Beer Terms


A microorganism or bacteria usually considered contaminants of beer and wine although their presence is sometimes desired in beer styles such as Lambic. Certain Pediococcus strains can produce diacetyl, which renders a buttery or butterscotch aroma and flavour to beer, sometimes desired in small doses, but usually considered to be a flavour defect.

Related Posts


Forced Carbonation

SRM: Standard Reference Method

Belgian Lace

Carbon Dioxide (CO2)


All-Malt Beer