These are sugars in the malt that are released in the mashing process. They are slow to ferment or may even be unfermentable. Dextrins help the beer by giving it body and also helping with
head retention. This can be pourchased as a white powder as Malto-Dextrin or as Burton Bru-Body
The term used to describe beers that are served from a barrel, cask or keg through a pump or tap.
The addition of some hops at the end of the boil to restore lost aroma.