Beer Making Glossary

- W -

water

Beer's largest component. The flavor of the beer can be affected by the source of the water used to make the beer. In the brewing industry water is known as liquor.

 

weiss

Term applied to German wheat ales of the Bavarian, or Suddeutsch, style.

 

weisse

German word meaning "white," applied to the tart wheat beers of the Berliner style.

 

weizen

German word for "wheat." Synonymous with weiss.

 

whirlpool

Device used to separate hops and trub from wort after boiling. Wort is stirred in a circular motion and collects in the center of the whirlpool. Clear wort is drained from the edge.

 

wind malt

A type of very pale malt dried in the sun or by exposure to the air, without kilning. Used in witbier.

 

wit or witte

Belgian word for "white," a type of wheat beer brewed in the north, around Louvain. Often spiced with coriander and Curacao.

 

wort

The sweet sugar solution obtained by mashing the malt (sweet wort); the hopped sugar solution before pitching (bitter wort).

 

wort chiller

Heat exchanger used to rapidly cool wort from near boiling to pitching temperature.

 

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