Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer.
Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approximately 20% less than alcohol by volume.)
A beer brewed using a top-fermenting yeast at 60° - 75°F (15° - 24°C) for a relatively short time (2-3 weeks). The ale family includes pale, amber/red, strong, and dark.
Saccharomyces cerevisiae is a top fermenting yeast that ferments at warm temperatures (60-70 F) and generally produces more flavor compounds.
A beer made with malt extract as opposed to one made from barley malt or from a combination of malt extract and barley malt.
A class of chemical compounds found in hop cones’ resin glands that is the source of hop bitterness
These are a major component of the soft resins. When isomerised, these materials provide the main bitter compounds associated with beer. The alpha acids content varies widely amongst hop varieties from levels of 3-4% w/w in aromatic type hops to levels of 13-14% in the bitter hops.
the specific technique and process used to achieve a desired measurement of a hop or beer product
Much is spoken of the quality and intensity of dried hop aroma. These are strong varietal characteristics. There appears to be a general relationship between the type and heaviness of a hop aroma and the flavor and aromatic properties of beer.
Refers to hop additions that take place later in the boiling process. Shorter amount of time spent in the boil kettle will provide more aromatic characteristics from the hops rather than bittering characteristics.