Word Match Game: Improve Your Brewing Beer Vocabulary

Play the Word Match game to learn the vocabulary words from our Brewing Beer list.

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Instructions

  • Match the words with their definitions by clicking on them.
  • You have a limited number of matches, so use them wisely.
  • Click the tab below to see a list of all the words and definitions if you need help.

vocabulary list

WordDefinition
adjunctsAdjuncts are non-malt ingredients added to beer during the brewing process to impart flavor, color, or other characteristics.
barleyBarley is a cereal grain commonly used in brewing beer, providing fermentable sugars and contributing to the beer's flavor.
grainsGrains refer to malted barley, wheat, rye, or other cereal grains used in brewing beer to provide fermentable sugars.
hopsHops are the flowers of the hop plant used in brewing beer to add bitterness, flavor, and aroma to the beverage.
maltMalt is germinated cereal grains, usually barley, that have been dried in a kiln for use in brewing beer.
waterWater is a crucial ingredient in brewing beer, used for extracting sugars from malt and as the base for fermentation.
yeastYeast is a microorganism used in brewing beer to ferment sugars into alcohol and carbon dioxide, creating the desired flavors.
brew kettleA brew kettle is a large pot used in brewing beer to boil and mix ingredients like water, malt, and hops.
fermentation vesselA fermentation vessel is a container used in brewing beer to hold and ferment the wort into beer using yeast.
grain millA grain mill is a machine used in brewing beer to crush malted barley into grist for the mashing process.
hop spiderA hop spider is a mesh container used to hold hops during the brewing process to prevent clogging and improve hop utilization.
mash tunA mash tun is a vessel used in the brewing process to mix crushed grains with hot water to create wort.
wort chillerA wort chiller is a device used in brewing beer to rapidly cool down the wort after boiling to yeast pitching temperature.
yeast propagation systemA yeast propagation system is a device used in brewing beer to cultivate and grow yeast for fermentation purposes.
All-grain brewingAll-grain brewing is a method of brewing beer where malted grains are mashed and lautered to extract fermentable sugars.
Extract brewingExtract brewing is a brewing process where malt extracts are used instead of whole grains to simplify the brewing process.
Partial mash brewingPartial 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 spargingBatch sparging is a method of rinsing the grains in a brewing process by adding multiple portions of hot water.
Fly spargingFly sparging is a method of rinsing the grains in the mash tun by slowly trickling hot water over them.
Decoction mashingDecoction 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 mashingStep mashing is a brewing process where the mash temperature is raised in multiple steps to activate different enzymes.
No-chill brewingNo-chill brewing is a method where hot wort is transferred directly to a container for cooling without traditional chilling methods.
Kveik yeast fermentationKveik yeast fermentation is a traditional Norwegian method of brewing beer using a unique strain of yeast at high temperatures.
Sour mashingSour mashing is a brewing process where a portion of the previous batch's mash is added to the new batch to promote fermentation.
Open fermentationOpen fermentation is a brewing process where yeast is allowed to ferment beer in open vessels, exposing it to the environment.
Coolship brewingCoolship brewing is a traditional method of cooling wort in an open vessel to allow wild yeast and bacteria to inoculate the beer.
Barrel agingBarrel aging is the process of aging beer in wooden barrels to impart flavors from the wood and previous contents.
IPAIPA stands for India Pale Ale, a hoppy beer style known for its strong, bitter flavor and higher alcohol content.
StoutStout is a dark, rich, and full-bodied beer style, typically featuring flavors of roasted malt, coffee, chocolate, and caramel.
PilsnerA type of pale lager that is crisp, clean, and highly carbonated, originating from the Czech Republic. Typically light in color.
SaisonSaison is a style of beer originating from Belgium, known for its refreshing and complex flavors, often with fruity and spicy notes.
PorterPorter: A style of dark beer with roasted malt flavors, often featuring notes of chocolate, coffee, and caramel.
HefeweizenHefeweizen is a German wheat beer known for its cloudy appearance, refreshing taste, and notes of banana and clove.
LagerLager is a type of beer that is fermented and conditioned at low temperatures, resulting in a clean, crisp taste.
BoilingBoiling is the process of heating the wort to a temperature near boiling in order to extract bitterness from hops.
CarbonationCarbonation is the process of adding carbon dioxide to beer to create effervescence and bubbles, typically done during packaging.
FermentationFermentation in brewing beer is the process where yeast consumes sugars to produce alcohol, carbon dioxide, and various flavors.
Kettle souringKettle souring is a brewing technique where wort is soured by lactobacillus bacteria in the kettle before boiling and fermenting.
MashingMashing is the process in beer brewing where crushed grains are mixed with hot water to convert starches into sugars.
SteepingSteeping is the process of soaking specialty grains or hops in hot water to extract flavors and aromas for brewing beer.
StrainingStraining in brewing beer refers to the process of removing solid particles, such as hops or grains, from the liquid.
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