Isinglass is a substance that is derived from the swim bladders of certain fish. It comes from the Dutch word “huisenblas”, which translates directly to “sturgeon’s bladder”- sturgeon is the type of fish traditionally used for brewing purposes. Isinglass is a traditional finings – a substance that is used for clarifying liquid by causing yeast […]
A “handle of liquor” refers to a 1.75 liter (59.2 ounce) bottle of booze that is made with a handle, typically of glass. Usage: “That sonuvabitch Jimmy could put away a handle of vodka on his worst day.”
A “can growler”, usually 32 ounces, is a means of getting brewery-fresh beer directly from the source. Essentially very large cans, Crowlers are made of aluminum and require a special sealing machine in order to close them properly. Once sealed, they have an excellent shelf life until opened.
A single-celled microorganism that metabolizes the sugar in your wort, producing alcohol and CO2 as a byproduct. There are two main species used for brewing beers, one for ales and the other for lagers. Using different strains within those species can produce very different results for flavor, aroma and appearance, so choose carefully and appropriately.
This process serves two purposes after mashing is completed. First, it raises the temperature of the grains to a point that halts the conversion of starches into sugars. Second, it aides in rinsing the sugars off of the grains while you’re transferring your wort to your boil kettle.
An inert gas that can be used in addition to CO2 to add effervescence to beer. Beers that have had nitrogen forced into them are known for the fuller, creamier mouthfeel, bubbles that sink into the glass and a nice, thick head.
The portion of the brewing process where grains are steeped in hot water, causing an enzymatic reaction that converts the starches contained in the malted grains into sugar. Temperature is very important during this step, as it will impact the kinds of sugars that are produced and even the chemical reactions that take place.
Available as a liquid (LME or Liquid Malt Extract) or a power (DME or Dry Malt Extract), these are made from malted grains that have been mashed and dehydrated. Since the mashing process has already been performed, brewers making extract beers can skip that step.
Grains that have gone through the malting process are referred to as malt. They have been processed in such a way that germination was started and stopped in order to produce the enzymes needed to convert starches to sugars. They’ve also been toasted for varying length of times to produce a variety of flavors and […]
Lager is both a category of beer and brewing terminology. To lager a beer is to store it at cool temperatures for an extended period of time to mature the beer. Lagers, the style, are fermented at lower temperatures to produce lighter flavors than ales. The most popular commercial beers in the world are lagers.