The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.

The condensed wort from a mash, consisting of maltose, dextrins and, other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract, to reconstitute wort for fermentation.

A legal term used in the U.S. to designate a fermented beverage of relatively high alcohol content (7%-8% by volume).

Steeping, germinating and drying grains, particularly barley.

A water soluble, fermentable sugar contained in malt. It is dextrorotatory and the main source of fermentable extract in brewing.

(Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.

A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.

Meads are produced by the fermentation of honey, water, yeast and optional ingredients such as fruit, herbs, and/or spices. According to final gravity, they are categorized as: dry (0.996 to 1009); medium (1010 to 1019); or sweet (1020 or higher). Wine, champagne, sherry, mead, ale or lager yeasts may be used.

Small brewery generally producing less than 15,000 barrels per year. Sales primarily off premises.

A sensation derived from the consistency or viscosity of a beer, described, for example as thin or full.