Glossary
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
- ABV
- Alcohol By Volume. the percentage of alcohol in a beverage
- Blind Cap:(Caecum) The pouch at the junction of the small and large intestines. Commonly used in small-scale sausage production in the US and very popular in Spanish sausage making.
- Dewlap:A fold of loose skin hanging from the neck or throat of an animal, especially that present in many cattle.
- DOP
- Denominación de Origen Protegida - the Castilian name for the Protected Designation of Origin (PDO)
- DMS
- Di-Methyl Sulfide. exhibits itself as a canned vegetable or creamed corn flavor in beer. It’s presence is considered a defect.
- ETG
- Especialidad Tradicional Garantizada. An EU scheme for geographical indications and traditional specialties
- IBU
- International Bitterness Unit. used for measuring how bitter a beer is
- IGP
- Indicación Geográfica Protegida. An EU scheme for geographical indications and traditional specialties.
- Jowl
- A common culinary term for pork cheeks. Technically it means any cheeks, especially droopy ones.
- PDO
- Protected Designation of Origin
- PGI
- Protected Geographical Indication
- SRM
- Standard Reference Method. a number that represents a color of a liquid
- TSG
- Traditional Specialties Guaranteed
- UHT
- Ultra-High Temperature Milk. ultra-pasteurized milk that comes in sterilized containers
