Difference between revisions of "Glossary of German Brewing Terms"

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{| border="0"  
 
{| border="0"  
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|'''A''' ||
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|'''--- A ---''' ||
 
|-
 
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|'''Anstellen'''  || The pitching of the yeast  
 
|'''Anstellen'''  || The pitching of the yeast  
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|-
 
|-
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|'''D'''
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|'''--- D ---'''
 
|-
 
|-
 
|'''Dreimaischverfahren''' || Triple decoction
 
|'''Dreimaischverfahren''' || Triple decoction
 
|-
 
|-
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|'''Drauflassen''' || Double Batch
+
|'''Drauflassen''' || Double Batch. A practice where fresh wort is added to freshly fermenting beer. It allows the use of a smaller pitch of yeast to ferment larger batches.
 
|-
 
|-
 
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|-
 
|-
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|'''E'''
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|'''--- E ---'''
 
|-
 
|-
 
|'''Einmaischverfahren''' || Single decoction
 
|'''Einmaischverfahren''' || Single decoction
 +
|-
 +
|'''Endvergärungsgrad''' || limit of attenuation
 
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|-
 
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|-
 
|-
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|'''G'''
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|'''--- G ---'''
 
|-valign="top"
 
|-valign="top"
 
|'''Grünschlauchen''' || Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green).  
 
|'''Grünschlauchen''' || Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green).  
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| ||
 
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|-
 
|-
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|'''H'''
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|'''--- H ---'''
 
|-
 
|-
 
| '''Hauptguss''' || The part of the brewing water that is used during mashing
 
| '''Hauptguss''' || The part of the brewing water that is used during mashing
 +
|-
 +
| '''Hefe''' || Yeast
 
|-
 
|-
 
| '''Hopfen''' || Hops
 
| '''Hopfen''' || Hops
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|-
 
|-
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|'''K'''
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|'''--- K ---'''
 
|-
 
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| '''Kräusen''' || (can be written as Kraeusen in the Enlish alphabet). Kräusen can mean two things. It refers to the layer of foam that forms on an active primary fermentation. But it can also mean actively fermenting beer which is added to already fermented beer.
 
| '''Kräusen''' || (can be written as Kraeusen in the Enlish alphabet). Kräusen can mean two things. It refers to the layer of foam that forms on an active primary fermentation. But it can also mean actively fermenting beer which is added to already fermented beer.
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|-
 
|-
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|'''L'''
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|'''--- L ---'''
 
|-
 
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| '''Läuterbottich''' || Lautertun
 
| '''Läuterbottich''' || Lautertun
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|'''M'''
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|'''--- M ---'''
 
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| '''Maische''' || Mash
 
| '''Maische''' || Mash
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|-
 
|-
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|'''N'''
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|'''--- N ---'''
 
|-
 
|-
 
| '''Nachguss''' || The part of the brewing water that is used for sparging. In German brewing that is oftentimes less than the amount of water used for mashing (Hauptguss).
 
| '''Nachguss''' || The part of the brewing water that is used for sparging. In German brewing that is oftentimes less than the amount of water used for mashing (Hauptguss).
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|-
 
|-
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|'''O'''
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|'''--- O ---'''
 
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|-
 
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|-
 
|-
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|'''S'''
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|'''--- R ---'''
 +
|-
 +
| ||
 +
|-
 +
|'''Reinheitsgebot''' || Purity Law. A german law from 1516 that dictates that beer can only be brewed with water, malt, hops and yeast.
 +
|-
 +
| ||
 +
|-
 +
|'''--- S ---'''
 
|-valign="top"
 
|-valign="top"
 +
|-
 +
|'''Scheisse!''' || Shit!. What a brewer would utter if something goes wrong.
 +
|-
 
|'''Stammwürze'''  || The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrins, proteins, minerals ...) that was dissolved in the pitched wort. For all practical purposes, the weight % scale is identical to the Plato scale and the Stammwürze value can be seen as the original extract in degree Plato.
 
|'''Stammwürze'''  || The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrins, proteins, minerals ...) that was dissolved in the pitched wort. For all practical purposes, the weight % scale is identical to the Plato scale and the Stammwürze value can be seen as the original extract in degree Plato.
 
|-
 
|-
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|-
 
|-
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|'''T'''
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|'''--- T ---'''
 +
|-
 +
|'''Tenne''' || Place where the germination of grain during malting happens.
 
|-
 
|-
 
|'''Treber''' || Spent grain
 
|'''Treber''' || Spent grain
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|-
 
|-
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|'''U'''
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|'''--- U ---'''
 
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|-
 
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|-
 
|-
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|'''W'''
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|'''--- V ---'''
 +
|-
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|'''Vergärungsgrad''' || attenuation
 +
|-
 +
|'''--- W ---'''
 
|-
 
|-
 
|'''Würze''' || Wort
 
|'''Würze''' || Wort
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|-
 
|-
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|'''Z'''
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|'''--- Z ---'''
 
|-
 
|-
 
|'''Zubrühen''' || adding hot water or a decoction to raise the mash temp
 
|'''Zubrühen''' || adding hot water or a decoction to raise the mash temp

Latest revision as of 19:36, 16 October 2009

--- A ---
Anstellen The pitching of the yeast
Anschwänzen The addition of sparge water during the lauter process
--- D ---
Dreimaischverfahren Triple decoction
Drauflassen Double Batch. A practice where fresh wort is added to freshly fermenting beer. It allows the use of a smaller pitch of yeast to ferment larger batches.
--- E ---
Einmaischverfahren Single decoction
Endvergärungsgrad limit of attenuation
--- G ---
Grünschlauchen Racking of beer that has not completed fermentation yet. In German brewing carbonation is build up during the lagering process and that requires fermentable extract and yeast to be left in the beer. A popular way of achieving that is to transfer the beer before it has completed its fermentation, i.e. "grün'(green).
--- H ---
Hauptguss The part of the brewing water that is used during mashing
Hefe Yeast
Hopfen Hops
Hopfenstopfen Dryhopping. The literal translation is hop-stuffing
--- K ---
Kräusen (can be written as Kraeusen in the Enlish alphabet). Kräusen can mean two things. It refers to the layer of foam that forms on an active primary fermentation. But it can also mean actively fermenting beer which is added to already fermented beer.
--- L ---
Läuterbottich Lautertun
--- M ---
Maische Mash
Maischebottich Mashtun. This refers to a non-heatable mash vessel
Maischepfanne Mashkettle. This refers to a heatable mash vessel
--- N ---
Nachguss The part of the brewing water that is used for sparging. In German brewing that is oftentimes less than the amount of water used for mashing (Hauptguss).
--- O ---
Obergärig Top fermenting. Refers to beers or fermentations done with Ale yeasts.
--- R ---
Reinheitsgebot Purity Law. A german law from 1516 that dictates that beer can only be brewed with water, malt, hops and yeast.
--- S ---
Scheisse! Shit!. What a brewer would utter if something goes wrong.
Stammwürze The German brewer's equivalent of original gravity or original extract. It is expressed in weight % and indicates the amount of extract (sugar, dextrins, proteins, minerals ...) that was dissolved in the pitched wort. For all practical purposes, the weight % scale is identical to the Plato scale and the Stammwürze value can be seen as the original extract in degree Plato.
Sudhaus Brewhouse. Where the hot brewing processes take place.
Sudwerk The collection of brewing vessels in the brewhouse.
--- T ---
Tenne Place where the germination of grain during malting happens.
Treber Spent grain
--- U ---
Untergärig Bottom fermenting. Refers to beers or fermentations done with Lager yeasts.
--- V ---
Vergärungsgrad attenuation
--- W ---
Würze Wort
Würzepfanne Brewkettle
--- Z ---
Zubrühen adding hot water or a decoction to raise the mash temp
Zweimaischverfahren Double decoction
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