| a.b.v. | The abbreviation for alcohol by volume, the percent of the beer that is alcohol. it is analogous to % alcohol on a wine label, or the proof of a spirit (the percent of alcohol is half the proof, e... |
| abbey beer | A beer not necessarily made in an abbey, or by monks, but imitating the trappist monk style. these are top-fermenting brews that characteristically add sugar in the kettle and are always bottle-co... |
| altbier | A dark amber, hoppy pale ale brewed around düsseldorf and the lower rhine region of germany. the name literally means “old beer,” and refers to the pre-lager brewing method of using a warm to... |
| american beer | American beer styles include amber ale, american pale ale, american-style lager, cream ale and steam beer. |
| auburn | - Amber-colored beer.
- Г. оберн (шт. нью-йорк, сша);
- Г. оберн (шт. мэн, сша)
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| barley wine | An english term for an extra-strong ale, implied to be as potent as wine (beers tend to be 3% to 5% alcohol, compared to 10% to 15% for wines). |
| bavarian beer | Bavarian and bohemian both describe the region the beer comes from, not a particular brewing style. although a brewer might be located in bavaria or bohemia, you’d still be ordering a weissbier, a... |
| beer-making process | Beer is fermented grain. american beer is made of barley, except as noted, for example, wheat beer, mostly produced by craft brewers. the barley is malted (soaked in water until it is partially ge... |
| belgian beer | Belgian beer styles include dubbel, enkel, flanders red ale, lambic, oud bruin, saison, tripel and witbier. |
| berliner weisse | A classic berlin brew, a white, top-fermenting wheat beer that has gone through lactic fermentation to produce a sparkling high carbonation, and a low alcohol content of (around 3% by volume) and ... |
| biÈre blanch | French for wheat beer, the same as a belgian witbier. see weisse. |
| blonde bock | A medium-hopped beer with a rich, malty flavor. bock beers (see next entry) were originally brewed by monks to minimize hunger pangs during fasting periods; most bock beers are dark in color. toda... |
| bock | - Bock is the german word for strong, referring to a strong beer brewed from barley malt. bock beer is traditionally served in autumn, late winter and spring. it was originally brewed by top fer...
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| bohemian beer | See bavarian beer. |
| brewing | - In the brewing processes, a mash, generally prepared from crushed barley and water (and often using other cereals such as rice and corn) is heated and rotated in a mash tun. this dissolves the...
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| brewpub | A microbrewery that does not produce to distribute its beers, but sells them primarily through its own restaurant or bar, which is generally on the premises of the brewery. |
| brown ale | A dark brown ale made with a dark or brown malt; the roasted malt produces caramel and chocolate flavors. the original style originated in london but today brewed in a variety of styles: sweet, lo... |
| cask-conditioned | Draft beer or ale that is neither filtered nor pasteurized and has a secondary fermentation and natural clarification in the cellar of the pub. this should produce a relatively clear brew with a l... |
| cherry kriek | See kriek. |
| chocolate beer | Chocolate beer, which can be a lager, stout or other beer variety, has the subtle flavor of chocolate. this can be achieved by blending different types of roasted barley, adding real chocolate to ... |
| chocolate stout | Chocolate stout is a sub-category that uses different malts for an even more pronounced chocolate flavor. these days, some brewers add actual chocolate into the brew, or brew over cacao beans, or ... |
| cream ale | An american term for a very pale ale. usually it is a golden ale that may have been blended with a lager. |
| dessert beer | Fruit-flavored and chocolate-flavored beers are often enjoyed with dessert. chocolate beer and stout are growing in popularity. see chocolate beer. |
| dopplebock | Dopplebock is german for extra-strong—around 7.5% alcohol by volume, or stronger. it is a bottom-fermented beer, tawny or dark brown in color. it’s a southern germany spring specialty, seasonally ... |
| draft beer | Beer drawn from a keg. bottled or canned beer labeled “genuine draft” implies that it, like most beer pumped from kegs, is unpasteurized. however, it is sterile filtered for longer shelf life. |
| dry beer | Adapted and named by the japanese after the popular german beer, diat pils, a low-carb pilsner fermented to higher alcohol. american dry beer has standard alcohol levels, little taste and no finis... |
| dunkleweizen | A dark version of a wheat beer (“dunkel” is the german word for dark). |
| eisbier | A higher-alcohol beer produced by chilling it below 32°f (0°c) and filtering out the ice crystals that form. |
| english beer | English beer styles include barley wine, bitter, brown ale, imperial stout, india pale ale (ipa), mild ale, old ale, porter and stout. |
| framboise | Raspberry beer, usually made from lambic. see also kriek. |
| gruut | A medieval belgian wheat beer, brewed today in a somewhat different recipe. the original was brewed with spices rather than hops; today’s gruut contains some hops along with coriander, bitter oran... |
| gueuze | A dry style of lambic, made without fruit. called the “champagne of beer,” gueuze is a blend of one-, two-, and three-year-old lambic beers. the beers are kept in old oak barrels that have generat... |
| hefeweizen | A wheat beer (hefeweizen is german for “yeast wheat”—hefe is the word for yeast) in which the beer is not filtered before bottling. thus, the yeast continue to act (known as bottle conditioning), ... |
| ice beer | Eisbier |
| imperial brown ale | A bigger, bolder version of a brown ale, with a higher abv—7% or more. |
| imperial stout | An opaque black stout that was originally brewed by thrale’s brewery in london, england for export to the court of the tsar of russia. it is very rich, with powerful malt flavors, hints of dark fr... |
| india pale ale | In the 19th century, the british in the indian empire was supplied with ale from england, largely because the indian water was caused health problems to systems not raised on it. the original ipa ... |
| kellerbier | An unfiltered lager with a high hop content and low carbonation. |
| kloster bier | A beer that is, or formerly was, produced in a monastery or convent. see also abbey beer and trappist bier. |
| kÖlsch bier | Beer in the style of the city of cologne: a top-fermented beer producing a golden brew with soft, layered flavors that have a delicate fruitiness and a prominent hoppiness. |
| kriek | Cherry beer, usually based on lambic, with 5% to 6% alcohol by volume. |
| kristallweizen | A german filtered wheat beer. kristall is the german word for crystal, so indicates that the beer will be clear, not cloudy (as opposed to a hefeweizen, which might have sediment). it is often ser... |
| lager | Any beer made by bottom-fermentation. it is usually golden in color but sometimes can be dark. lager requires a longer, colder fermentation than ale (which is a top-fermenting beer), and uses a di... |
| lambic | A spontaneously-fermenting style of wheat beer, unique to belgium. while most beers are distinguished by their flavors of hops and malt, lambic is an ancient style of beer that is naturally bone d... |
| light ale | In england, light ale is the bottled counterpart of a draught bitter. in scotland, “light” applied to beer indicates the lowest gravity (density) draught beer—coincidentally usually dark in color.... |
| light beer | An american term indicating a watery pilsner-style beer that is lower in calories. |
| malt | - Beer-making starts with the grain. barley is malted (soaked in water until it is partially germinated, then dried) which releases starches, which in turn are made into fermentable sugar. see b...
солод; |
| malt liquor | Neither malty nor a liquor, usually a strong american lager intended for a cheap high. some states require the term malt liquor to be applied to all beers of more than 5.0 percent by volume. |
| mÄrzenbier | An amber-red (auburn), smooth, mildly sweet, vienna-style lager with a malty aroma, classically, more than 5.5% alcohol by volume. it originated in bavaria where it was originally brewed in march ... |
| mead | - A fermented beverage made from honey, sometimes referred to as “honey wine.” plausibly humankind’s first fermented beverage, mead is also the beverage drunk by the mythological gods on mount o...
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| microbrewery | A boutique brewery that produces fewer than 15,000 barrels annually. the american microbrewery movement began in the 1980s, fueled by the increasingly sophisticated american palate and consumer di... |
| mild ale | A malty beer that originated in the britain, in the 1600s or earlier. modern mild ales are dark ales, generally with an abv of 3% to 3.6%, although some have up to 6% abv. the term “mild” original... |
| oatmeal stout | Oatmeal stout adds oatmeal to the mash, which gives smoothness and creaminess to the stout. it has more restrained flavors and less alcohol than imperial stout. samuel smith makes a benchmark oatm... |
| old ale | In the u.k., this term refers to a medium-strong dark ale. in australia, “old” simply means dark ale. |
| pale ale | A bronze- or copper-colored ale, as opposed to dark brown ale. some english brewers use this term to describe their premium bitters. |
| pilsner | A general name for a crisp, golden-hued, highly-hopped, bottom-fermented lager. the original pilsner was first brewed at the bürgerlisches brauhaus in the bohemian town of plzen (meaning gree... |
| premium beer | “premium” is a term used by breweries to describe their top-of-the-line offerings, made from the best ingredients. it doesn’t describe a style of beer, or even mean that the beer is of superior qu... |
| quaff | To drink deeply. |
| rheinheitsgebot | Pronounced rhine-heights-geh•bot, this is the german purity law that specifies that beer can only be made with 3 ingredients: barley, hops and water. the law dates back to 1516; at the time no one... |
| russian stout | Imperial stout or russian stout has more of a rich, roasted quality and a higher level of alcohol. these are potent beers that can be almost as thickly textured as liqueur. examples include samuel... |
| schwarzbier | Black (schwarz) or very dark beer. the most famous is made in kostritz, germany. |
| scotch ale | A very strong, often extremely dark, malt-accented, scottish specialty beer. |
| spiced ale | An ale brewed with spices—often, what we would call “pumpkin pie spices,” such as clove and nutmeg. not surprisingly, spiced pumpkin ale is a popular variation. |
| stout | The darkest of beers, a stout is top fermented and differentiated from a regular ale by its brown-black color, chocolate-coffee flavors and fuller body. this is achieved by brewing with barley tha... |
| trappist | An order of monks with five breweries in belgium and one in the netherlands, that produce strong (6% to 12% alcohol), top-fermenting brews. by law they have exclusive right to use the term trappis... silerzziario; |
| weissbier | Weissbier is the german word for white beer, a pale brew made from wheat. weizenbock, a bock beer made from wheat, is sometimes served as a christmas beer. the dutch/flemish (belgian) term for wei... |
| weizenstarkbier | A high-alcohol wheat beer. |
| wheat beer | A beer that is brewed with a significant proportion of wheat, which provides a distinctive pale color, creamy texture and a light, sweet flavor. some have overtones of banana and clove. the best-k... |
| wort | - The fermentable sugars made from the mash. see beer-making for the entire process of beer-making.
- Засеянное или уже сброженное дрожжами сусло, бражка (в американском варианте термин...
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| zymurgy | The science or study of fermentation. |
