For my purpose it will be considered ANY beverage made by fermenting malted barley and seasoned with Hops. A five or six gallon glass water container, use to be used for the drinking water dispensing machines. See my equipment page. Proteins that coagulate and fall out of solution when the wort is rapidly cooled prior to Pitching the yeast. An aspect of Secondary Fermentation in which the yeast refine the flavors of the final beer.
Conditioning continues in the bottle.
The conversion of malt sugar to beer, defined here as two parts, Primary and Secondary. This process is more than the simple production of alcohol, it's also when the characteristics of the beer are developed. Yeast selection and fermentation temperature play a major roll in the process. Someone who believes that you can never have too much hops in a brew. Hop vines are grown in cool climates and brewers make use of the cone-like flowers.