S for spent grains to F for flavour
- T -
Malt residue (rye), which remain in the lauter tun after the wort has flowed off. These are used as nutritious feed for cattle, but also for Schnaps destillery or for baking.
The optimum temperature: no colder than 8 degrees, no warmer than 10 degrees. In this temperature area the beer unfolds its full aroma and the best flavour. Wheat beer can also be drunk 2 degrees "warmer".
- U -
Instead of top fermented yeast, bottom-fermented yeast is added at low temperatures. Bottom-fermented yeast settled on the bottom in the course of fermentation, forms a store (see there). Typical examples are Pils, Bock, Doppelbock, Hell, Märzen, Lager.
- V -
VOLLBIER (FULL BEER)
Type of beer with an original wort content of between 12 and 15%. Vollbier is drunk most in Austria.
- W -
Preferred is a soft, lime-deficient water, characterised by natural purity and freshness. The brewing water is thought to have a substantial effect on the quality and character of the beer. Logically, the mineral components of the water does contribute to the taste of the beer as much as other components and their qualities, because the finished beer also consists of over 90% water. The geologically ancient Mühlviertel (and adjacent areas) provides an ideal water quality as a foundation for optimum beer quality.
The oldest existing brewery in the world. There is also the Faculty for Brewing at the Technical University Munich.
Top-fermented beer. For brewing wheat beer, wheat malt is used in addition to barley malt.
The soluble components derived from the malt are cooked together with the hops in the wort pan. In the wort, there are three basic ingredients for beer production, namely water, malt and hops. Boiling achieves sterility and the intended original wort content (more under original wort)