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Additives
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Enzymes, preservatives and/or antioxidants that are added to clarify or preserve beer, or to improve head retention – never found in Abita Beer. |
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Alcohol by volume
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(ABV) Amount of alcohol in beer expressed as a percentage of total beer volume. |
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Alcohol
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Ethyl alcohol or ethanol, which is a by-product of fermentation. |
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Ale
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A type of beer brewed using top-fermenting yeast. The color can vary from light to dark amber. |
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Aroma
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The smell of a beer. Descriptive terms like fruity, flowery, spicy, malty and many others can be used. |
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Aromatic hops
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Flowers of the hop plant that are added during the latter part of the beer making process to enhance a beer's aroma. |
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Balance
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When all the beer's elements are in perfect proportion. |
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Barley
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A cereal grain with a nut-like flavor used for making beer. It is first malted, mashed, and then the sugary liquid formed during the mash, called wort, is fermented. |
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Barrel
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A unit of measurement. In the United States, a barrel holds 31.5 US gallons. |
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Beer
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An alcoholic beverage brewed from barley malt mixed with cultured yeast for fermentation, and flavored with hops. |
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Bitter
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Having a sharp taste, associated with some hops. Bitterness is measured in International Bitterness Units (IBU). |
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Bittering hops
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Flowers of the hop plant that are added during the first part of the beer making process to counteract the natural sweetness of the brew. |
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Bock
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A strong lager served to warm the drinker during the coldest months of the year. |
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Body
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The texture and weight of a beer in the mouth. A beer can be thin or full-bodied. |
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Bottom-fermenting yeast
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One of the two types of yeast used in brewing, also referred to as"lager" yeast; works well at low temperatures and ferments more sugars for a distinct, clean taste. |
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Brewhouse
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A house or building for brewing; a brewery. |
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Brewmaster
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The supervisor of the brewing process in the brewery. |
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Brewpub
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Small brewery attached to a pub or restaurant. |
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Carbon Dioxide
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(CO2) A natural by-product of fermentation that gives beer its bubbles, or carbonation. |
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Draft
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A method of dispensing beer from kegs. |
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Dryhopping
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The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. |
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Enzymes
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Naturally-occurring grain proteins that convert the starches to sugars when the mash is heated. |
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Fermentation vessel
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The container where the fermentation process takes place after yeast is added. |
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Fermentation
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Yeast converts sugars in beer into ethyl alcohol and carbon dioxide (CO2). The CO2 provides the natural carbonation in beer. |
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Flavoring hops
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Flowers of the hop plant that are added during the beer making process to add hop flavor and aroma to the brew. |
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Grist
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Malted barley that is ground to expose the starches. |
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Heat Exchanger
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Pipes full of ice and cold water quickly drop the temperature of the wort to anywhere from 50 to 70 degrees depending on the type of beer being made. |
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Hop Tea
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Hops are steeped in hot water and the different aromas are evaluated for use in brewing. |
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Hoppy
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Having the aroma of hops, but not the bitterness. |
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Hops
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The flowers of the hop plant. Grown on a climbing vine, hop flowers resemble a green pine cone. Hops balance the sweetness of the malted barley, add flavors and aromas to the brew and make the yeast work better. |
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IBU
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International bitterness units. A system for measuring hop bitterness in finished beer. |
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India Pale Ale (IPA)
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A pale ale that is extremely hoppy. |
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Keg
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One-half barrel, or 15.5 U. S. gallons. A half keg or, 7.75 U. S. gallons, is called a pony keg. |
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Lager
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Beers produced with bottom-fermenting yeast strains, at colder fermentation temperatures than ales, to produce a cleaner, crisper tasting beer. |
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Lagering
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The process of maturation for a set period of time at cold temperatures to settle residual yeast and create carbonation. |
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Lauter Tun
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A tank with a perforated false bottom on the tank – sort of like a strainer or colander. The sweet liquid is drained from the mash in a two-step process and collected. |
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Light-struck
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Having a skunk-like smell due to exposure to light. The reason Abita Beer is in dark brown bottles. |
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Malting
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A method of processing any cereal grain, for example, barley. The grain is moistened, begins to grow and then is quickly heated in a large oven to stop the growing process. Malting develops the enzymes in the grain that are needed to turn starch into sugar. |
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Mash Tun
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The large stainless steel vessel where the grist and warm water are combined and heated to create the mash. |
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Mash
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The mixture of grist and warm water. |
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Merlin
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A revolutionary new brew kettle system that reduces boiling time and is 70% more energy efficient. The wort moves over a heated cone inside the Merlin quickly bringing it up to the proper temperature. |
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Sparge
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The grain bed that remains at the bottom of the Lauter Tun after the First Wort is drained away. The Sparge is sprayed with hot water to collect the remaining Wort. |
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Top-fermenting yeast
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One of the two types of yeast used in brewing able to tolerate higher alcohol concentrations, and ferments fewer sugars for a fruitier, sweeter taste. |
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Tritium
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A man-made radioactive isotope that marks all surface waters. Never found in Abita Beer because we use only water from our protected underground source. |
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Tun
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Any large vessel used in brewing. In America, the term "tub" is more commonly used. |
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Two-row barley
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A variety of barley grown specifically for brewing. Two row refers to the way barley kernels are arranged on the stalk. Two row barley has a fuller, maltier flavor than other varieties. |
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Wort
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The sweet liquid that is drained from the mash in the Lauter Tun. |
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Yeast
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Yeast is a highly organized enzyme collective. Yeast converts sugar into ethyl alcohol and carbon dioxide (CO2). |
