Glossary - Revision history

Gaël: /* B */

2025-02-13T08:28:11Z

← Older revision		Revision as of 08:28, 13 February 2025
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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

Bill at 21:11, 3 September 2016

2016-09-03T21:11:50Z

← Older revision		Revision as of 21:11, 3 September 2016
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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>~~[[Category: Navigation aids]]~~		<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==

Matt: /* D */

2015-06-30T02:08:54Z

← Older revision		Revision as of 02:08, 30 June 2015
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	==D==		==D==
	*'''Dextrins:''' Polysaccharide sugars that are unfermentable by ~~saccromyces~~, but can be consumed by ~~brettanomyces~~		*'''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.

Adam: /* E */

2015-03-31T17:32:07Z

← Older revision		Revision as of 17:32, 31 March 2015
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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"

Adam: /* P */

2015-02-01T07:11:24Z

← Older revision		Revision as of 07:11, 1 February 2015
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	==P==		==P==
	*'''Pajottenland:''' Sometimes written in English as ''Payottenland'', this extremely fertile agricultural region of Belgium is situated in a valley to the south-west of Brussels between the rivers Senne and Dendre and is cradle of lambic production.		*'''Pajottenland:''' Sometimes written in English as ''Payottenland'', this extremely fertile agricultural region of Belgium is situated in a valley to the south-west of Brussels between the rivers Senne and Dendre and is the cradle of lambic production.
	*'''Pêche:''' French for ''peach''		*'''Pêche:''' French for ''peach''
	*'''Pediococcus:''' A genus of Gram-positive lactic acid bacteria. Can produce diacetyl in both Lambic and other foodstuffs, such as Chardonnay		*'''Pediococcus:''' A genus of Gram-positive lactic acid bacteria. Can produce diacetyl in both Lambic and other foodstuffs, such as Chardonnay
	*'''pH:''' The negative logarithm of hydrogen ion concentration. A measure of acidity, where lower is more acidic		*'''pH:''' The negative logarithm of hydrogen ion concentration. A measure of acidity, where lower is more acidic
	*'''Pipe:''' A large wooden ~~barre~~ generally 550-650 liters in capacity; most often associated with the Port wine industry		*'''Pipe:''' A large wooden barrel generally 550-650 liters in capacity; most often associated with the Port wine industry
	*'''Pomme:''' French for ''apple''		*'''Pomme:''' French for ''apple''

Adam: /* F */

2015-02-01T07:09:45Z

← Older revision		Revision as of 07:09, 1 February 2015
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	==F==		==F==
	*'''Foeder:''' See ''foudre''		*'''Foeder:''' See ''foudre''
	*'''Foudre:''' A large wooden vat, popular in France's Rhône Valley, ~~randing~~ from 3,000 to 20,000 liters		*'''Foudre:''' A large wooden vat, popular in France's Rhône Valley, ranging from 3,000 to 20,000 liters
	*'''Fraise:''' French for ''strawberry''		*'''Fraise:''' French for ''strawberry''
	*'''Framboise:''' French for ''raspberry''		*'''Framboise:''' French for ''raspberry''

Adam: /* H */

2015-01-25T17:25:10Z

← Older revision		Revision as of 17:25, 25 January 2015
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	==H==		==H==
	*'''Hard:''' An adjective describing Lambic that has an excessive acetic acid content <ref name=Guinard >Jean-Xavier Guinard , [[Books#Classic_Beer_Styles:_Lambic\|Classic Beer Styles: Lambic]], 1990</ref>. See [[Glossary#S\|'''Soft''']] and [[Glossary#R\|'''Ropy''']]		*'''Hard:''' An adjective describing Lambic that has an excessive acetic acid content <ref name=Guinard >Jean-Xavier Guinard , [[Books#Classic_Beer_Styles:_Lambic\|Classic Beer Styles: Lambic]], 1990</ref>. See [[Glossary#S\|'''Soft''']] and [[Glossary#R\|'''Ropy''']]
			*'''Huisstekerij:''' Belgian Dutch for home blender(ie)

	==I==		==I==

Adam: /* M */

2015-01-24T00:09:22Z

← Older revision		Revision as of 00:09, 24 January 2015
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	==M==		==M==
	*'''Mars:''' (Belgian Dutch~~: Meerts~~) A low-alcohol beer produced from the second runnings of a lambic brewing.		*'''Mars:''' (French) A low-alcohol beer produced from the second runnings of a lambic brewing.
			*'''Meerts:'''(Belgian Dutch) A low-alcohol beer produced from the second runnings of a lambic brewing.
	*'''Mûre:''' French for ''blackberry''		*'''Mûre:''' French for ''blackberry''

Matt: /* M */

2015-01-23T18:36:50Z

← Older revision		Revision as of 18:36, 23 January 2015
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	==M==		==M==
	*'''Mars:''' A low-alcohol beer produced from the second runnings of a lambic brewing.		*'''Mars:''' (Belgian Dutch: Meerts) A low-alcohol beer produced from the second runnings of a lambic brewing.
	*'''Mûre:''' French for ''blackberry''		*'''Mûre:''' French for ''blackberry''

Matt: /* G */

2015-01-23T18:35:44Z

← Older revision		Revision as of 18:35, 23 January 2015
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	*'''Gueuze:''' A type of blended lambic comprising of young and old lambics; French spelling.		*'''Gueuze:''' A type of blended lambic comprising of young and old lambics; French spelling.

	*'''Gueuze-Lambic:''' An outdated term, describing a blend of 60% young lambic and 40% old lambic		*'''Gueuze-Lambic:''' An outdated term, describing a blend of 60% young lambic and 40% old lambic <ref name=Quintens >Patricia Quintens, Bier en Brouwerijen te Brussel, 1996, page 16.</ref>
	*'''Gueuzerie:''' A relatively new French word loosely meaning "place where gueuze is blended"		*'''Gueuzerie:''' A relatively new French word loosely meaning "place where gueuze is blended"