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The Reinheitsgebot is a German Beer Purity Law, originally adopted in 1516. It clearly states:

We wish to emphasize that in future in all cities, markets and in the country, the only ingredients used for the brewing of beer must be Barley, Hops and Water. Whosoever knowingly disregards or transgresses upon this ordinance, shall be punished by the Court authorities' confiscating such barrels of beer, without fail.

(pronounced wert) The unfermented boiled mixture of barley malt, hops, and water.
A portion of unfermented wort that is reserved to be used later for Krauesening.
The process of natural carbonation. Gyle is added to the fermented beer before bottling or kegging so that fermentation will continue, and the natural C02 will remain in the beer.
Pronounced "Fine - ings". Stuff that's added to a beer either during the brewing process or after fermentation to remove yeast or hops particles suspended in the beer. Irish Moss and Gelatin are two types of finings. We prefer to be patient and let these particles settle out of our beer naturally, rather than rushing things along artificially.
The science of yeast fermentation. It's probably the last word in the dictionary, too.