Play Hangman to learn the vocabulary words from our Brewing Beer list.
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Instructions
- Guess the letters of the word by clicking on the letters.
- Use the definitions to help you learn the words.
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vocabulary list
| Word | Definition |
|---|---|
| adjuncts | Adjuncts are non-malt ingredients added to beer during the brewing process to impart flavor, color, or other characteristics. |
| barley | Barley is a cereal grain commonly used in brewing beer, providing fermentable sugars and contributing to the beer's flavor. |
| grains | Grains refer to malted barley, wheat, rye, or other cereal grains used in brewing beer to provide fermentable sugars. |
| hops | Hops are the flowers of the hop plant used in brewing beer to add bitterness, flavor, and aroma to the beverage. |
| malt | Malt is germinated cereal grains, usually barley, that have been dried in a kiln for use in brewing beer. |
| water | Water is a crucial ingredient in brewing beer, used for extracting sugars from malt and as the base for fermentation. |
| yeast | Yeast is a microorganism used in brewing beer to ferment sugars into alcohol and carbon dioxide, creating the desired flavors. |
| brew kettle | A brew kettle is a large pot used in brewing beer to boil and mix ingredients like water, malt, and hops. |
| fermentation vessel | A fermentation vessel is a container used in brewing beer to hold and ferment the wort into beer using yeast. |
| grain mill | A grain mill is a machine used in brewing beer to crush malted barley into grist for the mashing process. |
| hop spider | A hop spider is a mesh container used to hold hops during the brewing process to prevent clogging and improve hop utilization. |
| mash tun | A mash tun is a vessel used in the brewing process to mix crushed grains with hot water to create wort. |
| wort chiller | A wort chiller is a device used in brewing beer to rapidly cool down the wort after boiling to yeast pitching temperature. |
| yeast propagation system | A yeast propagation system is a device used in brewing beer to cultivate and grow yeast for fermentation purposes. |
| All-grain brewing | All-grain brewing is a method of brewing beer where malted grains are mashed and lautered to extract fermentable sugars. |
| Extract brewing | Extract brewing is a brewing process where malt extracts are used instead of whole grains to simplify the brewing process. |
| Partial mash brewing | Partial mash brewing is a method of brewing beer that involves using malt extract as well as steeping specialty grains. |
| Brew in a bag (BIAB) | Brew in a bag (BIAB) is a method of all-grain brewing where the milled grains are placed in a mesh bag during the mashing process. |
| Batch sparging | Batch sparging is a method of rinsing the grains in a brewing process by adding multiple portions of hot water. |
| Fly sparging | Fly sparging is a method of rinsing the grains in the mash tun by slowly trickling hot water over them. |
| Decoction mashing | Decoction mashing is a traditional method in brewing where a portion of the mash is removed, boiled, and then returned to the main mash tun. |
| Step mashing | Step mashing is a brewing process where the mash temperature is raised in multiple steps to activate different enzymes. |
| No-chill brewing | No-chill brewing is a method where hot wort is transferred directly to a container for cooling without traditional chilling methods. |
| Kveik yeast fermentation | Kveik yeast fermentation is a traditional Norwegian method of brewing beer using a unique strain of yeast at high temperatures. |
| Sour mashing | Sour mashing is a brewing process where a portion of the previous batch's mash is added to the new batch to promote fermentation. |
| Open fermentation | Open fermentation is a brewing process where yeast is allowed to ferment beer in open vessels, exposing it to the environment. |
| Coolship brewing | Coolship brewing is a traditional method of cooling wort in an open vessel to allow wild yeast and bacteria to inoculate the beer. |
| Barrel aging | Barrel aging is the process of aging beer in wooden barrels to impart flavors from the wood and previous contents. |
| IPA | IPA stands for India Pale Ale, a hoppy beer style known for its strong, bitter flavor and higher alcohol content. |
| Stout | Stout is a dark, rich, and full-bodied beer style, typically featuring flavors of roasted malt, coffee, chocolate, and caramel. |
| Pilsner | A type of pale lager that is crisp, clean, and highly carbonated, originating from the Czech Republic. Typically light in color. |
| Saison | Saison is a style of beer originating from Belgium, known for its refreshing and complex flavors, often with fruity and spicy notes. |
| Porter | Porter: A style of dark beer with roasted malt flavors, often featuring notes of chocolate, coffee, and caramel. |
| Hefeweizen | Hefeweizen is a German wheat beer known for its cloudy appearance, refreshing taste, and notes of banana and clove. |
| Lager | Lager is a type of beer that is fermented and conditioned at low temperatures, resulting in a clean, crisp taste. |
| Boiling | Boiling is the process of heating the wort to a temperature near boiling in order to extract bitterness from hops. |
| Carbonation | Carbonation is the process of adding carbon dioxide to beer to create effervescence and bubbles, typically done during packaging. |
| Fermentation | Fermentation in brewing beer is the process where yeast consumes sugars to produce alcohol, carbon dioxide, and various flavors. |
| Kettle souring | Kettle souring is a brewing technique where wort is soured by lactobacillus bacteria in the kettle before boiling and fermenting. |
| Mashing | Mashing is the process in beer brewing where crushed grains are mixed with hot water to convert starches into sugars. |
| Steeping | Steeping is the process of soaking specialty grains or hops in hot water to extract flavors and aromas for brewing beer. |
| Straining | Straining in brewing beer refers to the process of removing solid particles, such as hops or grains, from the liquid. |