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   Glossary
 
ACETYLALDEHYDE A naturally occurring aldehyde formed during beer fermentation. Described as raw apple peel, or fresh pumpkin.
ACIDIC Tartness caused by high acid content in beer. Some brewers say Vinegar.
ADJUNCTS To produce higher attenuation limit or increase alcohol content to beer without adding body (as malt will), the brewer turns to adjuncts. Corn and rice are the most widely used.
ADMIX SPIRITS A blend of imported malt whisky and neutral spirits
AGE The amount of time distilled spirits spend in oak barrels prior to bottling. Time spent in other containers does not add to the product's age.
ALCOHOL CONTENT The statement of alcohol content by volume found on distilled spirits product labels.
ALCOHOLIC Sharp alcohol note associated with beer containing high alcohol levels. Warming effect owing to high alcohol content.
ASTRINGENT Sharp, tart, slightly acidic, sometimes called mouth drying.
BAC Blood Alcohol Content The percentage of alcohol found in the bloodstream at any time. It is measured either as a percentage by mass, or by mass per volume. Alcohol content in blood can be directly measured by a hospital laboratory. More commonly in law enforcement investigations, BAC is estimated from breath alcohol concentration (BrAC) measured with a machine commonly referred to as a Breathalyzer (even though that is just the trademark of one manufacturer of the devices).
BACK Generic term for vessels used in the brewing process.
BALANCE The consistency of aroma to flavour to body.
BARLEY A cereal grain which can be converted to malt for making whiskey and beer.
BARREL bbl A unit to measure beer production equal to 31 US gallons (1 US gallon = 3.8 liters), or 1.17 hectoliters. An imperial barrel (UK) holds 36 imperial gallons (1 imperial gallon = 4.5 liters), or 1.63 hectoliters. A keg is equal to a half barrel.
BITTER Sharp acrid flavour derived from hops.
BLACK RUM Full bodied with a deep velvety smooth taste and a complex flavour.
BLOWN MALT High-dried brown malt which has been allowed to terrify, or 'blow' (in a similar fashion to popping corn), increasing the volume a given mass will take up. The earliest porter were made entirely from a type of malt known as "brown" or "blown" malt. It was probably some what similar to today's chocolate malt.
BOUQUET The aroma associated with the beer. Examples might be "floral" or "hoppy" etc.
BROWN GOODS A term for brown distilled spirits.
CARAMEL Burnt sugar used for colouring. There are also many other ways of making caramel.
CASK CONDITIONED ALE Instead of filtering their beer, forcing CO2 into it for carbonation and pumping beer out of the keg with more CO2, makers of cask conditioned ale keg their beer, and allow the yeast to create the carbonation. The beer is then free flown out of the keg by natural gravity at the bar.
CONGENERS Trace flavouring agents, including fusel oils, esters, tannins and acids, produced during fermentation which contribute to the characteristic taste, aroma and body of various distilled spirits. They are vaporized along with the alcohol in distillation above 190 proof and developed and expanded during the aging process.
DIACETYL Buttermilk/ butterscotch note associated with young beer or bacterially infected beer.
DIMETHYLSULFIDE Sweet corn, Cooked cabbage flavour and aroma of beer. Sometimes can be considered as unpleasant flavour.
DISTILLATE The concentrated clear liquid obtained from distillation.
DRY A clean, nonlingering, nonsweet finish. Also represent the feeling of high alcohol content in beer.
ESTERY Fruit-like aromas created during fermentation, ranging from apple to banana. In low levels, esters are desirable; high concentrations are considered off flavours/aromas.
ETHYL ALCOHOL The principle form of alcohol found in alcohol beverage products.
FERMENTATION The process whereby yeast consumes sugar and produces alcohol, carbon dioxide and assorted "beer" flavours and aromas. Both beer and wine are fermented beverages.
FINING The clarification, or dropping bright, of finished beer, which tends to be cloudy immediately following fermentation. Some beers fine naturally if left undisturbed for a period. Fining usually refers to artificial precipitation using fining agent such as isinglass.
FLAVANOID or FLAVONOID Phenolic compounds containing two carbon rings with attached -OH groups (also called biphenols). Flavanoids affect beer colour, aroma and flavour. Several hundred flavanoid compounds occur commonly in plants, including barley and hops. Flavanoid bonds break more easily under acidic conditions. Also called biphenols.
GOLD OR DARK RUM Brown spirit that is aromatic and full-bodied with has a deep, mellow flavour.
GRAIN NEUTRAL SPIRITS Spirits distilled from any material at or above 190 proof that lack distinctive taste, colour or aroma. They are used for blending with straight whiskey and for making gin and vodka.
GRIST The malt (and sometimes other materials) to be mashed. It can also mean grain that has been ground at a grist mill. Its etymology derives from the verb grind. Grist can be ground into meal or flour, depending on how coarsely it is ground. Maize made into grist is called grits when it is coarse, and corn meal when it is finely ground.
GRAVITY Quantitative term indicating the density of wort, finished beer, brewing liquor etc. gravity is quantified using the specific gravity scale (expressing values as a simple quotient of the density of pure water) inherited from distillery practice; the traditional brewery-specific measure, however, was the scale of pounds per barrel.
HOPS The flower of a climbing vine, brewers use hops to give beer its characteristic bitterness, flavour and aroma. Hops also have a positive effect on beer's clarity, foam stability and shelf-life.
HUSKY Grassy taste, which is derived from the husk portion of the malt used in brewing beer.
KETTLE A vessel in which wort from the mash is boiled with hops. Also called a copper.
LAGER German term, originally indicating a beer which had received a relatively long period of storage. The Pilsener variety developed around the mid-nineteenth century, is characterised by a light golden colour, temperature-stepped mashing, low-temperature fermentation, bottom-fermenting yeast strains and a low serving temperature.
LIGHT OR SILVER RUM Clear rum with a delicate flavour and aroma. MALT Sprouted or germinated barley used in making beer and distilled spirits. It is also referred to as barley malt.
MALT Barley that's been allowed to germinate and gently kiln thereby preserving the enzymes to convert its endosperm into starch. Brewers then convert that starch into fermentable sugars via mashing.
MALTY Rich malt flavour, generally as beers become heavier they also become maltier.
MASH Ground malt or any other material used in the brewing process that is soaked and then cooked in water to convert starches to sugar.
MASHING The process of activating enzymes in the malt to convert starch into fermentable sugar. The brewer draws off the sugary liquid and boils it with hops to create wort unfermented beer.
MOUTHFEEL The body of a beer, ranging from thin to heavy.
OXIDIZED Cardboard, paper-like note. Associated with beer that has had oxygen introduced into it after fermentation has completed.
PALE MALT Malt dried to low temperatures, over gentle heat, sometimes over coke fires to limit coloration as far as possible; often represented as being dried to the lowest possible temperature to prevent further germination
PHENOLIC Medicinal/Band-Aid flavour or aroma.
PREMIUM/SPECIALTY RUM Specially aged and blended, they include the cognac-type rums and specialty flavours such as spiced rums.
PROOF GALLON Standard measure of liquid volume, 128ounces, contains 50% ethyl alcohol by volume (100 proof).
PROOF A measure off the amount of alcohol in distilled spirits. Proof is twice the percent age of alcohol by volume.
SKUNKY Aroma and flavour associated with light struck beer.
SPARGING The practice of rinsing the spent grains with hot water, once the wort has been run off, to rinse out fermentable sugars which have been retained. Sparging is standard practice in the modern brewery, having replaced the custom of taking multiple mashes from the same grist.
SULFIDIC Sulphur note, rotten eggs, or "pondy". Naturally occurring by-product found during beer fermentation.
SWEET Sweetness can be desirable in some beers; however too much is most likely due to an incomplete fermentation.
WHITE GOODS A term often used to describe clear spirits such as vodka, gin, rum and tequila.
WHITE SPIRITS Distilled from molasses, these are the most popular and lowest-priced type of spirits in Thailand.
WORT The solution of grain sugars strained from the mash or lauter tuns. Sometimes referred to as "sweet wort" in this early stage, "brewed wort" once boiled with hops, "fermenting wort" and finally beer.
YEAST This one-celled fungi not only produces alcohol and carbon dioxide; it also results in a host of other flavours and aromas (among them, fruity and flowery smelling "esters") that make beer taste like beer.
 
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