The free beer terminology or glossary given here will help you know the meaning of all the terms associated with the beverage.

Beer Terminology

Beer is one of the most popular alcoholic beverages around the world, especially in summers. Majority of the people who are fond of drinking alcohol also like the refreshing taste that beer offers! Though drinkers across the globe love to have a glass of beer, hardly a few of them are aware of all the terms that are related to the alcoholic beverage. Keeping this in mind, we have provided free glossary of beer in the lines below. Go through it and make yourself aware of each and every aspect of the drink.
Beer Terminology
Additive - Enzymes, preservatives and antioxidants added to simplify the brewing process or prolong shelf life
Adjunct - Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or less expensive
Alcohol, Ethyl Alcohol or Ethanol - A stimulating by-product of fermentation, which is the result of yeast acting on sugars in the malt
Alcohol by Weight - Percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights is 3.2 grams of alcohol per 100 centiliters of beer
Alcohol by Volume - Percentage volume of alcohol per volume of beer
Alcoholic - Warming taste of ethanol and higher alcohols
All-malt - Beer made exclusively with barley malt and without adjuncts.
Amber - A top or bottom fermented beer with an amber color
Aroma Hops - Varieties of hop chosen to impart bouquet
Astringent - A drying, puckering taste; derived from boiling the grains, long mashes, over sparging or sparging with hard water
Balling Degrees - Density of sugars in wort
Barley - A cereal grain malted for use in the grist that becomes the mash in the brewing of beer
Barrel - A unit of measurement
Black Malt - Partially malted barley roasted at high temperatures, gives a dark color and roasted flavor to beer
Body - Thickness and mouth-filling property of a beer
Bottom-fermenting Yeast - One of the two types of yeast used in brewing
Brewhouse - Collective equipment used to make beer.
Brew Kettle - Vessel in which wort, from the mash, is boiled with hops
Brewpub - Pub that makes its own beer and sells at least 50% of it on premises
Bung - Stopper in the hole of a keg or cask
Cabbagelike - Aroma and taste of cooked vegetables in beer
Carbonation - Sparkle caused by carbon dioxide, during fermentation or injected later
Caramel - Cooked sugar used to add color and alcohol content to beer
Caramel Malt - Sweet, coppery-colored malt that imparts color and flavor to beer
Cask - A closed, barrel-shaped container for beer
Cask Conditioning - Secondary fermentation and maturation in the cask
Chlorophenolic - Plastic-like aroma in the beer
Chill Haze - Cloudiness caused by precipitation of protein-tannin compound at low temperatures
Chill Proof - Beer treated to withstand cold temperatures without clouding
Clovelike - Spicy character of beer that is reminiscent of cloves
Conditioning - Period of maturation necessary to impart "condition" (natural carbonation)
Conditioning Tank - A vessel in which beer matures, after primary fermentation, and is naturally carbonated, through secondary fermentation
Decoction - Exhaustive system of mashing, in which portions of the wort are removed, heated and then returned to the original vessel
Dextrin - Unfermentable carbohydrate produced by the enzymes in barley Diacetyl - Volatile compound in beer that gives a butterscotch flavor
DMS - Taste and aroma of sweet corn, which results from malt
Dosage - Addition of yeast and/or sugar to the cask or bottle, to assist secondary fermentation.
Dry Hopping - Addition of dry hops to fermenting or aging beer
European Brewing Convention - EBC scale indicates colors in malts and beers
Enzymes - Catalysts that are found naturally in the grain
Ester - Volatile flavor compound naturally created in fermentation
Estery - Aroma or flavor suggestive of flowers or fruits
Fahrenheit (degrees) F = [(Cx9)/5] + 32.
Fermentation - Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Final Specific Gravity - Specific gravity of a beer when fermentation is complete
Filter - Removal of designated impurities
Fruity/Estery - Flavor and aroma of bananas, strawberries, apples, or other fruits
Grainy - Tasting like cereal or raw grain
Grist - Brewers' term for milled grains or a combination of milled grains
Hand Pump - A device for dispensing draft beer using a pump operated by hand
Hang - Lingering bitterness or harshness.
Hard Cider - Fermented beverage made from apples
Heat Exchanger - Mechanical device used to reduce temperature of wort rapidly
Hefe - German word meaning "yeast"
Hogshead - Cask holding 54 imperial gallons (243 liters)
Hop Back - Sieve-like vessel used to strain out the petals of the hop flowers
Hops - Herb added to boiling wort or fermenting beer to give bitter aroma & flavor
Hoppy - Aroma of hops, excluding hop bitterness
Infusion - Simplest form of mash, in which grains are soaked in water
International Bitterness Units (IBU) - System indicating hop bitterness in finished beer
Keg - One-half barrel or 15.5 US gallons
Lagering Maturation for several weeks or months at cold temperatures
Lauter - To run the wort from the mash tun
Length - Amount of wort brewed each time the brew house is in operation
Malt Extract - Condensed wort from a mash
Malt Liquor - Fermented beverage of relatively high alcohol content  
Mash (Verb) - To release malt sugars by soaking the grains in water
Maltose - Water soluble, fermentable sugar contained in malt
Metallic Tastes - Tinny, bloodlike or coin-like taste, probably from bottle caps
Microbrewery - Brewery generally producing less than 15,000 barrels per year
Mouthfeel - Sensation derived from the consistency or viscosity of a beer
Musty - Moldy, mildewy character
Oxidized - Stale flavor of wet cardboard, paper, rotten pineapple, or sherry
Pasteurization - Heating of beer to stabilize it microbiologically
Pitch - To add yeast to wort
Plato - Refined Balling scale
Priming - Addition of sugar at the maturation stage, for secondary fermentation
Publican - Owner or manager of a pub.
Salty - Flavor like table salt; experienced on the side of the tongue.
Secondary fermentation - Fermentation occurring in a closed container, from several weeks to several months
Shelf Life - Number of days a beer will retain its peak drinkability
Solvent-like - Reminiscent of acetone or lacquer thinner
Sour/Acidic - Vinegarlike or lemonlike taste, caused by bacterial infection
Specific gravity - Measure of density of a liquid or solid compared to that of water
Sparge - To spray grist with hot water, to remove soluble sugars (maltose)
Sweet - Taste like sugar; experienced on the front of the tongue
Sulfurlike - Reminiscent of rotten eggs or burnt matches
Tart - Taste sensation cause by acidic flavors
Top-fermenting Yeast - One of the two types of yeast used in brewing
Tun - Large vessels used in brewing
Vinous - Suggestive of wine
Winy - Sherrylike flavor; caused by warm fermentation or oxidation in old beer
Wort - Solution of grain sugars, strained from the mash tun

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