| Term | Definition |
|---|---|
| Hand Pump | A device for dispensing draft beer using a pump operated by hand. The use of a hand pump allows the cask-conditioned beer to be served without the use of pressurized carbon dioxide.
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| Hang | Lingering bitterness or harshness.
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| Hard Cider | A fermented beverage made from apples.
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| Hardness (of) | Water's component of soluble calcium and magnesium salts equals water) hardness. It is usually expressed in terms of calcium carbonate equivalents. Some calcium in the brewing water is desirable for the protection and stimulation of malt enzymes. Elsewhere in the brewery, hardness results in the deposition of hard scale when water is heated or evaporated, and is therefore undesirable.
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| Head (of beer) | The foam on beer.
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| Heat Exchanger | A mechanical device used to rapidly reduce the temperature of the wort.
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| Hefe | A German word meaning "yeast". Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss). These beers are cloudy, frothy and, very refreshing.
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| Hogshead | Cask holding 54 imperial gallons ( 243 liters ).
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| Hominy | A dry corn product made by breaking the kernel into particles of even size, larger than those usually called "grits" in brewing.
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| Hop Jack | Sieve-like vessel used to strain out the petals of the hop flowers.
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| Hop Nose | The fragrant odor of hops in beer.
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| Hop Petals | The small leaves projecting form the spindle of the hop cone.
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| Hoppy | Aroma of hops, does not include hop bitterness.
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| Hops | Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. Hop vines are grown in cool climates and brewers make use of the cone-like flowers. The dried cones are available in pellets, plugs, or whole.
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| Hot Break | Proteins that coagulate and fall out of solution during the wort boil.
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