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Beer terms starting with: p

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palateOne's aesthetic perception or sense of taste and flavor.
  
papery See “stale” and “Trans-2-nonenal.”
  
particulateSmall particles suspended in liquid that settle at the bottom of the glass when not agitated. In beer, the material is yeast and protein particles, and most common in aged or bottle-conditioned beers.
  
PasteurizeTo heat liquid in order to destroy harmful bacteria. In brewing, beer is heated to between 140 and 174 degrees Fahrenheit/60-79 degrees Celsius.
  
peaty  Bearing the essence of peat, standard in bears featuring peat-smoked malt.
  
peppery Having scents, flavors or alcohol characteristics of peppercorns.
  
perfumy Floral in aroma.
  
persistent Lasting; in beer, referring to head or a flavor nuance.
  
phenolic Plastic or chemical in taste or scent; acceptable in low levels in some beer styles, but usually an off flavor.
  
pintTechically, a 16-ounce pour of beer; casually, any glass of beer. See "honest pint."
  
pitchTo add yeast to wort.
  
PlatoA measure of a beer's wort density, expressed in degrees as a percentage of sucrose by weight. For example, wort measured at 10 degrees Plato has the same density as a solution composed of 10% sucrose and 90% water. The term differs from "specific gravity," as it expresses the amount of fermentable materials as opposed to a measurement of wort as a whole.
  
powerfulAlcoholic, tasting heavily of alcohol. Acceptable in styles such as barleywine, but an off flavor in many others.
  
primary fermentationThe first or only stage of a beer's fermentation during which most of the liquid's fermentable sugars are converted to ethyl alcohol and carbon dioxide. See secondary fermentation.
  
primeTo add sugar to fermented beer to cause supplementary fermentation.
  
ProhibitionThe period from 1920 to 1933 in which the U.S. Constitution outlawed the manufacture, sale and transportation of alcoholic beverages.
  
publicanOne who owns or manages a pub.
  

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