Beer Study Guide

Front 1

AAU

Back 1

alpha acid unit, the international measurement of bitterness in beer

Front 2

acetaldehyde

Back 2

chemical present in beer that has a green apple aroma

Front 3

acetic

Back 3

aroma descriptor for vinegar aroma from acetobacteria. common in sour, wood aged beers.

Front 4

acrospire

Back 4

the shoot of the barley grain. which develops during malting

Front 5

adjunct

Back 5

any fermentable added to barley malt, for brewing, especially rice, corn, and roasted unmalted wheat, roasted barley, sugar, etc.

Front 6

adsorption

Back 6

physical process involving adherence of particles to one another at the microscopic level. important in fining and other processes.

Front 7

aftertaste

Back 7

lingering flavor after liquid has left the mouth

Front 8

albumen

Back 8

older term for class of proteins found in malt. much of it coagulates or breaks down during brewing.

Front 9

alcohol

Back 9

a type of simple organic compound containing one or more hydroxyl groups (OH) per molecule. Ethanol is the type found in fermented beverages. Other types occur in the beer and other fermented products, but in small quantities.

Front 10

ale

Back 10

Any beer produced with top-fermenting yeast. In the old days, a strong unhopped beer. In Texas, any beer above 5 percent alcohol by volume (4 percent by weight).