Copied with permission from https://www.arishtam.com/product-page/aristam-homebrewing-guide and https://www.amazon.in/Arishtam-HomeBrew-Probiotics-Indias-homebrew-ebook/dp/B07WSXSCQY
ABV: Alcohol % by volume or v/v.
Alpha Acid: They are found in the resin gland of the hop cone. When boiled for 60 minutes, these acids produce iso-alpha-acids which are responsible for bitterness in Beer.
Angel share: Used primarily for oak ageing of wines and whiskey. It refers to the evaporation loss during bulk ageing.
Arishtam: It is a branch of Ayurveda that uses alcoholic fermented decoction to extract medicine out of herbs. The word means free from injury/disease in Sanskrit.
Autoclave: It is a hospital grade sterilization equipment which disinfects using high pressure steam.
Base malt: Refers to the bulk of the malt and is responsible for alcohol production in beers. As opposed to specialty malt that provides special color and aromas but very little enzymes for mashing.
Bentonite: Volcanic clay. This mined clay is used to make hydrated slurry. It was one of the most extensively used fining agent in traditional European wines.
BIAB: Brew in a bag. It is a home brewing technique of putting the malted grains inside a muslin cloth to prevent charring of grains due to heat from the base.
Brewing: Preparation of a beverage through application of heat. This can be used for tea, coffee, beer and kombucha.
Brix: Written as OBX is w/v sugar concentration. Equivalent weight in gm for every 100ml of solution.
Campden: potassium or sodium metabisulfite used a preservative in wines.
Carboy/ Demijohn: 5 Gallon or 19/20 liter glass bottles that is used by wine makers to bulk age their wines.
Celaric disease: Extreme bowel irritation caused because of intolerance to gluten.
CIP: (Cleaning in place). It is an industrial term used for equipment designed to sanitize and clean the food grade assembly line without the need to dismantle the setup.
Crown Capper: The crimped metal caps on beer bottle with a washer.
CIVC: (Le Comité Interprofessionnel du vin de Champagne) is the governing body in France for the production of sparkling wines.
DIY: Jugaad which refers to making special purpose equipment from off-the-shelf everyday items.
Fining agent: Chemical used to remove the haze of a beverage.
Fusel alcohols or fuselol: Also sometimes called fusel oils in Europe, are mixtures of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. It is widely believed to be a result of high temperature fermentation and cause hangover.
GABA: Gamma-Aminobutyric acid or γ-aminobutyric acid, is the chief inhibitory neurotransmitter in the developmentally mature mammalian central nervous system. Its principal role is reducing neuronal excitability throughout the nervous system.
Grain Bill: Refers to mash ingredients or mash bill. It is the collection of base malt, specialty malt and adjuncts that are added by brewer to make the wort.
Gruel: Food consisting of some type of cereal—oat, wheat, rye flour or rice—boiled in water or milk. It is a thinner version of porridge that may be more often drunk than eaten and may not need to be cooked. Historically, gruel has been a staple of the Western diet, especially for peasants.
Gruit: Beer made without hops e.g. root beer.
HDPE: High density polyethylene is a food grade plastic commonly used for bulk storage of food items. The white and blue food/ water cans and drums are often made from this.
Hops: Aromatic cones of Humulus lupulus plant. They originated in Europe but are grown across the globe today. It is primarily used as a bittering agent in beers and to improve its stability. However, it has a lot of uses in tea, creams, medicine and as an anti-oxidants.
IBU: International Bitterness Unit. It is a measure of iso-alpha acid in the beer. It should not a measure of perceived bitterness that is a function of the spices, hardness of water and other mash parameters.
IMFL: Indian made foreign liquor. A term used by tax authorities for western style liquors that are domestically produced. All Whisky, Rum, Gin, Vodka etc. fall under this category.
IoT (Internet of Things): This is a generic term for smart devices and equipment that can push data over internet and get commands without human intervention e.g. app controlled digital home automation system.
Isinglass: White crystalline substance made from inner float bladder lining of some fish species. This is used as a fining agent in beers and wines.
Kettle Caramalization: it is the charring of grains in the mash kettle due to excessive exposure to the direct flame from the flame. BIAB mashing reduces it.
Lautering: The process of separation of clear beer wort from the grains through filtration.
Lye: Sodium hydroxide or caustic soda/ ash. This alkaline solution can get rid of any dirt and oil sticking to stainless steel vessels easily. However, it is very corrosive and proper handling/ care is needed.
Mash-kettle: A kettle used to mash the grains and lautering them at specified temperatures to obtain optimal brew.
Molasses: A black tar like residue from sugar processing. It is fermented in sugar factories to produce ethanol.
Must: “vinum mustum” or "young wine". It is the freshly crushed fruit juice often containing skin and seeds that is fermented to produce wine.
NAB: Nonalcoholic beer.
Nucleation point: It is a process in which a small defect in the glass becomes the starting point for formation of CO2 bubble in beers and sparkling wines.
Plato: (Degree Plato or OP). It is the measurement of dissolved solids (mainly maltose) in the brewing wort. i.e. gm of dissolved solid per 100ml of wort.
PPCP: Polypropylene co polymer is a better version of PP (no5) plastic which is heat resistant making it suitable for bulk ageing of ferments.
Primary Fermentation: It is the first stage of fermentation of must or wort, where yeast does bulk of activity.
Pycnometer: a device used to measure the density of liquids solids and liquids by weighing of standard volume sample.
Saccrification: also called mashing is preparation of wort by converting starch to maltose.
SCADA: (Supervisory control and data acquisition) and PLC (programmable logic controller). They are the automation tools used by industrial breweries to control and record the progress.
Secondary Fermentation: It is the process of taking the young beer/ wine into a second vessel for ageing, finishing or improving the quality.
Sorbate: Potassium Sorbate is a preservative that can kill yeast.
Sparging: It is a step in lautering where we add some clear hot water over the separated or spent grains to extract the residual malt (sticky liquid) from them.
SRM: Standard Reference Method. Like the EBC (Europe) and lovibond (American malt), this is used to represent the darkness of the finished beers.
Strike water: The water that is added to the grains to make the wort.
Tannins: They are naturally occurring polyphenol found in plants, seeds, bark, wood, leaves, fruit skins (wines) and grain husks (beers). They add bitterness and astringency in the drink and give them a dry taste.
Tea-Ball: This stainless steel mesh is also called tea infuser egg. It allows to keep a chunk of grains for malting for study purposes.
Terroirs: Taste of soil (Goût de terroirs) talks about the harmony of climate and locally produced crops.
Tinctures: Medicine made by dissolving drug in alcohol.
Trub: In the process of brewing beer, trub is the term used for the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left in the whirlpool rather than stay in contact with the fermenting wort.
Water Bath: Indirect heating method where we put the vessel inside a larger vessel filled with water. This prevents charring due to direct flame heating.
Wort: The sweet syrup that is extracted from malted grains during the mashing process. It is primarily composed of maltose and is the first step towards whiskey and beer manufacturing.