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Reverse Search
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| ale |
a drink, made by fermenting malt, that is heavier and more bitter than beer. |
| barm |
yeast foam that appears atop fermenting malt liquors. |
| beer |
a fermented alcoholic drink made of hops and malt. [1/2 definitions] |
| brew |
to make (beer or ale) from malt and hops by a process of steeping, boiling, and fermenting. [1/9 definitions] |
| diastase |
an enzyme that changes starch into sugar, found in the seed of grains, malt, and the like; amylase. |
| malt |
to make (grain) into malt. [3/5 definitions] |
| malt extract |
a sweet, sticky substance obtained from soaking malt in water, used esp. as a health food. |
| malt liquor |
fermented beer or ale made from malt. |
| maltose |
a water-soluble sugar formed by malt enzymes acting on starch, used in brewing and distilling, as a nutrient or sweetener in foods, and in culture media. |
| maltster |
one who makes or deals in malt. |
| mash |
crushed malt or grain meal mixed with water, as for brewing or distilling alcoholic beverages. [1/5 definitions] |
| oast |
a kiln used for drying and curing tobacco or for drying hops or malt. |
| porter2 |
a dark malt ale whose color is achieved by drying the malt at a high temperature. |
| vinegar |
a dilute, sour-tasting solution of acetic acid, formed by the fermentation of wine, cider, or malt, and used primarily as flavoring for food or as a preservative. |
| wort2 |
an infusion of malt that ferments into beer or mash. |
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