A BREWER'S GLOSSARY

BREWER
Anyone who brews beer.
HOME-BREWER
Anyone who brews beer at home (a 1978 federal law allows a two-person household to brew 200 gallons a year--it just can’t be sold).
BREWPUB
A restaurant that brews and sells its beer on-site (unlike some states, Oklahoma does not allow brewpubs to sell beer "to go" or at off-site locales).
MICROBREWERY
A brewery that produces less than 15,000 barrels of beer to bottle and sell to outlets.
COMMERCIAL BREWERY
A brewery that produces, packages, and sells more than 500,000 barrels of beer a year.
HOPS
Flowers of a viny plant that contribute to both the flavor and aroma of beer (their bitterness usually balances the sweetness of malted barley); also serves as a natural preservative.
YEAST
A single-cell organism that eats the barley’s sugar and produces alcohol and carbon dioxide.
BARLEY
A cereal grain that provides sugar for the yeast to devour (barley must be malted to trans-form its starches into sugar).
WATER
Often overlooked, water comprises 90 percent of beer; because its acidity and alkalinity vary from city to city, brewers monitor it carefully to ensure the best results.
LAGERING
The storing or aging of beer.
LAGERS/ALES
Lagers use a different yeast from ale to produce a different taste.a brewer’s glossary
Trey Scott making Cherry St. beer.

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