G
- Gelatinization
- In mashing, the process of making starch soluble, usually
in reference to cooking (boiling) adjuncts.
- German Beer Purity Law/Reinheitsgebot
- A law dating back to 1516, requiring beer to be totally
pure with only water, yeast, malt, and hops allowed as ingredients.
- Germination
- The stage in the beer-making process in which the steeped
barley grains are drained and allowed to sprout for seven to nine days.
- Globulins
- Large protein molecules that are insoluble.
- Grain Sugars
- Sugar products derived from grain, intended for use as
adjunct equivalents for extract-based beers.
- Grist
- Ground (milled) malt and/or adjuncts.
- Gyle
- That portion of unfermented beer wort that is reserved for or added to finished beer for conditioning (carbonation).