Glossary: Difference between revisions
m →G |
|||
| Line 55: | Line 55: | ||
*'''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*'''Gueuze-Lambic:''' An outdated term, but describing a blend of 60% young lambic and 40% old lambic | |||
*'''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" | ||