Beer glossary

The beer develops its head of foam when it is tapped correctly. The hops and other constituents of the beer contribute to a firm head.

Beer brewing uses the blooming, but still unpollinated female umbels or cones of the hop plant that can grow up to seven metres in length. These blooms bear small, yellowish green seeds that contain bitterns and aromatic oils. These lend the beer its characteristic bitter flavour. The tannins enhance the beer’s keeping qualities. Moreover, hops also contribute to the firmness of the foam or head.
The Andechs monastery brewery uses exclusively aroma hops from the Hallertau to the north of Freising. It is the largest contiguous hop growing region in the world.

Hot wort is the ready wort that leaves the brewhouse for the fermentation cellar.