Glossary: Difference between revisions
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==Sections== | ==Sections== | ||
<div align=center><span class=toc>[[#A|A]] | [[#B|B]] | [[#C|C]] | [[#D|D]] | [[#E|E]] | [[#F|F]] | [[#G|G]] | [[#H|H]] | [[#I|I]] | [[#J|J]] | [[#K|K]] | [[#L|L]] | [[#M|M]] | [[#N|N]] | [[#O|O]] | [[#P|P]] | [[#Q|Q]] | [[#R|R]] | [[#S|S]] | [[#T|T]] | [[#U|U]] | [[#V|V]] | [[#W|W]] | [[#X|X]] | [[#Y|Y]] | [[#Z|Z]]</span></div><noinclude> | <div align=center><span class=toc>[[#A|A]] | [[#B|B]] | [[#C|C]] | [[#D|D]] | [[#E|E]] | [[#F|F]] | [[#G|G]] | [[#H|H]] | [[#I|I]] | [[#J|J]] | [[#K|K]] | [[#L|L]] | [[#M|M]] | [[#N|N]] | [[#O|O]] | [[#P|P]] | [[#Q|Q]] | [[#R|R]] | [[#S|S]] | [[#T|T]] | [[#U|U]] | [[#V|V]] | [[#W|W]] | [[#X|X]] | [[#Y|Y]] | [[#Z|Z]]</span></div><noinclude> | ||
==A== | ==A== | ||
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*'''Blanc/Blanche:''' French for ''white'' | *'''Blanc/Blanche:''' French for ''white'' | ||
*'''Brasserie:''' French for ''brewery'' | *'''Brasserie:''' French for ''brewery'' | ||
*'''Brettanomyces:''' "British fungus", a yeast responsible for many of the characteristics in Lambic | *'''Brettanomyces:''' "British fungus", a wild yeast responsible for many of the characteristics in Lambic | ||
*'''Brouwerij:''' Dutch for ''brewery'' | *'''Brouwerij:''' Dutch for ''brewery'' | ||
*'''Brussel:''' Dutch for ''Brussels'', the capital of Belgium | *'''Brussel:''' Dutch for ''Brussels'', the capital of Belgium | ||
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==D== | ==D== | ||
*'''Dextrins:''' Polysaccharide sugars that are unfermentable by | *'''Dextrins:''' Polysaccharide sugars that are unfermentable by Saccharomyces, but can be consumed by Brettanomyces | ||
*'''Diacetyl:''' A simple organic compound with an intense buttery flavor and odor | *'''Diacetyl:''' A simple organic compound with an intense buttery flavor and odor | ||
*'''Doesjel:''' Belgian Dutch slang similar to ''loerik'' (see below) closely approximating to ''snoozer'' or ''lazy''. Used when a geuze does not referment in the bottle. | *'''Doesjel:''' Belgian Dutch slang similar to ''loerik'' (see below) closely approximating to ''snoozer'' or ''lazy''. Used when a geuze does not referment in the bottle. | ||
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*'''(E)-2-nonenal:''' See [[Glossary#N|'''Nonenal, (E)-2-''']] | *'''(E)-2-nonenal:''' See [[Glossary#N|'''Nonenal, (E)-2-''']] | ||
*'''Enterobacteriaceae:''' A family of Gram-negative bacteria, which includes a broad array of organisms. The enterobacteria are among the first to colonize Lambic during fermentation | *'''Enterobacteriaceae:''' A family of Gram-negative bacteria, which includes a broad array of organisms. The enterobacteria are among the first to colonize Lambic during fermentation | ||
*'''Estaminet:''' French for ''tavern'' or ''pub'' and locally used in the Brussels dialect to describe a small drinking establishment or cafe. | |||
*'''Ester:''' A chemical compound formed by the linking of an alcohol with an organic acid | *'''Ester:''' A chemical compound formed by the linking of an alcohol with an organic acid | ||
*'''Ethanol:''' Simple, two carbon alcohol. Responsible for the intoxicating effects of alcoholic beverages. Often simply called "alcohol" | *'''Ethanol:''' Simple, two carbon alcohol. Responsible for the intoxicating effects of alcoholic beverages. Often simply called "alcohol" | ||