Lesson of the Day #9 - How to sound smart / Halloween Trivia
It’s not necessary for us to be master brewers, vintners etc. but we can up our game by knowing and using some of the terms of the trade.
Here are some key words used in making cider (and to some extent other beverages):
Pomace: (pohm-us) The residue left behind after pressing out the juice, such as the pulp, skin, etc. Not specific to cider, can apply to any residue left behind in an extraction process. Not to be confused with pumice (a rough stone).
Lees: (leez) This is the residual left behind after fermentation. This sediment is usually leftover or dead yeast at the bottom of the vessel. It is usually filtered out. This term also applies in wine making. However yeast deposits in beer making are called trub.
Racking: Is to draw off or siphon off the cider to separate if from the lees. Ex. “The cider is racked off into another tank for it’s second fermentation.” Also used in wine making
Brix: This term correlates to sweetness. This is a measurement scale originated and named after Adolf Brix. 1 Brix (often denoted as Bx) is equal to 1 gram of sucrose per 100 grams of solution. The term is used in other industries such as fruit juice, wine, maple syrup and honey. The beer/brewing industry uses a similar scale called degree Plato (°P).
Trivia: In the spirit of Halloween tomorrow…can you identify these fears? Cenosillicaphobia, Methyphobia, Oenophobia, & Zythophobia
Cenosillicaphobia (senoh-sil-i-ka) is the fear and anxiety of having an empty glass.
Methyphobia is the fear of drinking alcohol or becoming an alcoholic.
Oenophobia (eenah) is the fear, anxiety and or irrational hatred of wine.
Zythophobia is the beer version of oenophobia.
On the flip side, if you replace -phobia with -phile you get lovers or connoisseurs of those things. Zythophile=beer lover and Oenophile=wine lover.