Beer Making Glossary

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galactose

A type of hexose sugar occurring in small quantities in beer, fermented very slowly by yeast.

 

gelatin

Used in beer making as a fining agent. See Fining.

 

gelatinization

A process during which starch molecules break apart as a result of heating. The gelatinized starch is in a colloidal state, making it soluble in water and accessible for enzymatic conversion into sugars.

 

germ

The embryo of a cereal grain.

 

germination

Characterized by acrospire and rootlet growth. Germination initiates enzyme development and conversion of barley to malt.

 

globulin

An important protein group present in barley and in beer. It is the prime component in chill haze.

 

glucophilic

Glucose "loving" usually used in referring an organism that thrives on glucose, such as yeast.

 

glucose

It is a highly fermentable sugar (monosaccharide) also known as dextrose or corn sugar.

 

grain bag

Bags with an open weave made from cloth or synthetic fabrics used to contain grains during mashing sparging or steeping.

 

grain bed

The grain bed is formed by the collection of grist particles and grain husks on top of the false bottom of the lauter/mash tun. Once established the grain bed allows for the separation of the clear wort from the spent grains during sparging.

 

grain bill

The list of grains and their amounts used for a particular recipe.

 

grain mill

A device used to crush grain into small pieces and to separate the grain from the husk. Grain mills use hammers and rotating plates or rollers to crack or grind the grain while leaving the husk largely intact.

 

gravity

Specific gravity. Density of a solution as compared to water; expressed in grams per milliliter. One milliliter of water weighs one gram. S.G.=1.000.

 

grind

A term often used synonymously with "crush".

 

grist

The entire quantity of grain used in the mash.

 

grits

Ground degermed corn or rice used in brewing.

 

grits

Processed grain that has undergone husk, bran and germ removal. Grits are generally ungelatinized.

 

gruit

A medieval herb mixture used in beer.

 

gueuze

A Belgian ale, uniquely fermented with wild yeasts. Final product is made by blending old and young beers.

 

gyle

The wort before the yeast is pitched.

 

gypsum

Calcium sulphate (CaSO₄). Very common in water. Often used as a water additive to correct water chemistry or duplicate the water of a particular region. It also can be used to acidify the mash and inhibit the deactivation of alpha-amylase by high temperatures.

 

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