ALTBIER
A traditional style of beer originated in Northern Germany. Top-fermented, cold conditioned, copper in color.
BARLEY WINE
English term for extra-strong ale (Implied to be as strong as wine)
BITTER
In Britain, the draft equivalent of a pale ale, a golden-brown or copper-colored top-fermented beer usually highly hopped, dry and lightly carbonated. Bitter accounts for 80% of draft beer sales in English pubs.
BOCK
German strong beer, means “mountain goat” in German
BROWN ALE
Dark brown color, sweet in palate, long clean finish.
Das Reinheitsgebot von 1516
A regulation concerning the production of beer in Germany sometimes called the "German Beer Purity Law". In the original text, the only ingredients that could be used in the production of beer were water, barley and hops.
DOPPELBOCK
"Double" bock, tawny to dark brown color, at least 6 % alc. by wt.
DRY HOPPING
The addition of loose dry hops to the primary fermenter, the secondary fermenter or to casked beer to increase the aroma and hop character of the finished beer without affecting its bitterness.
DUNKEL
German word for "dark"
FRAMBOISE
Raspberry beer, usually based on lambic.
GRIST
1) Grains to be ground; 2) Sieved and ground malt ready for mashing.
GUEUZE
A blend of old and young lambic beers. 4.4-5.5 by volume.
HEFE
The German word for yeast.
HELLES
German word for "pale" or "blonde".
IMPERIAL STOUT
Medium-dry and high in alcohol, from 7 % to more than 10 % alcohol.
INDIA PALE ALE
Well-hopped and high in alcohol, around 5-5.5 % alc. by wt.
KOLSCH
Cologne's distinctive style of golden top-fermented beer.
KRAUSENING
A traditional method of conditioning and carbonation that adds a small quantity of young fermenting wort (about 15 to 20%) to a fully fermented lagering one to create a secondary fermentation and natural carbonation.
KREIK
Cherry beer, usually based on lambic.
LAMBIC
A unique Belgian wheat beer produced only in a 15-kilometer radius southwest of Brussels in the area called Pajottenland.
MAIBOCK
Made at the end of April and beginning of May to celebrate spring.
MARZEN
German word for "March", Malty aroma, medium strong. (Oktoberfest)
MILD
Lightly hopped, low in alcohol (3.0 % Alc by wt), brown in color.
NOBEL HOPS
Any of several hop varieties of European origin valued for their traditional aroma.
PALE ALE
Bronze or copper colored, fruity in palate, firm body with a nice hop profile.
PECHE
Peach beer, usually based on lambic.
PILSNER/PILS
Golden-colored, characterized by hoppiness of it's flowery aroma and a dry finish.
PORTER
Lighter bodied companion to the stout, named after bag handlers of old England.
RAUCHBIER
Smoked malts are used in the production of this dark, bottom-fermented beer.
SCOTCH ALE
Very strong, and often extremely dark, malt-accented specialty from the country.
SPARGING
Spraying the spent grains in the mash with hot water to retrieve the liquid malt sugar remaining in the grain husks.
STOUT
Extra-dark, almost black, top-fermented brew made with highly roasted malts.
TRAPPIST
Order of monks that brew strong ales, bronze to deep brown in color.
URQUELL
German word for "Original"
VIENNA
Amber-red, or medium-dark, lager style
WEISSE/WEISSBIER
In Germany, a generic name for top-fermented wheat beers, especially those of the south.