a short glossary of brewing and beer terms

do you know your top fermented beer from your bottom?

take a look through these pages to find out more about some of the phrases used on our site.

M-O

Malt (or Malting)

In brewing, partially germinated grain (usually barley) is dried and either toasted in a kiln or cured in a malthouse. The grains develop enzymes which modify the grain's starches into sugars and forms which can be utilised by the brewing yeast.

The toasting of the grains gives them thier colour and flavour, and is determined by the heat. Beers are primarily made from pale malt, but the darker grains give additional flavour such as chocolate, as well as the distinctive deep brown and amber colours.

   

Mashing

The first stage of brewing beer, where the grain (usually malted barley, perhaps with the addition of rye, wheat or maize) is mixed with pure hot water and keeping it at a maintained temperature to allow the enzymes to break down the starch in the grain into sugars.

   

Original Gravity

This refers to a system for measuring the fermentable material (such as malt, garins and sugars) found in a beer pre-fermentation. It is correct to refer to the original specific gravity reading as the OG, and by considering the original sugar content the brewer is able to obtain an indication as to the probable final alcoholic content of his product.

   

Glossary of Terms