Beer Terminology:

• ALE - An aromatic brew that is usually more full-bodied and bitter than "regular" beer produced from top-fermintation.
• ALT - Old-style Dark German beer, very similar to Ale.
• BARLEY - A cereal grain converted to malt that is one of the basic ingredients of beer.
• BITTER - A bitter tasting ale.
• BOCK - A strong, dark, heavy beer originally brewed in the fall as a winter warmer.
• CIDER - Made from fermented fruit (apples, pears, etc.) and not barley and hops. Cider is much sweeter than beer and is not bitter. A plus for most romantic drinkers is the fact that it does not leave a nasty aftertaste, but a mild taste of fruit.
• CREAM ALE - Usually a blend of layered beer and Ale.
• DARK BEER - Lager beer made by using roasted barley.
• DRAFT BEER - Traditionally meant Keg beer, but now also packaged beer.
• EXTRA SPECIAL BETTER (ESB)- Full body, strong, hoppy, and amber in color.
• HOPS - Natural, aromatic herbs that provide the level of bitterness in beer and acts as a natural preservative.
• ICE BEER - The process of icing beer is done by bringing the temperature of a batch of beer down to at or below the freezing point of water (32°F or 0°C), the greatest constituent of beer. Because water freezes at a higher temperature than does alcohol, the water becomes frozen and the alcohol stays a liquid. Because of this, a layer of ice can be skimmed from the surface of beer (hence the name "ice" beer). This creates a concoction with a higher volume ratio of alcohol to water and therefore creating a beer with a higher alcohol content by volume.
• KEG - See our Keg Beer Tab.
• LAGER - Bottom-fermented beer that has been "lagered" (stored and aged) at near freezing for a few days to several weeks, depending upon the brewer. Most American and imported beers are lagers. Lagering improves both the taste and stability of beer.
• LIGHT BEER - Lager beer brewed to have lower levels of calories. They also generally have lower levels of alchohol.
• MALT - Spouted barley that is then kiln-dried. The type of malt determines the level of sweetness in the beer.
• MALT LIQUOR - A lager beer brewed to have high alcohol content.
• MALTERNATIVES - Malt beverages, essesitially beer, brewed and flavored. Examples are wine coolers, Smirnoff Ice, some magarita beverages among others.
• MICRO-BREW - Hand crafted, made with only traditional ingredients without chemicals. These beers are brewed and aged slowly to allow flavors to come through.
• NON-ALCHOLIC BEER - Required by law to be called "malted beverage". They generally contain less than .5% alchohol. The alchohol is removed by interupting the fermentation cycle or through vacuum evaporation.
• PALE - Medium maltiness, high hop bitterness, and gold in color.
• PILSNER - A type of Lager beer, generally meaning light in color and relatively light in taste.
• PORTER - A style of dark beer that was popular in England two to three centuries ago. It resmebles a blend of Dark Ale and Stout.
• STOUT - A very dark type of Alt that is extremely malty in taste and slightly sweet.
• WHEAT BEER - Medium-body, cloudy or clear, fruity and spicy - low in alcohol.

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