Beer Technical Terms Glossary

I. What is Genetic Engineering in Yeast? Genetic engineering in yeast refers to the manipulation of the genetic material of yeast cells to achieve specific desired traits or characteristics. Yeast, specifically Saccharomyces cerevisiae, is a single-celled fungus commonly used in various industries, including brewing, baking, and pharmaceuticals. By altering the genetic makeup of yeast, scientists … Read more

I. What is Lipase? Lipase is an enzyme that plays a crucial role in the breakdown of fats and oils into fatty acids and glycerol. It is produced naturally in the body to aid in the digestion and absorption of dietary fats. Lipase is also used in various industrial processes, including the production of beer. … Read more

I. What is Zymomonas? Zymomonas is a genus of bacteria that is commonly used in the brewing industry for its ability to ferment sugars and produce ethanol. It belongs to the family of Enterobacteriaceae and is known for its high ethanol tolerance and efficiency in converting sugars into alcohol. Zymomonas bacteria are anaerobic, meaning they … Read more

I. What is Ionic Strength? Ionic strength is a measure of the concentration of ions in a solution. In the context of brewing, it refers to the total concentration of positively and negatively charged ions present in beer. These ions can come from various sources, including minerals in water, malt, hops, and other brewing ingredients. … Read more

What is Enthalpy? Enthalpy is a thermodynamic property of a system that represents the total energy of the system, including both its internal energy and the energy required to displace its surroundings. It is denoted by the symbol H and is often used in chemical and physical processes to describe the heat content of a … Read more

I. Who was Plato? Plato was a Greek philosopher who was born in Athens in 427 BC and died in 347 BC. He was a student of Socrates and the teacher of Aristotle, two other famous Greek philosophers. Plato founded the Academy in Athens, which is often considered the first institution of higher learning in … Read more

I. What is a Forced Diacetyl Test? The Forced Diacetyl Test is a quality control test commonly used in the brewing industry to detect the presence of diacetyl in beer. Diacetyl is a compound that can give beer an undesirable buttery or butterscotch flavor. While small amounts of diacetyl can be acceptable in certain beer … Read more

I. What is Thermal Stability? Thermal stability refers to the ability of a substance to maintain its physical and chemical properties when exposed to changes in temperature. In the context of beer production, thermal stability is crucial in ensuring that the beer maintains its quality and flavor throughout its shelf life. When beer is not … Read more

I. What is Mash Efficiency? Mash efficiency is a term used in brewing to describe the effectiveness of the mashing process in extracting fermentable sugars from the malted grains. It is a crucial factor in determining the overall yield and quality of the final beer product. Essentially, mash efficiency measures how well the sugars are … Read more

I. What is Reduction in Beer Brewing? Reduction in beer brewing refers to the process of concentrating flavors and aromas by removing water from the beer. This can be achieved through various methods such as boiling, evaporation, or vacuum distillation. Reduction is often used to intensify the flavors of a beer and create a more … Read more