Any of a large group of microscopic organisms with a very simple cell structure. Some manufacture their own food, some live as parasites on other organisms, and some live on decaying matter.

A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.

A unit of measurement used by brewers in some countries. In Britain, a barrel holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. In the United States, a barrel holds 31.5 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters.

Name given alcohol-containing beverages produced by fermenting grain, specifically malt, and flavored with hops.

Grayish-brown deposit of calcium oxalate and organic matter on surface of equipment in prolonged contact with beer.

Degrades starch to maltose and beta limit dextrin.

Bitterness of hops or malt husks; sensation on back of tongue. The perception derived in beer from iso-alpha-acid in solution (derived from hops). It is measured in International Bitterness Units (IBU).

A method of measuring the degree of bitterness in beer. The bitter substances are extracted from acidified beer with iso-octane and the absorbance measured with a spectrophotometer at 275 nm.

Partially malted barley roasted at high temperatures. Black malt gives a dark color and roasted flavor to beer.

Thickness and mouth-filling property of a beer described as "full or thin bodied".

Secondary fermentation and maturation in the bottle, creating complex aromas and flavors.

One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast".

The vessel in which wort from the mash is boiled with hops. Also called a copper.

The collective equipment used to make beer.

Pub that makes its own beer and sells at least 50% of it on premises. Also known in Britain as a home-brew house and in Germany as a house brewery.