BEER TERMS

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Term in Spanish Term in English Description
Adjunto Adjunct Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied.
Alcohol Alcohol Ethyl alcohol or ethanol. which is caused by yeast acting on sugars in the malt.
Alcohol por volumen Alcohol by volume Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer.
Ale Ale Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae.
Term in Spanish Term in English Description
Cebada Barley A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Cerveza Beer Name given to a beverage produced by fermenting grain, specifically malt, and flavored with hops.
Amargor Bitterness The perception of a bitter flavor, derived from hops. It is measured in International Bitterness Units (IBU).
Cuerpo Body Thickness and mouth-filling property of a beer described as "full or thin bodied".
Botella Bottle Glass container where the beer is placed during bottling
Levadura de baja fermentación Bottom-fermenting yeast One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as "lager yeast".
Sala de cocción Brewhouse The collective equipment used to produce wort.
Caldera de ebullición Brew Kettle The vessel in which wort from the mash is boiled with hops. Also called copper.
Term in Spanish Term in English Description
Lata Can Metallic container where beer is place during bottling
Carbonatación Carbonation Sparkle caused by carbon dioxide, either created during fermentation.
Malta caramelo Caramel malt A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer.
Barril Cask A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal.
Acondicionamiento Conditioning Period of maturation intended to impart "condition" (natural carbonation). Warm conditioning further develops the complex of flavors. Cold conditioning imparts a clean, round taste.
Tanque de acondicionamiento Conditioning Tank A vessel in which beer is placed after primary fermentation where the beer matures and clarifies .Also called bright beer tank, serving tank and, secondary tank.
Color Colour The hue or shade of a beer, primarily derived from grains, sometimes derived from fruit or other ingredients in beer. Beer styles made with caramelized, toasted or roasted malts or grains will exhibit increasingly darker colors. Beer color does not equate to alcohol level, mouthfeel or calories in beer.
Caldera Copper See brew kettle.
Term in Spanish Term in English Description
Cerveza de grifo Draft (Draught) The process of dispensing beer from a bright tank, cask or, keg, by hand pump, pressure from an air pump or, injected carbon dioxide inserted into the beer container prior to sealing.
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Fermentación Fermentation Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Filtración Filtration The removal of designated unwanted remains by passing the wort through different types of filters. Yeast in suspension is often targeted for removal.
Espuma Foam Part of the beer generated in the pouring process created by the carbon dioxide produced during fermentation
Term in Spanish Term in English Description
Molienda Grist Ground malt and grains ready for mashing.
Term in Spanish Term in English Description
Intercambiador Heat Exchanger A mechanical device used to rapidly reduce the temperature of the wort.
Lúpulo Hops A perennial climbing plant added to boiling wort or fermenting beer to impart a bitter aroma and flavor.
Lupulado Hopping The addition of hops to un-fermented wort or fermented beer.
Cáscara Husk The dry outer layer of certain cereal seeds.
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Term in Spanish Term in English Description
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Barril Keg The American definition for cask .
Secado Kilning The process of heat-drying malted barley in a kiln to stop germination and to produce a dry, easily milled malt from which the brittle rootlets are easily removed
Term in Spanish Term in English Description
Lager Lager Beers produced with bottom fermenting yeast strains, Saccharomyces carlsbergensis) at colder fermentation temperatures than ales.
Term in Spanish Term in English Description
Malta Malt Processed barley that has been steeped in water, germinated ,later dried in kilns for the purpose of stopping the germination and converting the insoluble starch in barley to the soluble substances and sugars in malt
Malteado Malting The process by which barley is steeped in water, germinated ,then kilned to convert insoluble starch to soluble substances and sugar. The foundation ingredient of beer.
Maceración Mash (Verb) To release malt sugars by soaking the grains in water. (Noun) The resultant mixture.
Caldera de maceración Mash Tun A tank where grist is soaked in water and heated in order to convert the starch to sugar and extract the sugars and other solubles from the grist.
Maltosa Maltose A water soluble, fermentable sugar contained in malt.
Molienda Milling The grinding of malt into grist (or meal) to facilitate the extraction of sugars and other soluble substances during the mash process
Term in Spanish Term in English Description
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Pasteurización Pasteurization Heating of beer to 60-79(°C/140-174°F to stabilize it microbiologically. Flash-pasteurization is applied very briefly, for 15-60 seconds by heating the beer as it passes through the pipe. Alternately, the bottled beer can be passed on a conveyor belt through a heated tunnel. This more gradual process takes at least 20 minutes and sometimes much longer.
Sembrado Pitching The addition of yeast to the wort once it has cooled down to desirable temperatures
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Reinheitsgebot Reinheitsgebot The German beer purity law passed in 1516, stating that beer may only contain water, barley and hops. Yeast was later added after its role in fermentation was discovered by Louis Pasteur.
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Levadura de alta fermentación Top-fermenting yeast One of the two types of yeast used in brewing. Top-fermenting yeast works better at warmer temperatures and are able to tolerate higher alcohol concentrations than bottom-fermenting yeast. It is unable to ferment some sugars, and results in a fruitier, sweeter beer. Also known as "ale yeast".
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Trigo Wheat Another cereal used for brewing.
Agua Water One of the four ingredients in beer. Some beers are made up by as much as 90% water. Globally, some brewing centers became famous for their particular type of beer, and the individual flavors of their beer were strongly influenced by the brewing water’s pH and mineral content.
Mosto Wort The solution of grain sugars strained from the mash tun. At this stage, regarded as "sweet wort", later as brewed wort, fermenting wort and finally beer.
Term in Spanish Term in English Description
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Levadura Yeast A micro-organism of the fungus family in charge of transforms the wort sugar into carbon dioxide and alcohol.
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