A brewing process used for bottom-fermenting beers in which portions of the wort are removed, heated, then returned to the original vessel. Unfermentable sugars that yeast is unable to metabolize, that are left in the beer.
Dextrins are responsible for the body in the finished beer.
The refined skeletons of ancient marine organisms, which are frequently used as a filtration medium. A compound produced by yeast as a normal product of fermentation. At proper levels, diacetyl is an essential flavor component of some beer styles. A clearly detectable level of diacetyl may indicate poor brewing practices. It is perceived as a buttery or butterscotch flavor.