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The boiling vessel, also known as a copper.
Diatomaceous earth, a powder of micro scopic fossils, used to filter beer.
The process of drying germinated barley. Kilning terminates the germination process and roasts the grain. The degree of kilning determines the final characteristics of the malt being produced. The lowest temperature and duration kilnings provide a light straw-colored malt. Higher temperatures and longer kilning produce specialty malts like roast, chocolate or black patent.
A style of ale made in the city of Koln (Cologne).
The period of fermentation characterized by a rich foam head.
The practice of adding vigorously fermenting young beer to beer in the secondary.
Cherry, usually referring to a cherry Belgian lambic ale.