German for "recirculation."

A tubular heat exchanger that heats wort quickly and efficiently, allowing it to boil vigorously in the kettle.

International Bitterness Units, commonly known as IBUs, are the internationally agreed-upon standard for measuring bitterness in beer.

An extremely strong beer made through a process called "freeze distilling," which separates the water from the alcohol and sugars to concentrate them.

A standardized small-scale mashing procedure used to assess malt quality.

A pneumatic germination vessel for malting.

A measurement of the concentration of dissolved solids in a wort that is used to quantify the concentration of extract as a percentage by weight.

A form of beer maturation on the yeast that usually lasts for several weeks, or sometimes months, at or near freezing temperatures. Lagering occurs after fermentation and before filtration and/or packaging of the beer.

Decoction mashing is removing part of the mash, boiling it, and then returning it to the main mash, which is held at a constant temperature.

This blog post will teach you what SRM and EBC mean in beer, how SRM is different from EBC, and how to convert between SRM and EBC. It includes a color comparison chart.

Heated brewing water.

The removal of sugars and production of alcohol by yeast during fermentation.

An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form. 

Generally, esters are fruity and usually desirable, whereas phenols are spicy and usually undesirable. 

A method of fermentation by which all microorganisms necessary for fermentation are naturally occurring in the brewery and the brewer adds no cultures of microorganisms.

Small glands within a hop cone that contain hop acids and essential oil. 

Alternative sources of extract used to replace a proportion of malt in a beer. Adjuncts can be liquid or solid. Familiar adjuncts include sugars, wheat, corn, rice, oats, sorghum, and millet.