Beer 101

Beer aged in cold temperature (35-50 degrees)Bottom fermenting yeast
Brew Kettle
Vessel in which wort from the mash is boiled with hops
Addition of dry hops to fermenting or aging beer to increase its hops aroma
Flavor/aroma of fruits. High temp fermentaion strains
Milled Grains
International Bitterness UnitsHigher the more bitter
Unfermented beer – Solution of grain sugars from mash tun
Light effected beer that is broke down and smeels like skunk
High temp fermented beerTop fermenting yeast
MAsh Tun
A tank where grist isin water and heated in order tothe starch to sugar
Water (92%)Malt – “soul” of beerHops – “spice” of beerYeast 
Beer US Strengths
Beer  By Weight  By VolumeLite Beer  3.2%  4.0%Regular Beer  3.5%  4.37%Premium Beer  3.9%  4.87%Super Premium  4.2%  5.25% Specialties  4.5% – 6.5%   5.6% – 8.1%
Keg Sizes
Keg – half barrel – 15.5Pony Key – 7.5 
What gives beer its color
The Malt -Types = Pale BarleWheatCaramelChocolate
Beers we Sampled
WortStaw ber RitaGoose Island 312 Urban Wheat AleWoodchuck Hard CCiderTorpedo
India Pale Ale
Pasturized Options
Keg is none pasturaized- needss to stay coldOther beer is pasturized – so can be at room temp
Rheinsgebot Law of 1516
Only made it so germans can use water, hops and malt to make beerammended to add yeast later