Phenolic compounds (carbolic acid) combined with chlorine producing a plasticlike aroma.

Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast.

Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.

A homogeneous, noncrystalline substance consisting of ultramicroscopic particles of one substance dispersed through a second substance. Colloids include gels, sols, and emulsions; the particles do not settle and cannot be separated out by ordinary filtering.

An aspect of secondary fermentation in which the yeast refine the flavors of the final beer. Conditioning continues in the bottle. Intended to impart "condition" (natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste.

A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.

Shallow tank for aeration, clarification and cooling of hot wort. Presently usually replaced by Whirlpool tank.

In olden times, "couching" was a stage of barley germination that allowed for taxing authorities to assess the grain production. In agricultural application, barley in the stage of beginning to sprout; to allow the removed (from immersion) sprouts to breathe. This often produces some slight fermentation resulting in the production of acids.

As a noun, cultivation of living organisms in prepared medium; as a verb, to grow in prepared medium.

Any nutrient system for the artificial cultivation of bacteria or other cells; usually a complex mixture of organic and inorganic materials.

An enzyme which has the power of dissolving the cellulose of the cell walls surrounding the starch granules.