Glossary

Also called: alcohol by volume

Alcohol by volume — the percentage of the drink that is alcohol. Higher ABV generally means stronger effects per ounce.

Also called: International Bitterness Units

International Bitterness Units — a scale related to bitter hop compounds. Useful as a hint, not a complete flavor rating.

A set of small tasting pours served together so you can compare styles without ordering full pints of each.

A beer family typically fermented cooler with lager yeast, often presenting a clean, crisp profile depending on style.

A beer family typically fermented warmer with ale yeast; includes many pale ales, IPAs, stouts, and wheat styles.

Also called: India Pale Ale

India Pale Ale — a broad hop-forward category ranging from sharply bitter to juicy and soft depending on the recipe.

Also called: New England-style IPA (related)

An IPA style often opaque in appearance, commonly emphasizing juicy hop aroma and a softer mouthfeel.

An IPA lane often clearer and drier, with firmer bitterness and pine, resin, or citrus-rind hop character.

Also called: Pils

A pale lager style known for crispness, restrained-to-snappy bitterness, and a refreshing finish.

A beer that uses a notable portion of wheat malt, often with a soft body; yeast character varies widely by tradition.

A dark ale family commonly associated with roast, coffee, or chocolate-like malt notes; strength varies by example.

A dark ale related in family to stout, often showcasing chocolate or caramel roast character with varying intensity.

A broad label for beers that intentionally feature tart acidity, sometimes with fruit; methods and intensity vary.

Casual term for a lower-ABV, easier-pacing beer intended for longer conversations — still requires responsible limits.

The tactile sensations of beer: body (thin to full), carbonation prickle, creaminess, and astringency.

Aroma compounds often associated with fruity notes; more common in many ale fermentations depending on yeast and temperature.

The smell contributed by hops — citrus, pine, tropical fruit, floral, herbal — distinct from how bitter the beer tastes.

The bitter taste often from hops; perceived bitterness also depends on malt sweetness, body, and palate fatigue.

Processed cereal grain (often barley) that provides fermentable sugars and flavors from bread-like to caramel to roast.

A venue where a brewery (or host) serves beer on tap, often with flights, full pours, and sometimes a food menu.

A reusable jug filled with draft beer for takeaway; freshness is time-sensitive — keep cold and enjoy promptly.

A large can filled and typically sealed at the taproom for takeaway; still best treated as short-term fresh beer.

Also called: foam

The foam collar on a poured beer; can carry aroma and is influenced by glass cleanliness, carbonation, and proteins.

A tasting description meaning the beer does not leave much residual sweetness; the aftertaste feels crisp or drying.

Reduced ability to distinguish flavors after repeated bitter, sour, or strong pours; water, food, and pauses help reset.