BEER

**Definition:** This place covers:

Raw materials used in preparing beer (e.g. malt, hops), and treatment thereof.

Preparation of wort.

Fermentation processes for beer.

Processes for producing special kinds of beer.

Brewing devices.

Beer per se.

**Limiting references (this place does not cover):** - Ageing or ripening by storing -> C12H1/22 - Methods for reducing the alcohol content after fermentation -> C12H3/00 - Methods for increasing the alcohol content after fermentation -> C12H6/00 - Venting devices for casks, barrels or the like -> C12L9/00

**Glossary:** - Beer: The term beer includes alcoholic drinks produced by the fermentation of sugars derived from grains of barley, wheat, sorghum, maize or rice. - Brew kettles: Apparatus in which the wort is boiled. - Caramel/black malt: Malt which has been sufficiently heated to caused sugars to caramelize. - Fermentation: Process whereby yeast converts sugar to ethyl alcohol. - Germ: The germ is the shoot which has started to grow from a grain. - Immobilized yeast: The yeast is absorbed on a material instead of being dispersed in the liquid. - Low alcohol: This is beer which has a lower alcohol content than would be expected from complete fermentation of the wort. - Malt: Malt is the term used for partially germinated and subsequently dried grains in which part of the starch has been converted to sugar. - Mash: Mash is a mixture of malt and water. Mashing refers to the process of extracting the sugars from the grains, often at elevated temperature. - Pitching: This is the process of adding yeast to the wort. - Steeping: Soaking the grains in water primarily to stimulate germination. - Wort: Wort is the liquid part of the mash which is left after removal of the insolubles