b'h A - Z O F B E E R h h A - Z O F B E E R hC Chocolate maltMalted barley that has been roasted to a darker colour. ItCAMRAThe Campaign for Real Ale gives the beer a more toasted and nutty flavour and makes it a bit darker.Caramel maltsweet, coppery malt which gives colour and flavour as well as aClosed FermentationFermentation in an airtight vat that stops anything darker colour to the beer. messing with the brew. CarbonationHow fizzy your beer is! It can come from the yeast giving offDCO2 as a by-product or by being force-carbonated with CO2 (which is usually done with keg beer.) Double bock/doppelbockA stronger bock beer, that traditionally uses double the number of hops and malt; it doesnt necessarily double the strength.CaskA barrel-shaped container for beer. Traditionally wooden but nowDraught BeerBeer pulled from a keg or casks rather than from a bottle or usually metal and the source of one side of the Keg vs. Cask argument. can Cask Conditioned Beer - Beer poured using a traditional hand pump rather thanDouble IPA - often called DIPAs or Imperial IPAs, this originally American a CO2 tap.style takes the craving for hops and runs with it. These usually use double or even triple (TIPA) the typical amount of hops, but also add more malts to Cask ConditioningA Cask conditioned beer has continued to develop in thebalance. The resulting beer has huge hoppy highs and deep malty depths with cask after its left the brewery.As a result, there are still sediments inan high ABV to matchthere that need to settle to the bottom before serving.Settling can be done by either leaving it to rest or using finings. Dry HoppingThe same as Finishing HopsAdding hops late on in production to increase hoppiness. More commonly seen of late as DDH double dry hoppingContract Brewing - Contract Brewing, an arrangement where a brewer brews and packages beer on equipment that they do not own. The term contractDry stoutThe Irish version of stout, Guinness is the most well-known brewing is closely related to gypsy brewing, although a contract brewerversion. might have a smaller-scale facility in which to brew. Dunkel Comes from the colour of the beer and means Dark in German rather Craft beerAn American term that has crossed The Pondwed call it athan Helle which means pale.microbrew. This definition is still up for debate but according to the Brewers Association, an American craft brewer is small, independent and traditional.FBut what does this mean?Farmhouse Ale - Essentially, farmhouse ale and Saison refer to the same style TRADITIONAL: A brewer who has an all-malt beer or has at least 50% inof brewing that dates back to the 19th century. Farmhouse ales got their name either all malt beers or beers which use adjuncts to enhance ratherliterally from the fact that they were brewed in farmhouses. At a time when thanlighten flavour. agriculture required vast amounts of manpower, farmers would brew batches of beer in the off-season, ready to serve to workers in the summer monthsSMALL: Annual production of fewer than 6 million barrels.FermentationThe part of the brewing process where sugar is converted to INDEPENDENT: Less than 25% of the brewery is owned by another member alcohol.of the beer business who is not themselves a craft brewer.FiltrationThe passage of the beer through a filter to get out the final bits Crystal maltA malt that has been dried starts to crystallize.When this isof yeast etc. used it adds sweetness to the beer. FiningA substance added to beer (usually cask ale) to make the yeast and Chill HazeA cloudiness in cold beer that comes from a chemical reactionother particles settle. These materials can be isinglass, gelatine, Irish moss, when the beer drops to a certain temperature.It disappears when the beerand others, but Isinglass is the most common and made from fish swim bladders, warms up. Its a common occurrence and is not unsafe. making not all beer suitable for vegetarians.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER 347'