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Beer terms starting with: m

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macrobreweryA large national or international brewery that produces and distributes a sizeable amount of beer. There is no accepted quantitative definition for macrobreweries or microbreweries.
  
maltMalted grain (usually barley), one of the four basic beer ingredients. Malt provides the simple sugar yeast uses to create carbon dioxide and alcohol.
  
malt extractSyrup or powder derived from malt.
  
malt liquorLegally, any alcoholic beverage made with malted barley measuring over 5% ABV; colloquially, any high-ABV beer crafted in the American lager style.
  
maltingA process that converts a grain's starch to water-soluble sugar and to activate enzymes that will make the malt desirable in a mash, done formed by allowing barley kernels to germinate to a particular length, then kilning (drying) the kernels to a specific color.
  
mashTo steep malt (and sometimes, other grains) in hot water to continue to break down grain's starch into sugar, as begun in the malting process.
  
mash tunA brewing vessel in which the mashing process takes place.
  
Master CiceroneA beer sommelier or other beer professional who has acheived the highest level of the Cicerone Certification Program.
  
medicinal Akin to medicine or chemicals in aroma or taste.
  
melanoidinsFound in malts, bread and coffee (and common in beer styles like dunkels), these brown polymers are formed when sugars and amino acids fuse at high temperatures and low water activity.
  
mellow Soft, calm and not complex in body or flavor.
  
melonlike Having a taste or aroma suggestive of ripe melons.
  
MercaptanThe common name for 3-methyl-2-butene-thiol. A compound causing a sulfuric, putrid, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light. Clear, green and blue bottles are most at risk for developing Mercaptan.
  
metallicAromas or tastes similar to iron, rust, coins or blood. Its presence has a number of causes: rusty pipes or water, high malt roasting temperatures or staleness. Usually an off flavor.
  
microbreweryA small, mid-size or large local, regional or national brewery that produces and distributes a smaller amount of beer than macrobreweries. There is no accepted quantitative definition for macrobreweries or microbreweries.
  
mild Not overwhelming in flavor, aroma, alcohol or body.
  
milky Creamy and similar to milk in taste or texture; acceptable in some styles, but also an off-flavor. See “diacetyl.”
  
millingBreaking or grinding whole malt grains into grist; doing so cracks the grain's hard husk (which later filters the brewing liquid during lautering) and allows the mashing liquid to reach the grain's starchy endosperm.
  
mineralityThe essence of minerals in a beer, usually gleaned from hard brewing water.
  
minerally Having notes of rocks or minerals; similar to hard water, which is often the source of the taste.
  
molasses Having a smell or taste akin to the thick, syrupy residue formed during sugar refinement
  
moldy Mildewed, damp or decaying aromas.
  
monastic breweryA brewery associated with a monastery, or a brewery at which the beer is brewed by monks. See "Trappist beer."
  
mousselike, moussy Thick, almost whipped appearance in head.
  
mouthfeel The body, weight, viscosity and texture of a beer in one’s mouth.
  
mustAromas of mildew or mold. Often an off-flavor.
  
musty Mildewed, moldy or damp in aroma. An off-flavor.
  

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