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

A method to complete the lagering process quickly by allowing a greater surface area of yeast to be exposed to the circulating beer.

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.

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