| Term | Definition |
|---|---|
| Solution | A homogeneous mixture formed by the process in which a substance, whether solid, liquid or gaseous is dissolved into a liquid called the solvent.
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| Sorghum | Any representative of the genus (sorghum) or tropical cereal grasses.
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| Sour/Acidic | Vinegarlike or lemonlike; can be caused by bacterial infection.
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| Sparge | To spray grist with hot water in order to remove soluble sugars (maltose). This takes place at the end of the mash.
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| Specific Gravity | A measure of the density of a liquid or solid compared to that of water ((1.000 at 39F (4C)).
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| Spigot | A faucet used to regulate the flow of liquids from the bunghole of a barrel.
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| Spiles | Small, wooden pegs or plugs, used to close vent holes in barrels.
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| Squares | Brewers' term for a square fermenting vessel.
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| Starch | A white, odorless, tasteless, granular or powdery complex carbohydrate. It gives a deep blue color with iodine.
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| Steam Beer | Top fermenting beer of very high carbon dioxide content, originated in California.
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| Steeping | To prepare grain for germination by soaking in water, usually to 45% moisture.
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| Sterile | Free from living microorganisms, as bacteria, or their visible spores.
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| Sterilize | To eliminate all forms of life, especially microorganisms, either by chemical or physical means.
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| Substrate | The substance upon which an enzyme acts.
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| Sugar | Any of a group of carbohydrate compounds of relatively low molecular weight and comprised of not to exceed three monosaccharide units. They may be monosaccharide such as dextrose, disaccharide such as maltose or trisaccharide such as raffinose.
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