See barley and malt. An enzyme that bleaks down starches into smaller chains by chopping off maltose molecules from the end. This process is called saccharification because it produces fermentable sugars. Originally denoted products containing hops instead of other herbs. A group of gummy carbohydrates in malt.
Some varieties can cause problems with runoff, and during fermentation.
A desirable flavor quality created by the isohumulones of hops. Sensation experienced on the back of the tongue. A quality of beer, largely determined by the presence of colloidal protein complexes. The hot break occurs during the boil, and the cold break occurs during rapid chilling. A person who makes beer.