Term
1
ABV
2
Ale
3
Attenuation
4
Belgian Lace
5
Biscuity
6
BJCP
7
Body
8
Bomber
9
Brettanomyces
10
Esters
11
Head
12
Hop
13
IBU
14
Lager
15
Malt
16
Mouthfeel
17
Phenols
18
Resinous
19
Retention
20
Solvent
21
Spicy
Drag to adjust the number of frozen columns
Definition
Alcohol by Volume. A measurement of the alcohol content of a solution in terms of the percentage volume of alcohol per volume of beer.
Ales are beers fermented with top fermenting yeast. Ales typically are fermented at warmer temperatures than lagers, and are often served warmer. The term ale is sometimes incorrectly associated with alcoholic strength.
Attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process; a more-attenuated beer will generally be drier and more alcoholic than a less-attenuated beer made from the same wort.
A term describing the traces of foam left on the inside of a beer glass as it is consumed.
Dry, toasted grain, flour, or dough flavor reminiscent of English digestive biscuits; in brewing, a flavor commonly associated with Biscuit malt and some traditional English malts.
Beer Judge Certification Program. This organization creates the style manual each year that helps define stylistic guidelines for judges and brewers. Formed as a non-profit organization in 1985, their mission is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills.
The consistency, thickness and mouth-filling property of a beer. The sensation of palate fullness in the mouth ranges from thin- to full-bodied.
A 22 oz. bottle of beer.
A type of yeast and more specifically a genus of single-celled yeasts that ferment sugar and are important to the beer and wine industries due to the sensory flavors they produce. Brettanomyces, or “Brett” colloquially, can cause acidity and other sensory notes often perceived as leather, barnyard, horse blanket and just plain funk. These characteristics can be desirable or undesirable. It is common and desirable in styles such as Lambic, Oud Bruin, several similarly acidic American-derived styl
An organic compound that imparts fruity characteristics on a beer. Aromas or flavors attributable to esters include anise , apple, banana, honey, Juicy Fruit gum, nail polish remover, pear, pineapple, and strawberry.
The foam that sits at the top of a poured beer.
Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart bitter, zesty, or citric flavors.
International Bitterness Units. The measure of the bittering substances in beer (analytically assessed as milligrams of isomerized alpha acid per liter of beer, in ppm). This measurement depends on the style of beer. Light lagers typically have an IBU rating between 5-10 while big, bitter India Pale Ales can often have an IBU rating between 50 and 70.
Lagers are any beer that is fermented with bottom-fermenting yeast at colder temperatures. Lagers are most often associated with crisp, clean flavors and are traditionally fermented and served at colder temperatures than ales.
Germinated cereal grains that are dried in a process known as "malting". The process of malting involves soaking the barley, allowing it to germinate, and then stopping germination with heat. Malt provides most of the color in beer (lightly roasted = lighter color, deeply roasted = darker or black). Barley is the preferred malt grain for beer.
The texture a person perceives in a beer, including carbonation, fullness, and aftertaste.
An organic compound that creates what are often described as "off-flavors" in beer. When used properly within certain styles (like Trappist ales, saisons, etc.), these can be pleasing, enhancing traits. Some associations include cloves, medicine (especially sore throat spray), pepper, smoke, sweaty horse blankets, tannins, and vanilla.
Reminiscent of the flavor from the gummy organic substance produced by certain plants and trees. Humulone and lupulone, for example, are bitter resins that occur naturally in the hop flower.
The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.
An off-flavor that imparts a hot, burning character. Think the smell of pain thinner.
Reminiscent of spices, not temperature.
22 records

Alert

Lorem ipsum
Okay