A light-bodied brew with little aftertaste and increased alcohol. 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.