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Ale: Beer made
with top-fermenting yeast.
Altbier: German word for 'old
beer'; this is the type of brewing that
preceded lagers.
Barley Wine: A very strong ale
with alcohol usually twice that of strong
beers.
Belgian Red Ale: A refreshing
ale from Flanders that derives its color
from Vienna malt.
Belgian Strong Ale: A strong
but not heavy style with a wine-like
quality.
Bière de Garde: A
strong ale from France. Meant to be
laid down or cellared.
Bière de Mars: Light-bodied
seasonal French ales.
Bittering hops: Varieties of
hops chosen to impart bitter and dry
flavors.
Bock: German word for 'billy
goat'; refers to a strong beer. Bocks
average well above 6.25% alcohol by
volume.
Bottom-Fermentation: How a lager
is brewed. Made with lager yeasts, the
beer ferments at the bottom of the tun,
resulting in a clearer brew than top-fermented
beer (ale).
Brown Ale: A dark, sweet ale, often
brewed in England. Relatively low in
alcohol.
Cask-Conditioning: Secondary
fermentation and maturation in the cask.
Creates light carbonation.
Doppelbock: German word for 'double
bock'; usually very dark and sweet.
Dubbel: A high gravity Belgian
Abbey ale.
Dry-Hopping: The addition of
hops at a late stage.
Dunkel: German word for
'dark'. Dark beers are sometimes referred
to as 'dunkels'.
Eisbock: A doppelbock beer that
has been frozen and the ice is removed.
This intensifies the taste and alcohol
level of the beverage left over (by
removing some of the water).
Erlanger: A dark German lager
from Erlangen.
Faro: A lambic beer that is refermented
with candy sugar.
Gueuze: A lambic that is a mixture,
not necessarily in equal parts, of old
and young lambic beers.
Hefe: German for 'yeast'; often
identifies the beer as either sedimented
or that has had yeast added to it just
before bottling.
Helles: A paler, but quite strong,
version of the Munich Dunkel.
Hops: The cones or flowers of
the female Humulus lupulus plant. They
may be dried whole hops, or may be used
after being dried into pellets.
India Pale Ale (IPA): Originally
a bitter beer brewed in Britain by Bass
and exported to soldiers in India.
Imperial Stout: A stout brewed
in England. It was originally brewed
for the Czars and was sent to St. Petersburg.
Kolsch: A strong but not hoppy
ale originally from Cologne.
Kriek: A lambic beer made
with cherries.
Lager: Beer that is fermented
cool using lager yeast and stored cold
for a period of weeks in order to give
it a clean, smooth flavor.
Lagering: Maturation for several
weeks or months at cold temperatures
(close to 0°C/32°F) to settle residual
yeasts, impart carbonation, and make
for clean, round flavors.
Lambic: A wheat beer, most notably
from Belgium, that is fermented with
wild yeasts.
Maibock: A beer made in the spring
to celebrate the new season; usually
light in color.
Malting: Process of turning grain
from starch to sugar, from which beer
is then brewed.
Malt Liquor: Often associated
with cheap beers, these tend to be American
ales that range up to 7.5% alcohol by
volume.
Märzen: German word for
'March'. A lager made in March for the
coming Oktoberfest. Usually a beer rich
in malt flavors, and often amber-red
in color.
Oktoberfest: See Märzen.
Original gravity: A measure of
the density of fermentable sugars in
the mixture of malt and water.
Pale Ale: A pale amber, full-bodied,
hoppy ale originating in Burton on Trent.
Pilsner/Pils: A lager, usually
light in color. It draws its name from
the town of Pilsen, in Bohemia in the
Czech Republic.
Porter: Almost black, porter
is a bitter, dark lager. First brewed
in England around the 1730's.
Rauchbier: “Smoke Beer”
made from malt cured in wood smoke.
Reinheitsgebot: "Purity
Law" originating in Bavaria and
now applied to all German brewers making
beer for consumption in their own country.
It requires that only malted grains,
hops, yeast and water may be used in
brewing.
Roggen: A rare Bavarian weizen-style
beer made from rye.
Saison: Top-fermented, dry-hopped
French country ales refermented in corked
bottles.
Scotch Ale: A very dark, strong
ale. Many are brewed in Scotland, hence
the name. Some microbreweries have begun
brewing this style of beer.
Schwarzbier: German for 'black
beer'. A beer made famous in Kostritz,
Germany, this is a very, very dark beer.
Specific Gravity: A measure of
density. This measurement comparies
the density of a given volume of beer
to that of the same volume of pure water.
Steinbier: A top-fermented wheat
beer brewed in Altenmunster, Germany.
Steam Beer: A product of the
California Gold Rush, steam beer was
America's first real addition to the
craft of brewing.
Stout: A very dark, high hop
content ale. The most famous brewer
of stout (and the originator of this
style) is Guinness, of Ireland.
Top-Fermenting: Describes yeast
that flocculates relatively early in
the fermentation. The flocculation is
carried up into the head of foam in
the wort by CO2 bubbles.
Trappist: A bottle-conditioned,
sugar-added lager made by monks in only
six breweries in the world (five in
Belgium, one in Holland). Others attempt
a Trappist-style beer, but only these
six monastery/breweries are allowed.
Tripel: Dutch, meaning 'a brewer's
strongest beer'. Can be a lager, but
is most often an ale.
Weisse/Weissebier: Wheat beer.
Often served with lemon, this is an
ale of extremely light color, mostly
served during the summer. The beer is
brewed with mainly wheat malt.
Zymurgy: The science of brewing
and fermentation, a branch of chemistry.
Sources:
Michael Jackson's Beer Companion,
Michael Jackson
The New World Guide To Beer, Michael
Jackson
The Beer Enthusiast's Guide: Tasting
& Judging Brews from Around the
World,
Gregg Smith
The Brewmaster’s Bible, Stephen
Snyder
Beer Across America: A Regional
Guide to Brewpubs and Microbreweries,
Marty
Nachel
Food & Wine Magazine's Official
Wine Guide -1998-, Stephen Tanzer
The Everything Beer Book, Carlo
DeVito
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