Brewery Glossary

Measurement of alcohol by volume in beer, expressed as a percentage of total liquid volume. Used on labels and in tasting notes to indicate strength.

Fermentation-related compound often perceived as green apple aroma or flavor; usually treated as an off-flavor when excessive.

Any fermentable ingredient besides malted barley, such as rice, corn, honey, or syrup, added to the brewing process.

Introducing air or oxygen into wort before fermentation to support healthy yeast activity; post-fermentation oxygen can cause oxidation.

Alcohol measurement by weight rather than volume; always lower than ABV for the same beer.

Beer fermented with top-fermenting yeast, typically at warmer temperatures than lagers. Broad family that includes pale ale, stout, porter, IPA, and more.

Top-fermenting yeast, commonly Saccharomyces cerevisiae, used for ale production and often associated with more expressive flavor compounds.

Hop resin compounds that become iso-alpha acids during boiling and contribute most of beer's measurable bitterness.

Percentage showing how much of the wort's fermentable extract was consumed during fermentation.

Hops added later in the process to contribute aroma more than bitterness.

Drying, puckering sensation in the mouth often linked to tannins, oxidation, or certain process faults.

Reduction in wort gravity as yeast converts sugars into alcohol and carbon dioxide. Related to body, dryness, and fermentation efficiency.

Breakdown of yeast cells that can create rubbery, meaty, or vegetal character in beer.

Primary cereal grain used as the base malt source in most beer production.

Beer matured in wooden barrels, often previously used for spirits or wine, to add flavor and complexity.

Sampler set of several small pours served together for comparison or tasting.

Recognized category of beer defined by traits such as aroma, appearance, flavor, mouthfeel, bitterness, and strength.

Hops added early in the boil to maximize bitterness extraction. Often contrasted with aroma or dry-hop additions.

Perceived hop-derived bitterness in beer, one of the core style-defining taste elements. Often discussed alongside sweetness, malt, and finish.

Beer Judge Certification Program; widely used reference for beer style descriptions and judging language.

Perceived fullness or thickness of beer in the mouth, ranging from thin to full-bodied.

Natural carbonation created in the bottle by renewed fermentation after packaging.

Wild yeast genus that can create funky, leathery, barnyard, or tart characteristics depending on the beer.

Vessel where wort is boiled, hops are added, and sterilization occurs.

Restaurant-brewery that sells a significant share of its beer on site.

Presence of dissolved carbon dioxide that creates bubbles, prickliness, and lift in beer.

Beer served from a cask with natural carbonation and minimal added gas, often associated with real ale service.

Storing beer under controlled conditions to mature its flavor over time. Common for strong ales, mixed fermentation, and barrel-aged releases.

Cloudiness that appears when beer is cold because proteins and tannins form visible particles.

Independent, small-scale brewery term commonly used in consumer and industry language. Definitions can vary by country or association.

Complex carbohydrate left after mashing that contributes body and residual fullness rather than fermenting completely.

Compound that can taste or smell like butter, butterscotch, or caramel; acceptable in some styles at low levels but often considered an off-flavor.

Tasting note describing a beer that ends with little residual sweetness.

Adding hops late in fermentation or conditioning to boost aroma without adding much bitterness. Very common in IPA and pale ale descriptions.

Fruity fermentation aromas or flavors produced by yeast, such as banana, pear, or apple notes.

Conversion of fermentable sugars into alcohol and carbon dioxide by yeast.

Specific gravity reading after fermentation; helps indicate residual sugar, body, and attenuation.

Aftertaste or final impression left after swallowing beer.

Clumping and settling behavior of yeast and other particles during brewing and conditioning.

General tasting descriptor for aroma or flavor reminiscent of fruit, often from esters or hops.

Higher alcohols that can create hot, solvent-like character, often from stressed yeast or high fermentation temperatures.

Refillable container, often 64 oz or 2 L, used to take draught beer away from a brewery or taproom.

Descriptor for beer that appears intentionally cloudy or opaque, common in modern hop-forward styles.

Foam layer on top of beer that affects aroma release and visual presentation.

How well a beer's foam persists over time.

Flowers of Humulus lupulus used to add bitterness, flavor, aroma, and some preservative qualities to beer.

International Bitterness Units; analytical measure of bittering compounds in beer, often used as a shorthand for bitterness level.

Mashing method that reaches target temperatures by adding heated water.

Compounds formed from hop alpha acids during boiling and primarily responsible for measurable bitterness.

Pressurized container used to store, transport, and serve draught beer.

Foamy head formed during active fermentation; can also describe krausening for natural carbonation.

Foam residue that clings to the sides of a glass after each sip.

Beer fermented with bottom-fermenting yeast at colder temperatures, generally known for cleaner fermentation character. Broad family including pilsner, helles, bock, and more.

Cold storage period used to mature lager beer and improve clarity and smoothness.

Vessel used to separate sweet wort from spent grain after mashing.

Process of separating wort from the grain bed after mash conversion.

Processed grain, usually barley, prepared for brewing by steeping, germinating, and kilning.

Tasting descriptor suggesting bread, toast, biscuit, caramel, toffee, or grain-driven character from malt.

Mixture of crushed malt and hot water used to convert starch into sugars before wort production.

Vessel where mash conversion occurs.

Process of mixing crushed grain with hot water to create fermentable sugars and body-building compounds.

Small brewery classification often used in consumer and industry language.

Textural sensations of beer, including body, carbonation, creaminess, warmth, and astringency.

Beer served with nitrogen or a nitrogen blend to create a dense, creamy texture and cascading foam.

Aroma or flavor generally considered undesirable for the style, often caused by fermentation, oxidation, contamination, or handling issues.

Specific gravity of wort before fermentation; indicates potential alcohol and beer strength.

Reaction with oxygen that can create stale notes such as cardboard, paper, or sherry-like character.

Compounds that may show as clove, spice, smoke, medicinal, or bandage-like notes depending on source and intensity.

Adding yeast to cooled wort to begin fermentation.

Main fermentation phase where most sugars are converted into alcohol and CO2.

Adding fermentable sugar before packaging to trigger natural carbonation.

Consumer or critic scores assigned to beers or breweries based on taste, quality, reputation, or experience.

Beer that undergoes secondary fermentation in the serving container and is typically served without added carbon dioxide.

Sugar left unfermented in finished beer, contributing sweetness and body.

Lower-alcohol beer intended to be drinkable across multiple servings in one sitting.

Beer or tasting note characterized by tart, acidic sharpness, whether intentional or the result of specific microbes.

Ratio comparing wort or beer density to water, used to track sugar content and fermentation progress.

Standard Reference Method, a scale used to measure beer color; higher numbers indicate darker beer.

Reference descriptions for beer styles covering appearance, aroma, flavor, mouthfeel, bitterness, strength, and typical examples.

Compounds from grain husks or hops that can contribute drying, puckering sensations.

On-site consumer space at a brewery where beer is served directly to visitors.

Descriptive language used to communicate a beer's aroma, appearance, flavor, mouthfeel, and finish.

Fermentation method associated with ale yeast rising toward the top of the vessel. Often contrasted with bottom fermentation.

Protein, hop matter, and other solids that precipitate during brewing.

Beer packaged without filtration, often retaining yeast or haze-forming particles.

Sugary liquid extracted from the mash before fermentation begins.

Microorganism that ferments sugars into alcohol and carbon dioxide while producing many flavor compounds.