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.

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.