Here are the definitions for the letter "c"

Page: 1 | 2 >>

Cabbage-like

Having the aroma and taste of cooked vegetables; often due to spoiled wort.

CAMRA

The CAMpaign for Real Ale. An organization in England founded in 1971 to support the industry of cask-conditioned beers and ales.

Caramel

A cooked sugar that is used as a beer additive instead of the more expensive malted barley.

Caramel malt

A sweet, reddish-brown malt. The high concentration of unfermentable sugars in caramel malt sweeten the beer and improve head retention.

Carbon Dioxide

A natural by-product of fermentation that gives beer its sparkle, or carbonation. May also be injected artificially into beer.

Cask

A closed, barrel-shaped container for beer. Available in various sizes and usually made of metal.

Cask conditioning

Secondary fermentation and maturation in the cask at the point of sale to create additional carbonation.

Chill haze

Cloudiness caused by precipitation of a protein-tannin compound at low temperatures.

Chill proof

Beer treated to prevent clouding at cold temperatures.

Chlorophenolic

A term used to describe a plastic-like aroma due to the chemical reaction of chlorine with phenol compounds.

Classic Belgian Ale Styles.

Sooner or later, all beer enthusiasts that enthuse long enough and hard enough end up "discovering" the ales of Belgium. Potently strong, generally packaged in odd shaped bottles, often with a cork and wire cage closure, they often involve every bit as much ceremony as one would lavish on opening a fine bottle of wine. Although the Belgians are great wine drinkers, they also have one of the great beer drinking cultures in the world. In Belgium beer is exalted in the same manner as wine. For a small country it is host to an extraordinary diverse range of beer styles. It quite possible to find the right Belgian ale to fit any occasion, before, after or during a meal. US brewers have been slow to start replicating the Belgian ale styles. With many styles their alcoholic strength would not endear them to large volume production or even a presence in some States. However, many brewpubs will produce a strong Belgian-style ale in the winter season.

Clove-like

A tasting term used to describe the spiciness, especially associated with some wheat beers; in excess it may be due to wild yeast.

Conditioning

Period of maturation that increases a beer's natural carbonation. Warm conditioning enhances the complexity of the flavor; cold conditioning elicits a clear, clean taste.

Conditioning tank

A vessel for conditioning beer, also known as a bright beer tank, serving tank, or secondary tank.

Contract beer

Beer that is marketed by an independent company that represents itself as the brewery.