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Beer glossary
181 terms, each with what it means, why it exists and — where everyday usage has drifted from the technical meaning — what people usually get wrong about it.
Not every definition is the same kind of thing
Some beer vocabulary is measurable and agreed. Some is fixed in law, and differs by country. Some was defined by an organisation as part of a case it was making. Some is simply what the trade has always called something. Presenting all four with the same authority is how beer writing manufactures certainty it does not have, so every term here records which kind it is.
- Legal (6) — Fixed in law, and only in the places named. It may differ elsewhere and change over time.
- Campaigning definition (3) — Defined by an organisation as part of a position it advocates. Precise and useful, but not a neutral technical standard.
- Trade usage (13) — Established by practice in the trade rather than by any formal definition.
- Historical (3) — A former meaning. Present-day usage differs.
Measurement (22)
The numbers on labels and in recipes, and what each one does and does not tell you.
- ABV — Alcohol by volume: the proportion of a beer that is ethanol, expressed as a percentage of total volume.
- ABW — Alcohol by weight: the proportion of a beer that is ethanol expressed as a percentage of total mass, roughly four-fifths of the same beer’s ABV.
- Alcohol unit — In the United Kingdom, one unit is 10 ml (about 8 g) of pure ethanol — a way of expressing what a drink contains that is comparable across drinks of different strengths and sizes.
- Alkalinity — A water’s capacity to resist acidification, driven principally by bicarbonate, and the property that determines whether a given grist can reach a workable mash pH.
- Alpha acid — The group of hop resins — principally humulone, cohumulone and adhumulone — that isomerise during the boil to become beer’s main source of bitterness.
- Apparent attenuation — Attenuation calculated from gravity readings without correcting for alcohol, which makes it read several points higher than the true figure.
- Attenuation — The proportion of the wort’s extract that fermentation removed — how far the yeast got through the available sugar.
- Beta acid — A group of hop resins that do not isomerise during the boil and so contribute little bitterness directly, but oxidise slowly to bitter compounds as hops age.
- Cohumulone — One of the three main alpha acids, quoted as a percentage of total alpha and traditionally believed to produce a harsher bitterness than the others.
- Degrees Lovibond — An older colour scale based on visual comparison against coloured glass slides, still used to specify malt rather than finished beer.
- Degrees Plato — A scale expressing dissolved extract as the percentage by weight of sucrose that would give the same density — 12 °P wort behaves like a 12% sucrose solution.
- Diastatic power — A malt’s enzyme capacity — how much starch it can convert beyond its own, measured in degrees Lintner or Windisch-Kolbach.
- EBC — The European Brewery Convention colour scale, approximately 1.97 times the equivalent SRM figure for the same beer.
- EBU — European Bitterness Units: the European Brewery Convention’s bitterness measure, numerically close to IBU but determined by a slightly different method.
- Final gravity — The specific gravity of beer once fermentation has finished, reflecting the sugars and dextrins the yeast could not consume.
- Hop utilisation — The proportion of a hop’s alpha acids that actually end up as dissolved iso-alpha-acids in finished beer — typically well under a third.
- IBU — International Bitterness Units: a laboratory measure of dissolved iso-alpha-acids, in milligrams per litre.
- Mash pH — The acidity of the mash, conventionally targeted between about 5.2 and 5.6 measured at room temperature, and the single most consequential water-chemistry variable in brewing.
- Original gravity — The specific gravity of wort before fermentation begins — a measure of how much fermentable and unfermentable material the mash extracted.
- Specific gravity — The density of wort or beer relative to water, where water is 1.000 — the standard way brewers track how much dissolved sugar a liquid contains.
- SRM — The Standard Reference Method: a measure of beer colour based on how much light of a specific wavelength a sample absorbs.
- Volumes of CO₂ — The standard measure of carbonation: how many times the beer’s own volume of carbon dioxide, at standard temperature and pressure, is dissolved in it.
Process (65)
What happens between grain and glass, and why each step exists.
- Arrested fermentation — Deliberately halting fermentation early — by chilling, filtering or pasteurising — so that little alcohol is produced.
- Barrel ageing — Maturing beer in wooden barrels, either for the wood and spirit character they contribute or for the microflora they harbour.
- Batch sparging — Draining the mash completely, adding a measured volume of rinse water, stirring, and draining again.
- Biotransformation — Yeast enzymes converting hop-derived compounds into different, often more aromatic ones when hops are added during active fermentation.
- Blending — Combining beers of different ages or batches to produce a consistent or more complex finished product.
- Bottle conditioning — Carbonating beer through a secondary fermentation inside the sealed bottle, using residual or freshly added yeast and priming sugar.
- Bottom fermentation — Cool fermentation with lager yeast, which settles to the base of the vessel rather than rising to the surface.
- Burtonisation — Adding sulphate salts — principally gypsum — to brewing water to approximate the high-sulphate character of Burton upon Trent, and by extension any heavy sulphate addition.
- Cask conditioning — Completing fermentation and carbonation inside the cask the beer is served from, so the beer is still live when it reaches the drinker.
- Centrifugation — Spinning beer at high speed to separate yeast and solids by density, as an alternative to filtration.
- Cold break — A second protein precipitation that occurs when wort is chilled rapidly after the boil.
- Cold crash — Chilling finished beer sharply, usually to near freezing, to force yeast and haze-forming proteins out of suspension.
- Conditioning — The maturation period after primary fermentation during which flavours settle, harsh compounds are cleared and carbonation develops.
- De-alcoholisation — Removing alcohol from finished beer, principally by vacuum distillation or by membrane separation such as reverse osmosis.
- Decoction mash — A traditional continental method in which part of the mash is removed, boiled and returned, raising the whole mash to the next temperature step.
- Diacetyl rest — Deliberately raising a fermentation’s temperature near its end so the yeast reabsorbs the diacetyl precursor it produced earlier.
- Dry hopping — Adding hops to beer after fermentation, with no heat, to extract aroma compounds without adding measurable bitterness.
- Fermentation — Yeast converting the sugars in wort into roughly equal parts ethanol and carbon dioxide, along with the esters, phenols and other compounds that give beer much of its character.
- Filtration — Passing beer through a filter medium to remove yeast and haze-forming particles, producing a bright, stable beer.
- Finings — Substances added to wort or beer to bind with haze-forming material and drag it out of suspension.
- First wort hopping — Adding hops to the kettle as the wort runs off from the mash, before the boil begins.
- Flocculation — Yeast cells clumping together and dropping out of suspension once fermentation nears completion.
- Fly sparging — Sparging by adding rinse water at the same rate wort is drawn off, keeping a shallow layer above the grain bed throughout.
- Forced carbonation — Dissolving CO₂ into beer under pressure from a gas cylinder rather than producing it by fermentation.
- Gyle — A single batch of beer, or the fermenting wort itself — a brewery’s batch number is traditionally its gyle number.
- High-gravity brewing — Brewing a stronger beer than intended and diluting it with deaerated water at packaging, to get more finished beer out of the same plant.
- Hop creep — Renewed fermentation caused by enzymes carried in on dry hops breaking down dextrins the yeast had left behind.
- Hot break — Protein and polyphenol complexes coagulating and dropping out of wort during a vigorous boil.
- Infusion mash — A mash held at one temperature throughout, achieved by mixing grain with water at a calculated strike temperature.
- Isomerisation — The heat-driven rearrangement of hop alpha acids into iso-alpha-acids, which unlike their precursors are both bitter and soluble in beer.
- Kettle souring — Souring wort with Lactobacillus in the kettle before the boil, then boiling to kill the bacteria and fermenting clean.
- Kilning — Drying germinated grain with heat to halt modification and develop colour and flavour, gently for base malt and much harder for speciality malts.
- Knockout — Transferring wort out of the kettle at the end of the boil, through the chiller and into the fermenting vessel.
- Krausen — The thick, rocky head of foam that forms on fermenting beer at the height of activity.
- Krausening — Carbonating beer by adding actively fermenting wort rather than refined sugar, traditional in German brewing.
- Lag phase — The period between pitching and visible fermentation, during which yeast takes up oxygen and nutrients and multiplies before it begins producing much alcohol.
- Lagering — Extended cold storage after fermentation — traditionally weeks to months near 0 °C — which clarifies beer and produces the clean, rounded character lagers are named for.
- Lautering — Separating sweet wort from the spent grain, using the grain bed itself as the filter.
- Malting — Steeping, germinating and then kilning grain so that it develops the enzymes and modifies the starch needed for brewing.
- Mash — Steeping milled malt in hot water so that the grain’s own enzymes convert its starch into fermentable sugar.
- Mash temperature — The temperature the mash is held at, which determines how much of the extracted starch becomes fermentable sugar and how much remains as unfermentable dextrin.
- Mash-out — Raising the mash to around 75–78 °C at the end of conversion, which halts enzyme activity and makes the wort less viscous and easier to run off.
- Milling — Crushing malt so its starch is accessible to water while leaving the husks as intact as possible.
- Mixed fermentation — Fermentation by a deliberately chosen combination of organisms — typically Saccharomyces with Brettanomyces, Lactobacillus and/or Pediococcus.
- Modification — How far the malting process broke down a grain’s cell walls and protein matrix, determining how much work the mash still has to do.
- No-sparge brewing — Mashing with the entire brew-length of water and skipping the rinse entirely, accepting lower efficiency in return for simplicity and very low astringency risk.
- Open fermentation — Fermenting in a vessel open to the air rather than in a sealed tank, allowing krausen to be skimmed and yeast to be cropped from the top.
- Parti-gyle — A historical practice of producing several beers of descending strength from a single mash by collecting the runnings separately.
- Pasteurisation — Heating packaged or in-line beer enough to kill spoilage organisms and yeast, greatly extending shelf stability.
- Pitching — Adding yeast to cooled wort, and by extension the quantity of yeast added relative to wort volume and gravity.
- Priming — Adding a measured quantity of fermentable sugar at packaging so that residual yeast produces carbonation inside the container.
- Rousing — Stirring or agitating fermenting beer to put settled yeast back into suspension so that fermentation can continue.
- Sparging — Rinsing the grain bed with hot water to recover the sugar that would otherwise be left behind in it.
- Spontaneous fermentation — Fermentation by ambient microorganisms that settle into cooling wort, rather than by a culture the brewer pitched.
- Step mash — A mash raised through several held temperatures in turn, each chosen to favour a particular enzyme.
- Stuck fermentation — A fermentation that stops before reaching its expected final gravity, leaving more residual sugar than intended.
- Stuck sparge — A grain bed that has compacted so tightly that wort stops flowing through it.
- The boil — Boiling wort for typically 60–90 minutes, which isomerises hop acids, sterilises the wort, coagulates protein, drives off unwanted volatiles and concentrates the extract.
- Top fermentation — Warm fermentation with ale yeast, which collects at the surface of the fermenting beer and can be skimmed from the top.
- Trub — The sediment of coagulated protein, hop material and polyphenols left behind after the boil and the whirlpool.
- Turbid mash — A complex traditional lambic mashing regime that deliberately leaves starch and dextrin unconverted, providing long-term food for Brettanomyces.
- Vorlauf — Recirculating the first runnings back over the grain bed until they run clear, so that the bed settles into an effective filter before collection begins.
- Water treatment — Adjusting brewing water’s mineral content and alkalinity to suit the beer being made — in practice, mostly about reaching a workable mash pH.
- Whirlpool — Spinning the wort after the boil so that trub collects in a cone at the centre of the vessel — and, increasingly, a late hop addition made at that stage for aroma.
- Wort — The sweet, unfermented liquid produced by mashing malt in hot water — beer before yeast has touched it.
Ingredients (28)
Malt, hop, yeast and water vocabulary, including the terms used loosely by the trade.
- Adjunct — Any fermentable source other than malted barley — maize, rice, wheat, oats, sugar, and by extension flavouring additions such as fruit and spice.
- Aroma hop — A hop chosen for its oil profile and added late in or after the boil, so its volatile aromatics survive into the finished beer.
- Base malt — Gently-kilned malt that makes up the bulk of a grist and supplies both the fermentable extract and the enzymes to convert it.
- Bittering hop — A hop chosen for its alpha acid content and added early in the boil, where long exposure isomerises the acids into bitterness.
- Black malt — Malt roasted almost to carbon, used in small quantities for colour and sharp roast character.
- Brettanomyces — A genus of yeast that ferments sugars Saccharomyces cannot and produces barnyard, leather, hay and pineapple character — a spoilage organism in most breweries and the defining organism of several Belgian styles.
- Candi sugar — Inverted sugar used in Belgian brewing to raise alcohol without adding body, available clear or in dark forms that contribute caramel and dried-fruit character.
- Chocolate malt — Malt roasted to a deep brown, contributing cocoa, coffee and nutty notes with less acrid sharpness than black malt or roasted barley.
- Crystal malt — Malt stewed while still wet so its starch converts to sugar inside the husk, then kilned so that sugar caramelises into a glassy interior.
- Dextrin — Medium-length carbohydrate chains that brewing yeast cannot ferment, contributing body and mouthfeel and keeping final gravity up.
- Dual-purpose hop — A variety with both enough alpha acid to bitter efficiently and a good enough oil profile to use for aroma.
- Grist — The mixture of milled grains that goes into a mash — the grain bill, once it has been crushed.
- Hop oil — The volatile essential oils in hops — chiefly myrcene, humulene, caryophyllene and farnesene — that carry aroma and flavour rather than bitterness.
- Hop pellet — Hops milled and compressed into pellets for storage and handling — T90 being the standard whole-cone equivalent and T45 or cryo formats being concentrated in lupulin.
- Husk — The fibrous outer layer of a barley kernel, which forms the filter bed during lautering and carries tannins that cause astringency if over-extracted.
- Lactobacillus — A genus of bacteria that produces lactic acid, used deliberately to sour beer and regarded as a spoilage organism everywhere else.
- Liquor — Brewing water. In British brewery usage, water intended to go into beer is liquor; water for cleaning is water.
- Maillard reaction — The reaction between sugars and amino acids under heat that produces the colour and much of the flavour of kilned malt, and continues slowly in packaged beer as staling.
- Maltose-negative yeast — Yeast unable to ferment maltose, the dominant sugar in wort, and therefore unable to produce more than a fraction of a percent of alcohol.
- Melanoidin — The brown, flavour-active compounds produced by the Maillard reaction, responsible for much of the depth in Munich malt and decoction-mashed beers.
- Noble hops — A traditional grouping of four low-alpha continental aroma varieties — Hallertauer Mittelfrüh, Tettnanger, Spalt and Saaz — prized for delicate floral, herbal and spicy character.
- Pediococcus — A lactic-acid bacterium used in mixed fermentation, notable for producing a viscous "ropiness" that later clears as Brettanomyces breaks it down.
- Roasted barley — Unmalted barley roasted to a very dark colour, contributing the sharp, coffee-like dryness characteristic of Irish stout.
- Saccharomyces — The genus of yeast responsible for almost all beer fermentation: S. cerevisiae for ales and S. pastorianus for lagers.
- Speciality malt — Malt kilned or roasted hard enough to develop pronounced colour and flavour, used in small proportions and contributing little or no enzyme activity.
- Tannin — Polyphenolic compounds from grain husks and hops that produce a drying, tea-like grip, and which bind with protein to form haze.
- Terroir — The idea, borrowed from wine, that the place a crop is grown imparts distinguishable character to the finished product.
- Thiol — Sulphur-containing aroma compounds detectable at extraordinarily low concentrations, responsible for much of the tropical, passionfruit and blackcurrant character of modern hops.
Sensory (9)
Words for what beer tastes and feels like, and the compounds behind them.
- Astringency — A drying, puckering, tea-like grip on the palate caused by tannins binding with proteins in saliva — a texture rather than a taste.
- Body — How full and weighty beer feels in the mouth, driven mainly by unfermented dextrins, proteins and beta-glucans rather than by alcohol or sweetness.
- Chill haze — Temporary cloudiness that forms when beer is chilled and clears again as it warms, caused by protein and polyphenol complexes coming out of solution.
- Ester — Fruity aroma compounds produced by yeast during fermentation — banana, pear, apple, rose and red fruit — as distinct from fruit character that comes from hops.
- Head retention — How long foam persists on a beer, determined largely by foam-positive proteins and hop iso-alpha-acids, and destroyed by fats and detergent residue.
- Hop burn — A harsh, rasping, drying sensation at the back of the throat from very heavy dry hopping, distinct from bitterness.
- Lacing — The pattern of foam left clinging to the inside of a glass as beer is drunk, taken as an indication of good head retention and a clean glass.
- Mouthfeel — The tactile rather than gustatory qualities of beer — body, carbonation prickle, slickness, astringency and warmth.
- Phenol — Yeast-derived compounds giving clove, pepper, smoke and — at the wrong end — medicinal or plastic character.
Faults (9)
Off-flavours and their causes — with the level and the style at which each stops being a defect.
- Acetaldehyde — A compound tasting of green apple or fresh-cut pumpkin, an intermediate in fermentation that healthy yeast normally converts onward into ethanol.
- Autolysis — Yeast cells breaking down and releasing their contents into beer, producing rubbery, meaty or savoury off-flavours.
- Bottle bomb — A bottle that fails under pressure from continued fermentation, throwing glass — the one genuine physical hazard in homebrewing.
- Diacetyl — A compound tasting of butter or butterscotch, produced during fermentation and normally reabsorbed by healthy yeast before packaging.
- DMS — Dimethyl sulphide: a compound tasting of cooked sweetcorn or cooked vegetables, produced from a precursor in malt and driven off by a vigorous open boil.
- Gushing — Beer foaming violently out of the container on opening, without having been shaken or warmed.
- Lightstrike — The skunky aroma produced when light breaks down hop-derived iso-alpha-acids into a thiol closely related to a component of skunk spray.
- Oxidation — Reaction with oxygen, producing wet-cardboard and sherry notes in pale beer and dried-fruit depth in strong dark beer.
- Staling — The gradual loss of freshness affecting all beer, driven by slow reactions whose rate roughly doubles for every 10 °C of extra warmth.
Serving & cellar (20)
Dispense, cask and cellar vocabulary, weighted toward British practice.
- Beer-clean glass — A glass washed and rinsed so that no fat or detergent film remains — the condition required for a beer to hold a head and leave lacing.
- Brewer’s barrel — A unit of brewing volume: 36 imperial gallons (about 164 litres) in Britain, but 31 US gallons (about 117 litres) in the United States.
- Cask — A sealed container in which beer completes its fermentation and from which it is served without added gas pressure.
- Cellar conditioning — The pub-side work of receiving, stillaging, venting, fining and temperature-managing cask beer so that it reaches the drinker in condition.
- Crowler — A large can, usually around a litre, filled and seamed to order at the point of sale.
- Draught — Beer served from a cask or keg rather than from a bottle or can. Spelled "draught" in British usage and "draft" in American.
- Firkin — The standard British cask size: nine imperial gallons, about 41 litres, or 72 pints.
- Growler — A refillable jug, typically one to two litres, filled from a tap for drinking at home within a day or two.
- Imperial pint — A British pint of 568 ml, which is a legally-defined measure for draught beer sale in the United Kingdom and about 20% larger than a US pint.
- Keg — A sealed, pressure-rated container of filtered or otherwise stabilised beer, dispensed under applied gas.
- KeyKeg — A single-use container in which beer sits in an inner bag, with dispensing gas pressing on the outside of the bag rather than dissolving into the beer.
- Kilderkin — A cask of eighteen imperial gallons — two firkins, about 82 litres or 144 pints.
- Line cleaning — Regularly flushing the tubing between container and tap with cleaning solution to remove yeast, bacteria and beer stone.
- Nitro — Dispensing beer with a nitrogen and carbon dioxide blend through a restrictor plate, producing a dense creamy head and a soft, low-carbonation texture.
- Pin — A cask of four and a half imperial gallons — half a firkin, about 20.5 litres or 36 pints.
- Sediment — The layer of yeast and protein that settles in bottle-conditioned or unfiltered beer.
- Serving temperature — The temperature a beer is served at, which materially changes how much aroma is perceptible and how sweetness, bitterness and carbonation register.
- Stillage — The frame or shelf a cask rests on in the cellar, holding it steady and at a slight tilt so sediment settles away from the tap.
- Tank beer — Unpasteurised beer delivered in bulk to a bar’s own refrigerated tank and dispensed with the gas pressing on a bladder rather than dissolving into the beer.
- Venting — Releasing excess carbon dioxide from a cask by driving a porous wooden peg — a soft spile — into the shive, then sealing with a non-porous hard spile once the beer has settled to the right condition.
Equipment (9)
The hardware, from mash tun to beer engine.
- Beer engine — A manual suction pump on a pub bar that draws cask beer up from the cellar, operated by pulling the handle.
- Coolship — A wide, shallow open vessel in which hot wort is left overnight to cool, exposing it to whatever airborne microflora settle in it.
- Foeder — A large upright wooden vessel, typically holding thousands of litres, used for long maturation in Flemish and lambic brewing.
- Hydrometer — A weighted glass float that measures specific gravity by the depth at which it settles in a liquid.
- Kettle — The vessel in which wort is boiled with hops. Still called the copper in British breweries, long after copper stopped being the usual material.
- Lauter tun — A vessel with a slotted or wedge-wire false bottom in which the grain bed is settled and the wort drawn off beneath it.
- Mash tun — The insulated vessel in which malt and hot water are held at a controlled temperature while starch conversion takes place.
- Refractometer — An optical instrument that infers dissolved sugar from how much a few drops of liquid bend light.
- Sparkler — A perforated nozzle fitted to a beer engine spout that forces beer through small holes under pressure, producing a tight, creamy head.
Style categories (2)
The broadest classifications, and what they actually classify.
Culture & trade (10)
Terms the industry uses about itself, several with no agreed boundary.
- Brewery tap — A bar attached to or associated with a brewery, serving that brewery’s beer at its freshest.
- Brewpub — A brewery that sells the majority of its beer on its own premises, usually alongside food.
- CAMRA — The Campaign for Real Ale: a British consumer organisation founded in 1971 to defend cask-conditioned beer and traditional pubs.
- Contract brewing — Having beer produced at someone else’s brewery, either to your recipe under your supervision or entirely by the host brewery to a brief.
- Craft beer — A loosely-used term for beer from smaller, independently-owned breweries, with no single agreed definition and no boundary that survives contact with the industry.
- Cru — Borrowed from wine and used in Belgian brewing — as in "Grand Cru" — to indicate a brewery’s stronger or more prestigious version of a beer.
- Microbrewery — A small brewery, defined by production volume, with the threshold varying by country and by whoever is drawing the line.
- Real ale — CAMRA’s term for beer that completes its fermentation in the container it is served from and is dispensed without added carbon dioxide.
- Session beer — Beer low enough in alcohol, and balanced enough, to drink several of over an evening — conventionally under about 4.5% in British usage and under about 5% in American.
- Small beer — A very weak beer, historically brewed from the later runnings of a mash and drunk routinely by all ages as an everyday drink.
Regulation & labelling (7)
Legally-defined terms, which differ by jurisdiction and change over time.
- Abbey beer — Beer in a monastic style that is not made by a Trappist community — sometimes under licence from an existing abbey, sometimes evoking a defunct one, sometimes purely a brand.
- Alcohol-free — A labelling term whose permitted threshold differs by country — in the UK no more than 0.05% ABV, while several EU states and much of the world allow up to 0.5%.
- Beer duty — Excise tax on beer, charged in most jurisdictions by reference to alcoholic strength and volume, with reduced rates for small producers.
- Gluten-free beer — A labelling term for beer at or below a defined gluten threshold — commonly 20 parts per million — which is distinct from beer brewed without gluten-containing grain.
- Low-alcohol — A labelling tier above alcohol-free, in UK guidance covering beer of no more than 1.2% ABV.
- Reinheitsgebot — The Bavarian regulation of 1516 restricting beer ingredients to barley, hops and water, and the name now attached to a series of successor German brewing rules.
- Trappist beer — A certification mark applied to beer brewed within the walls of a Trappist monastery, under the control of the monastic community, with profits directed to the community or to charity.
A–Z
Abbey beer · ABV · ABW · Acetaldehyde · Adjunct · Alcohol unit · Alcohol-free · Ale · Alkalinity · Alpha acid · Apparent attenuation · Aroma hop · Arrested fermentation · Astringency · Attenuation · Autolysis · Barrel ageing · Base malt · Batch sparging · Beer duty · Beer engine · Beer-clean glass · Beta acid · Biotransformation · Bittering hop · Black malt · Blending · Body · Bottle bomb · Bottle conditioning · Bottom fermentation · Brettanomyces · Brewer’s barrel · Brewery tap · Brewpub · Burtonisation · CAMRA · Candi sugar · Cask · Cask conditioning · Cellar conditioning · Centrifugation · Chill haze · Chocolate malt · Cohumulone · Cold break · Cold crash · Conditioning · Contract brewing · Coolship · Craft beer · Crowler · Cru · Crystal malt · De-alcoholisation · Decoction mash · Degrees Lovibond · Degrees Plato · Dextrin · Diacetyl · Diacetyl rest · Diastatic power · DMS · Draught · Dry hopping · Dual-purpose hop · EBC · EBU · Ester · Fermentation · Filtration · Final gravity · Finings · Firkin · First wort hopping · Flocculation · Fly sparging · Foeder · Forced carbonation · Gluten-free beer · Grist · Growler · Gushing · Gyle · Head retention · High-gravity brewing · Hop burn · Hop creep · Hop oil · Hop pellet · Hop utilisation · Hot break · Husk · Hydrometer · IBU · Imperial pint · Infusion mash · Isomerisation · Keg · Kettle · Kettle souring · KeyKeg · Kilderkin · Kilning · Knockout · Krausen · Krausening · Lacing · Lactobacillus · Lag phase · Lager · Lagering · Lauter tun · Lautering · Lightstrike · Line cleaning · Liquor · Low-alcohol · Maillard reaction · Malting · Maltose-negative yeast · Mash · Mash pH · Mash temperature · Mash tun · Mash-out · Melanoidin · Microbrewery · Milling · Mixed fermentation · Modification · Mouthfeel · Nitro · No-sparge brewing · Noble hops · Open fermentation · Original gravity · Oxidation · Parti-gyle · Pasteurisation · Pediococcus · Phenol · Pin · Pitching · Priming · Real ale · Refractometer · Reinheitsgebot · Roasted barley · Rousing · Saccharomyces · Sediment · Serving temperature · Session beer · Small beer · Sparging · Sparkler · Speciality malt · Specific gravity · Spontaneous fermentation · SRM · Staling · Step mash · Stillage · Stuck fermentation · Stuck sparge · Tank beer · Tannin · Terroir · The boil · Thiol · Top fermentation · Trappist beer · Trub · Turbid mash · Venting · Volumes of CO₂ · Vorlauf · Water treatment · Whirlpool · Wort