A BREWER'S GLOSSARY
- Anyone who brews beer.
- Anyone who brews beer at home (a 1978 federal law allows a two-person
household to brew 200 gallons a year--it just can’t be sold).
- A restaurant that brews and sells its beer on-site (unlike some states,
Oklahoma does not allow brewpubs to sell beer "to go" or at off-site locales).
- A brewery that produces less than 15,000 barrels of beer to bottle and
sell to outlets.
- COMMERCIAL BREWERY
- A brewery that produces, packages, and sells more than 500,000
barrels of beer a year.
- Flowers of a viny plant that contribute to both the flavor and aroma of beer
(their bitterness usually balances the sweetness of malted barley); also serves as
a natural preservative.
- A single-cell organism that eats the barley’s sugar and produces alcohol and
- A cereal grain that provides sugar for the yeast to devour (barley must be
malted to trans-form its starches into sugar).
- Often overlooked, water comprises 90 percent of beer; because its acidity and
alkalinity vary from city to city, brewers monitor it carefully to ensure the best results.
- The storing or aging of beer.
- Lagers use a different yeast from ale to produce a different taste.a brewer’s
Trey Scott making Cherry St. beer.