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BEER COMPETITION

Mots Roulette

This rosco will help you to learn new vocabulary about beer

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À propos de Mots Roulette
5º - Educación secundaria (7+5)
beer
vocabulary
 Âge recommandé: 17 ans
18 fois fait

Créé par

Natalia Ciancaglini
Natalia Ciancaglini
Argentina

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BEER COMPETITIONVersion en ligne

This rosco will help you to learn new vocabulary about beer

par Natalia Ciancaglini
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
W
Y
Z

Starts with A

Starts with B

Starts with C

Process of lowering the wort´s temperature after boilling to start with the fermentation.

Starts with D

(two words) The american name for this type of beer which is served from a cask or keg rather than from a bottle or can. It can be served from a pressurised keg.

Starts with E

This ancient civilization brew beer called Zythum and was a national drink.

Starts with F

Process which transforms the wort´s sugar into alcohol and CO2 using yeast.

Contains G

The process of adding water in the lautering moment as rain or sprinkler with a slotted spoon or skimmer.

Starts with H

Starts with I

a type of light-coloured beer similar to bitter, typically with a higher than average alcohol and hop content. Indian Pale Ale abbreviation

Contains J

It´s the abbreviation or acronym of the Judgemt program that certifies all the different beer styles. And all beers should follow their requirements and standards to fit in a certain category. (four letters)

Contains K

the dry outer covering of barley which has to be broken before maceration.

Starts with L

It is a process in brewing beer in which the mash is separated into the clear liquid wort and the residual grain. It usually consists of 3 steps: mashout, recirculation, and sparging.

Starts with M

Contains N

In this step of the process the wort goes through very high temperature for about an hour to concentrate the wort and to add the hop.

Starts with O

Starts with P

The process of adding yeast into the bottle for a second fermentation inside the bottle.

Starts with Q

The standard of something as measured against other things of a similar kind; the degree of excellence of something. In beer this can be measured objectively and subjectively

Contains R

It is a white, tasteless and odorless powder found inside most cereals . It is converted into sugars, for example by malting, and fermented to produce ethanol.

Starts with S

Starts with T

It is one of the enemies of beer and it should be considered in all the brewing process specially after boiling and before fermentation.

Contains U

The international unit used to measure hop bitterness.

Starts with W

Starts with Y

Bacteria used to produce fermentation in wort.

Contains Z

One of the most important rules in brewing to prevent bacteria formation and spoil the beer.

 
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