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== | ==E== | ||
*'''(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" | ||
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==F== | ==F== | ||
*'''Foudre:''' A large wooden vat, popular in France's Rhône Valley, | *'''Foeder:''' See ''foudre'' | ||
*'''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'' | ||
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*'''Geuzestekerij:''' A place where lambic is blended but not brewed | *'''Geuzestekerij:''' A place where lambic is blended but not brewed | ||
*'''Glucose:''' A simple monosaccharide sugar. Can be metabolized by most yeast and bacteria | *'''Glucose:''' A simple monosaccharide sugar. Can be metabolized by most yeast and bacteria | ||
*'''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 <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" | ||
==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 '''Soft''' and '''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== | ||
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==M== | ==M== | ||
*'''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'' | ||
==N== | ==N== | ||
*'''Nonenal, (E)-2-:''' An aldehyde that was identified as one of the main compounds responsible for the flavor of oxidized beer, though many others have since been found to contribute as well. | |||
==O== | ==O== | ||
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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 | *'''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'' | ||
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==R== | ==R== | ||
*'''Refermentation:''' A secondary fermentation that occurs in a lambic after bottling to produce carbonation | *'''Refermentation:''' A secondary fermentation that occurs in a lambic after bottling to produce carbonation | ||
*'''Ropy:''' An adjective describing the texture lambic takes on after excessive lactic acid bacteria activity in the wort <ref name=Guinard >Jean-Xavier Guinard , [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990</ref> | *'''Ropy:''' An adjective describing the texture lambic takes on after excessive lactic acid bacteria activity in the wort <ref name=Guinard >Jean-Xavier Guinard , [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990</ref>. See [[Glossary#S|'''Soft''']] and [[Glossary#H|'''Hard''']] | ||
==S== | ==S== | ||
*'''Saccromyces:''' A genera of yeast responsible for many purposes in food production. Consumes simple sugars and produces carbon dioxide and ethanol, among other compounds | *'''Saccromyces:''' A genera of yeast responsible for many purposes in food production. Consumes simple sugars and produces carbon dioxide and ethanol, among other compounds | ||
* '''Senne:''' The French term for the Zenne valley and river. | * '''Senne:''' The French term for the Zenne valley and river. | ||
* '''Soft:''' Lambic that has | * '''Soft:''' An adjective describing Lambic that has an low acetic acid content and corresponding high pH <ref name=Guinard >Jean-Xavier Guinard , [[Books#Classic_Beer_Styles:_Lambic|Classic Beer Styles: Lambic]], 1990</ref>. See [[Glossary#H|'''Hard''']] and [[Glossary#R|'''Ropy''']] | ||
* '''Stoemper:''' A small rod with a flattened end used to crush sugar cubes into a glass of lambic in order to [[Sweetened_Lambic|sweeten]] it. | * '''Stoemper:''' A small rod with a flattened end used to crush sugar cubes into a glass of lambic in order to [[Sweetened_Lambic|sweeten]] it. | ||
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==Z== | ==Z== | ||
* '''Zenne:''' | * '''Zenne:''' Dutch for Senne valley and river | ||
== References == | == References == | ||
<references /> | <references /> | ||