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23 relations: Adjuncts, Beer, Beer glassware, Carbon dioxide, Draught beer, Fermentation, Fermentation in food processing, Foam, Guinness, Hydrophobe, Laplace pressure, Nitrogen, Nucleation, Odor, Ostwald ripening, Peptide, Soft drink, Solvation, Viscosity, Wheat beer, Widget (beer), Wort, Yeast.
Adjuncts
Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley).
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Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Beer glassware
Beer glassware comprises the drinking vessels made of glass designed or commonly used for drinking beer.
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Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
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Draught beer
Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Foam
Foam is a substance formed by trapping pockets of gas in a liquid or solid.
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Guinness
Guinness is an Irish dry stout that originated in the brewery of Arthur Guinness (1725–1803) at St. James's Gate brewery in the capital city of Dublin, Ireland.
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Hydrophobe
In chemistry, hydrophobicity is the physical property of a molecule (known as a hydrophobe) that is seemingly repelled from a mass of water.
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Laplace pressure
The Laplace pressure is the pressure difference between the inside and the outside of a curved surface that forms the boundary between a gas region and a liquid region.
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Nitrogen
Nitrogen is a chemical element with symbol N and atomic number 7.
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Nucleation
Nucleation is the first step in the formation of either a new thermodynamic phase or a new structure via self-assembly or self-organization.
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Odor
An odor, odour or fragrance is always caused by one or more volatilized chemical compounds.
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Ostwald ripening
Ostwald ripening is an observed phenomenon in solid solutions or liquid sols that describes the change of an inhomogeneous structure over time, i.e., small crystals or sol particles dissolve, and redeposit onto larger crystals or sol particles.
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Peptide
Peptides (from Gr.: πεπτός, peptós "digested"; derived from πέσσειν, péssein "to digest") are short chains of amino acid monomers linked by peptide (amide) bonds.
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Soft drink
A soft drink (see terminology for other names) typically contains carbonated water (although some lemonades are not carbonated), a sweetener, and a natural or artificial flavoring.
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Solvation
Solvation describes the interaction of solvent with dissolved molecules.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Wheat beer
Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.
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Widget (beer)
A widget is a device placed in a container of beer to manage the characteristics of the beer's head.
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Wort
Wort is the liquid extracted from the mashing process during the brewing of beer or whisky.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Beer foam, Beer froth, Head (beer), Krausen, Kräusen.
References
[1] https://en.wikipedia.org/wiki/Beer_head
