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.

A measurement of the density of fermentable sugars in a mixture of malt and water with which a brewer begins a given batch. Abbreviated O.G. Strictly speaking, the specific gravity, but usually "gravity" to mean the degree Balling or Plato of the wort leaving the brew kettle.

Respiratory enzymes which catalyze oxidation changes.

In a narrow sense, oxidation means the chemical addition of oxygen to a substance.

Stale flavor of wet cardboard, paper, rotten pineapple, or sherry, as a result of oxygen as the beer ages or is exposed to high temperatures.

A proteolytic enzyme obtained from the latex of papaya used by brewers to increase the stability of their beer.

Heating of beer to 60-79C/140-174F to stabilize it microbiologically. Exposure of coldest point in packaged beer to 140F or 60C., for one Unit (PU) minute.

To bring into colloidal solution.

To digest or dissolve by a proteolytic ferment.

The negative logarithm of the hydrogen ion concentration. pH values range from 0 to 14, below 7 being the acid range and above 7 the basic range.

Flavor and aroma of medicine, plastic, Band-Aids, smoke, or cloves; caused by wild yeast or bacteria, or sanitizer residue.

To add yeast to wort.

Expresses the specific gravity as the weight of extract in a 100 gram solution at 64F (17.5C). Refinement of the Balling scale.