Ale: Beer using top-fermenting yeast.
Barley: A cereal grain that is malted for use in the grist that becomes the mash in the brewing of beer.
Beer: Liquid that is a fermented drink made from grain and seasoned with hops.
Body: Thickness and mouth-feeling property of a beer described as “full or thin bodied”.
Dunkel: German word for “dark”
Framboise: Raspberry beer
Lager: Beer using bottom-fermenting yeast
Hefe: German word for “yeast”.
Hell: German word for “pale” or “golden” in colour.
Hops: Herb added to boiling wort or fermenting beer to impart a bitter flavor and aroma of citrus or floral
Fermentation: Conversion of sugars into ethyl alcohol and carbon dioxide, through the action of yeast.
Kriek: Cherry Beer
Lambic: Unique to Belgium, this is a spontaneously fermenting style of beer.
Micro Brewery: Small brewery generally producing less than 15,000 barrels per year with Sales primarily off premises.
Speise: A traditional German custom to add a small dose of unfermented malt sugar to the conditioning tank to create carbonation.
Trappist: Designation for beer brewed inside the walls of the monastery under the control of the Monks where a portion of the proceeds goes back to the monastery. By law, only these beers are allowed to use the term “Trappist” in describing their products.
Yeast: Yeast are single-celled microorganisms that reproduce by budding. Different strains impart different flavors and aroma characteristics.