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The liquid extracted from the mashing process during the brewing of beer or whisky, which contains the sugars that will undergo fermentation to produce alcohol.

Single-celled microorganisms that are a type of fungi, essential for the fermentation process as they convert sugars into alcohol and carbon dioxide.

A metabolic process that converts sugar to acids, gases, or alcohol, primarily occurring when yeast convert sugars in the wort to alcohol and carbon dioxide.

Flowers of the hop plant, Humulus lupulus, added to beer to provide bitterness, flavor, and aromatic qualities, as well as to act as a natural preservative.

A step in the brewing process where crushed grains are mixed with hot water, which activates enzymes that convert the grains' starches into fermentable sugars.

Measurement of the degree to which yeast consumes fermentable sugars during fermentation, often expressed as a percentage, indicating the drop in specific gravity.

The act of adding yeast to the cooled wort to start the fermentation process.

Rinsing process that occurs after mashing, where hot water is used to extract the remaining sugars from the grain bed.

A process where yeast consumes oxygen and sugars to create energy, cell growth, and reproduction, but without producing alcohol.

A process where yeast converts sugars into alcohol and carbon dioxide in the absence of oxygen, commonly used in brewing and winemaking.

The process of soaking, germinating, and drying grains to convert starches into fermentable sugars and to develop enzymes needed for mashing.

The process of separating the liquid wort from the spent grain following mashing, typically involving a lauter tun with a false bottom.

The initial phase of fermentation where yeast is most active, resulting in the bulk conversion of sugars into alcohol and CO2.

A secondary, slower fermentation phase occurring after the primary fermentation, typically used to mature the flavor of the beer and reduce sediment.

The branch of chemistry that studies the biochemical process of fermentation and its practical uses in brewing and distilling.

The foamy head that develops on top of the wort during the early stages of fermentation, consisting of yeast and protein.

Known as the 'German Beer Purity Law', it originally stipulated that beer should be brewed from only water, hops, and barley, and later included yeast.

A measure of the density of a liquid or solid compared to that of water, used in brewing to measure the sugar concentration in wort and beer.

The layer of sediment that forms at the bottom of the fermenter after brewing, composed of heavy fats, proteins, and inactive yeast.