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Irish-moss is a species of red algae usually used as a fining agent to clarify the beer or wine.
An off-flavor produced by the reaction of isomerized hop alpha acids in beer with light.
Alpha acids (α acids) are a class of chemical compounds found in the resin glands of the flowers of the hop plant and are the main source of hop's bitterness contribution to beer. The Alpha Acids are …
A beer of Belgian origin which is traditionally fermented via exposure to wild strains of yeast.
A method of sparging where the mash is ran off and a large portion of the sparge liquor (often all of it) is added at once. A simpler technique than fly/continuous sparging.
Is a recognized style of strong ale (BJCP 19b & 19c). It is noted for it's high alcohol content and strong flavors and aromas