W
- Water
- One of the four ingredients of beer. The only requirement
for water used in brewing is that it be drinkable. Chemically speaking,
brewing water should be non-alkaline and of a certain hardness, prerequisites
easily attained with the proper treatment.
- Weihenstephan
- The oldest brewery in the world. Now a brewery and brewing
school located just outside Munich.
- Weizenbier
- In Germany, a generic term for top-fermented wheat beers,
especially those of the south.
- Weizenbock
- In Germany, a wheat beer of bock strength.
- Wheat Beer
- Any beer containing a high proportion of malted wheat.
All wheat beers are top-fermented and many are bottle conditioned.
- Witbier/White
- A traditional wheat beer originally brewed in the Belgian
towns of Hoegaarden and Louvain.
- Whirlpool
- A vessel used in the brewing process, used to remove the
trub from the wort.
- Wild Yeast
- Any airborne yeast. Now available in cultured form.
Wort
- The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.