The use of active yeast to convert sugar into alcohol and carbon dioxide. A 5-6 gallon container used to ferment beer. A common mineral sometimes added to water to make it simulate high-quality British brewing water. The foam at the top of beer caused by carbonation. Foams vary greatly between beer styles.
Hops act as a flavoring agent in beer, adding aroma, sweetness and bitterness.
They also help in head retention. A bag that holds grains during a boil, very much like a large teabag. An instrument that measures the amount of fermentation in beer. The hydrometer reading can also indicate the percentage of alcohol in beer. Softening grain by steeping it in water and allowing it to germinate or sprout.