- ABV ABV is the standard measurement used to indicate the amount of alcohol in beer. It is expressed as a percentage of the total volume, showing how much pure ethanol is present. Most beers range from 3% to 12% ABV, though some specialty or extreme styles can reach 20% or more. ABV helps(...)
- Adjunct An adjunct is any ingredient used in brewing that isn’t part of the four core ingredients: water, malted barley, hops, and yeast. Common examples include corn, rice, oats, fruit, spices, and even coffee. Adjuncts can lighten body, add sweetness, or introduce unique flavors. Some(...)
- Ale Ale is a broad category of beer brewed with top-fermenting yeast at warmer temperatures. Fermentation usually takes place between 15–24°C (59–75°F). Ales typically have a wide range of flavors, from fruity and spicy to rich and malty. Styles include pale ale, IPA, porter, and stout.(...)
- Barleywine Barleywine is a very strong ale, often reaching 8–12% ABV. Despite the name, it is beer, not wine, but the strength is comparable to wine. It is rich and malty, with flavors of caramel, dried fruit, and sometimes sherry-like notes from aging. English barleywines emphasize malt, while American(...)
- Base Malt Base malt is the foundation of most beer recipes, making up the bulk of the grain bill. Examples include Pilsner malt, two-row, and pale ale malt. These malts provide essential enzymes for converting starches into fermentable sugars. Base malts contribute light flavors of bread, biscuit, or(...)
- Bock Bock is a strong German lager traditionally brewed for winter and spring celebrations. It typically has a malty sweetness with notes of caramel, bread, and toffee. Variants include Doppelbock (double bock), Eisbock (ice bock), and Maibock (spring bock). Bocks generally have higher ABV, often(...)
- Bottle conditioning Bottle conditioning is the process of allowing beer to carbonate naturally inside the bottle. A small amount of sugar and yeast is added before sealing, which ferments to produce CO₂. This method creates a finer, more natural carbonation. Many Belgian ales and craft beers use this technique.(...)
- Carbonation Carbonation refers to the dissolved carbon dioxide in beer, giving it fizz and mouthfeel. It can occur naturally through fermentation or be forced using pressurized CO₂. The level of carbonation varies by style—stouts often have low carbonation, while wheat beers are effervescent. Carbonation(...)
- Cask ale Cask ale is beer that undergoes secondary fermentation in the cask from which it’s served. It’s not pasteurized or force-carbonated, relying instead on natural conditioning. Cask ales are often served at cellar temperature and with a softer, natural carbonation. This traditional method(...)
- Craft beer Craft beer refers to beer produced by small, independent breweries that focus on quality, flavor, and innovation. The Brewers Association defines it as breweries producing less than six million barrels annually and independent from large corporations. Craft breweries often experiment with(...)
- Dry hopping Dry hopping is the process of adding hops to beer after fermentation to enhance aroma without significantly increasing bitterness. It’s common in IPAs and pale ales. This technique extracts volatile hop oils that would otherwise be boiled off during brewing. The result is a bold hop aroma of(...)
- Fermentation Fermentation is the process where yeast converts sugars into alcohol, carbon dioxide, and flavor compounds. This stage is crucial in defining beer’s strength and taste. Primary fermentation usually takes a few days to a week, while conditioning can last much longer. Fermentation can be top(...)
- Gose Gose is a historic German wheat beer brewed with coriander and salt. Originating in Goslar, it nearly went extinct but was revived by modern brewers. Gose is slightly sour due to lactic fermentation but balanced with spice and salinity. It’s refreshing, low in ABV, and often brewed with fruit(...)
- Hops Hops are the cone-shaped flowers of the Humulus lupulus plant, used to balance beer’s sweetness with bitterness. They also add aroma and flavor ranging from floral and herbal to citrusy and tropical. Hops contain alpha acids, which contribute bitterness, and essential oils that give(...)
- IBU IBU measures the bitterness of beer based on the amount of isomerized alpha acids from hops. The scale typically ranges from 5 (very mild beers) to over 100 (extremely hoppy styles). It is an objective measure, but perception of bitterness also depends on malt sweetness and carbonation. For(...)
- Kettle sour Kettle souring is a modern method of creating sour beers quickly. Lactic acid bacteria are added directly to the brew kettle before boiling. Once the desired acidity is reached, the wort is boiled to kill the bacteria, then fermented as normal. This process allows brewers to control sourness(...)
- Lager Lager is brewed with bottom-fermenting yeast at cooler temperatures, usually 7–13°C (45–55°F). The cooler fermentation produces a cleaner, crisper profile compared to ales. Lagers are then conditioned for weeks or months, a process known as lagering. Styles include pilsner, bock, and helles.(...)
- Lambic Lambic is a Belgian beer spontaneously fermented with wild yeasts and bacteria from the environment. It is typically aged in oak barrels for months or years. The flavor is sour, funky, and complex, often blended into gueuze or fruited with cherries (kriek) or raspberries (framboise). Lambic(...)
- Malt Malt is cereal grain, usually barley, that has been germinated and then dried to develop fermentable sugars. The malting process activates enzymes that are crucial for breaking down starch into sugar during brewing. Different roasting levels produce malts ranging from pale to chocolate-dark.(...)
- Mash The mash is the process of steeping crushed malt in hot water to extract fermentable sugars. It usually takes place at temperatures between 62–72°C (144–162°F). Different mash temperatures favor different sugar types, affecting the final body and dryness of the beer. A lower mash temp(...)
- Nitro beer Nitro beer is brewed with nitrogen gas instead of, or alongside, carbon dioxide for carbonation. Nitrogen creates much smaller bubbles, resulting in a smoother, creamier mouthfeel. Guinness is the classic example, with its cascading pour and thick head. Many modern breweries experiment with(...)
- Pilsner Pilsner is a pale lager style that originated in Plzeň, Czech Republic, in 1842. It is known for its golden color, crisp body, and balanced hop bitterness. Traditional Czech Pilsners use Saaz hops, which give a floral and spicy aroma. German Pilsners tend to be drier and more bitter, while(...)
- Porter Porter is a dark ale that originated in 18th-century London. It was popular with working-class porters, hence the name. The style is characterized by roasted malt flavors like chocolate, coffee, and caramel. Porters paved the way for the development of stouts. Today, variations include robust(...)
- Saison Saison is a farmhouse ale originally brewed in Belgium for seasonal farm workers. It is typically dry, effervescent, and highly carbonated. Saison yeast produces fruity esters and spicy phenols, giving complex flavors of pepper, citrus, or earthiness. The style is versatile, often brewed with(...)
- Session A session beer is a style designed for extended drinking without overwhelming alcohol content. Typically under 5% ABV, session beers are light, refreshing, and highly drinkable. They allow drinkers to enjoy several pints in a “session” without excessive intoxication. Many modern breweries(...)
- Sour Sour beer is intentionally brewed with wild yeast, bacteria, or acidic ingredients to create tart flavors. Traditional Belgian examples include lambic, gueuze, and Flanders red ale. Modern American brewers experiment with kettle sours, Berliner Weisse, and fruited goses. Sour beers range from(...)
- Speciality Malt Unlike base malts, specialty malts are used in smaller amounts to impart specific flavors, colors, or aromas. They can include crystal, chocolate, black, and smoked malts. Specialty malts provide notes like caramel, roasted coffee, chocolate, or toffee. They rarely have enough enzymes to(...)
- Stout Stout evolved from stronger versions of porter and became its own category. It is known for its dark color, roasted malt profile, and often creamy mouthfeel. Substyles include dry stout (like Guinness), milk stout (brewed with lactose), and imperial stout (very strong and bold). Stouts can(...)
- Trappist beer Trappist beer is brewed by or under the supervision of Trappist monks. Only a few monasteries worldwide are officially recognized to use the “Authentic Trappist Product” label. Styles include dubbel, tripel, and quadrupel. These beers are renowned for quality, tradition, and often strong,(...)
- Weissbier Weissbier is a German wheat beer made with at least 50% malted wheat. It is cloudy in appearance and often features banana and clove notes from the yeast. The high carbonation and light body make it refreshing, especially in summer. Bavarian versions often follow strict brewing traditions.(...)
- Wort Wort is the sweet liquid produced during mashing, before fermentation. It contains sugars, proteins, and other nutrients that yeast will later consume. After lautering, wort is boiled and hops are added for bitterness and aroma. Once cooled, yeast is pitched to begin fermentation. Wort is(...)
- Yeast Yeast is the microorganism responsible for fermentation in beer. It consumes sugars from malt and produces alcohol and carbon dioxide. There are two primary categories of brewing yeast: ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces pastorianus). Each type contributes(...)
Glossary
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