| Term | Definition |
|---|---|
| Gas Volume | Volume of carbon dioxide in beer compared to beer of Beer liquid volume.
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| Gelatinize | To bring the starch into a jelly-like consistency during mashing.
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| Gibberellic Acid | Is an additive often used in malting to assist the penetration of water into the grain.
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| Glycogen | A white, amorphous, tasteless carbohydrate, related to starch and dextrin. One of the constituents of the yeast cell.
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| Grainy | Tastes like cereal or raw grain.
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| Grant | A horizontally placed vessel between straining tank and brew kettle, to facilitate the straining of the wort.
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| Gravity | Like density, gravity describes the concentration of malt sugar in the wort. The specific gravity of water is 1.000 at 59F. Typical beer worts range from 1.035 - 1.055 before fermentation (Original Gravity).
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| Grist | Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew. Derives from the verb to grind. Also sometimes applied to hops.
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| Grits | Hulled and coarsely ground grain; especially coarse hominy.
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| Gum | Any one of a class of colloidal substance exuded by, or extracted from, gum plants.
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| Gum Arabic | A mixture of several gums, the best being that obtained from Acacia Senegal; it is usually completely soluble in water.
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