Craft Brewing Terminology

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Across
  1. 2. This term is often used to describe beer styles lacking a malt blend adding color to the final product.
  2. 4. Often called the German Purity Law, this set regulations for beer making in the Holy Roman Empire era of Germany, limiting to beverages labelled as "Beer/Bier" to only contain water, barley, and hops. Yeast had not been discovered yet.
  3. 5. This is German word is the literal translation of "Smoke."
  4. 8. Not the first, but the oldest operating brewery in the USA.
  5. 12. A German town most known for it's smokey ales and lagers.
  6. 13. This wood is often used for aging beer, especially the classic American Budweiser. Many malting companies heat this wood to smoke out and flavor their grains.
  7. 14. More known by its five letter abbreviation, this non-spore-forming yeast is highly aggressive.
  8. 16. This is the traditional German term for rocky foam produced by healthy fermenting beer.
  9. 18. Once a Benedictine Monastery, this brewery has grown to become a college for brewers, and the largest catalogue of yeast in the world.
  10. 20. The vessel that is used to heat water and dissolve malt extract, hops, and other ingredients to create wort
  11. 21. According to KT, the only thing that should be on the TapRoom television.
  12. 24. In German this is the name of steinholding or steinhoisting competitions.
  13. 26. When a grain has been removed from its chaff/shaft in preparation for grindin.
  14. 28. Originally brewed without hops in England, but now known as the more hoppy and bitter of the two beer types, they generally uses top-fermenting yeast.
  15. 29. A naturally occurring substance in hops(often yellow and powdery) that plays a large part in giving the plant its characteristic scents and flavors.
  16. 32. First three letter capitalized, all one word, it's the password to our guest wifi.
  17. 34. Prior to fermentation, this is the bittersweet liquid result of boiled water, hops, and mashed grain.
  18. 35. When this word is added infront of a beer style(especially ales) it denotes a stronger version of the style.
  19. 37. The natural process of carbonating a beer in a sealed vessel using fermentation.
  20. 39. This German malting company has been in business since 1879 and produces most of the malt used by TFB.
  21. 41. When added before or after a beer style, this term indicates a lower alcohol content by design.
Down
  1. 1. A step in the lautering process where hot water is trickled through a grain bed to extract sugars and flavors.
  2. 3. A vessel for separating the wort from the solids of the mash.
  3. 6. What the TFB logo has been come to be known as.
  4. 7. The branch of chemistry dealing with the fermentation process.
  5. 9. The German word for "stock" or "storage," this beer type is cold conditioned and generally used bottom-fermenting yeast.
  6. 10. Independent businesses set up in TFB's parking lot to provide sustenance.
  7. 11. When this word is added behind of a beer style(especially lagers) it denotes a stronger version of the style
  8. 15. An adjective attached to beer styles hinting at the addition of modern methods and "New World" ingredients.
  9. 17. A fermentation vessel made from a wood, typically Oak, rather than steel.
  10. 19. A vessel used for mixing the ground malt with temperature-controlled water.
  11. 22. This traditional form of measuring beer volume is equivalent to ~250 US Pints or ~230 Half Liters.
  12. 23. At the bottom of every TFB glass there is an etching of our logo, scientifically this if referred to as a ________ _______.
  13. 25. A thick porridge-like mixture of ground grains and temperature-controlled brewing water.
  14. 27. This dark beer style originated as an adjective on having a stronger, less smokey version of a Porter.
  15. 30. An inbrand/style of beer glass developed by 2 Italian beer aficionados to highlight delicate aromas.
  16. 31. Separating and boiling a portion of a beer mash, then reintroducing this into full mash for a more complex and generally sweeter malt character.
  17. 33. The measurement of beer particle density throughout the crafting process.
  18. 36. Once meaning a separate building, but now most often a car-sized machine, that grinds grain into the appropriate size for beermaking.
  19. 38. Utah's Department of Alcoholic Beverage Services
  20. 40. This gas is less soluble than CO2, allowing the beers to have smaller bubbles that cascade down the glass.