Glossary: Difference between revisions

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==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]]~~

==A==

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*'''Blanc/Blanche:''' French for ''white''

*'''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''

*'''Brussel:''' Dutch for ''Brussels'', the capital of Belgium

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==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

*'''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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 ==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==
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 *'''Blanc/Blanche:''' French for ''white''
 *'''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''
 *'''Brussel:''' Dutch for ''Brussels'', the capital of Belgium
@@ Line 28: / Line 28: @@
 ==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
 *'''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.