P
- Pale Ale
- An amber or copper-colored, top-fermented beer brewed
with pale malts. Similar to bitter but drier, hoppier and lighter. See
also: India pale ale
- Pale Bock
- A bock beer brewed with malt that has been dried instead
of roasted. See bock.
- Pale Mild
- An English term for mildly hopped ales that are brewed
with malt that has been dried instead of roasted. The resulting brew
is lighter in color and has a lighter, less hearty flavor.
- Pasteurization
- Beer must either be pasteurized or sterile-filtered to
protect it from the continued growth of any stray yeast or other beer
loving micro-organisms.
- PH
- The measurement of alkalinity and acidity on a scale of
1-14 with 7 being neutral.1 is very acidic 14 is very alkaline.
- Pilsner
- A general name for pale, golden-hued, highly hopped, bottom-fermented
beers. The original was first brewed in the Bohemian town of Pilsen in
1842.
- Pitching
- The addition of yeast to the wort.
- Porter
- A very dark, top-fermented beer first brewed in London
in 1722 by a man named Harwood as a substitute for a then popular mix
of ale, beer, and two penny beer. Called Entire, the beer was advertised
as being richer and more nourishing than ale, and was intended for porters
and other heavy laborers who would find in it the strength to accomplish
their tasks. Its color comes from roasted, unmalted barley.
- Primary Fermenter
- Any vessel in which primary fermentation occurs.
- Priming
- The process of adding sugar at bottling time. Three-fourths
cup of corn sugar to 5 gallons of beer is standard.
- Protease
- Referring to enzymes in malt that degrade proteins.