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Adjuncts Beer-making term for starch other than from malted barley or wheat, such as corn starch, rice or sugar. A source of fermentable sugars in cheaper beers.

Barrel A unit of measurement. In Britain, a barrel holds 36 gallons. In the USA, a barrel holds 31.5 US gallons (considerably less).

Brew Kettle Vessel used in the brewing process, to heat the wort.

Bright Tasting term used to describe a beer's brilliance and clarity.

Filtration Beer is normally filtered to remove dead yeast cells and other insoluble particles to achieve a brilliantly clear finished beer. Many ales are ‘live’ and unfiltered.

Finish Beer-tasting term describing how long the flavour of a beer lingers on the palate after swallowing. Longer is generally better.

Grain One of the four ingredients of beer along with water, yeast and hops. Grain is a generic term for barley, wheat and other cereal crops used in beer making.

Grist Beer-making term for the milled grain to be used in fermentation.

Hogshead Traditional unit of measurement: a cask holding 54 gallons.

Lauter Tun A piece of brewing equipment, the tun filters the mostly liquid wort from the solid mash.

Liquor: The quality of the water that is used to brew is an important factor in the flavour of the beer. Brewers refer to the water they work with as ‘liquor’.

Mash The mash is the mixture of malt and water.

Pasteurisation Heating of beer to 60-79°C to stabilise it microbiologically.

Pils (Pilsener) Style of bottom-fermented light-coloured beer with a very pronounced taste of hops.

Porter A very dark, top-fermented beer first brewed in London in the 18th century.

Sparge To spray grist with hot water to remove soluble sugars (maltose). This takes place at the end of the mash.

Trappist Ale Produced in Belgium by just six registered monastic breweries, who together make up membership of the ‘International Trappist Association’. Trappist ales are characterised by the use of special yeast strains and sugars in their production.

Wort The liquid extract that is created from the mash. This sugary liquid is then fermented into beer. (Pronunciation is key with this one – a very heavy roll on the ‘r’ is required.)

Zymurgy The science of beer brewing.