I. What are Isohumulones? Isohumulones are a type of bitter compound found in hops, which are the flowers of the hop plant (Humulus lupulus). These compounds are responsible for the bitter taste in beer and play a crucial role in the brewing process. Isohumulones are a subgroup of alpha acids, which are a class of … Read more
I. What is Real Ale? Real Ale is a term used to describe a type of beer that is brewed using traditional methods and ingredients. It is unfiltered, unpasteurized, and undergoes a secondary fermentation in the cask from which it is served. Real Ale is often referred to as cask ale, as it is typically … Read more
I. What are congeners in brewing? Congeners are chemical compounds that are naturally produced during the fermentation process of brewing beer. They are responsible for contributing to the flavor, aroma, and appearance of the final product. Congeners are a byproduct of the yeast metabolism and can vary in type and concentration depending on the ingredients … Read more
What is a Gyle in the brewing process? In the brewing process, a gyle refers to the mixture of wort and yeast that is used to start fermentation. Wort is the liquid extracted from the mashing process of brewing, which contains the sugars that will be fermented by the yeast to produce alcohol. The gyle … Read more
I. What is Turbidity? Turbidity is a term used to describe the cloudiness or haziness of a liquid caused by the presence of suspended particles. In the context of brewing, turbidity refers to the amount of suspended solids in beer, such as yeast, proteins, and hop particles. These particles can affect the appearance, flavor, and … Read more
I. What are Lactic Acid Bacteria? Lactic Acid Bacteria (LAB) are a group of bacteria that produce lactic acid as a byproduct of their metabolism. They are commonly found in fermented foods such as yogurt, sauerkraut, and pickles. LAB play a crucial role in the fermentation process, converting sugars into lactic acid through a process … Read more
I. What is a blow-off in brewing? In the brewing industry, a blow-off refers to a system used to release excess pressure and foam during the fermentation process. This process involves the release of carbon dioxide gas and other byproducts of fermentation, which can create a buildup of pressure within the fermentation vessel. A blow-off … Read more
What is filler in the brewing process? Filler in the brewing process refers to any substance that is added to beer to increase its volume without significantly affecting its flavor or alcohol content. Fillers are typically used by large-scale breweries to maximize production and reduce costs. Common fillers used in brewing include rice, corn, and … Read more
What is the European Brewery Convention (EBC)? The European Brewery Convention (EBC) is an organization that was established in 1949 to promote scientific and technical progress in the brewing industry. It serves as a platform for breweries across Europe to collaborate, share knowledge, and set standards for brewing processes. The EBC aims to ensure the … Read more
I. What is Wort Recirculation? Wort recirculation is a process used in brewing beer where the wort, which is the liquid extracted from the mashing process containing the sugars that will be fermented into alcohol, is circulated back through the grain bed during lautering. This process helps to clarify the wort by filtering out any … Read more
