Across
- 2. This term is often used to describe beer styles lacking a malt blend adding color to the final product.
- 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.
- 5. This is German word is the literal translation of "Smoke."
- 8. Not the first, but the oldest operating brewery in the USA.
- 12. A German town most known for it's smokey ales and lagers.
- 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.
- 14. More known by its five letter abbreviation, this non-spore-forming yeast is highly aggressive.
- 16. This is the traditional German term for rocky foam produced by healthy fermenting beer.
- 18. Once a Benedictine Monastery, this brewery has grown to become a college for brewers, and the largest catalogue of yeast in the world.
- 20. The vessel that is used to heat water and dissolve malt extract, hops, and other ingredients to create wort
- 21. According to KT, the only thing that should be on the TapRoom television.
- 24. In German this is the name of steinholding or steinhoisting competitions.
- 26. When a grain has been removed from its chaff/shaft in preparation for grindin.
- 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.
- 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.
- 32. First three letter capitalized, all one word, it's the password to our guest wifi.
- 34. Prior to fermentation, this is the bittersweet liquid result of boiled water, hops, and mashed grain.
- 35. When this word is added infront of a beer style(especially ales) it denotes a stronger version of the style.
- 37. The natural process of carbonating a beer in a sealed vessel using fermentation.
- 39. This German malting company has been in business since 1879 and produces most of the malt used by TFB.
- 41. When added before or after a beer style, this term indicates a lower alcohol content by design.
Down
- 1. A step in the lautering process where hot water is trickled through a grain bed to extract sugars and flavors.
- 3. A vessel for separating the wort from the solids of the mash.
- 6. What the TFB logo has been come to be known as.
- 7. The branch of chemistry dealing with the fermentation process.
- 9. The German word for "stock" or "storage," this beer type is cold conditioned and generally used bottom-fermenting yeast.
- 10. Independent businesses set up in TFB's parking lot to provide sustenance.
- 11. When this word is added behind of a beer style(especially lagers) it denotes a stronger version of the style
- 15. An adjective attached to beer styles hinting at the addition of modern methods and "New World" ingredients.
- 17. A fermentation vessel made from a wood, typically Oak, rather than steel.
- 19. A vessel used for mixing the ground malt with temperature-controlled water.
- 22. This traditional form of measuring beer volume is equivalent to ~250 US Pints or ~230 Half Liters.
- 23. At the bottom of every TFB glass there is an etching of our logo, scientifically this if referred to as a ________ _______.
- 25. A thick porridge-like mixture of ground grains and temperature-controlled brewing water.
- 27. This dark beer style originated as an adjective on having a stronger, less smokey version of a Porter.
- 30. An inbrand/style of beer glass developed by 2 Italian beer aficionados to highlight delicate aromas.
- 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.
- 33. The measurement of beer particle density throughout the crafting process.
- 36. Once meaning a separate building, but now most often a car-sized machine, that grinds grain into the appropriate size for beermaking.
- 38. Utah's Department of Alcoholic Beverage Services
- 40. This gas is less soluble than CO2, allowing the beers to have smaller bubbles that cascade down the glass.