Alcohol Content

Measured by volume (in US and The Netherlands measured by weight

Alcohol-Free Beer

Maximum 0.1% alcohol by volume ** Fermentation process is halted or alcohol is removed

Balance

Personal assessment of how well ingredients combine with each other, particularly hops and malt

Body

Viscosity of liquid and flavor (full, medium, or light)

Bottle Conditioned

The fermentation process continues once the beer is bottled (unpasteurized)

Bottom-Fermented

A long fermentation process for lagers (7 to 10 days at 45 to 60 degrees F), where yeast settles at the bottom at the end of fermentation

Brew Pub

Pub that brews and sells its own beer

Brussels Lace

Circles of head foam are attached to the side of the glass as beer is being consumed ** indicates a fresh brew

Commercial Brewery

Large-scale brewery that cans and bottles its own beer for mass consumption

Fermentation

Process where yeast and sugar are combined to produce alcohol and carbonation

Head

Bubbles collect at top of beer when poured

Hops

Flowers added to produce a bitter taste and aroma ** also acts as a preservative

Malted Barley

Added to produce distinct roasted grain taste ** so influences aroma, color, and head

Microbrewery

Small-scale brewery that sells beer to local retail outlets ** Brews less than 30,000 barrels annually

Top-Fermented

A short fermentation process for ales (5 to 7 days at 60 to 70 degrees F), where yeast rises to the top at the end of fermentation

Trappist Brewery

Cistercian Trappist Monk- produced brew ** Only 6 breweries in the world