Degrades starch to a mixture of dextrins and sugars.

Any top or bottom fermented beer having an amber color, that is, between pale and dark.

Compounds with an amino and a carboxyl group. Proteins are built up of amino acids connected by peptide linkages.

A colorless, gaseous compound of nitrogen and hydrogen (NH3) of extremely pungent smell. Used as a refrigerant.

An enzyme group that converts starches to sugars, consisting primarily of alpha and beta amylase. Also referred to as the diastatic enzymes.

The first hydrolysis product of starch with amylase; gives purple color with iodine.

Referring to bacteria and other forms of life that do not require oxygen to live. In brewing such as a bottom-fermenting lager yeast, that is able to metabolize without oxygen present.

An "antiseptic" is a substance which inhibits the growth and development of microorganisms.

The indication of the Balling or Plato hydrometer in extract beer not de- alcoholized. This term is usually given as a percentage to describe the percent of malt sugar that is converted by the yeast strain to ethanol and CO2. Most yeast strains attenuate in the range of 65 - 80%. More specifically, this range is the "Apparent" attenuation.

Varieties of hop chosen to impart bouquet. (See Hops)

Free of living organisms in any form.

The astringent taste is a flavor of dryness that is generally produced by tannins in the bark, leaves and outer rinds of fruits and trees. In brewing, a drying, puckering taste; tannic; can be derived from boiling the grains, long mashes, over sparging or sparging with hard water.

Extent to which yeast consumes fermentable sugars (converting them into alcohol and carbon dioxide). The thinning down or reduction in wort concentration resulting from fermentation decreases the amount of extract.

Refers to the destruction of a cell through the action of its own enzymes. It may also refer to the digestion of an enzyme by another molecule of the same enzyme. Such self-digestion of tissues often apply to yeast.