Carbonation: Sparkle caused by carbon dioxide, either created during fermentation or injected later.

Caramel: Sugar used to add color and alcohol content to beer. It is often used in place of more expensive malted barley.

Chill Haze: Cloudiness caused by precipitation of protein-tannin compound at low temperatures; it does not affect flavor.

Chill Proof: Beer treated to allow it to withstand cold temperatures without clouding.

Conditioning: Period of maturation intended to impart "condition"(natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste.

Conditioning Tank: A vessel in which beer is placed after primary fermentation where the beer matures, clarifies and is naturally carbonated through secondary fermentation. Also called bright beer tank, serving tank and secondary tank.

Cooper: Craftsperson who hand-makes beer kegs from wood.

Dextrin: The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavour and body.

Draft: Dispensing beer from a bright tank, cask or keg, by hand pump, pressure from an air pump or injected carbon dioxide inserted into the beer container prior to sealing.

Dry-hopping: The addition of dry hops to fermenting or ageing beer to increase its hop character or aroma.

Enzymes: Catalysts found naturally in grain. When heated in mash they convert the starches of the malted barley into maltose, a sugar used in solution and fermented to make beer.

Ester: Volatile flavour compound naturally created in fermentation. Often fruity, flowery or spicy.

Ethanol: A form of alcohol produced by yeast during fermentation.

Fermentation: Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.

Fining: An aid to clarification: a substance that attracts particles that would otherwise remain suspended in the brew.

Filter: The removal of designated impurities by passing the wort through a medium, sometimes diatomaceous earth. Yeast in suspension is often targeted for removal.

Grainy: Tastes like cereal or raw grain.

Grist: Brewers' term for milled grains, or the combination of milled grains to be used in a particular brew.