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

An off flavor in beer that causes cheesy, rancid, putrid, and baby vomit-type flavors at concentrations above its beer flavor threshold.

German for "recirculation."

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

The alcohol distribution system made up of importers or producers; distributors; and retailers that was set up in the United States after the repeal of Prohibition.

Geosmin is considered an off-flavor in beer and is cause by contaminated brewing liquor, rinse liquor, or dilution liquor.

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.

Originally a term used to designate beers made for the crowned heads of Europe, but is now used by craft brewers to designate a beer that is typically higher in alcohol and possibly hop bitterness.

The mythical King of Beer.

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.

An inexpensive, mass-produced, UK-built pub cellar tank that was fabricated in the 1950s and 1960s.

A sour, smoked, lower-gravity historical German wheat beer.

An insulated container (typically a cooler) containing ice and water used to cool beer being served on tap in temporary locations.

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.