Beer Terms

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.

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