A beer style. A style made with a top-fermenting
yeast. They are generally hearty, robust, and fruity.
Saccharomyces cerevisiae. Performs well at temperatures between
55-70 degrees F. Also referred to as "top-fermenting yeast". Top-fermenting
yeast is anaerobic and always forms a sediment on
The bittering property of the hop flower. Measured as a percentage of the
total weight of the hop cone.
A.A.U.. Measures the bitterness level in hops. Simple rule
of thumb is the numerical value = the percentage of alpha acid.
One of the diastatic enzymes that convert starches to fermentable
sugars. Known as the "liquefying" enzyme. Converts soluble starch to
A traditional style of beer brewed mainly in Dusseldorf. The
German word alt means old and refers to the traditional method
of top fermentation. Alt beers are dark, copper colored, brewed
from dark malts, well hopped.
An American version of traditional ale, brewed with North
American hops. See ale.
American Malt Liquor
U.S. beers which exceed the alcohol level, defined by law, for
lager or beer.
Any enzyme that breaks the bonds that hold starch molecules together.
The branched chain fraction of starch. Barley contains approximately 73
percent amylopectin and 27 percent amylose.