The period between adding yeast to wort and the beginning of fermentation.

A brewing adjunct that is created by converting sucrose with either acids or enzymes to produce a mixture of glucose and fructose.

The brewing practice of putting one batch of wort "on top of" another.

A technique used by brewers during run-off or lautering as a method of freeing up a mash bed that has collapsed, colloquially known as a stuck mash.

The textual attributes of beer that produce a tactile sensation in the mouth.

The chemistry and science of fermentation by yeast.

A building designed for drying hops before they are compressed, baled, or pelletized, packaged, and sold to brewers.

In brewing, friability is a measure of the hardness of grains of malted barley.

German for "recirculation."

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

A device to hydrate the grist (milled malt) without the need to manually mix the mash.

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.