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Beer terms starting with: b

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backbone Usually referring to malt, “backbone” describes the support grains lend to balance a hoppy beer.
  
bacony Having the scent or flavor of bacon; common in rauchbiers.
  
balanceA state of levelness in a beer in which no single flavor or element is prominent. Also, even in hop and malt characteristics.  
  
bananalike Contains or evokes notes of bananas or banana esters. See “esters” and “estery.”
  
barleyA member of the grass family and the most common source of fermentable sugar in beer.
  
barnlike, barnyard Earthy, haylike, musty nuances; common in spontaneously fermented beers such as saisons and lambics. An off flavor in other styles. Also called farmlike and horselike.
  
barrelA colloquial term for a keg or cask.
  
barrel or BBL (measurement)The equivalent of 31 gallons of beer, as per U.S. law.
  
barrel-agedBeer that has been aged in wood barrels after fermenting.
  
beerA popular alcoholic beverage produced by the fermentation of sugars derived from grain combined with water, hops and yeast.
  
beer engineA hand pump used to serve beer from a cask without carbon dioxide pressure.
  
beer sommelierA beer steward who supervises the ordering and serving of beer. May or may not be a certified beer server, Certified Cicerone or Master Cicerone.
  
Belgian laceA ┬áheavy lacing characteristic of Belgian beers; see “lacing.”
  
bigCasually used to describe a beer with a high alcohol content or extreme flavor.
  
biscuity A slightly toasty, sweet, breadiness, akin to a biscuit. Do not confuse with biscuit malt.
  
biteA solid, stiff sensation of hops or acid.
  
bitter Marked by a sharp dryness derived from hops’ alpha acids or roasted malts. A noticeable flavor of hops, can denote lack of balance (but not always). Malts can offer a range of bitterness from dark chocolate to roasted coffee to rye graininess to ashy; hops offer a more direct, pucker-inducing bitterness.
  
BJCP or Beer Judge Certification ProgramAn organization that certifies beer judges, develops beer style guidelines, sanctions beer competitions and promotes beer literacy. DRAFT subscribes to the BJCP's style and judging guidelines, though the organization is not affiliated in any way with DRAFT.
  
blendingMixing two or more batches of beer together.
  
bodyThe composition of a beer's mouthfeel, texture, weight and carbonation.
  
boilA step in the brewing process in which beer is heated and hops are added.
  
bold Conspicuous, overt and large in character.
  
bomberA bottle measuring 22 ounces, or a beer sold in such a bottle.
  
boozy Having an overstated aroma or flavor of alcohol.
  
bottle-conditioningThe process in which sugar is added to fermented, bottled beer and sealed and stored, allowing a secondary fermentation to occur, altering the beer's flavor and alcohol level.
  
bottlingThe manual or mechanical process of storing beer in bottles.
  
bottom-fermentedOne of two categories of beer. Bottom-fermented beers (generally, lagers) are brewed with yeast strains that tend to sink to the bottom of the fermentation vessel. See top-fermented.
  
bouquetSynonymous with aroma.
  
bourbonlike Showing qualities of or similar to bourbon; desirable in bourbon-barrel-aged beers.
  
bready The flavor of whole-grain or white bread, derived from malt.
  
Brettanomyces An invasive yeast favored in Belgian beer styles that lends a distinct sour funk to beer. Often called simply “Brett.”
  
brewerA person who brews beer.
  
Brewers AssociationAn association of professional brewers, brewing staff and beer enthusiasts that promotes beer and furthers the interests of its members.
  
breweryA place where beer is brewed commercially.
  
brewingThe process of combining water, malt, hops and yeast (and sometimes additional ingredients) to create beer.
  
brewpubA bar or pub that offers house-brewed beer.
  
bright Having a sense of clean, not-too-dry hops; often associated with hops’ citrus flavors. May also refer to a colorful, non-hazy appearance.
  
bubblegum Contains or evokes notes of pink bubblegum; common in weizens.
  
bungA wooden or composite stopper, placed in a cask’s pourhole (or bunghole) to halt the flow of beer.
  
bungholeThe hole in a cask through which beer flows. A bung seals the hole.
  
burnt Scorched in taste or flavor, or having a scent or taste akin to scorched wood.
  
buttery A buttery flavor often signifies diacetyl—an off flavor—but very low levels (akin to a chardonnay’s butteriness) is acceptable.
  

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