Ale - beer brewed in a cool room with top-fermenting yeasts.
Black malt - very dark malt dried at high temperatures. It is used for enhancing beer colour.
Bottom fermentation - method of wort fermentation. The added yeast sink to the bottom of fermenting vessel. We use bottom-fermenting yeast at SUN InBev breweries.
Caramel malt - sweet malt with dark yellow to brownish colour. This type of malt gives firmness to foam and enhances the body of beer.
Clearing - separation of spent grain from wort.
Cylindroconical tanks - large containers where beer is fermented.
Dark beer - beer brewed from malt dried at high temperature.
Dark malt - brownish malt with fragile floury texture. This type of malt adds golden hue to beer.
Gravity of beer - a characteristic of wort. It is measured in percents or degrees of Balling. The latter is a percentage of a mass of extracted substances (in grams) dissolved in a hundred grams of water. Named after 19th century Czech chemist Karl Napoleon Balling.
Hops - perennial climbing vines, members of the natural family of Cannabinaceae. Only female ripened flowers are used in brewing. They give beer bitterness and characteristic aroma.
Hydrocyclon apparatus (Whirlpool) - A machine for clearing wort from trub.
Kegs - large metal containers (barrels) for storing beer.
Lager - or, as professional brewers call it, lager beer. It is a bottom-fermented beer, prepared in a warm environment. Lager is conditioned beer, it can be stored for a long time.
Light beer - beer brewed from germinated barley from pale malt.
Malt - germinated barley kernels with high content of carbohydrates, ferments, mineral salts and vitamins.
Malting - transformation of barley into substance that allows growth of yeast and fermentation.
Mash - a mixture of mashed barley and water.
Pasteurization - heating of beer to 67-72°C and following rapid chilling (called so after Louis Pasteur, French microbiologist, who invented the method). Pasteurization is essential for longer shelf life of beer.
PET - containers made of plastic, plastic beer bottles.
Pilsner - conditioned beer ("lager") with 12% gravity.
Porter - dark, almost black beer with malt taste. It has high content of extractive substances and is top-fermented.
Strong beer - beer with high alcohol content.
Top fermentation - Quick fermentation method occurring at relatively high temperatures. The added yeast cells rise to the surface of a fermenter.
Unmalted grains - rice, corn, wheat or barley that are added at the stage of mashing instead of some malt. They alter taste of beer.
Wort - The bitter-sweet amber-coloured liquid obtained from boiled mash.
Wort hopping - addition of hops into wort at boiling stage.
Yeast - Microscopic unicellular organisms (funghi), that are used since very old times for making fermented beverages and bread.