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.

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

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.

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 sour, smoked, lower-gravity historical German wheat 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.

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

A device for measuring pressure.

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.

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. 

A large oaken barrel used for either long term fermentation or primary fermentation, particularly for wild farmhouse and sour beer styles. Pronounced FOOD-er and sometimes spelled foedre or foudre.