Beer Technical Terms Glossary

I. What is Infrared Spectroscopy? Infrared spectroscopy is a technique used to analyze the chemical composition of substances based on their interaction with infrared radiation. This analytical method is widely used in various industries, including pharmaceuticals, food and beverage, environmental monitoring, and more. Infrared spectroscopy works by measuring the absorption, emission, or reflection of infrared … Read more

I. What is Inoculum Size? Inoculum size refers to the amount of starter culture or yeast cells that are added to a fermentation vessel at the beginning of the brewing process. The inoculum size plays a crucial role in determining the rate of fermentation, the final alcohol content, and the overall quality of the beer … Read more

I. What is pH Adjustment? pH adjustment is the process of changing the acidity or alkalinity of a solution to achieve a desired pH level. In the context of brewing beer, pH adjustment is crucial for maintaining the optimal pH range during the brewing process. The pH scale ranges from 0 to 14, with 7 … Read more

I. What is Pectinase Activity? Pectinase activity refers to the enzymatic breakdown of pectin, a complex polysaccharide found in plant cell walls. Pectinases are a group of enzymes that catalyze the hydrolysis of pectin into smaller molecules such as oligosaccharides and monosaccharides. These enzymes play a crucial role in various industrial processes, including the production … Read more

I. What is the Degree of Fermentation in Beer? The degree of fermentation in beer refers to the extent to which the sugars present in the wort have been converted into alcohol and carbon dioxide by yeast during the fermentation process. This measurement is crucial in determining the alcohol content of the final beer product, … Read more

I. What is Fermentation Broth? Fermentation broth is a liquid medium that contains a mixture of nutrients, sugars, and microorganisms used in the fermentation process to produce various products such as beer, wine, and antibiotics. It serves as a growth medium for microorganisms to convert sugars into alcohol, carbon dioxide, and other byproducts. The composition … Read more

I. What is Brewhouse Yield? Brewhouse Yield is a term used in the brewing industry to describe the efficiency of the brewing process in extracting fermentable sugars from the malted grains. It is a measure of how much of the potential sugar content in the malt is converted into alcohol during the brewing process. In … Read more

I. What is Yeast Generation Time? Yeast generation time refers to the time it takes for a population of yeast cells to double in number through the process of cell division. This is an important factor to consider in various industries, including brewing, where yeast plays a crucial role in the fermentation process. Understanding yeast … Read more

I. What is Thermophilic? Thermophilic refers to organisms that thrive in high-temperature environments. These organisms are capable of withstanding extreme heat, typically ranging from 45°C to 80°C (113°F to 176°F). The term “thermophilic” is derived from the Greek words “thermo,” meaning heat, and “philic,” meaning loving. Thermophilic organisms have adapted to survive and reproduce in … Read more

I. What is Beer Stability? Beer stability refers to the ability of a beer to maintain its desired flavor, appearance, and aroma over time. In other words, a stable beer will not undergo significant changes in taste or appearance during storage or transportation. This is crucial for brewers who want to ensure that their product … Read more