Beer Terms: Aeration


Beer Terms from High Octane Growler

We start with the letter A because we’re obsessive. And because we love language as much as we love beer. And we were English majors.

Aeration: The action of introducing air or oxygen to unfermented beer, or wort, at various stages of the brewing process. Proper aeration before primary fermentation is vital to yeast health and vigorous fermentation. Aeration which occurs after fermentation can result in beer having off-flavors, including cardboard or paper aromas due to oxidation.

At this point with the word aeration in mind, we’d like to stop and use the word areola.

Enjoy your beer, and have a good weekend.

 



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