AFTERTASTE - The palate sensation that occurs after the beer has been swallowed.
ALES - Top fermented and have the characteristic of full malt flavor and are hopped quite heavily.
AROMA - Eighty percent of perceived flavor comes from the olfactory senses. Experience reveals notes of fruitiness, floral bouquets, buttery, spicy, caramel, roastiness, vegetables, bready and a whole lexicon of other notes.
BALANCE - The feature of a beer concerned with the harmony of various flavors and sensations.
BARLEY - The most suitable cereal grain for making malt beverages, it provides flavor, head, body and color.
BITTER - English term for well hopped ale, most often on draught. Usually has some acidity in the finish. Color varies from bronze to deep copper.
BOCK - A beer traditionally brewed in winter, stronger and darker than regular beer.
BODY - The degree of density in beer. It has nothing to do with the alcohol content of the brew.
BROWN ALE - A dark brown ale, sweet in palate, low in alcohol.
COLOR - Colored or roasted malts, kilned at higher temperatures, are used to give dark beers color, body and flavor. Adjuncts are unmalted grains such as corn or rice and are used as a less costly ingredient rather than malt and produce a paler and less full-bodied beer.
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DARK BEER - They have a full rich taste and a high percentage of roasted malted barley producing it’s coffee-like color.
DOPPLEBOCK - An extra strong and dark bock.
HEFE - The German word for yeast, indicating that a beer is bottle conditioned and sedimented.
HOPS - A viney plant, the female bud of which is used as a preserving agent in beer. It also imparts a bitter taste. They can be very aromatic, especially if added after the boiling of the beer.
INDIAN PALE ALE - A reminder of the days when the Indian Empire was supplied with ales by the British. Today, the term applies to a super premium pale ale.
KRAUSEN - A traditional technique of carbonation is to add a small dosage of unfermented malt sugars to the conditioning tank. The wort ferments out and the beer is conventionally filtered.
LAGER - Derived from the German word that means “to store” and refers to the long period of aging during the second fermentation.
LIGHT BEER - The term “light” originally was used to distinguish pale pilsners from dark pilsners. However, the term is used more to indicate a low calorie beer.
MALT - A grain that is germinated, then dried to release starches.
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PALE ALE - Only “pale” in comparison to porter. It is usually amber or red. Pale ale was a major advancement in commercial brewing in England and was fueled by new brewing techniques.
PILSNER - Loosely, any golden-colored, dry, bottom-fermenting beer of conventional strength. Is characterized by the hoppiness of its flowery aroma and dry finish.
PORTER - The first commercially brewed beer in England and was a dark crude ale. It is heavy bodied and dark with a slightly sweet taste.
SCOTCH ALE - Scotch ales are inclined to be more malty and full-bodied, less hoppy and dry than their English neighbors.
STOUT - An extra dry, almost black, top fermenting brew, made with highly roasted malts. The color comes from roasted barley and they often have a coffee or chocolate taste and aroma.
WEISSE - German for “white beer”, implying a pale brew made from wheat. Available with or without yeast.
WHEAT - Is a common additive to beer promoting head retention. Used in large quantities it alters the flavor of the beer creating its own style. Wheat beers are regaining popularity and are very common in Germany and Belgium.
YEAST - A single cell microorganism related to the fungus family. Yeast is the organism that produces alcohol by ingesting sugars and creating alcohol and carbonation. Yeast also adds to a beers flavor profile.
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