Beer Glossary
A
- Acetaldehyde
- Additive
- Adjunct
- Aerobic
- Alcohol
- Alcohol by volume (ABV)
- Alcohol by weight (ABW)
- Ale
- All-malt
- Amber
- Anaerobic
- Aroma Hops
- Astringent
- Attenuation
B
- Bacterial
- Balling Degrees
- Barley
- Barrel
- Beer
- Bitterness
- Black malt
- Body
- Boil
- Bomber
- Bottle-conditioning
- Bottom-fermenting yeast
- Brettanomyces
- Brew Kettle
- Brewpub
- Bung
C
- Can
- Caramel malt
- Carbonation
- Cask
- Cask-conditioning
- Chill haze
- Chlorophenolic
- Conditioning
- Conditioning Tank
- Contract Beer
- Craft Beer
- Craft Brewery
D
- Decoction
- Dextrin
- DMS
- Dosage
- Draft (Draught)
- Dry-hopping
E
- EBC
E (continued)
- Enzymes
- Estery
F
- Fermentation
- Filter
- Final specific gravity (FG)
- Fining
- Fruity
G
- Grist
- Growler
H
- Hand Pump
- Hang
- Head Retention
- Heat Exchanger
- Hefe
- Hogshead
- Hop back
- Hops
I
- Imperial Beers
- Infusion
- International Bitterness Units (IBU)
K
- Keg
L
- Lager
- Lagering
- Lauter
M
- Malt
- Malt Extract
- Malting
- Maltose
- Mash
- Mash Tun
- Mead
- Microbrewery
- Mouthfeel
O
- Original Gravity (OG)
P
- Pasteurization
- Phenolic
- Pitching Yeast
- Priming
Q
- Quadrupel (Quad)
R
- Reinheitsgebot
S
- Secondary fermentation
- Session Beers
- Shelf Life
- Sparge
- Strike Water
T
- Top-fermenting yeast
W
- Wet Hopped (Fresh Hopped)
- Wort
Y
- Yeast
