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Wording
René edited this page Jan 28, 2017
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While we are defining a new international standard format for beer brewing recipes, a very big problem appeared. There are so many terms in different language which could mean the same or something completely different. So we decided to create a wording list with the appropriate definitions. The initial languages are german and english. Other languages may follow.
| German | English | Definition |
|---|---|---|
| Maische | mash | blabla |
| Läutern | lautering (purify) | Extract solids from the maish |
| Gärung | fermenting | Convert sugar to gases, or alcohol |
| Brauen | brew | Make some tasty beverages |
| Würze | wort | The mash after removing solids |
| German | English | Definition |
|---|---|---|
| Obergärig | top-fermenting | Top-fermenting yeasts need a temperature between 15-20 °C for starting fermentation |
| Untergärig | bottom-fermenting | Bottom-fermenting yeasts need a temperature between 4–9 °C for starting fermentation |
Get some information here: http://braukaiser.com/wiki/index.php?title=Glossary_of_German_Brewing_Terms