Last Updated: March 27, 2025
The world of craft beer is filled with specialized terminology that can be intimidating to newcomers and even challenge experienced enthusiasts. Whether you’re ordering at a taproom, discussing breweries with friends, or trying your hand at homebrewing, understanding the language of beer enhances your appreciation and enjoyment. This comprehensive glossary covers essential terms from brewing processes and beer styles to tasting descriptors and industry jargon.
Brewing Ingredients and Processes
ABV (Alcohol By Volume)
The standard measurement for alcohol content in beer, expressed as a percentage. Most craft beers range from 4-10% ABV, though some styles can exceed 15%.
Adjuncts
Fermentable ingredients used in brewing that aren’t malted barley. These include corn, rice, wheat, oats, and various sugars. While industrial brewers often use adjuncts to reduce costs, craft brewers typically use them to add flavor, body, or other specific characteristics.
Ale
A beer fermented with top-fermenting yeast (Saccharomyces cerevisiae) at warmer temperatures (60-75°F/15-24°C). Ales generally ferment more quickly than lagers and often have fruitier, more complex flavor profiles.
Alpha Acids
Compounds in hops that provide bitterness when isomerized during the boil. Alpha acid content is measured as a percentage and is a key factor in determining a hop variety’s bittering potential.
Attenuation
The percentage of sugars that yeast converts to alcohol and CO2 during fermentation. Higher attenuation results in drier, less sweet beers with higher alcohol content.
Barrel-Aging
The process of aging beer in wooden barrels (often previously used for whiskey, wine, or other spirits). This imparts flavors from the wood and the barrel’s previous contents into the beer. Common in imperial stouts, barleywines, and sour beers.
Beta Acids
Compounds in hops that contribute to preservation and some flavor characteristics. Unlike alpha acids, they don’t isomerize during boiling but slowly oxidize during storage to create aromatic compounds.
Brettanomyces
A genus of wild yeast often used in Belgian-style and sour beers. Often called “Brett,” it creates distinctive “funky” flavors described as barnyard, horse blanket, or tropical fruit.
Cask-Conditioned
Beer that undergoes secondary fermentation and aging in a cask, traditionally served directly from the cask without additional carbonation. Common in British ales and specialty offerings from craft breweries.
Decoction Mash
A traditional European mashing technique where a portion of the mash is removed, boiled, and returned to the main mash to raise the temperature. This process creates rich malt character and is common in many German beer styles.
Dry-Hopping
Adding hops to beer during or after fermentation to enhance aroma without adding bitterness. This technique is especially common in IPAs and contributes to their distinctive hoppy bouquet.
Fermentation
The process by which yeast converts sugars into alcohol and carbon dioxide. Primary fermentation is typically vigorous and lasts several days, while secondary fermentation is calmer and can last weeks or months.
Flocculation
The ability of yeast to clump together and settle out of beer after fermentation. High-flocculating yeasts clear quickly, while low-flocculating strains remain suspended longer, potentially creating hazier beer.
Gravity
A measurement of the density of wort or beer compared to water, indicating the amount of dissolved sugars. Original Gravity (OG) is measured before fermentation, and Final Gravity (FG) after fermentation is complete.
IBU (International Bitterness Units)
A scale measuring the bitterness of beer based on the concentration of isomerized alpha acids. Most beers range from 5-120 IBU, though perception of bitterness varies based on balancing malt sweetness.
Krausen
The foamy head that forms on top of fermenting beer, consisting of yeast, proteins, and hop resins. The rise and fall of krausen indicate fermentation progress.
Lactobacillus
A genus of bacteria used to create sour beers by producing lactic acid. It’s essential in styles like Berliner Weisse, Gose, and many modern kettle sours.
Lager
Beer fermented with bottom-fermenting yeast (Saccharomyces pastorianus) at cooler temperatures (45-55°F/7-13°C). Lagers undergo an extended cold conditioning period, resulting in clean, crisp flavor profiles.
Malting
The process of germinating and then drying grain (usually barley) to develop enzymes necessary for brewing and to create specific flavor compounds. Different kilning temperatures create various malt types from pale to dark.
Mash
The process of mixing crushed malted grain with hot water to activate enzymes that convert starches into fermentable sugars. The temperature of the mash significantly influences the beer’s final character.
Pitching
The act of adding yeast to cooled wort to begin fermentation. Proper pitching rates (amount of yeast) and temperatures are crucial for healthy fermentation.
Racking
Transferring beer from one vessel to another, typically to separate it from sediment or to prepare it for packaging. This process requires careful handling to minimize oxygen exposure.
SRM (Standard Reference Method)
The scale used to measure beer color, ranging from 1 (very pale straw) to 40+ (black). The measurement is based on light absorption through a sample of beer.
Wort
The sweet liquid produced during mashing and before fermentation begins. It contains the dissolved sugars and nutrients that yeast will transform into beer.
Beer Characteristics and Tasting Terms
Body
The fullness or weight of beer in the mouth. Described as light, medium, or full, body is influenced by protein content, unfermentable sugars, and alcohol level.
Diacetyl
A compound that creates a buttery or butterscotch flavor in beer. It’s considered appropriate in small amounts in certain styles (like some English ales) but is generally regarded as a flaw when prominent.
Dry
Describes a beer with little residual sweetness, typically from high attenuation during fermentation. Opposite of “sweet” in beer tasting vocabulary.
Esters
Aromatic compounds produced by yeast during fermentation, creating fruity flavors like banana, pear, or apple. More prominent in ales than lagers, and characteristic of Belgian and wheat beer styles.
Head Retention
A beer’s ability to maintain its foam cap after pouring. Good head retention is generally considered a sign of quality and is influenced by protein content and certain hop compounds.
Haze
Cloudiness or lack of clarity in beer. While traditionally considered a flaw in most styles, intentional haze is now desirable in New England IPAs, hefeweizens, and some other styles.
Mouthfeel
The physical sensations of beer in the mouth beyond taste, including carbonation level, body, creaminess, astringency, and alcohol warmth.
Oxidation
The chemical reaction of beer with oxygen, usually causing stale flavors described as papery, cardboard-like, or sherry-like. Generally considered a flaw except in certain aged beer styles.
Phenols
Compounds that create spicy, clove-like, smoky, or medicinal flavors in beer. They come from both yeast fermentation (especially in Belgian and German wheat beers) and some specialty malts.
Session Beer
A beer with lower alcohol content (typically under 5% ABV) designed to be enjoyed in quantity during a longer drinking “session” without causing significant intoxication.
Skunky
An off-flavor caused by light exposure to hop compounds, creating a smell similar to a skunk’s spray. Most common in beer packaged in clear or green glass bottles.
Beer Styles and Categories
American Wild Ale
A broad category of beers fermented with wild yeast or bacteria, often Brettanomyces, Lactobacillus, or Pediococcus. These beers typically have complex, funky, and sometimes sour profiles.
Barleywine
A strong ale (8-15% ABV) with intense malt character, rich sweetness, and often significant hop bitterness to balance. They age well and develop complex flavors over time.
BJCP (Beer Judge Certification Program)
An organization that maintains detailed beer style guidelines used in homebrew competitions and by many brewers for reference. Their style guide is one of the most comprehensive available.
Double/Imperial
A prefix indicating a stronger, more intense version of a beer style, particularly common with IPAs, stouts, and some other ales. These beers feature higher alcohol content and amplified flavor profiles.
Farmhouse Ale
A category of rustic beers traditionally brewed on farms in Belgium and France, including saisons and bières de garde. Characterized by earthy, spicy flavors and moderate alcohol strength.
Gose
A traditional German wheat beer brewed with salt and coriander, featuring a light sourness. This historic style has seen a significant revival in craft brewing.
Hazy IPA (New England IPA)
A newer IPA variant characterized by its cloudy appearance, juicy fruit flavors, low perceived bitterness, and smooth mouthfeel. Typically heavily dry-hopped but with minimal bittering hop additions.
Imperial
See “Double/Imperial.”
Lambic
A traditional Belgian wild-fermented beer produced in the Senne Valley near Brussels. Lambics are spontaneously fermented with ambient yeast and bacteria, aged in wooden barrels, and often blended or fruited.
Pastry Stout
A modern craft beer term for stouts brewed with ingredients that evoke desserts or pastries, such as vanilla, cacao nibs, coffee, coconut, or actual pastry items.
Pilsner
A pale lager originating in the Czech Republic, characterized by its golden color, crisp malt character, and distinctive hop bitterness and aroma from noble hops.
Quadrupel (Quad)
A very strong Belgian abbey-style ale (10%+ ABV) with rich malt sweetness, dark fruit flavors, and complex yeast character. The strongest in the series after Dubbel and Tripel.
Saison
A Belgian farmhouse ale traditionally brewed in the winter for summer consumption. Modern versions feature dry finishing, moderate strength, and distinctive yeast-driven spicy and fruity flavors.
Sour Beer
A category encompassing beers with intentional acidity from bacterial fermentation. Includes traditional styles like Lambic and Berliner Weisse as well as modern interpretations like kettle sours.
West Coast IPA
The classic American IPA style developed primarily in California and the Pacific Northwest, characterized by pronounced bitterness, citrus/pine hop flavors, and clear appearance. Contrasts with hazier, less bitter New England IPAs.
Industry and Beer Culture Terms
Beer Clean
A glass that is free of any residue (soap, oil, etc.) that would affect the beer’s head formation, appearance, or flavor. Proper beer-clean glassware is essential for optimal beer presentation.
Brewery-Direct
Beer sold directly from the brewery to consumers, without distribution through third parties. Often fresher and sometimes offering special releases unavailable elsewhere.
Cicerone
A certification program for beer professionals, similar to wine sommeliers. Levels range from Certified Beer Server to Master Cicerone, requiring progressively deeper knowledge of beer styles, service, and food pairing.
Cold IPA
A newer beer style that combines IPA hop character with crisp, clean fermentation characteristics of lagers, often through the use of lager yeast at warmer temperatures or specialized fermentation techniques.
Contract Brewing
The practice of one company producing beer at another company’s brewery. This allows smaller brands to operate without the capital investment of building their own facility.
Crowler
A large (usually 32oz) aluminum can filled and sealed on demand at a brewery or taproom. Unlike traditional growlers, crowlers are single-use and provide better protection from light and oxygen.
Craft Brewery
The Brewers Association defines this as a small, independent brewery producing less than 6 million barrels annually, with less than 25% ownership by a non-craft brewer. The term generally implies a focus on traditional techniques and quality ingredients.
Flight
A selection of small pours (usually 4-6 of 3-5oz each) allowing consumers to sample multiple beers in one sitting. Common at taprooms and brewpubs for exploration.
Growler
A reusable container (typically 64oz) filled with draft beer for off-premises consumption. Made of glass, stainless steel, or ceramic with a cap or swing-top closure.
Haze Craze
A colloquial term for the recent popularity of hazy, New England-style IPAs in the craft beer market, characterized by intensive consumer demand and brewery focus on these styles.
Hydrometer
A tool used to measure the specific gravity of beer or wort, helping brewers calculate alcohol content and monitor fermentation progress.
Nitro
Beer dispensed using nitrogen gas rather than (or in addition to) carbon dioxide, creating a creamy, smooth mouthfeel with a dense, cascading head. Common with stouts and some other styles.
Taproom
A space at a brewery where customers can consume beer directly from the source, often featuring exclusive or experimental beers not available in distribution.
Ticking
The practice of seeking out and documenting the consumption of as many different beers as possible, often facilitated by apps like Untappd. Also referred to as “beer hunting.”
Vertical Tasting
Sampling different vintages or years of the same beer to observe how it changes with age. Most common with barrel-aged beers, barleywines, and imperial stouts.
Whirlpool Hopping
Adding hops after the boil while the wort is still hot (but below isomerization temperature) to extract hop oils and aromatics with minimal bitterness contribution. A key technique in modern hoppy beer production.
Expanding Your Beer Vocabulary
Learning beer terminology is an ongoing process as the craft beer world continues to evolve. Here are some ways to build your knowledge:
- Attend Tastings: Beer festivals, brewery tours, and guided tastings often include educational components.
- Join Beer Education Programs: Organizations like the Cicerone Certification Program and BJCP offer structured learning.
- Read Beer Publications: Magazines, books, and websites like Craft Beer & Brewing, BeerAdvocate, and Draft Magazine regularly use and explain industry terminology.
- Follow Beer Social Media: Many breweries and beer influencers share educational content that introduces new terms.
- Engage with Brewery Staff: Brewers and taproom staff are usually happy to explain beer concepts and terminology.
Understanding the language of beer not only helps you communicate more effectively about your preferences but also deepens your appreciation for the craftsmanship behind each pour. As you continue exploring the vibrant world of craft beer, your vocabulary will naturally expand alongside your palate.
References & Further Reading
- Mosher, R. (2017). Tasting Beer: An Insider’s Guide to the World’s Greatest Drink. Storey Publishing.
- Oliver, G. (2011). The Oxford Companion to Beer. Oxford University Press.
- Beer Judge Certification Program. (2021). BJCP Style Guidelines.
- Cicerone Certification Program. (2023). Beer Terms & Definitions.
- Craft Beer & Brewing Magazine. (2024). Brewing Glossary.