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.

Kölsch brewpub waiters.

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.

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.

Four varieties of hops known for their delicate, elegant, herbal, and floral aromas as well as being the products of their terroir, which is their history of having been grown in and having adapted to their home territories.

The equations for converting SRM to EBC or vice versa are fairly simple.