kept during brewing to document the process, observations, and adjustments.

Beer produced by small, independent breweries, often emphasizing quality and unique flavors.

The process of creating a unique beer recipe, considering ingredients, styles, and personal taste.

Mixing different ingredients to create unique tastes in beer, crucial for recipe development.

Identifying and resolving issues that arise during brewing or fermentation.

The process of soaking crushed malt in water to extract sugars, crucial for all-grain brewing.

Separating the liquid wort from the solid grain after mashing, preparing for boiling.

The step where wort is heated, hops are added, and sterilization occurs before fermentation.

Chilling beer before bottling to help sediment settle, resulting in a clearer final product.