Beer Making Glossary

- O -

oast house

Facility where hops are dried and processed.

 

oktoberfest

1-A beer festival held annually in Münich's Theresienwiese (Theresa's Meadow) for sixteen days and nights in late September and early October. The festival originated with the wedding festivities of the Bavarian heir prince Ludwig to the princess Theresa in 1810. 2-A bottom-fermented Vienna- or Marzen-style beer originally brewed especially for the Oktoberfest but now available year round.

 

oligosaccharides

Sugars of more than three molecules, less complex than dextrins. They are intermediate fractions that occur during the reduction of starch during mashing and are not fermentable by yeast.

 

original gravity (OG)

Specific gravity of wort before fermentation has started.

 

oxidation

Chemical reaction that occurs between oxygen and various components in beer resulting off-flavor.

 

oxidized flavor

Develops in the presence of oxygen as the beer ages or is exposed to high temperatures; winey, wet cardboard, papery, rotten vegetable, pineapple, sherry, baby diapers. Often coupled with an increase in sour, harsh, or astringent taste. Also known as stale flavor.

 

oxygen

Element important in yeast metabolism, especially during the first stage of growth. Also causes problems in long term storage in beer containers.

 

Home Page	Shopping Cart	On Line Catalog	Monthly Specials
Order Line 800.365.2739		Advice Line 704.825.8400
This page, and all contents, are Copyright © 1973... 2008 by Ale an' Artifacts, Ltd.