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Wine World Beer Garden Toasts & Quotes Scotch Heaven Cigar Club Party Guide Bands & DJs Forum Glossary Bar Professionals Vendors BARZZ Store Advertising Name City State Select Alabama Alaska Arizona Arkansas California Colorado Connecticut Delaware Florida Georgia Hawaii Idaho Illinois Indiana Iowa Kansas Kentucky Louisiana Maine Maryland Massachusetts Michigan Minnesota Mississippi Missouri Montana Nebraska Nevada New Hampshire New Jersey New Mexico New York North Carolina North Dakota Ohio Oklahoma Oregon Pennsylvania Puerto Rico Rhode Island South Carolina South Dakota Tennessee Texas Utah Vermont Virginia Washington Washington DC West Virginia Wisconsin Wyoming Zip BarType Select 18 & Older After Hours After Work Airport Barzz Choice Beach Biker Billiards Brewery Brewpub Cabaret Casino Chinese Cigar Club College/Frat Commuter Dive Gay/Lesbian German Happy Hour Hotel Irish Italian Japanese Jazz Karaoke Lounge Martini Mass Transit Neighborhood Newly Opened Older Crowd Piano Pickup/Singles Pub/Saloon Restaurant Romantic Sports Stadium Strip Theme Upscale Whiskey Wine Advanced Bar Search Map It Beer Glossary   Main History Tasting Techniques Beer Brewing Types Pouring Serving Beer Events Column Forum Glossary   A B C D E F G H I K L M P S T W Y           Abbey – Belgian family of strong, fruity-tasting ales.     ABV (Alcohol by Volume)- Abbey – Amount of alcohol by volume of beer as a percentage.     Ale – Type of beer brewed using top-fermenting yeast at warm temperatures; usually stronger and more bitter than beer ranging in color from light to dark amber.     Ale – Altbier - Dark brown top-fermenting beer from Düsseldorf.     Amber – General term for a reddish-brown beer ranging from pale to dark.     Attenuation - The extent to which brewing sugars turn to alcohol and carbon dioxide   Top                     Barley – Cereal grain that is used to brew some varieties of beer     Barley Wine – Term used for extra-strong ale.     Beer – Alcoholic drink brewed from malt and hops.     Bitter – A well-hopped ale having a sharp taste     Bock or Bok – Strong, often dark, lager style of beer originating from Germany     Black Malt – Partially malted barley roasted at high temperatures producing a dark colored, roasted flavored beer.     Bottle-conditioned - Beer that undergoes a secondary fermentation in the bottle.     Bottom-fermenting – Used in making lager; slow kind of alcoholic fermentation at cool temperatures where yeast cells sink to the bottom of the fermenting liquid     Brewpub – Small brewery attached to a pub or restaurant     Bung – The stopper for the hole in a keg or cask where beer is filled and emptied.   Top                     Cask – A closed, barrel-shaped container for beer.     Carbonation – The addition of carbon dioxide which causes conventional beer to foam.     Chill Haze – A condition occurring in some beers at cold temperatures caused by proteins in the beer becoming cloudy, but does not impact flavor.     Conditioning – Period of maturation following primary fermentation; warm conditioning further develops beer flavor; cool conditioning helps produce a clean, round taste.   Top                     Decoction mashing - A system mainly used in lager brewing in which portions of the wort are removed from the vessel, heated to a higher temperature and then returned. Improves ensymic activity and the conversion of starch to sugar in poorly modified malts.     Draft – Beer dispensed from a bright tank, cask, or keg.     Dry-hopping - The addition of a small amount of hops to a cask of beer to improve aroma and bitterness.     Dunkel - A dark, lager beer in Germany; characterized by its smooth, malty flavor ranging in color from amber to dark reddish brown.   Top                     Enzymes – Naturally-occurring grain proteins that convert the malted barley starches to sugars when the mash is heated.     Ester - Flavor compounds produced by the action of yeast turning sugars into alcohol and carbon dioxide; esters may be fruity or spicy.     Ethanol – A form of alcohol produced by yeast during fermentation.   Top                     Fermentation – The transformation of sugars by yeast into ethyl alcohol and carbon dioxide.     Filtration – The removal of impurities in wort or beer.     Fining - Substance that clarifies beer, usually made from the swim bladder of sturgeon fish; also known as isinglass.     Framboise or Frambozen - Raspberry-flavored lambic beer.   Top                     Grist - The coarse powder derived from malt that has been milled or "cracked" in the brewery prior to mashing.     Gueuze - A blend of Belgian lambic beers.   Top                     Hard Cider – A fermented beverage made from apples.     Helles or Hell - A pale, malt-accented Bavarian lager     Hefe – German word for “yeast”; generally characterizing a cloudy, frothy beer.     Hops - Herbs used when brewing to add aroma and bitterness.   Top                     IBU (International Bitterness Units) – System of measuring the hop bitterness in finished beer; a light American lager may have around 10 IBU's, an English mild ale around 20 units, an India Pale Ale 40 or higher, an Irish stout 55 to 60 and barley wine 65.     India Pale Ale – Type of ale with above average hop bitterness and alcohol content.     Infusion - Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar, usually carried out at a constant temperature.     Irish Ale – Ale typified by a reddish color and malt accent   Top                     Keg – Container for beer, usually made of stainless steel today, containing a volume of 15.5 U.S. gallons; a half-keg holds 7.75 U.S. gallons.     Kölsch - Top-fermenting golden beer from Cologne.     Kriek- Cherry-flavored lambic beer.   Top                     Lager – Beer produced from bottom-fermentation at colder temperatures than ale; generally producing a cleaner, crisper taste than ales.     Lagering – From the German meaning “to store”; the cold-conditioning of beer at around 32F to encourage the yeast to settle out, increase carbonation, and produce a smooth, clean-tasting beer.     Lambic - Belgian beer made by spontaneous fermentation.     Lauter tun - Vessel used to clarify the wort after the mashing stage.     Liquor – liquid preparation containing ethyl alcohol purified by distillation from a fermented substance such as fruit, vegetables, or grain.   Top                     Malt - Barley or other cereals that have been partially germinated to allow starches to be converted into fermentable sugars.     Malt Liquor – A type of beer with above average alcohol content usually 6% - 8% by volume.     Malting – The conversion of starches of barley grain to maltose in preparation for fermentation     Maltose – A water-soluble, fermentable sugar contained in malt.     Märzen -