Beer Glossary

“Wheat” and “white beer” in German. Top-fermented Bavarian wheat beer, brewed with at least 50% wheat malt, with characteristic banana and clove aromas from its yeast. Hefeweizen is unfiltered, Kristallweizen is filtered (see White beer).

Vessel in which the wort is set spinning after boiling: hop residue and coagulated proteins gather in a cone in the center of the bottom, so that clear wort can be drawn off. Hops are sometimes added there for aroma.

White beer is a pale, cloudy, unfiltered blonde beer, top-fermented. Its alcohol content is about 5%. It is brewed with one-third wheat, as wheat malt. It is often flavored with various ingredients such as coriander or citrus zest.

Dutch name for Belgian white beer (see White beer), brewed with raw wheat and flavored with coriander and bitter orange peel.

Sweet liquid obtained after the maïsche (mash) is filtered; it then goes into the hop kettle, where it is brought to a boil and hops are added. Clarified, then cooled before going into the fermentation tanks, it is then a sweet, bitter and clear liquid.

The boiling of the wort. With hops added, the wort is boiled for 1½ to 2 hours in a wort kettle to sterilize it: this eliminates all germs.

Also called a boiling kettle or hop kettle. It is a vessel used mainly to sterilize the wort by boiling. Hops are then added in this same vessel.