To separate in solid form, as from a solution. A substance separated from a solution.

The initial fermentation activity marked by the evolution of carbon dioxide and Krausen. Most of the total attenuation occurs during this phase.

The method of adding a small amount of fermentable sugar prior to bottling to give the beer carbonation, often results in some small final fermentation as well.

Proteolytic enzyme which breaks down high molecular weight proteins into lower molecular weight. Proteases in malt are active during the protein rest at 40C.-55C. in the mash. Commercial proteases of plant, fungi, or bacterial origin are used in the brewhouse to supplement malt protease and more prominently in the cellar to chillproof the beer.

Any one of a class of naturally occurring compounds containing carbon, hydrogen, oxygen, nitrogen, often sulfur, phosphorus, occasionally iron and a few other elements. They are essentially very complex combinations of amino acids and are constituents of all living cells, both animal and vegetable.

An establishment that serves beer and sometimes other alcoholic beverages for consumption on premise. The term originated in England and is the shortened form of "public house".

The owner or manager of a pub.

In vitro growth of only one type of microorganism.

Narrow mouth flask used to determine the specific gravity of wort or beer.

The careful siphoning of the beer away from the trub.

Having a smell or taste of stale fats or oils.

The extract in dealcoholized beer.

Thermometric scale in which 0 marks the freezing point and 80 the boiling point of water.

In a narrow sense reduction means the decrease in the oxygen content, or in the increase in the hydrogen content of a substance.

"Purity Law" originating in Bavaria in 1516 and now applied to all German brewers making beer for consumption in their own country. It requires that only malted grains, hops, yeast and water may be used in the brewing.