Download The Dictionary of Beer and Brewing by Dan Rabin PDF

By Dan Rabin

First released in 1999. Routledge is an imprint of Taylor & Francis, an informa corporation.

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Beta-amylase. (bei'-d:uh ae'-muh-leis) A diastatic enzyme produced by malting barley, also known as saccharifying enzyme because it converts dextrins and soluble starches into maltose, maltotriose, glucose, and alpha-limit dextrins. 2) and at temperatures ranging from 135-150 °F (57-66 °C) and is destroyed at 167 °F (75 °C). Syn: beta resin; saccharifying enzyme; maltogenic amylase. See also: alpha-amylase; amylase. beta glucan. (bei'-d:uh gloo'-kaen) A gummy substance found in the aleurone layer of barley.

Beet-si-ka-ree) The name given to a brew house in ancient Sumer. bitter. (bi'-d:er) A sharp and tangy taste in beer associated with hops. bitter. (bi’-d:er) In Britain, the draft equivalent of pale ale, a golden-brown or copper-colored topfermented beer usually highly hopped, dry, and lightly carbonated. Bitter accounts for about 80 percent of draft beer sales in English pubs. 5 percent alcohol by volume) and more heavily hopped than mild. 060. Traditionally, bitter is unpasteurized and cask-conditioned in the pub cellar.

Historically, the name given by ancient Egyptians and Greeks to "wine made from barley," which is translated in modern English texts as barley wine. 2. 120 original gravity yielding as much as 12 percent alcohol by volume. Barley wines are usually copper colored or dark brown, strongly flavored, fruity, bittersweet, and sometimes fermented with wine or champagne yeast. Because of their unusual strength they have little head retention and require long aging periods ranging from six months to many years.

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