T for top-fermented to M for Mashhouse
- O -
Older forms of beer yeast, which "sprouts" when it multiplies. White or wheat beer, Kölsch or Ale are fermented with top-fermented yeasts, which make the beer fruitier than bottom-fermented yeast. It floats on top of the young beer after fermentation.
- P -
Light, filtered, bottom-fermented Vollbier; more hoppy, with strong bitterness and clear hops bouquet. It was first brewed in 1842 by the Bavarian master brewer Josef Groll in Pilsen, which at the time was part of Austria.
- R -
The oldest food-related regulation in the world, which it still legally binding today in Germany, was issued by Wilhelm IV, Duke of Bavaria, in April 1516. It states that beer can only be brewed using barley, hops and water. Today additional yeast is used, the effect of which was not known at the time. One relied on the yeasts, which were in the air. For the 500 year anniversary there is the regional exhibition in Aldersbach in Lower Bavaria, called, "Beer in Bavaria". The brewery and community of Aldersbach are founding members of the BeerWorldRegion.
The tingling feeling when drinking a beer and a term for the impression of freshness. While drinking, the carbonation dissolves in the mouth. Hops bitters and sometimes acid are also "responsible" for the Rezenz.
- S -
Is formed with the aid of the freed carbon dioxide, which rises to the top in the beer and "pulls up" proteins from the beer with it. These proteins form the foam bubbles and enclose the carbon dioxide and air. As protein cannot bind any colours to itself, the beer foam is white and sparkling.
The evaluation of qualities for example of beer, with the senses. The most important are smell, taste, seeing and taste (Hearing more in the sense of listening).
The traditional flavour content means the sum of the components dissolved from the malt in the unfermented wort (above all malt sugar, proteins, vitamins, aromas). The traditional flavouring is fermented with the aid of yeast in alcohol and carbon dioxide, a part remains as unfermentable residue. The Plato degree is the unit of original wort content. It is not the same as alcohol content, although more original wort makes higher alcohol possible.
This is where the mash tun, lauter tun (or a mash filter) and the wort pan can be found.