S
- Saaz Hops
- Bohemian Noble hops from the Czech Republic used in several
Samuel Adams styles.
- Saccharification
- The breakdown of complex carbohydrates into sugars that
can be fermented into beer,
- Saccharomyces Carlsbergensis/Lager Yeast/Bottom Fermenting Yeast
- The yeast strain used to make lagers, a bottom fermenting
yeast. This yeast strain settles to the bottom of the tank during fermentation.
- Saccharomyces Cerevisiae/Ale Yeast/Top Fermenting Yeast
- The yeast strain used to make ales, a top fermenting yeast.
This strain rises to the top of the tank during fermentation.
- Saison
- An amber or copper-colored top fermented beer from Belgium
and France, once brewed in summer but now available all year-round. Naturally
conditioned in burgundy-shaped one liter bottles.
- Sake
- A traditional Japanese fermented drink made from rice.
- Scotch Ale
- A top-fermented beer of Scottish origin. Traditionally strong, very
dark, thick and creamy.
- Seasonal Beers
- Special beer styles brewed for a specific season, i.e.
Octoberfest, Winter Lager.
- Secondary fermentation
- After primary fermentation is done I use this to clarify
my beer. Sometimes co2 will get released at this point,but nothing conciderable.This
should be done in a glass carboy.
- Six Row Barley
- A type of barley used by most major brewers. Six row barley
has less flavor than two row barley, the barley used in Samuel Adams.
- Sparge
- To wash out all soluble products from the mash prior to boiling.
- Specific Gravity
- A measure of the density of a liquid or solid, as compared
with that of water. Brewers use gravity to measure the fermentation's
progress -- the more fermentable sugars, the higher the gravity; the
more alcohol, the lower the gravity.
- Spruce Beer
- A brew produced in North America and Northern Europe by
fermenting molasses and other sugars with the exudate of spruce trees,
sometimes with malt.
- SRM
- A measure of beer and grain color in lovibond degrees.Standard
Reference Method.
Starch
- What is turned into sugar during mashing.
- Starter
- small amount of weak wort used to build up the yeast colony
for addition to unfermented beer.Reduces lag time in fermentation.Larger
volumes aid in a faster and more vigorous fermentation but this is not
always wanted.
- Steam Beer
- A beer produced by hybrid fermentation using bottom yeast
fermented at top yeast temperatures. Fermentation is carried out in long
shallow vessels called clarifiers, followed by warm conditioning and
krausening. The style is indigenous to America and was first produced
in California at the end of the 19th century, during the Gold Rush. At
one time there were 27 breweries making steam beer in California. Now
trademarked by Anchor Brewing.
- Step mash
- A mash schedule that increases the tenperature in steps,sometimes
2,3,or maybee even 4.
- Sterile
- Can not be achieved in a home enviroment.To be absent
of all contaminents.
- Stillage
- A cradle that holds a horizotal cask for either storage
or dispensing.
- Stock Ale
- A strong ale brewed to be stored for a long time. Indigenous
to America.
- Stout
- A very dark, heavy, top-fermented beer made from pale
malt, roasted unmalted barley, and often caramel malt. Stout was first
introduced by Guinness as an extra stout version of their porter. The
new stout was darker, hoppier and richer than porter, which it gradually
overtook in popularity. A distinction is drawn between sweet stout and
dry stout: although both are highly hopped, sweet stout is less bitter
than dry stout. See also: Russian stout.
- Strike heat
- The temperature of the hot liquor when the grist is added.
- Strong Bitter
- A British-style dry ale brewed to an original gravity
in the 1050s, and having a higher alcohol content than a "Best" bitter.
- Strong Scotch Ale
- Scotch ale brewed to a higher original gravity and having
a higher alcohol content than regularly brewed Scotch ale. See: Scotch
Ale.
- Sweet Stout
- The English version of stout as opposed to the dry stout of Ireland.
It has a slightly lactic flavor and is less alcoholic than dry stout.