Esters : Compounds responsible for the fruity flavors in ales. The enzymes that yeast
use during fermentation interact with the acids and volatile components in the beer
to produce them. Generally can be increased by upping the temperature a fermentation
undergoes. Each yeast strain will throw certain amounts of esters. Some excel at
it, while others do not.
Ethanol : The primary alcohol created by fermentation. Desirable compared to higher
order alcohols that can render the beer ‘hot” or with a harsh solventy flavor. A
careful control of the fermentation temps is chiefly responsible for how much “off
alcohols “ will be produced.
Fermentation : The act of yeast digesting sugars and producing waste by products
of alcohols, esters, and some other 200 compounds that make up all spirits as we
Flocculation : The ability of yeast to clump together thus falling out of solution.
High flocculators tend to clump frequently and early during the fermentation while
low flocculators tend to stay suspended in the beer.
Infusion : Type of mashing where usually a single infusion or temperature setting
is used throughout the course of mashing. Simplest form of mashing. There are differing
types within this realm. RIMs or re circulated infusion mashing is a popular mashing
technique used by both home brewers and the industry.
Isomerization : A chemical change on the organic parts of the hop oils. Under a boil,
the hop components will be isomerized into iso-alpha-acids and impart the bitterness
to the beer.
Kilning : Process of drying malted grain. Everything from very lightly kilned Pils
malt to Black malt can be made by controlling the temperatures, water content and
Lager : Means to store in German. Identified with beers fermented with lager strains
called: Saccharomyces Uvarum or bottom fermenters because they prefer colder temps
than those yeast strains used in ale making. Lager strains do not produce fruity
esters as ales do because they perform there work at temps from 38 - 58 F. Lager
beer is crisp and clean.
Lautering : The final act of straining/clearing the mash by trickling warm water
through it to extract the sugars/syrup remaining in the mash bed. Related to Sparging.