Beer 101

Lager
Beer aged in cold temperature (35-50 degrees)Bottom fermenting yeast
Brew Kettle
Vessel in which wort from the mash is boiled with hops
Dry-Hopping
Addition of dry hops to fermenting or aging beer to increase its hops aroma
Fruity/Estery
Flavor/aroma of fruits. High temp fermentaion strains
grist
Milled Grains
IBU
International Bitterness UnitsHigher the more bitter
Wort
Unfermented beer – Solution of grain sugars from mash tun
Skunky
Light effected beer that is broke down and smeels like skunk
Ale
High temp fermented beerTop fermenting yeast
MAsh Tun
A tank where grist isin water and heated in order tothe starch to sugar
Ingredients
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
IPA
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