Beer Language

BEER TASTING GLOSSARY

Some visitors to the Keg and Barrel keep a regular list of the beers they like in their head. Others write them down. Others yet are continually asking, "What was that beer I liked so much?" If you want to expand your beer drinking vocabulary these are some terms you might want to know regarding the flavor and taste characteristics of the various beers you may encounter. It is not mandatory, but interested beer consumers may wish to consider the following:

MALT: The sweetness and richness of a beer usually comes from the barley (or other lesser cereals, such as rice or corn). The barley is malted and then roasted, the degree of roasting affecting (among other things) the color.

HOPS: The spiciness and flowery aroma of a beer is often influenced by the use of various hops in the later stages of the brewing process. These often show their presence by a dryness or tartness in the finish.

BODY: A well-made beer has a good balance between malt and hops, is sufficiently (and not overly) carbonated for its style, and has an alcohol level that matches its flavor and mouthfeel.

FINISH: The taste left in one's mouth after swallowing the beer determines whether (or how soon) one will order another. This subjective feeling or like or dislike is as crucial to one's enjoyment of the beer as the mood and friendship of one's drinking companion's. Don’t be afraid to try new beers, but by all means don’t drink beer you don’t like.

Know Your Beers

Ale Worlds oldest style of beer that is top fermented, usually at 60-70°F.
Alt beer "Old" in German, a top fermenting style of German beer.
Bitter Term for 'pale' type beers that use generous amounts of hops; commonly found in pale ales, or India pale ales.
Bock Strong beer, origin in Germany and the Netherlands.
Draft Beer Beer stored and drawn from kegs.
India Pale Ale Also known as IPA, a highly hopped beer developed by the Brits for shipment to India. This highly hopped brew would survive transport and keep well for their troops.
Lager A brew that undergoes a secondary 'cold' fermenting process; from the German word meaning 'store'. The cold-conditioning encourages the yeast to settle out, increases carbonation, and produces a smooth, clean-tasting beer.
Lambic Of Belgian origin, a beer made by spontaneous fermentation. Often includes fruits as adjuncts.
Stout Dark beer with a heavy body. Stouts have no natural carbonation, but rather the head is formed by the compressed gas used for draught.
Porter Dark brown or black beer originating in London; its name comes from the street-market porters who originally drank it.
Trappist Ales brewed by monks originally of the Trappist order now mostly located in Belgium; known for their old open fermented yeasts.
Wheat beer Beers blended with wheat grains typically have a distinctive fruitier tartness; usually utilized with low-hopped malts.