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Glossary
Dextrinizing units (DU)
Dextrinizing units (DU) or alpha-amylase: While DP gives a ratio for all amylases present in the malt, DU breaks out alpha-amylase. A range of 35-50 DU (dextrinizing units) is acceptable, depending on the malt type and the mash program. Munich malt may be below 10, and pale malts may be as low as 25.
Noble Hops
The term "noble hops" traditionally refers to varieties of hops which are low in bitterness and high in aroma. They are the European cultivars or races Hallertau, Tettnanger, Spalt, and Saaz.[33] They are not bred as "modern" hop varieties but they are wild hops found and named for a specific region or city in which they were first found or by the farmer which found them or first propagated them. They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.[citation needed]
Their low relative bitterness but strong aroma are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases noble hops.
As with grapes, the location where hops are grown affects the hops' characteristics. Much as Dortmunder beer may within the EU be labelled "Dortmunder" only if it has been brewed in Dortmund, noble hops may officially be considered "noble" only if they were grown in the areas for which the hop varieties (races) were named.
English noble varieties are Fuggle, East Kent Goldings and Goldings. They are characterized through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavour that improves as they age during periods of poor storage.[34]
Hallertau or Hallertauer–The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%)
Žatec–Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%)
Spalt–Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%)
Tettnang–Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual-use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha acid 3.5–5.5% / beta acid 3.5–5.5%)
Dry Stout
Die bekanntesten Stouts auf der Welt sind Dry Stouts. Diese sind von herbem Charakter, tiefschwarz in Farbe, mit vollmundigem Aroma und cremigem Schaum und kommen aus Irland. Die bekanntesten irischen Dry Stouts sind Guinness, Beamish und Murphy. Gute Dry Stouts werden natürlich auch außerhalb Irlands gebraut, sind jedoch lang nicht so bekannt.
Deuteronomy Brewery 1426
The home brewery founded by Jake McWhirter. The name of the brewery is a reference to Deuteronomy 14:26 in the bible where God tells His people to buy alcoholic drink and enjoy it while worshiping Him. The motto of the brewery is "Fine Beer Brewed to the Glory of God".
Strike water
The water which is used to mix with the grist at mash in.
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