Home Dictionary

Beer terms starting with: s

a | b | c | d | e | f | g | h | i | j | k | l | m | n | o | p | q | r | s | t | u | v | w | x | y | z |

saccharine Excessively sweet.
  
salty Tasting of saline or table salt.
  
secondary fermentationA second stage of fermenting an ale in a different vessel after it has undergone primary fermentation in a main fermentor. One result of secondary fermentation is a clearer beer (by removing beer from its primary fermentor, a brewer removes the yeast sediment that settles at the bottom; even more sediment collects in the secondary fermentor, further clarifying the beer.) Also, a second stage of fermenting beer already in bottles or casks, done by adding additional yeast or priming.
  
sediment Small 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.
  
session beerA very drinkable, tame beer, typically with less than 5% ABV and a clean finish, which allows many drinkers to consume more than one without becoming substantially intoxicated.
  
sessionableEasy to drink more than one of; used to describe session beers. (See "session beer")
  
sharp Abrupt, penetrating or piercingly strong in acid, hop bitterness or other flavors.
  
sherrylike Akin to sherry in taste or smell; common in old ales, but a possible indicator of staleness in other styles.
  
silky See “smooth.”
  
skunky An off flavor characterized by a sulfuric, skunky aroma, typically due to a reaction between hops’ alpha acids and sulfur compounds in the presence of sunlight or electric light, indicating the presence of 3-methyl-2-butene-thiol. Clear, green and blue bottles are most at risk for lightstruck flavors. Also called "lightstruck."  
  
smoky Having smells and tastes of smoke. Usually derived from smoked or roasted malt, but sometimes from oak aging. Desirable in rauchbiers.
  
smooth Flowy, creamy or soft in mouthfeel, body or alcohol presence.
  
soapy Having a scent or taste by soap. An off flavor or defect.
  
soft Smooth and non-abrasive in mouthfeel or carbonation.
  
solventlike An off flavor identified by a sharp, acrid scent and an unpleasant burning sensation in the swallow. Usually caused by high fermentation temperatures, and sometimes, wild yeast.
  
SourA tart, sometimes acidic flavor appropriate in some beer styles, such as lambics. Also, a nickname for a beer with that property.
  
sour A tart, sharp, usually acidic and sometimes puckering flavor appropriate in beer styles such as lambics and Berliner weisses.
  
SpargeTreated brewing water.
  
spargingAdding water to the lauter tun to rinse sugar from the grain.
  
specific gravityA measure of the amount of sugar dissolved in wort, and the amount of alcohol and remaining sugar in a post-fermentation beer, measured as the ratio of a beer's density to the density of water. Water has a specific gravity of 1; alcohol is lighter than water, thus a beer's specific gravity is lower after fermentation.
  
spent grainGrain fractions left over from the mashing and lautering processes. Many brewers save spent grain for local farmers, who use it as animal feed; it can also be used in baking.
  
spicy Having strong tastes or aromas of spices; hot or flavorful from spices. Derived from alcohol and some yeasts, but usually a result of spices added directly to beer, like those in the spice/herb/vegetable beer category.
  
stale Synonymous with "oxidized." An off flavor that transpires when beer is exposed to oxygen or high temperatures, or is otherwise past its prime. Stale or oxidized flavors come in a variety of permutations—papery or cardboardlike, akin to rotten produce, diaperlike, leathery, sherrylike and bready are common forms.
  
sticky Cloying or tacky in sweetness or mouthfeel.
  
styleA category of beer with specific ingredient, brewing, flavor, aroma and mouthfeel parameters.
  
sulfidic Bearing the putrid, rotten-egg aroma of sulfide. An off flavor.
  
sulfitic Having a burnt-rubber or -match aroma of sulfites, once used as preservatives in beer and still naturally occurring in wine. An off flavor.
  
sulfur An element when in its pure form has a matchlike aroma—an off flavor when too apparent, but desirable in some styles and common in beers from England’s Burton-on-Trent region.
  
sweet Having flavors or aromas of natural or table sugar. May be appropriately sweet or unpleasantly so.
  
syrupy Cloyingly, thickly sweet.
  

a | b | c | d | e | f | g | h | i | j | k | l | m | n | o | p | q | r | s | t | u | v | w | x | y | z |


178 queries in 2.871 seconds.