| Term | Definition |
|---|---|
| Bright Beer Tank | See conditioning tank.
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| Brilliancy | Property (of a beer) of being transparent and sparkling.
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| British Thermal Unit (BTU) | Amount of heat required to raise the temperature of one pound of water, Unit (BTU) one degree Fahrenheit.
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| Budding | The production of new yeast cells as buds from mother cells.
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| Buffer | Any substance, or combination of substances, which when dissolved in water produces a solution which resists a change in its hydrogen ion concentration upon the addition of acid or alkali.
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| Bung | The stopper in the hole in a keg or cask through which the keg or cask is filled and emptied. The hole may also be referred to as a bung or bunghole. Real beer must use a wooden bung.
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| Bunging | To close a container with a bung or to connect a container to a pressure- regulating system; to maintain a certain counter pressure of CO2.
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| Butterscotch | See diacetyl. A volatile compound in beer that contributes to a butterscotch flavor, measured in parts per million.
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| Cabbage like | Aroma and taste of cooked vegetables; often a result of wort spoilage bacteria killed by alcohol in fermentation.
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| Calorie | Amount of heat required to raise the temperature of one gram of water one degree Centigrade.
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| Caramel | A cooked sugar that is used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.
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| Caramel malt | A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer. Caramel malt has a high concentration of unfermentable sugars that sweeten the beer and, contribute to head retention.
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| Carbohydrate | Any one of a group of compounds composed of carbon, hydrogen and oxygen with the ratio of hydrogen to oxygen usually as in water; i.e. two H: one O. They are neutral compounds comprising the sugars, starches, celluloses, pentosans, galactans, etc. These sugars, starches and fibers are found in fruits, grains, vegetables and milk products. Though often maligned in pop diets, carbohydrates, one of the basic food groups, are important to a healthy life.
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| Carbon Dioxide | A heavy, colorless, gas (CO2). Two grams fermented wort extract will produce about 1 gram of alcohol and 1 gram of CO2.
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| Carbonation | Sparkle caused by carbon dioxide, either created during fermentation or injected later.
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