Ale – beer made with ales yeasts. Styles include pale ale, golden ale, brown ale and porter.
Blond or Blonde – term for a golden beer. Bock- stronger lager beer.
Grist – ground malt (or other grains) which along with warm water forms the basis for wort.
Head – the foam that forms on the top of the beer when poured.
Hefeweizen – German term for wheat beer.
India Pale Ale (IPA) – robust, heavily hopped beer.
Lager – family of bottom-fermented beer styles. Range from golden pilsners to black beers.
Lambic – Beers fermented by wild yeasts in small breweries in Belgium.
Malt – barley or other grains that have undergone a process of controlled germination until the grain contains high concentrations of sugar. The grain is then dried, kilned or roasted.
Mash – the mixture where the grist is steeped in hot water. The mashing process breaks down the grain starch into fermentable sugars.
Pale Ale – style of beer that originated in Britain and is characterized by pale malts.
Pilsner – gold lager.
Porter – family of dark beers characterized by dark chocolate flavors and assertive hoppiness.
Stout – dark style of beer usually top fermented and made with highly roasted grain.
Weiss or Weisse – “white” in German denoting a wheat beer.
Wort – infusion containing fermentable sugar produced by the mashing process. The wort is filtered, boiled and cooled before the yeast is added initiating the fermentation process.
Yeast – large family of unicellular fungal organisms.