F
- Faro
- A blend of equal parts of two types of lambic beer, sweetened
with sugar and sometimes colored and diluted with water. Practically
extinct.
- Fatty Acids
- Acids based on a string of carbon atoms; they often have
unpleasant flavors.
- Fermentation
- A process in which yeast obtains energy in the absence
of oxygen by breaking sugar into carbon dioxide and alcohol.
- Fermentation Lock
- A simple water and bubble-type device used during closed
or secondary fermentation that prevents ambient air from coming in contact
withj the fermenting brew. At the same time, the fermentation lock permits
the escape of carbon dioxide (a by-product of fermentaion). It fits into
a rubber cork atop a carboy being used as a secondary fermenter.
- Fermenter
- A generic term for any open or closed vessel in hich primary
and/or secondary fermentation take place.
- Filtration
- Beer is still slightly cloudy after lagering, and requires
filtering to remove any remaining yeast and other insoluble materials
to achieve a brilliant clarity.
- Final gravity
- The density of sugar to water after fermentation.
- Fines
- The finely crushed, flourlike portion of the draff.
- Fining
- A procedure used by some brewers to aid in the clarification
of their brews. Usually a gelatinous ingredient such as gelatin, Irish
moss, or isinglass is added in the brewing process, thus facilitiating
clarification.
- Finishing Hops
- Fresh, aromatic hops that are added to the boiling wort during
the final 1-2 minutes of boiling. Clean hops can be added during secondary
fermentation. This is called dry hopping.
Care should be taken to ensure cleanliness. Finishing hops impart a hop
aroma and flavor to beer.
- Flat
- A general lack of carbonation. Usually in old or poorly
produced brew.
- Flocculance
- The clumping of yeast cells into masses toward the end
of the fermentation process. When yeast flocculates, it contributes to
the clarification of the beer.
- Flocculation
- The clumping together of protein molecules or yeast cells
to form relatively large, irregularly shaped particles.
- Floor Malting
- A traditional germination method that calls for the steeped
barley to be spread over a flat surace in order to germinate for approximately
13 days.
- Flouride
- An ion sometimes added to drinking water in communities
across the United States but which has little or no effect on the outcome
of beer brewed with that water.
- Force carbonate
- To dissolve co2 into beer under pressure.
- Four Vessel Brewing
- Traditional decoction brewing method requiring a mash
cooker, a mash tun, a lauter tun, and a kettle. Mashing is carried out
in the mash tun, and starts at a low temperature while portions of the
mash are taken out and boiled in the cooker and later returned to the
mash tun, thus gradually raising the temperature of the entire mash.
The mash is afterwards filtered in the lauter tun and the resulting wort
is boiled in the copper kettle.
- Framboise
- Raspberry lambic.
- Freshness Dating
- The visible coding of beer bottles with a freshness date
so that consumers know that they are receiving fresh beer.
- Fusel Alcohol
- Any alcohol of higher molecular weight than ethanol (drinking alcohol). Fusel alcohols impart a harsh, clinging bitterness.