List of abbreviations and terms used in brewing

Here is structural alphabetical list of abbreviations and terms used in brewing, along with their definitions:


  • ABV: Alcohol by Volume. This refers to the percentage of alcohol in a beer.
  • Acidulated Malt: A type of malted barley that is used to reduce the pH of the mash.
  • Adjuncts: Any non-malt ingredient used in brewing, such as corn or rice.
  • Ale: A type of beer made with top-fermenting yeast at higher temperatures than lagers.


  • Barrel: A unit of measurement for beer equal to 31 gallons or 119 liters.
  • BBL: Barrel. A unit of measurement for beer equal to 31 gallons or 119 liters.
  • Bitterness: A measure of the amount of hops used in a beer. Bitterness is measured in International Bitterness Units (IBUs).
  • Boil: The process of heating the wort to a high temperature to extract bitterness and sterilize the beer.
  • Brewhouse: The facility where beer is brewed.
  • Bung: A stopper used to seal a cask.


  • Carbonation: The process of adding carbon dioxide to beer to create bubbles.
  • Carboy: A type of glass or plastic vessel used for fermenting and storing beer.
  • Cask: A container used to hold beer, typically made of wood.
  • Chill Haze: A cloudy appearance in beer caused by the precipitation of proteins and polyphenols at low temperatures.
  • Cold Crash: The process of rapidly cooling beer to encourage yeast and other particles to settle out of the beer.
  • Conditioning: The process of aging beer after fermentation to allow flavors to develop and the beer to become clear.


  • Dextrin: A type of carbohydrate that is not fermentable by yeast and contributes to the mouthfeel and body of beer.
  • Draught: Beer served on tap.
  • Dry hopping: The process of adding hops to beer after fermentation to add aroma and flavor.


  • Fermentation: The process by which yeast converts sugars into alcohol and carbon dioxide.
  • FG: Final Gravity. The specific gravity of the beer after fermentation is complete.


  • Gravity: The specific gravity of a beer refers to its density compared to water. It is used to measure the alcohol content of beer.


  • Homebrewing: The process of brewing beer at home for personal consumption.
  • HLT: Hot Liquor Tank. A vessel used to heat and hold hot water for the brewing process.
  • Hops: A type of plant used in brewing to add bitterness, flavor, and aroma to beer.


  • IBU: International Bitterness Units. A measure of the bitterness of beer.
  • Infusion: The process of adding hot water to the mash tun to create the wort.


  • Keg: A container used to store and dispense beer, typically made of metal.


  • Lauter: The process of separating the sweet wort from the spent grains.
  • Lauter Tun: A vessel used for the lautering process.
  • Lager: A type of beer made with bottom-fermenting yeast at lower temperatures than ales.
  • Mash: The process of mixing malt with hot water to extract sugars.
  • Mash Tun: A vessel used for the mashing process.
  • Microbrewery: A small, independent brewery that produces beer in limited quantities.


  • Original Gravity: The specific gravity of the wort before fermentation.


  • pH: A measure of the acidity or alkalinity of a solution. pH values in beer typically range from 4.0 to 5.5.
  • Pitch: The process of adding yeast to the wort


  • Racking: The process of transferring beer from one vessel to another, typically from the fermenter to a secondary vessel for conditioning.
  • Reinheitsgebot: The German Purity Law of 1516, which stated that beer could only be made from water, barley, and hops (later amended to include yeast).


  • Saccarification: The process of breaking down starches into sugars during the mashing process.
  • Secondary Fermentation: The process of transferring beer to a secondary vessel for conditioning and aging.
  • Specific Gravity: The ratio of the density of a substance to the density of water. In brewing, specific gravity is used to measure the amount of sugar in the wort and the alcohol content of the beer.
  • Spent Grains: The grains left over after the wort has been separated during the lautering process.
  • Wort: The sweet liquid extracted from the mash tun that is boiled with hops to make beer.


  • Tannins: Astringent compounds found in grains, hops, and wood that contribute to the flavor and mouthfeel of beer.
  • Trub: The sediment and other solid material that settles out of the wort during the brewing process.


  • Vorlauf: The process of recirculating wort through the mash tun to clarify it before lautering.


  • Water Profile: The chemical composition of the water used in brewing, which can affect the flavor and character of the beer.
  • Whirlpool: The process of creating a whirlpool in the kettle to help settle out hops and other solids before cooling the wort.
  • Wort Chiller: A device used to rapidly cool the wort after boiling to prepare it for fermentation.
  • Yeast: Microorganisms that convert sugar into alcohol and carbon dioxide during fermentation.