whiskey terms

Whiskey Related VocabularyWHISK(E)Y TERMINOLOGY

WHISK(E)Y TERMINOLOGY ABV ABV is the abbreviation for Alcohol by Volume. ABV is the alcohol strength of the whisky measured as a percentage

in relation to the liquid as a whole. 40% ABV is equal to 40% alcohol and 60% water. By law Scotch Whisky must be a minimum of 40% ABV.

AGE The age stated on a label or carton of a bottle of whisky refers to the age of the youngest whisky in the bottle.

AMERICAN OAK

American white oak is a type of hardwood and is seen as a perfect type of wood for the construction of whisky casks. The trees grow fast with usually tall straight trunks. This type of wood is used to produce American Standard Barrels (ASB) with a capacity of 200 liters. American white oak contributes mainly vanilla, toffee, butterscotch, coconut, spices and nutty flavors to the whisky. American white oak staves tend to have come from the Bourbon industry and will often have been charred rather than toasted.

BARLEY Barley is a cereal grain used exclusively for the production of Single Malt Scotch Whisky. For malt distilling, barley with a low nitrogen and large corn size is best, and this will provide the maximum amount of starch, respectively sugar, which in turn will result in more alcohol. It is in the end the sugar which is converted during fermentation into alcohol. Barley is also used in the production of grain whisky along with other cereals such as wheat or rye.

CASK A wooden vessel usually made of oak, where whisky is stored in order to mature. It is common practice to age whisky in casks originally used for Bourbon (American Oak) or Sherry (European Oak) to impart character to the spirit. Also getting more and more popular is Japanese oak. There are several different cask sizes and variants and they all contribute in a different way to the flavor profile of the whisky. The size of the cask is an important factor for the maturation and eventual flavor and character of the whisky. The ratio of spirit volume to cask surface influences the way in which the spirit mature. So, it is essential that any casks used are of the highest standard and will complement and enhance the malt spirit they contain.

Another important factor in the overall flavor of malt whisky is the charring inside of casks prior to their first use. This releases quantities of vanilla and related flavors into both their first and second fillings and helps to remove off-notes. New oak imparts a dominant woody flavor, but is not desirable in Scotch whisky. So, second-hand casks are always used; those which formerly held bourbon or sherry. Casks are selected on their ability to produce various maturation mechanisms. There are three main types of mechanism – subtractive, additive and interactive – these are known as cask activities.

Subtractive removes immature elements and off notes from new make spirits like sulfur compounds. Additive adds wood-derived flavors from the cask like vanillin and Interactive converts spirit and extractive wood elements to produce mature character.

WHISK(E)Y TERMINOLOGY CASK STRENGTH

Whisky bottled at the natural alcoholic strength without being diluted with demineralized water to bring it down to e.g. 40%, 43%, 45.8% ABV which is usual practice for many Single Malts, like Oban or Talisker. However, some whiskies are bottled at their original cask strength, such as the annual Special Releases. An additional taste experience can be obtained from tasting the cask strength malt undiluted, then diluted in the glass to your taste

CASK TYPES

There are several cask types whisky can be matured in but whisky must mature only in oak casks of a capacity not exceeding 700 liters. The three main sizes are Butts with 500 liters capacity, Hogsheads with 250 liters and American Standard Barrels (ASB) with 200 liters. Because it can be very confusing we have compiled the main cask types used within the whisky industry, starting with the largest possible option.

• Gorda (capacity 700 liters)• The biggest type of cask allowed in the Scotch whisky industry made from American oak. This type of cask is not often used for maturation in

Scotland and was used traditionally in the American whiskey industry. However, the large size make them useful for marrying different whiskies together for the production blends to round the flavor before bottling.

• Madeira Drum (capacity 650 liters)• A short, fat and dumpy cask with a very wide diameter and made from very thick staves of European oak. This type of cask is used in the

Madeira wine industry and is occasionally used in the whisky industry to finish a whisky.• Port Pipe (capacity 650 liters)

• Also made from thick staves of European oak and the casks are tall, thin with a long narrow shape. This type of cask is used in the Port wine industry and is occasionally used in the whisky industry to finish a whisky.

• Butt (capacity 500 liters)• Butts are commonly known as Sherry Butts but how they found the way into the whisky industry is a longer story. Before 1981 Sherry Butts were

mainly used as a container to transport the Sherry around the world in wood before the Spanish export regulations for Sherry changed this procedure. After 1981 it was no longer allowed to transport Sherry in casks. Before that change the Sherry was often only for a short time in the casks before the casks were emptied and reused. This short time, often just a few months, was enough for the cask to get a lot of the flavor into the wood and whisky was traditionally the secondary occupant for those casks. After 1981 the availability of Sherry casks for Scottish distilleries was severely impacted due to the new regulations and the general downturn of popularity for Sherry. The result was a huge increase in price and a new business for Sherry bodegas to produce Sherry casks especially for the Whisky industry.

• A Butt is a tall, narrow cask traditionally made from thick staves of European oak but nowadays the use of American oak is more common for several reasons like better and cheaper availability, easier handling and flavor.

There are now different types of Butts.First Fill European Oak ButtsFirst fill refers to the first time the cask has been used for Single Malt Scotch Whisky. The Butt will have been used previously before, by the Sherry industry in Spain.

Refill European Oak ButtsRefill refers to the process of reusing the cask after its use as a “first fill”. This can be done a number of times until it is deemed exhausted and in need of rejuvenation.

Rejuvenated European Oak ButtsThe process of rejuvenation is where we strip out the inside of the cask to reveal a new layer of wood. The new wood surface is then charred or toasted before the cask is filled again.

CASK TYPES

• Puncheon (capacity 500 liters)• There are two different types of puncheon cask and the information of the correct capacity varies from source to source. The most common types

are “machine puncheon” and “sherry shaped puncheon”. The machine puncheon is made of thick American oak staves and the sherry shaped puncheon of thinner European oak staves. Both of them are used in the rum and sherry industry and are sometimes used to finish whisky.

• Barrique (capacity 225 - 300 litres)• Widely used throughout the wine (225 liters) and cognac (300 liters) industry and are usually used for finishing purposes in the whisky industry.

• Hogshead (capacity 250 liters)• American Standard Barrels (ASB) get broken down into staves and then reassembled with new ends to produce the slightly larger Hogsheads.

This type of cask is one of the most common types of cask used for maturing whisky in Scotland.

First Fill American Oak HogsheadsFirst fill refers to the first time the cask has been used for Single Malt Scotch Whisky. It may have been used previously for Bourbon then possibly for Scotch Grain Whisky before being used for Single Malt.

Refill American Oak HogsheadsRefill refers to the process of reusing the cask after its use as a “first fill“. These casks have already given much of their aroma compounds to earlier fillings of spirit and only a small amount now contribute to the final whisky flavor. Whiskies mature very slowly in these casks, allowing the very essence of the distillery character to be revealed. They tend to be light, delicate and with the aroma of the original spirit. This can be done a number of times until it is deemed exhausted and in need of rejuvenation.

Rejuvenated American Oak HogsheadsRefill casks are rejuvenated by scraping the interior to remove the old surface, then freshly charred or toasted to produce the new active surface. This quickly takes out any immaturity in the spirit, particularly the sulfur compounds. It also breaks down the cask wood to give vanilla sweetness and other compounds which react to produce extra fruitiness. Rejuvenation lasts for only one filling, after which the casks go back to being refills.

• American Standard Barrel (ASB (capacity 200 liters))• Made of American white oak the ASB is the most common type of cask and is usually used in the American whiskey industry. Because they can

be only used once in the US they get sold to other producers of rum and whisky. To make shipping easier and to reduce costs they often get broken down into staves and reassembled in Scotland as hogsheads.

• Kilderkin (capacity 82 liters)• More common in the beer industry but in rare occasions also in the whisky industry.

• Quarter Cask (capacity 50 liters)• This cask is a quarter of an ASB and is used to give whisky flavor quickly because of the ratio of spirit volume to cask surface. The disadvantage

of such small casks is the higher evaporation loss.

WHISK(E)Y TERMINOLOGY

COOPER A highly-skilled crafts-person who makes and repairs the casks for whisky maturation by perfectly locking staves of wood together to make a watertight container. This art is called coopering.


DISTILLATION Distillation is the process of separating alcohol from other liquid with the application of heat. This is possible because alcohol (ethanol) has with 78°C a lower boiling point than water. Scotch whisky is normally distilled at least twice but there are exceptions. The most complicated process can be found at Mortlach distillery with a 2.81 distillation process. The first distillation in the wash still separates the alcohol from the fermented liquid and eliminates the residue of yeast and other matter. The distillate is then passed into another still (spirit still) where it is distilled a second time.

DRAFF What is left in the mash tun after all sugar has been extracted. It’s used as nutritious food for livestock, and is being trialled as a fuel source in boilers to help to decrease the amount of heavy oil used.

DRUM MALTING

The Malting is carried out in large drums that turn the barley mechanically. This allows much more control about the whole process and each batch can be treated individually and adjustments can be made quickly. Important factors like temperature and airflow can be controlled much better which allows the maltster to produce constantly high quality malt. Some of the biggest drums in Europe can be found at Port Ellen Maltings and drums are also used at Glen Ord.

EUROPEAN OAK

A type of hardwood used for casks that contributes rich, red berry, spicy, tannin, flavors to the whisky. The staves are usually thicker than those used for casks made from American Oak. There are very different climate conditions across Europe which has an effect to the oak trees and how they can be used. Scottish oak was used a long time ago but Scottish oak grows very slow with twisted trucks so it was not easy to handle and the casks tend to leak. Later Russian oak was used because the trees grow faster and are much easier to handle. The rising imports of Sherry casks from Spain back in the day made casks easily available to distillers and they were also much cheaper. Spanish oak is mostly grown in the Galicia region of northern Spain and is despite the more and more popular American oak still sought after. Also commonly used for whisky maturation is French oak. French oak is often used to produce casks for the wine industry.

FERMINATION The process of turning liquid which contains sugar into alcohol and developing flavors in Scotch whisky. In whisky production, yeast is added to the sugary liquid called wort and is put into a large vessel called washback. A washback can hold anything from 1,000 liters of liquid up to a massive 160,000 liters. The fermentation time can have a marked effect on the final spirit. After roughly 45 hours the yeast has died so no more alcohol can be produced but it is still possible to influence the flavor. If the fermentation stops after 45/50 hours the end spirit will have a nutty/malty note. If it will be left for longer, say 75 hours, more fruity notes will be developed. A typical by product produced during fermentation is carbon dioxide.


FINISH A term used to describe the longevity of flavors lingering in the mouth after tasting a whisky.

FLOOR MATING

A more traditional way of malting where barley is spread out on a large floor and turned by hand to allow germination. Only a few distilleries in the whisky industry still do floor malting’s which has largely been replaced by drum maltings.

GERMINATION Having stimulated the barley into life during steeping, it is important to maintain a good; even rate of germination to ensure that sufficient breakdown of the cell wall/protein material (or modification) takes place. To do this, the steeped barley is cast (moved) from the steeps into a large germination drum. Once casting is complete the drum is turned to provide an even bed of malt on top of a perforated floor. Cool, humidified air is blown through the malt to control the temperature and remove excess heat. Traditionally this would have been done at the distillery and laid out on a concrete malt floor. Only a very few distilleries still adopt this floor malting method and most distilleries get the malt malted to their specifications and delivered.

GRAIN WHISKY

While Malt Whisky can only be made from barley, Grain Whisky is made from a mixture of grains, typically wheat and maize (corn) and malted barley. Grain whisky is distilled in a continuous column still, also known as Coffey still or patent still. Coffey still distillation is generally accepted to yield lighter and less complex flavor than pot still distillation.

GRIST A ground up malted barley, which is used for distilling in all distilleries. It can be broken down to three components; Husk (20%) which is the outer shell of the barley, Grits (70%) which is the main part of the Grist and contains all the sugar, and flour (10%). Grist is mixed with hot water to form the mash and to extract the sugar needed during fermentation to produce alcohol.


HIGHLANDS The Highlands is the biggest region and therefore embraces a wide variety of malts. Broadly speaking, these malts are warm and rounded with spicy notes. The Highland malts include Dalwhinnie, The Singleton of Glen Ord , Royal Lochnagar, Oban and Clynelish. Defining exactly where to draw the line between the Highlands and Lowlands has always been a bit of a movable feast. The Wash Act of 1784 drew a line across Scotland between Dunoon in the west to Dundee in the east. Then, in 1797, an intermediate area was defined which shifted the Highland line so that it ran from Lochgilphead to Findhorn. Being so near the coast naturally affects the flavor of the whisky, many of them having a noticeable maritime character. The Northern Highland distilleries, such as Clynelish are all coastal except for Glen Ord, but that’s only a few miles from the sea. We sometimes refer to these whiskies as “Coastal East Highlands”. The West Coast (West Highlands) has a noticeably maritime influence on malts such as Oban.

The landscape of the Central Highlands is mainly mountainous, with hills divided by deep glens, lochs and valleys. Many distilleries in the region were built along the fertile glens carved out by the River Tay, the longest river in Scotland. Dalwhinnie, the highest distillery in Scotland, is at the gateway to the Cairngorms. Barley grew well in the lush valley bottoms and water and peat were in abundant supply. The whiskies produced tend to be lighter bodied and sweeter than other Highland malts.

ISLAY Islay is 40 kilometers long from east to west, by 32 kilometers broad. It is the most southerly of the western isles being only a mere 20 kilometers from the north coast of Ireland. As a region, it is neither Highland nor Lowland. The rocky, heather-covered hills in the north and east of the island rise only to 460 meters and the southern part is a combination of peat moss and fertile alluvial plain. The whole island is often lashed by gales blowing in off the Atlantic, but it also enjoys a higher than average amount of sunshine. Port Ellen maltings supplies malted barley to distilleries on the island each of which has its own specific level of peating. All these rather extreme conditions go to shape what is regarded as some of the most distinctive malts in Scotland. They are seaweedy, iodine-like and phenolic. In fact, Lagavulin and Caol Ila are some of the most heavily peated whiskies produced. A dash of Islay malt gives an unmistakable tang to many blended whiskies.

LOW WINES

Low Wines are the alcohol produced during the first distillation of the wash in the wash or low wines still. The name low comes from the low strength of about 22- 24% ABV. The low wines stills can usually be identified because of the small windows which help the still man to control the boiling process better.

WHISK(E)Y TERMINOLOGY LOWLANDS The Lowlands of Scotland were always better suited to arable farming and, with the improvements in farming

methods it became possible to grow and crop more cereals. Take into account the development of agricultural equipment like ploughs, the introduction of mechanical threshing mills and reapers, the easy availability of fuel, and the more sophisticated communications network, it is not surprising that Lowland distilling became large-scale and industrialized long before it happened in the Highlands. The Highlands of Scotland finish north of the Stirling plain and west of the rich farmland of Aberdeenshire. Back in the 1700s, the key to distilling in the Lowlands was always the availability of barley and the development of crop husbandry and harvesting. Distilling in the Highlands tended to be concentrated close to the area where there were abundant supplies of grain. It was mostly a part-time pursuit, dependent on agricultural production in a region where the main farming was based on livestock.

The Lowlands, however, were better suited to arable farming and, with the improvements in farming methods it became possible to grow and crop more cereals. Take into account the development of agricultural equipment like ploughs, the introduction of mechanical threshing mills and reapers, the easy availability of fuel, and the more sophisticated communications network, it is not surprising that Lowland distilling became large scale and industrialized long before it happened in the Highlands.

Glenkinchie is one of only a few Lowland distilleries currently in regular production. Its malt is typical of whisky produced in this region. Lowland malt whisky has always been lighter and drier in character than that from the Highlands, which is why it makes an excellent aperitif.

MALT WHISKY

This indicates that the raw material is 100% malted barley, fermented with yeast and distilled in a pot still.

MALTING The natural process by which barley grains have been allowed to germinate by soaking in water and are then dried. The barley must be kept at an even temperature and turned regularly. The process of germination converts starch to sugars that can then be fermented at the distillery.

MASH A mixture of grist and hot water which is created in the mash tun.

MASH TUN

The large, circular vessels made from cast iron, stainless steel, wood or copper, where the mashing process takes place.


MASHING Process by which the milled, malted barley (grist) is mixed with hot water and progressively heated to obtain a sugary liquid called ‘wort’ that gets pumped into the washback where yeast is added to start the fermentation process. Traditionally, three waters or ‘extractions’ are used in the mashing. The first, which is the third water left from the previous mashing, is heated to around 63 or 64 degrees centigrade, mixed with the grist in the mashing machine then filled into the mash tun. The optimum heat at which the enzymes will break down the starch is known as the ‘strike point’. Control of this temperature is vital for if the water is too hot, it will kill the enzymes.

Rotating rakes revolve in the mash tun and stir the worts, which is then drained off through the holes in the floor into the “underback”. A second water is added to flush out more converted starch. This water is at a higher temperature of about 75 degrees centigrade. Sparge water is then added at 85 degrees centigrade to remove the final traces of converted starch. The sparge water is held in a vessel and is used as the first water for the following mash.Modern plants use a lauter tun technique where after the first water is drained, water is sprayed onto the bed continuously. This method is more efficient at extracting the sugar, allowing faster drainage. The solids remaining in the mash tun (draff) are removed at this point for conversion into cattle food. The hot wort then passes from the underback through a heat exchanger to reduce the temperature to below 20 degrees centigrade. This is vital. If the wort is not cooled, the yeast will be killed off.

MASTER BLENDER

The master Blender is the person responsible for the creation and continued quality control of Scotch whiskies produced by a company.

MATURATION By law, newly distilled spirit must be matured in oak casks in Scotland for a minimum of three years before it can be called “Scotch whisky”. A complex exchange, often referred to as a “conversation”, takes place between the spirit and the cask’s wood, which creates the flavors, strength and balance. The longer whisky is left at the maturation stage the greater influence the wood will have. The ageing process stops when the whisky is bottled as, unlike wine, it does not continue to mature in the bottle. Every whisky reaches its peak in terms of age at a different time and it is the job of the master Blender to find the right whisky at the right time.

MILLING At the mill the malted barley is loaded into the mill hopper and goes through the mill where sets of rollers crack the husks and grind the malt. It should produce 10% flour, 20% husk and 70% grit. These proportions are checked very thoroughly because if too fine, the “mash tun” will not drain quickly enough. If too coarse, the liquor will drain too fast and maximum extraction will not occur.


NEW MAKE

Spirit freshly distilled and of high strength with around 70% ABV and clean in color. New make spirit is ready to be filled into casks. Most distilleries dilute the spirit to 63.5% ABV before it is filled into casks to mature.

NOSING Nosing is the process, usually undertaken at whisky tastings, to judge and identify different aromas by smelling the whisky to categorize it.

OAK The type of wood used to make the casks, principally two varieties of oak. Other wood types have been tried but Oak is ideal due to its strength, and durability and the range of flavors it develops in maturing whisky.

PEAT Peat (turf) is partially carbonized, decayed vegetable soil that has been compressed over hundreds of years. It gives off a distinctive smoke when burnt which is very influential in the aroma of some whiskies. It is particularly notable in the Island malts, especially Talisker, Caol Ila and Lagavulin.

POT ALE Pot ale is a residue left in the wash still after the first distillation which is often mixed with draff to produce animal feed. Some distilleries also use it as fertilizer on fields.

POT STILL

A copper distillation vessel, resembling a large kettle and onion or pear shaped. The size and shape of pot stills varies from distillery to distillery, and pot still variables play an important part in determining the character of spirit produced. Traditionally distillers are very reluctant to change the shape or size of their stills for fear of changing the character of their spirit. The pot stills can be categorized into Plain, Ball and Lamp Glass shaped types.

PROOF Proof is a standardized measurement to determine the alcoholic strength. Originally when a mixture of water and alcohol where poured on a small amount of gunpowder it was possible to determine if the mixture was of high or low proof. If the powder did not ignite, the mixture had too much water and the proof was considered as low. Spirit that is 100 degrees proof equals to 57.1% alcohol so 70% proof equal to 40% alcohol according to the British definition. In the United States the proof number is twice the percentage of the alcohol content measured at a temperature of 60°F or 15.5°C.


REFLUX In malt whisky production, when pot stills are used to carry out the distillation, the process of vapor condensing within the still and then re-boiling is called “reflux”. The amount of reflux is influenced by the shape of the still and by the lye pipe. The more the lye pipe angles upwards, the more reflux is created. Therefore a still with an upward sloping Lyne arm (or Lye pipe) will have the most reflux resulting in increased copper contact, giving the lightest spirit, whereas a downwards slopping Lyne arm with less copper contact will have the least reflux and a heavier spirit.

RYE WHISKEY

American whisky made from a mash containing a minimum of 51% rye.

REGION The Scotch Whisky Association has defined 5 whisky regions: Lowland, Campbeltown, Islay, Highland and Speyside. On this website we have created our own regions: Lowlands, Islay, Islands, Highlands and Speyside. They offer flavors that are hugely diverse - and are all represented in The Classic Malts Selection.

REGION The Scotch Whisky Association has defined 5 whisky regions: Lowland, Campbeltown, Islay, Highland and Speyside. On this website we have created our own regions: Lowlands, Islay, Islands, Highlands and Speyside. They offer flavors that are hugely diverse - and are all represented in The Classic Malts Selection.

SINGLE CASK

A single cask bottling is malt whisky that is the product of just one distillation run, from just one individual cask, from just one distillery. It is usually bottled at cask strength and the process of chill filtration is frequently omitted.

SINGLE MALT SCOTCH WHISKY

Single Malt Scotch Whisky is made of 100% malted barley, is from just one single distillery and has not been blended with any other product from elsewhere. It must be matured in oak casks in Scotland for a minimum of three years. Each distillery has a own unique style of character due to ingredients, production techniques and maturation.


SPRAYSIDE Speyside has two-thirds of the malt whisky distilleries in Scotland and could therefore be rightly acknowledged as the heartland of whisky production. There are over 50 operating distilleries, which are working, and several that have been mothballed, although their malts are still available. This area, between the cities of Inverness and Aberdeen, sweeps from granite mountains down to fertile countryside, where barley is among the crops. It’s about 32 kilometers deep by 50 kilometers broad, and bisected by the river Spey, the fastest flowing of all Scottish rivers. None of the distilleries draw their production water from it, preferring instead to use some of the many springs and tributaries that feed it. It is not surprising that the region has gained such pre-eminence. The low country which lies between the mountains and the sea, called the Laich O’Moray and known as “The Garden of Scotland”, has wonderfully rich and fertile soil. Its mild climate and long hours of summer daylight make it perfect barley-growing country. The Speyside single malts, such as Cragganmore and Glen Elgin, are noted in general for their elegance and complexity, and often refined smokiness. Notable is the very complex beast of Dufftown – Mortlach. Speyside malts are typically complex, offering fruity and floral flavors with hints of green apples and citrus notes.

STEEPING Steeping is probably the most important step in malting, as it is here that the barley is “tricked” into growing. In the field, barley will take weeks, even months, to begin germinating. In malting the onset of germination is achieved in less than two days. By immersing the barley three times in water, with air rests in between, the moisture raises from 12% in the original barley to around 46% at the end of the steeping. This “broken” or “multiple steeping” provides optimum conditions for good germination in the plant.

TASTING The term tasting refers to the evaluation of whisky through visual examination, taste and aroma. Tastings are often conducted for the pure analysis of the whisky in groups e.g. in panels to award whisky after some pre-defined criteria, for reference purposes or as a social activity. There is no rule but common are the three stages of evaluating the whisky. The taster considers first the appearance of the whisky, nosing is the second part where the taster tries to detect the different aromas. Finally the liquid is tasted. Many add water or ice to see how the whisky is changing. The whisky glass, air temperature and the time the whisky spend in the glass to breathe can change the aromas.


VATTED MALT

A vatted malt is the combination of multiple different single malts from different distilleries. The term is old and the new “legal” definition is “Blended Malt”.

WASH A liquid normally containing 7-8% ABV produced during the fermentation process. Wash is similar to beer and is pumped to the wash still for the first distillation.

WORT A liquid that is drained off the Mash Tun, contains high amounts of soluble sugars from the grist dissolved in hot water. Wort is the liquid that gets cooled down and pumped into the washback where yeast is added for the fermentation process, where the sugars are changed to alcohol.

WASHBACK Fermentation takes place in a “washback”, a large vat made of larch or pine, or more commonly these days, stainless steel. The type of material has no influence on the fermentation process.

WATER The importance of water in the production of malt whisky has been known for a long time. Water is used at various stages throughout the process: malting, mashing, fermentation, distillation and maturation. The water used in the process is required to be of potable quality, which is free from contaminants, high levels of minerals and organic matter. The source used by the distillery is important to ensure this quality. In addition to the quality, the other key point in relation to water is that to help in operating distilleries consistently a constant high volume at a regular temperature is required. However water is insignificant when it comes to developing flavors.

YEAST This is a living organism classified of the fungus kingdom that is vital for the fermentation process. It is placed into the mash tun, where it feeds on the sugary worts and produces alcohol and carbon dioxide as by-products.

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