Glossary of common beer jargon

• Abbey Ale, A powerful monastic style ale with the deep rich color of coffee. Produced in Belgium.
• Aftertaste, The palate sensation after the beer has been swallowed.
• Alt, The German word for "ale". Alts are produced in all parts of Germany with those of Düsseldorf area being quite dark and those from Westphalia traditionally having more of a blond color.
• Balance, The foundation of the beer's flavor. It is the harmony of the ingredients. In full-bodied beers the malt is the dominating flavor. In thin-bodied beers the hop taste is more noticable.
• Biere de Paris, This style is copper-coloured and of above the average strength with a malty overtone. Paris was once one of Europe's major brewing cities.
• Bock, The name "Bock" is derived from the German town "Einbeck", where it was first brewed. Later, the name gradually change in various dialects, so today the word became homonym with the German word for male goat as is illustrated on the Bock beer labels. Beers of this type were traditionally brewed stronger and darker to withstand the rigors of summers without refrigeration. Some breweries now brew with a high specifiv gravity. "Bock" has been part of the vocabulary of beer since at least the 17th century.
• Body, A common misconception is that this refers to the alcohol content of the beer. Quite the opposite actually: a fuller-bodied beer is one that has a lesser degree of fermentation, thus retaining more of its natural sugars and creating its "density". Higher degree of fermentation converts the sugars to alcohol.
• Bottle Conditioning, Traditional method of conditioning the beer that adds considerable to the edepth of character and effervescence. A dosage of yeast is added at bottling, creating a third fermentation and leaving a yeast deposit in the bottle.
• Bottom Fermented, In the mid-19th century, man isolated a yeast culture that would ferment at the bottom of the fermenting vessel. This, combined with aging at cool temperatures, creates a "lager" beer.
• Brown Ale, Brown ale is a style traditional in the Northeast of England, but it is produced in other areas as well. It is rich without being filling and is dry with the slightest hint of honey. Its color has less copper than Pale Ale, and has a slightly reddisch hue. Exceptional smoothness is produced in balancing malt and hops.
• Copper Ale, This is an ale which is aged in oak casks to obtain its beautiful copper color and its unique wine-like taste. Primarily produced in Belgium.
• Dark Beer, Beer labeld "dark beer" is usually Münchener style, even though most Munich beers produced today are of the Pilsener or Export style. This beer is produced with a higher percentage of dark-roasted malted barley than Export and a full, rich taste complementing its coffe-like color.
• Dopplebock, Extra dark and strong, double bock is a speciality of Bavaria's regional brewers. By law it must have a gravity of 18 degrees.
• Dortmunder, The term "Dortmund" is synonymous with the Export style but to be labeled as such, they must come from this West German city which is Germany's largest beer producer. Beware of Dortmund beers which are not of this style. Many brewers export their Pilsners.
• Dublin Stout, Extremely bitter, extra dark - the expresso of beer.
• Export, Export is a confusing term - in Germany, it is synonymous with the beers of Dortmund origin.
• Faro Lambic, Medium dry golden lambic, sweetened with candy suger - the Vouvray of beer.
• Framboise Lambic, Fresh Belgium raspberries are added to the lambic base creating a light lovely delicate beer.
• Geuze Lambic, Malted barley and wheat spontaneously fermented giving this beer a unique tart and full almost fruity flavor - from Belgium. Originally, the open casks were fermented in open air at a river side.
• Holiday Beer, A tradition exists in many countries to produce special beers to be consumed at Christmas, Easter, and other holidays. These beers are usually of higher gravity, stronger and slightly darker than other beers. They can be both top and bottom fermented.
• Hop, A garden plant that resembles a grapevine and is a member of the Cannabinaceae family. Extracts of the fruit are added to the base. Hops are added during brewing primarily as a bittering agent: beer brewed only with grain tastes thick and sticky.
• Imperial Stout, Also known as Russian Stout, a very strong dark fruity brew. Imperial Stout either from England of Finland, was said to be the favorite brew of the Czars.
• Kölsch, Pale golden color, light as ale. Traditionally brewed in Cologne, Germany. Usually served in small (0.2l) cylindrical glasses.
• Kriek Lambic, Spontaneously fermented wheat lambic with the addition of sour black cherries. Medium dry with a cherry flavor.
• Lager, Since all bottom-fermented beer is lagered (aged), this term has no credence when applied to beer labeling. It is a common generic term.
• Lambic, A Belgium brewing style using no yeast to promote fermentation but allowing spontaneous fermentation by the natural microflora in the athmosphere. The "Wild Yeast" fermentation creates very acidic beer.
• ... to be continued.