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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   Glossary A B C D E F G H I J K L M N P R S T V W Y           Beer Glossary       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     Cigar Glossary       Amarillo - A yellow wrapper leaf grown under shade.     Aging – Storing cigars under humidified conditions for extended periods of time.     Air Curing – The process of hanging freshly picked tobacco leaves in a covered barn with a natural circulation of air to allow the flavors to concentrate and prevent the tobacco from drying out.   Scotch Glossary   Age – The number of years the whisky has spend in a wooden barrel during maturation; blended whisky takes on the age of its youngest component.     Cocktail Corner Glossary       Abisante – A pale green, anise-flavored liqueur.     Absinthe – A bitter, green or yellow alcoholic drink flavored with wormwood.     Advocaat – An eggnog liqueur from the Netherlands.     After Shock – A peppermint and cinnamon-flavored liqueur.     Akvavit (or Aquavit) – A spirit from Scandinavia that is distilled from grain and flavored with caraway seeds.     Alize – A passion fruit-flavored liqueur.     Amaretto – An almond-flavored liqueur made from apricot pits.     Anisette – A licorice-flavored liqueur made from the anise seed.     Apple Brandy – A brandy distilled from apple cider.     Apple Cider – A non-alcoholic drink made from fermented apple juice. The alcoholic version is more commonly known as hard apple cider or just hard cider.     Apple Schnapps – A strong, dry spirit made from the distillation of apples.     Apricot Brandy – A grape brandy-flavored with apricot.     Apricot Liqueur – A cordial made from apricot pits.     Armagnac – Made from the same grapes and undergoing the same aging in oak barrels as Cognac, but using column still distillation.     Wine Glossary       Acetic Vinegary taste or smell that develops when a wine is overexposed to air.     Acidity All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.     Aftertaste The flavor impression the wine leaves after it is swallowed. Also referred to as the "finish" of a wine. Fine wines have a lingering finish, or aftertaste.     Aroma The smell of a wine, especially young wines.     Aromatic A term for wines with pronounced aroma, particularly those redolent of herbs or spices.     Astringent The "puckerish" quality of high tannin content, which has the effect of drying out the mouth. Many young red wines are astringent because of tannin. Austere Somewhat hard, with restrained fruit and character.   Top                       Beer Glossary       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.     Cigar Glossary       Band - A paper ring around the head of most cigars. Cigar bands are often printed with the name of the brand, country of origin, and/or indication that the cigar is hand-rolled. They often have colorful graphics, which have made them a popular collectors item.     Barrel - The main body of the cigar.     Binder – A tough, coarse leaf that goes around the filler, holding it in place.     Blend - The mix tobacco in a cigar, including up to five types of filler leaves, a binder leaf and an outer wrapper.     Boite Nature - The cedar box in which many cigars are sold.     Book Style (also, Booking) - A rolling method by which the cigar maker lays the filler leaves atop one another, then rolls them up like a scroll. Book style, or booking, is common in Honduras. The alternate style is based on the old Cuban method called entubar.     Bouquet - The smell or nose of a fine cigar.     Box - The container used to package cigars.     Box pressure – The tight packaging of cigars pressed in such a manner that they retain a slightly square shape.     Bunch - Up to four different types of filler tobacco blended to create the body of the cigar. The bunch is held together by the binder.     Bundle – A method of packaging cigars in groups of 10 or 25, rather than using a box; generally wrapped in plastic to save money and less expensive than boxed cigars.     Scotch Glossary       Blended scotch – A blend of various whiskies to produce a standard, uniform whisky.     Cocktail Corner Glossary       B and B – A dry blended liqueur made from Benedictine and old Cognac; produced in France.     Banana Liqueur – A sweet liqueur made from bananas.     Benedictine – A brandy-based liqueur made from an herb formula by the Benedictine Monks in France.     Bitters – A bitter tasting drink made from plant extracts.     Blackberry Liqueur – A cordial produced by the maceration of blackberries.     Blue Curacao – A liqueur made from white Curacao and blue coloring.     Brandy – A spirit distilled from wine or fermented fruit.     Butterscotch Schnapps – A butterscotch-flavored Schnapps.     Wine Glossary       Balance Harmony among the wine's components -- fruit, acidity, tannins, alcohol; a well-balanced wine possesses the various elements in proper proportion to one another.     Big Powerful in aroma and flavor; full-bodied.     Bitter Usually considered a fault in but characteristic of such wines as Amarone and certain other Italian reds.     Body The weight and texture of a wine; it may be light-bodied or full-bodied. Often refers to alcohol content.     Botrytis cinerea A mold that attacks certain grapes, producing honeyed sweet wines like Sauternes and late-harvest Rieslings.     Bouquet The complex of aromas that develops with age in fine wines; young wines have aroma, not bouquet.     Breed Similar to good bloodlines and handling, as in racehorses; the result of soil, grapes and vinification techniques that combine to produce depth and distinctive character in a wine.     Brix Term used to measure the sugar content of grapes, grape juice (must) or wine. Grapes are generally harvested at 20 to 25 Brix, resulting in alcohol after fermentation of 11.5 to 14 percent.     Brut Term for dry Champagne or sparkling wine.     Buttery Descriptor for rich flavor and smoothness of texture, somewhat akin to the oiliness and flavor of butter. More often refers to oak-aged white wines than reds; many Chardonnays and white Burgundies are said to have buttery aromas and flavors.   Top                   <   Beer Glossary       Cask – A closed, barrel-shaped container for beer.     Carbonation – The addition of carbon dioxide which causes conventional beer to foam.