Glossary
Beer & Malt
abw
Alcohol by weight, as a percentage. The simplest...
ASBC (American Society of Brewing Chemists)
The American Society of Brewing Chemists was founded...
Barley
Barley (a cereal grain derived from the annual grass...
Base Malt
Malt is often divided into two categories by...
Beer Historic
Beer is one of the world's oldest prepared...
BEST Base Malts
Malt is often divided into two categories by...
BEST Speciality Malts
Malt is often divided into two categories by...
Bitterness
European Bitterness Units scale, often abbreviated...
Bottom Fermenting Yeast
Brewing yeasts may be classed as "top cropping" (or...
Brewery
A dedicated building for the making of beer is...
Brewing
The process of making beer is known as brewing....
Brewing Company
A dedicated building for the making of beer is...
Brix
The "Plato scale" is an empirically derived...
Decoction Mashing
There are two main mashing methods:
Infusion...
Diastatic Activity
The diastatic power (DP), also called the "diastatic...
Diastatic Power (DP)
The diastatic power (DP), also called the "diastatic...
Distillation
Distillation is a method of separating mixtures...
Distillery
The premises where distillation is carried out,...
Enzymatic Power
The diastatic power (DP), also called the "diastatic...
European Bitterness Units (EBU)
European Bitterness Units scale, often abbreviated...
Grain Bill
Mash ingredients or grain bill are those materials...
Homebrewing
Beer made on a domestic scale for non-commercial...
Hops
Hops are the female flower clusters (commonly called...
Infusion Mashing
There are two main mashing methods:
Infusion...
International Bitterness Units scale (IBU)
European Bitterness Units scale, often abbreviated...
Lautering
Lautering is a process in brewing beer in which the...
Lauter Tun
A lauter tun is the traditional vessel used for...
Lovibond
"Degrees Lovibond" or "°L" scale is a measure of the...
Malt Granules
A encapsulating technology permits the production of...
Malting
Malting is a process applied to malting barley, in...
Mashing
In brewing and distilling, mashing is the process of...
Mash Ingredients
Mash ingredients or grain bill are those materials...
Mashout
Mashout is the first step in lautering. It is the...
Plato Scale
The "Plato scale" is an empirically derived...
Recirculation
Recirculation is the second step in lautering. It...
Sparging
Sparging is trickling water through the grain to...
Speciality Malt
Malt is often divided into two categories by...
Specific Gravity (SG)
The "Plato scale" is an empirically derived...
Starch
Starch or amylum is a carbohydrate consisting of a...
Steam Beer
Steam beer may be defined as a highly effervescent...
Top Fermenting Yeast
Brewing yeasts may be classed as "top cropping" (or...
Wort
Wort is the liquid extracted from the mashing...
Yeast
Brewing yeasts may be classed as "top cropping" (or...
SABMiller to build a new brewery in Uganda
10.02.12 - Brewing giant SABMiller plc (SAB) will invest US$80m in a new brewery at its Ugandan subsidiary, Nile Breweries (NBL), doubling the company's design capacity to 3.6m hectolitres by 2013. The development of the new brewery followed a US$29m investment to expand capacity at the existing Jinja site in 2009 and a cumulative US$25.6m investment to develop maltings and effluent treatment plants in 2011, bringing the total capex for the country to over US$130m over the last three years. [more]
SABMiller Announces New Group Chief Brewer
09.02.12 - SABMiller plc announces that Professor Barry Axcell, Group Chief Brewer, will retire from the company at the end of July 2012 after almost 35 years of service with the company. Barry will be succeeded by Professor Katherine Smart as Group Chief Brewer effective 1 June 2012. Katherine is the current SABMiller Professor of Brewing Science and the Head of the School of Biosciences at The University of Nottingham. Katherine, a well-respected academic, has held this post for seven years and founded Brewing Science at the University offering research programs in malting, yeast genomics, fermentation and flavour. Barry Axcell and Katherine also developed the MSc in Brewing Science. [more]
World beer market 2011 growth picks up to 2.7 percent: report
09.02.12 - Growth in the world beer market picked up to reach 2.7 percent in 2011 as growth continued to strengthen driven by emerging markets, and is predicted to grow at 2.5 percent this year, industry research group Plato Logic said on Wednesday. The researcher upgraded its 2011 figure from its 2.5 percent volume growth estimate made back in September 2011 as the recovery in the global beer market gathered pace. [more]
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