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Definitions (79)
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estery
Aroma or flavor reminiscent of flowers or fruits.
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acetaldehyde
Green apple aroma, a byproduct of fermentation.
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additive
Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.
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adjunct
Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.
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aerobic
An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.
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alcohol
Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight.
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alcohol by weight
Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approx [..]
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alcohol by volume
Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer.
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alcoholic
Warming taste of ethanol and higher alcohol's.
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ale
Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their by [..]
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