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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.
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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.
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Beer Glossary  
   
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.
   
Cigar Glossary  
   
Candela - A bright green shade of wrapper, achieved by a heat-curing process that fixes the chlorophyll content of the wrapper while it's still in the barn. Also referred to as double claro.
   
Cap – The tip section of the cigar where a leaf of tobacco is carefully applied to the head preventing the wrapper from unraveling.
   
Capa - The cigar's wrapper (also called the binder).
   
Case - A cigar case serves as a mobile humidor, protecting cigars from damage and the outside environment while they are being carried around.
   
Chaveta - The semi-circular blade used in a cigar factory for cutting the wrapper leaf.
   
Cheroot – A small cigar.
   
Cigar Drill – Type of cigar cutter used to drill a hole in the head; also known as a pinhole cutter
   
Cigarillo – A small cigar made from cigar-leaf tobacco containing short filler to promote proper, even burning.
   
Claro – A light-colored wrapper; usually mild.
   
Culebra - A cigar made of three Panetelas braided together.
   
Cutter – A device used to remove or puncture the cap of tobacco used to seal the tip of a cigar.
   
Scotch Glossary  
   
Cask – A large, oak barrel that is used to store whisky; since 1916, all scotch whisky must be aged in an oak cask for at least 3 years
   
Cask strength – Whisky bottled at the alcoholic strength at which it aged in the cask without being diluted by adding water; whisky often contains an alcohol content of over 50% ABV while stored in casks.
   
Charring – The process of exposing flames to the inside surface of new barrels opening fissures in the wood to help with the aging process.
   
Chill filtration – The process of removing congeners by chilling the whisky prior to bottling which could otherwise cause the whisky to become cloudy when stored at low temperatures.
   
Congeners – Chemical compounds created during the production of whisky which give the whisky its flavor; examples of congeners include esters, acids, aldehydes, and higher alcohols.
   
Cocktail Corner Glossary  
   
Campari – A bright red type of orange bitters; named after its Italian inventor.
   
Canadian Whisky – A whisky usually made from rye that is blended and aged in oak casks for at least 5 years.
   
Chambord – A liqueur made from black raspberries.
   
Chartreuse – An herb-based liqueur created by Carthusian monks that come in yellow or green varieties.
   
Club Soda – A clear carbonated soda used mainly for mixing.
   
Cognac – A type of brandy that is made from a grape that grows in the Cognac region of western France.
   
Cointreau – A liqueur made from brandy and the skins of Curacao oranges.
   
Cooler – A drink made with either vodka, rum, or wine and mixed with a carbonated beverage.
   
Cordial – Sweetened spirits made from fruits, herbs, and peels.
   
Crème liqueurs – A group of sweet liqueurs that generally have a cream texture.
   
Curacao – An orange-flavored liqueur made from dried orange peels.
   
Wine Glossary  
   
Chewy Wines with unusual thickness of texture or tannins that one almost "chews" before swallowing.
   
Clean Fresh, with no discernible defects; refers to aroma, appearance and flavor.
 
Closed Young, undeveloped wines that do not readily reveal their character are said to be closed. Typical of young Bordeaux or Cabernet Sauvignon, as well as other big red wines.
   
Coarse Rude or harsh in flavor; clumsy or crude.
   
Complete Mature, with good follow-through on the palate, satisfying mouth-feel and firm aftertaste.
   
Complex Multifaceted aroma and/or flavor. Most wines considered great exhibit a combination of flavor and aroma elements.
   
Cooked Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
   
Corked, corky Smelling of cork rather than wine; due to a faulty cork.
   
Crisp Fresh, brisk character, usually with high acidity.
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Beer Glossary  
   
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.
Cigar Glossary  
   
Draw - The flow of smoke from a cigar.
   
Scotch Glossary  
   
Distillation – The process of turning a substance into vapor by heat, cooling the vapor so that it condenses, and collecting the resulting liquid in order to purify it or separate its constituents.
   
Draf – During the mashing process, the leftover grist at the bottom of the mash tun once the wort has been drawn off; often recycled and used as cattle food.
   
Dram – A small glass of whisky.
   
Drum maltings – Process of malting carried out in large drums (large cylindrical containers) that turn the barley mechanically instead of by hand.
   
Cocktail Corner Glossary  
   
Drambuie – A whisky made with scotch and flavored with honey and herbs.
   
Dry Gin – An aromatic, light-flavored gin.
   
Dubonnet – A type of vermouth made from wine, spiced, and aged herbs.
 
   
Wine Glossary  
   
Deep Having layers of persistent flavor that gradually unfold with aeration.
   
Delicate Light fragrance, flavor, and body.
   
Developed Mature. A well-developed wine is more drinkable than an undeveloped one.
   
Distinctive Elegant, refined character that sets the wine apart on its own.
   
Dry Opposite of sweet; somewhat subjective in that tasters may perceive sweetness to varying degree.
   
Dull Lacking liveliness and proper acidity; uninteresting.
   
Dumb Not revealing flavor or aroma; closed; typical of wines that are too young or too cold.
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Beer Glossary  
   
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.
   
Cigar Glossary  
   
Entubar - A rolling method originating in Cuba where the roller folds each individual filler leaf back on itself, then bunches the leaves together; generally thought to create superior air flow through the cigar resulting in a more even draw and burn.
   
Cocktail Corner Glossary  
   
Eggnog – An alcoholic drink made of eggs, milk, sugar, and rum (also sometimes made with brandy or whisky).
   
Wine Glossary  
   
Earthy Smell or flavor reminiscent of earth. A certain earthiness can be appealing; too much makes the wine
coarse.
   
Elegant Refined character, distinguished quality, stylish, not heavy.
   
Extra Dry A term used on Champagne labels to indicate not-quite-dry; not as dry as Brut.
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Beer Glossary  
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.
   
Cigar Glossary  
   
Fermentation – The process of placing air-cured tobacco leaves in large piles allowing them to heat up; releases many chemicals and impurities that could ruin the tobacco’s flavor.
   
Filler - The main ingredient comprising the bulk of the cigar and affecting its strength; cigars are made with either long filler (made of long tobacco leaves) or short filler (made of leaves, stems, and other scraps of tobacco generated by a machine).
   
Finish - A tasting term, which refers to the taste that lingers on your palate after a puff. Mild cigars do not have much finish, either in terms of length or complexity, but stronger, more full-bodied cigars have distinctive flavors that linger.
   
Flag – see cap
   
Foot - The end of the cigar that is lit.
   
Scotch Glossary  
   
Feints – The final spirit at the end of the pot distillation process; low in alcohol and re-distilled.
   
Foreshots – The poisonous first part of the distillate.
   
Cocktail Corner Glossary  
   
Falernum – A low-alcohol West Indian flavoring syrup made with ginger, lime, almonds, and spices.
   
Fino Sherry – A very dry type of sherry
   
Frangelico – An Italian liqueur made of hazelnuts and berries.
   
Wine Glossary  
   
Fat Full of body and flavor; fleshy.
   
Fine Distinguished.
   
Finesse
Distinctive balance; fineness; elegance and flair.
   
Finish Aftertaste, or final impression the wine leaves; it can have a long finish or a short one (not desirable).
   
Firm Taut balance of elements; tightly knit structure; also distinct flavor.
   
Flat Dull, lacking in liveliness; wine without sufficient acid.
   
   
Flavor How the wine tastes.
   
Fleshy Fatness of fruit; big, ripe.
   
Flinty Dry, mineral character that comes from certain soils, mostly limestone, in which the wine was grown; typical of French Chablis and Loire Valley Sauvignon Blancs (Sancerre).
   
Flowery Aroma suggestive of flowers.
   
Forward Developed ahead of its peers; also, when the fruit is prominent, it is said to be forward.
   
Foxy The "grapey" flavors of wines made from native American grapes, Vitis labrusca.
   
Fruity Aroma and/or flavor of grapes; most common to young, light wines but refers also to such fruit flavors in wine as apple, black currant, cherry, citrus, pear, peach, raspberry, or strawberry; descriptive of wines in which the fruit is dominant.
   
Full-bodied Full proportion of flavor and alcohol; big, fat.
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Beer Glossary  
   
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.
   
Scotch Glossary  
   
Grain whisky – Whisky produced by a coffey or patent still using wheat, maize, unmalted barley, or other cereals instead of barley as ingredients; usually used in blends.
   
Grist – Dried malt grounded into a powder-like substance which is mixed with hot water in a mash tun during the mashing stage.
   
Cocktail Corner Glossary  
   
Galliano – An Italian liqueur-flavored with herbs, roots, berries, and spices.
   
Gin – An alcoholic drink made from malted grain and flavored with juniper berries.
   
Goldwasser – A sweet, colorless, herb-flavored liqueur with pieces of gold specks added.
   
Grand Marnier – A sweet cognac-based liqueur flavored with orange peels.
   
Grappa – An Italian brandy made from grape skins remaining after producing wine.
   
Grenadine – A thick, red, non-alcoholic syrup used in cocktails.
   
Wine Glossary  
   
Green A wine made from unripe grapes that is tart and lacking fruit flavor.
   
Grip Firmness of flavor and structure.
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Beer Glossary  
   
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.
   
Cigar Glossary  
   
Habana - A designation which, when inscribed on a cigar band, indicates that a cigar is Cuban.
   
Handmade - A cigar made entirely by hand, instead of machines, with high-quality wrapper and long filler; all premium cigars are handmade.
   
Head – see cap.
   
Heat curing – Accelerating the natural drying process of tobacco using heat.
   
Homogenized Binder – Pulverized and reconstituted tobacco blended with natural blenders; used as a wrapper for a number of cigarillos.
   
Humidor - A container designed for storing cigars or other tobacco products at a constant level of humidity.
   
Hygrometer - A device that measures the level of relative humidity (percentage of moisture in the air).
   
Scotch Glossary  
   
Highland – Whisky made from distilleries in the northern, highland region of Scotland.
   
Wine Glossary  
   
Hard Stiff, with pronounced tannins; undeveloped.
   
Harmonious All elements -- fruit, acid, tannin -- in perfect balance
   
Harsh Rough, biting character from excessive tannin or acid.
   
Heady High in alcohol, very full-bodied
   
Herbaceous Aromas reminiscent of fresh grass or hay; grassy, as in certain Sauvignon Blancs; also the green pepper character of some Cabernets.
   
Herby Reminiscent of herbs, such as mint, sage, thyme, or of eucalyptus.
   
Honest Without flaws, typical and straightforward, simple but not great.
   
Honeyed Smell or taste reminiscent of honey, characteristic of late-harvest wines affected by "noble rot" (Botrytis cinerea).
   
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Beer Glossary  
   
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
   
Scotch Glossary  
   
Island – Whisky made from distilleries in the islands of Scotland except for Islay.
   
Islay – Whisky made from distilleries on the island of Islay.
   
Cocktail Corner Glossary  
   
Irish Cream – A smooth, creamy, light brown liqueur made with whisky.
   
Irish Mist – A whisky-based liqueur flavored with honey and herbs.
   
Irish Whisky – A grain whisky made in Ireland, which include several types: Single Malt, Pure Pot Still, and Blended Whisky.
   
Wine Glossary  
   
Intricate Interweaving of subtle complexities of aroma and flavor.
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Cocktail Corner Glossary  
   
Jagermeister – A dark red herb liqueur made in Germany.
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Beer Glossary  
   
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.
   
Scotch Glossary  
   
Kiln – Traditional oven used for drying barley to halt the germination process during the malting stage; distinguished by pagoda-shaped chimneys.
 
Cocktail Corner Glossary  
   
Kahlua – A coffee-flavored liqueur.
   
Kirsch – A clear brandy made from the double distillation of the fermented juice of small black cherries. It is aged in a paraffin-lined cask, instead of wood, which makes it colorless.
   
Kummel – A sweet, clear liqueur flavored with caraway and anise seeds.
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Beer Glossary  
   
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.
   
Cigar Glossary  
   
Long Filler - Filler tobacco that runs the length of the body of the cigar, rather than chopped pieces found in machine-made cigars.
   
Scotch Glossary  
   
Lomond still – A type of pot still first used in the Lomond Distillery that produces an oilier, heavier spirit; initially designed to allow widening of the character and style of the malts by using stills which had an additional condenser in the head altering the reflux action in a controlled manner.
   
Lowland – Whisky made from distilleries in the southern, lowland region of Scotland.
   
Low wine – The spirit resulting from the first distillation containing about 21% ABV; low wine is then passed through the spirit still in the second distillation to produce a stronger spirit.
   
Lyne arm – The arm running from the head of the still to the condenser in a pot still.
   
Cocktail Corner Glossary  
   
Lillet – A light, aperitif wine made with herbs, spices, and fruits. It is made with French brandy or other liqueurs and a blend of Bordeaux wines.
   
Liqueur – A sweet alcoholic beverage usually served after a meal that is flavored with fruits, herbs, spices, flowers, or plants.
   
Lime Mix – A mix of sugar, water, and lime puree that is used to make cocktails such as daiquiris and margaritas.
   
Wine Glossary  
   
Legs The viscous rivulets that run down the side of the glass after swirling or sipping, a mingling of glycerin and alcohol.
   
Length Lingering aftertaste.
   
Light Refers to wines light in alcohol but also to texture and weight, how the wine feels in the mouth. Lightness is appropriate in some wines, a defect in others.
   
Lively Crisp, fresh, having vitality.
   
Long Fine wines should have a long finish, or aftertaste; see Length.
   
Luscious Rich, opulent, and smooth; most often said of sweet wines but also intensely fruity ones.
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Beer Glossary  
   
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 - Traditional Bavarian lager brewed in March and stored until autumn for the Munich Oktoberfest; usually a reddish-bronze, malty, medium-strong beer.
   
Mash – The first stage of the brewing process where malt is mixed with pure hot water to extract sugar.
   
Mash Tun – A tank for preparing mash.
   
Mead – An alcoholic drink of fermented honey, water, and yeast.
   
Microbrewery – Term for a small commercial brewery originating in the mid-1970’s.
   
Mild – Lightly-hopped, mild-tasting ale; usually low in alcohol content.
   
Milk Stout - A Stout made with the addition of lactose, which is unfermentable, producing a beer low in alcohol with a creamy, slightly sweet character
   
Cigar Glossary  
   
Machine-made - Cigars made entirely by machine, using heavier-weight wrappers and binders and short filler.
   
Maduro - A very dark brown cigar; generally considered the traditional Cuban cigar color.
   
Scotch Glossary  
   
Malt – Barley prepared by steeping, germinating, and drying.
   
Malt floorings – Maltings where barley is spread out on a floor (usually concrete) and turned by hand during the initial malting process of whisky production.
   
Mash – Liquid composed of mixing grist with hot water.
   
Mash tun – Large vessel used in the mashing process.
   
Middle cut – The part of the spirit that contains the highest quality alcohol needed for maturation and aging.
   
Mash – The first stage of the brewing process where malt is mixed with pure hot water to extract sugar.
   
Cocktail Corner Glossary  
   
Madeira – A wine made in the Madeira Islands off the coast of Africa that resembles sherry and aged in casks for several months in a very warm chamber.
   
Malibu Rum – A white rum flavored with coconut.
   
Mandarine Napoleon – A brandy-based liqueur flavored with tangerine peels; similar to Grand Marnier (see above).
   
Maraschino Liqueur – A cherry liqueur made from Maraska cherries.
   
Mescal (or Mezcal) – A spirit distilled similar to tequila.
   
   
Wine Glossary
 
   
Maderized Wine that has oxidized; has brown or amber color and stale odor.
   
Mature Fully developed, ready to drink.
   
Meaty A wine with chewy, fleshy fruit; sturdy and firm in structure.
   
Mellow Smooth and soft, with no harshness.
   
Moldy Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.
   
Muscular Vigorous fruit, powerful body and flavor; robust.
   
Musty Stale, dusty or rank aromas.
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Wine Glossary
 
   
Noble Great; of perfect balance and harmonious expression. The so-called "noble" grapes are those that produce the world's finest wines: Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Semillon and Riesling (some would also include Syrah, Nebbiolo and Sangiovese).
   
Nose The smell of the wine; it may have a "good nose" or an "off-nose," meaning defective odors.
   
Nutty Nutlike aromas that develop in certain wines, such as sherries or old white wines.
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Cocktail Corner Glossary  
   
Orange Flower Water – An essence of orange flower made by the distillation of orange petals used to accent mixed drinks.
   
Orange Liqueur – An orange-flavored liqueur made either by the maceration or infusion method.
   
Orgeat Syrup – A bitter, almond-flavored syrup.
 
Oak, oaky Aroma and flavor that derive from aging in oak casks or barrels. Characterized by smokiness, vanilla, clove or other spices. Should not be overly pronounced.
   
Off-dry Not quite dry, a perception of sweetness too faint to call the wine sweet.
   
Off-flavors (also off-aromas or off-nose) Not quite right; flavors or odors that are not correct for a particular type of wine; opposite of clean; defective.
   
Open Revealing full character.
   
Oxidized Flat, stale or sherrylike aroma and flavor; spoiled as the result of overexposure to air.
   
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Beer Glossary  
   
Pale Ale – A bronze to full copper-colored beer as opposed to a brown ale or porter.
   
Pasteurization – The heating of beer at a high temperature to stop the growth of yeast that may remain in the beer after packaging.
   
Pilsner or Pilsener – A bottom-fermented, light-colored beer with a flowery hop aroma and dryness.
   
Porter – A dark brown or black beer originating in London; traditionally top-fermented with a good hop balance.
   
Priming – The addition of sugar at the maturation stage to encourage a secondary fermentation in beer.
   
Pub – Short for public house; a public place serving beer and other alcoholic drinks.
   
Cigar Glossary  
   
Pinhole cutter – see cigar drill.
   
Planchas - Boards on which tobacco leaves are spread before fermentation.
   
Plug - A blockage that sometimes occurs in the tobacco that can prevent a cigar from drawing properly.
   
Primings - The rows of leaves on a tobacco plant; more rows is indicative of stronger tobacco.
   
Puncture cutter – A cutter containing a very sharp blade rolled into a circle with the thickness about the size of a pencil.
   
Scotch Glossary  
   
Peat – A decaying vegetable matter decomposed by the action of water in marshes used as fuel; the smoke given off when burnt is used in the malting of barley.
   
Pot still – Open fire still used for the distillation of single malt; usually made of copper or stainless steel; a common still for double distilling malt whisky.
   
Cocktail Corner Glossary  
   
Pale Ale – A bronze to full copper-colored beer as opposed to a brown ale or porter.
   
Pasteurization – The heating of beer at a high temperature to stop the growth of yeast that may remain in the beer after packaging.
   
Pilsner or Pilsener – A bottom-fermented, light-colored beer with a flowery hop aroma and dryness.
   
Porter – A dark brown or black beer originating in London; traditionally top-fermented with a good hop balance.
   
Priming – The addition of sugar at the maturation stage to encourage a secondary fermentation in beer.
   
Pub – Short for public house; a public place serving beer and other alcoholic drinks.
   
Wine Glossary  
   
Petillant A light sparkle.
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Cigar Glossary  
   
Ring Gauge - The standard measurement of the diameter of a cigar expressed in 64ths of an inch; a ring gauge of 50 is a diameter of 50/64 inches.
   
Wine Glossary  
   
Rich Full, opulent flavor, body and aroma.
   
Ripe Mature, fully ripe fruit.
   
Robust Full-bodied, powerful, heady
   
Rough Harsh edges, biting, unpleasant.
   
Round Smooth and well-developed flavor, without angularity or rough edges.
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Beer Glossary  
   
Scotch Ale – Smooth, dark, malty style ale from Scotland.
   
Secondary fermentation – Fermentation process in a closed cask for additional maturation or carbonation.
   
Shelf life – The period of time a beer retains its peak drinkability
   
Skunky – Spoiled beer caused by exposure to light and having a skunk-like smell.
   
Sparge – The spraying of spent grains with hot water in the mash tun or lauter tun to flush out any remaining malt sugars.
   

Square -

A traditional, open fermenting vessel.
   
Steam Beer – An American beer style saved by the Anchor Brewery in San Francisco.
   
Stout – Dark brown to black beer made with highly roasted grains and traditionally top-fermentation.
   
Cigar Glossary  
   
Scissors cutter - A cutter appearing as a pair of scissors with two curves blades at the end producing a straight cut.
   
Seco - The Spanish word for dry, seco is a type of filler tobacco; often contributes aroma and is usually medium-bodied.
   
Shade-grown - Wrapper leaves that have been grown under a cheesecloth tent, called a tapado. The filtered sunlight creates a thinner, more elastic leaf.
   
Short Filler – The middle of a cigar filled with scraps of tobacco rather than long leaves; generally made by machines; short filler burns quicker and hotter than long filler.
   
Shoulder - The area of a cigar where the cap meets the body.
   

Spanish Cedar -

The kind of wood that is used to make most cigar boxes and humidors.
   
Spill - A strip of cedar used to light a cigar when using a candle or a fluid lighter.
   
Straight cutter – The most common of all cutters, which cuts the head of the cigar in a straight line using either one or two blades.
   
Scotch Glossary  
   
Saladin box – Vessel that is mechanically turned while barley germinates.
   
Single malt – Whisky made entirely from malt at a single distillery and fermented in a traditional pot still.
   
Spirit still – The second still in the distillation process when using a pot still.
   
Still – A device that changes a lower strength spirit into a higher one by heating and separating the vapors.
   
Cocktail Corner Glossary  
   
Scotch Ale – Smooth, dark, malty style ale from Scotland.
   
Secondary fermentation – Fermentation process in a closed cask for additional maturation or carbonation.
   
Shelf life – The period of time a beer retains its peak drinkability
   
Skunky – Spoiled beer caused by exposure to light and having a skunk-like smell.
   
Sparge – The spraying of spent grains with hot water in the mash tun or lauter tun to flush out any remaining malt sugars.
   

Square -

A traditional, open fermenting vessel.
   
Steam Beer – An American beer style saved by the Anchor Brewery in San Francisco.
   
Stout – Dark brown to black beer made with highly roasted grains and traditionally top-fermentation.
   
Wine Glossary  
   
Sharp Biting acid or tannin.
   
Short Refers to finish, or aftertaste, when it ends abruptly.
   
Silky Smooth, sinuous texture and finish.
   
Simple Opposite of complex; straightforward.
   
Smoky Aroma and flavor sometimes associated with oak aging.
   
Soft May refer to soft, gentle fruit in delicate wines, or to lack of acidity in wines without proper structure; used on a label occasionally to indicate low alcohol.
   
Solid Sound, well structured, firm.
   
Sour Sharply acidic or vinegary
   
Sparkling Wines with bubbles created by trapped carbon dioxide gas, either natural or injected.
   
Spicy Having the character or aroma of spices such as clove, mint, cinnamon, or pepper.
   
Spritzy Slight prickle of carbon dioxide, common to some very young wines; frizzante in Italy.
   
Steely Firmly structured; taut balance tending toward high acidity.
   
Stiff Unyielding, closed; dumb.
   
Strong Robust, powerful, big.
   
Structure The way a wine is built; its composition and proportions.
   
Stuffing Big, flavorful, full-bodied wines are said to have "stuffing."
   
Sturdy Bold, vigorous flavor; full-bodied; robust.
   
Sulphur, SO2 An anti-oxidant used in making most wines; the fermentation process creates minute natural amounts.
   
Supple Yielding in flavor; a wine that is readily accessible for current drinking.
   
Sweet Usually indicates the presence of residual sugar, retained when grape sugar is not completely converted to alcohol. Even dry wines, however, may have an aroma of sweetness, the combination of intense fruit or ripeness. Considered a flaw if not properly balanced with acidity.
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Beer Glossary  
   
Tangy – A strong, sharp taste or smell.
   
Tart – Taste sensation caused by acidic flavors.
   
Top-fermenting – Used in making ale; fermentation at warmer temperatures producing a fruitier, sweeter taste.
   
Trappist - Ales brewed by monks of the Trappist order in Belgium.
   
Tun – A large vessel used in brewing
   
Cigar Glossary  
   
Tercio – A burlap-wrapped bale containing aged individual tobacco leaves used to protect and transport the tobacco and storing it during the aging process
   
Torcedor - A cigar roller.
   
Totalamente a Mano – Cigar made totally by hand; a description created in Cuba to differentiate between the Cuban method of making cigars by hand and the semi-mechanized techniques used elsewhere that can legally be described as “Hecho a mano” or “Hand-Made”.
   
Cocktail Corner Glossary  
   
Tangy – A strong, sharp taste or smell.
   
Tart – Taste sensation caused by acidic flavors.
   
Top-fermenting – Used in making ale; fermentation at warmer temperatures producing a fruitier, sweeter taste.
   
Trappist - Ales brewed by monks of the Trappist order in Belgium.
   
Tun – A large vessel used in brewing
   
Wine Glossary  
   
Tannin A natural component found to varying degrees in the skins, seeds and stems of grapes; most prominent in red wines, where it creates a dry, puckering sensation in young reds of concentrated extract; mellows with aging and drops out of the wine to form sediment; a major component in the structure of red wines.
   
Tart sharp; acceptable if not too acidic.
   
Thick Dense and heavy in texture.
   
Thin Lacking body and flavor.
   
Tired Past its peak of flavor development; old.
   
Tough Astringent or hard; wiry; tannic.
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Cigar Glossary  
   
V-cutter – A cutter creating a top-to-bottom slice resembling a v-shaped wedge through the head of the cigar.
   
Vega - A tobacco plantation.
   
Vein - The rib of the tobacco leaf; a quality cigar should not be too veined.
   
Scotch Glossary  
   
Vatted whisky – Whisky blended from several distilleries.
   
Wine Glossary  
   
Vanilla A scent imparted by aging in oak.
   
Velvety Smooth and rich in texture.
   
Vigorous Firm, lively fruit, strong body; assertive flavor.
   
Vinegary Having the smell of vinegar; see also Acetic.
   
Volatile, Volatile Acidity (VA) Smells of acetic acid and/or ethyl acetate, quite disagreeable when excessive though a tiny amount may enhance aromas.
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Beer Glossary  
   
Weizen or Weisse - German for wheat or white beer.
   
Wort - The liquid resulting from the mashing process; usually rich in malt and sugars.
   
Cigar Glossary  
   
Wrapper - A silky leaf of tobacco that makes the cigar look and feel attractive; the part of the cigar that is tasted.
   
Scotch Glossary  
   
Wash – The result of the fermentation of the grist; the alcoholic liquid distilled to make the whisky.
   
Wash back – The vessel where the yeast is added to the cooled wort.
   
Wash still - The first still in the distillation process when using a pot still.
   
Worm – A coiled copper coil used in condensing vapors in the still.
   
Wort – The hot liquid produced from dissolved sugars in the barley grist that is drained from the mash tun prior to entering the wash back for fermentation.
   
Cocktail Corner Glossary  
   
Weizen or Weisse - German for wheat or white beer.
   
Wort - The liquid resulting from the mashing process; usually rich in malt and sugars.
   
Wine Glossary  
   
Watery Thin, lacking in flavor.
   
Weak Lacking grip typical for the wine; without character
   
Weedy Aromas or flavors reminiscent of hay or grasses; not necessarily unpleasant unless exaggerated.
   
Weighty Strong, powerful, full-bodied, forceful.
   
Woody Excessive aromas of wood, common to wines aged overlong in cask or barrel.
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Beer Glossary  
   
Yeast – A kind of fungus that causes alcohol and carbon dioxide to be produced while it is developing; used to cause fermentation in the making of beer.
   
Cocktail Corner Glossary  
   
Yeast – A kind of fungus that causes alcohol and carbon dioxide to be produced while it is developing; used to cause fermentation in the making of beer.
   
Wine Glossary  
   
Yeasty A bready smell, sometimes detected in wines that have undergone secondary fermentation, such as Champagne; very appealing if not excessive.
   
Young In simple wines signifies youthful freshness; in finer wines, refers to immaturity, wines as yet undeveloped
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