| Term | Definition |
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| Carrageenan | Is the polysaccharide fraction of Irish Moss, soluble in hot water.
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| Cask | A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal. The bung in a cask of "Real" beer or ale must be made of wood to allow the pressure to be relived, as the fermentation of the beer, in the cask, continues.
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| Cask-conditioning | Secondary fermentation and maturation in the cask at the point of sale. Creates light carbonation.
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| Catalyst | Any substance which, by virtue of its presence, affects the rate of a chemical reaction and which may be recovered practically unchanged at the end of the reaction.
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| Check | A stoppage or slowing up of the main fermentation before the beer is completely attenuated.
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| Chill haze | Cloudiness caused by precipitation of protein-tannin compound at low temperatures, does not affect flavor.
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| Chill proof | Beer treated to allow it to withstand cold temperatures without clouding.
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| Chit Malt | Very short-grown malt.
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| Chlorophenolic | Phenolic compounds (carbolic acid) combined with chlorine producing a plasticlike aroma.
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| Clovelike | Spicy character reminiscent of cloves; characteristic of some wheat beers, or if excessive, may derive from wild yeast.
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| Cold Break | Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to pitching the yeast.
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| Colloid | A homogeneous, noncrystalline substance consisting of ultramicroscopic particles of one substance dispersed through a second substance. Colloids include gels, sols, and emulsions; the particles do not settle and cannot be separated out by ordinary filtering.
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| Conditioning | An aspect of secondary fermentation in which the yeast refine the flavors of the final beer. Conditioning continues in the bottle. Intended to impart "condition" (natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste.
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| Conditioning Tank | A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and, is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and, secondary tank.
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| Coolship | Shallow tank for aeration, clarification and cooling of hot wort. Presently usually replaced by Whirlpool tank.
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