An ester is a flavour resulting from the fermentation process. Some yeast produce fruity esters while others can be spicy, flowery, etc.
Tag: brew terminology
Brew Terminology: IBU
IBU stands for International Bitterness Unit and is a means for measuring the hop infused bitterness on a finished beer.
Brew Terminology: Lagering
Lagering comes from the German language for storage and refers to allowing the beer to ferment, settle and mature over the course of several weeks or months. This is usually done at low temperatures which allow the yeast and various byproducts to drop out leaving behind a clear product.
Brew Terminology: Pitch
Pitching is the act of adding yeast to wort. It is often considered the first time the liquid has ‘officially’ become beer.
Brew Terminology: Sparge
Sparging is the act of running hot water through the grain at the end of the mash process in order ‘wash’ the sugars away from the grain. This is usually done in order to collect the wort in the kettle.
Brew Terminology: Adjunct
An adjunct is a fermentable ingredient, usually not grain, that can impart different flavours or result in a lighter tasting final beer.
Brew Terminology: Body
Body refers to the ‘feel’ of the beer in your mouth. Sometimes this is referred to as how ‘thick’ or ‘thin’ tasting the beer is.
Brew Terminology: Yeast
A micro-organism that is used in the brewing process to convert fermentable sugars into (among other things) alcohol.