Heat Exchanger: A mechanical device used to rapidly reduce the temperature of the wort.

Hops: Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor.

Infusion: Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or downward changes.

IBU: International Bitterness units. A system of indicating the hop bitterness in finished beer.

Keg: Container for beer. Originally made of wood and available in a variety of sizes. Many breweries employed their own coopers to make their kegs.

Lager: Beers produced with bottom-fermenting yeast strains at colder fermentation temperatures than ales.

Lagering: To store. Refers to maturation for several weeks or months at cold temperatures.

Light-Struck: Skunklike smell on beer from exposure to light.

Liquor:

Brewer's term for water used in the brewing process, as included in the mash or used to sparge the grains after mashing.:

Malt(ing): The process by which barley is steeped in water, germinated, then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.

Malt Extract: The condensed wort from a mash, consisting of maltose, dextrins and other dissolved solids. Either as a syrup or powdered sugar, it is used by brewers, in solutions of water and extract to reconstitute wort for fermentation.

Mash: To release malt sugars by soaking the grains in water. A mash is the resultant mixture.

Mash Tun: A tank where grist is soaked in water and heated to convert the starch to sugar and extract the sugars and other solubles from the grist.

Maltose: A water-soluble, fermentable sugar contained in malt.