the cone-shaped flowers of the vine Humulus lupulus, used to give beer its bitterness and aroma, and as a preserving agent.

hop varieties, including Hallertauer Mittelfruh, Tettnang Tettnanger, Spalt Spalter and Czech Saaz, prized for their aromatic qualities

alcohol by volume, the common method of measuring alcohol content in beer.

an aerobic bacteria that produces acetic acid in a beer, generally undesirable except in a few styles, such as lambic and Flemish red or brown ales.

family of beer that ferments at warmer temperatures, also called “warm-fermenting” or “top-fermenting” because of the action of ale yeast

the degree to which fermentable sugars are converted into alcohol as influenced by yeast, mash conditions and ingredients among other things.

a term for the lager family of beers, based on the tendency of lager yeast to be active at the bottom of a fermentation tank

, two-row and six-row: refers to the number of kernel rows in the head of the stalk, two-row is the more commonly used, whereas six-row is employed when extra amylase enzymes are required to convert o [..]

a yeast that produces horsey, cheesy or barnyard aromas and flavors, generally undesirable in beer except in lambics and a few others.

the traditional container for all beer, in modern times it has come to mean a barrel-type container that is used for real or cask-conditioned ale, dispensed via gravity or hand pump at cellar temperat [..]