|Term in Spanish
||Term in English
||Metallic container where beer is place during bottling
||Sparkle caused by carbon dioxide, either created during fermentation.
||A sweet, coppery-colored malt. Caramel or crystal malt imparts both color and flavor to beer.
||A closed, barrel-shaped container for beer. They come in various sizes and are now usually made of metal.
||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
||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.
||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.
||See brew kettle.