Glossary: Difference between revisions
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*'''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:''' 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''']] | * '''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. | ||