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• Sandbox
  ...fermented apple juice, while [[Perry]] is fermented pear juice. Sometimes sugar or raisins may be added to raise the alcohol content and sometimes spices a
  3 KB (540 words) - 14:09, 1 August 2014
• Balling
  ...a percentage of sugar by weight. A reading of 10 means the solution is 10% sugar by weight. Scale is interchangable with [[Brix]].
  225 bytes (35 words) - 03:18, 28 February 2007
• Brix
  A scale measuring sugar in solution expressed as a percentage by weight. Interchangeable with [[Bal
  284 bytes (34 words) - 15:58, 2 February 2010
• Body
  ...tated by how much unfermented sugar remains in the finished beer; the more sugar, the heavier the body.
  252 bytes (44 words) - 03:18, 28 February 2007
• Malting
  * The sugar derived from such grains which is heavy in maltose, such as baker's malt,
  1 KB (195 words) - 12:32, 15 September 2007
• Priming
  ...ttle conditioned beer. Most homebrewers use either [[Priming_sugar|priming sugar]] (Dextrose) or [[Dry_Malt_Extract|Dried Malt Extract]] (DME). Also can be
  415 bytes (64 words) - 14:40, 30 May 2008
• Belgian Blond Ale
  ...rs (commonly orange-like or lemony). Light sweetness that may have a candi sugar-like character. Subtle yet complex. ...perfumy or orange/lemon-like). Light spicy phenolics optional. Some candi sugar or honey-like sweetness on palate.
  3 KB (454 words) - 14:48, 24 November 2010
• Dextrine Malt
  ...retention, sweetness, and body. Dextrine malts contain a lot of dextrins, sugar structures that are resistant to enzyme action that remain in the finished
  564 bytes (71 words) - 14:43, 7 December 2007
• Table Sugar
  Large amounts of table sugar will not make good beer. If the majority of the ferementables comes from sugar then it is not beer.
  340 bytes (55 words) - 11:01, 11 October 2009
• Koji
  ...beer brewing process]], converting the [[starch]] found in [[rice]] into [[sugar]] that can be fermented by sake yeasts
  606 bytes (88 words) - 18:41, 14 September 2007
• Do I need an hydrometer?
  *With Extract brewing, if you follow the recipe you will always have enough sugar in the wort and will know the original gravity. If your beer finishes ferm
  844 bytes (141 words) - 00:59, 15 November 2007
• Pitching the Yeast
  ...wort, they begin to reproduce in amazing numbers; pitching the yeast onto sugar prior to adding them to the main [[wort]] allows the brewer to increase the
  4 KB (626 words) - 03:31, 15 December 2008
• Dubbel
  ...for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldi
  4 KB (676 words) - 17:49, 16 July 2008
• Steinbier
  0 bytes (0 words) - 16:31, 26 September 2014
• Dry
  ...ic beverages can occur in low-gravity worts or musts where there is little sugar overall, or when a yeast is too attenuative for the gravity. It can also b ...Common sugars used for this purpose are [[Dextrose]] and Belgian [[Candi Sugar]].
  1 KB (223 words) - 03:23, 15 December 2008
• American Blonde Ale
  ...redients=Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity Engli
  4 KB (636 words) - 23:37, 23 February 2008
• Cream Ale
  ...inish can vary from somewhat dry to faintly sweet from the corn, malt, and sugar. Faint fruity esters are optional. No diacetyl.
  6 KB (932 words) - 03:41, 1 March 2013
• Amber Lager
  ...should not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts may be used but all malt formulations are also made. Malt and hop
  2 KB (305 words) - 14:09, 26 October 2007
• Belgian Pale Ale
  ...th (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian
  5 KB (734 words) - 14:49, 24 October 2007
• Stout
  ...le elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener. ...and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale
  31 KB (4,799 words) - 01:25, 1 April 2009

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