The process of producing beer by steeping grains, boiling, and fermenting ingredients.

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

Grains, usually barley, that have been soaked, germinated, and dried, providing sugars for fermentation.

Flowering plants added to beer for bitterness, flavor, and aroma, balancing the sweetness of malt.

Microorganisms that ferment sugars, transforming them into alcohol and carbon dioxide during brewing.

Ingredients sourced from nearby suppliers, promoting sustainability and unique flavor profiles.

Tools and devices used in the brewing process, including kettles, fermenters, and bottles.

A logbook where brewers document recipes, processes, and observations to track progress and improvements.

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

Practices that minimize environmental impact, such as using local ingredients and reducing waste.

Descriptive observations made during beer tasting, focusing on flavor, aroma, and mouthfeel.

The study of the chemical and biological processes involved in brewing beer.

A concentrated form of malt used in brewing, often simplifying the brewing process for beginners.

Heating the wort (unfermented beer) to sterilize it and extract flavors from hops.

The process of dissolving carbon dioxide in beer, creating bubbles and enhancing mouthfeel.

A stage where beer matures after fermentation, improving flavor and clarity.

The liquid extracted from malted grains, containing sugars that will be fermented into beer.

A style of beer intentionally brewed to have a tart or sour flavor, often using wild yeast.

Cooling beer rapidly before bottling to clarify it by settling out particulates.

Identifying and resolving common brewing issues, such as off-flavors or fermentation problems.

The process of soaking grains in hot water to convert starches into fermentable sugars.

A symbiotic culture of bacteria and yeast used in fermentation, particularly for kombucha.

A method of carbonation where a small amount of sugar and yeast is added to beer before bottling.

A standard measure of how much alcohol is contained in a given volume of an alcoholic beverage.

A scale that measures the bitterness of beer, primarily from hops.