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Beer terms starting with: t

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tannic Strong in tannins; dry, astringent or puckering in taste.
  
tanninsPlant polyphenols that cause a dry, astringent sensation in beer.
  
tap or tap systemA valve or system of valves and hoses that transport beer from storage to a faucet. A beer poured from such a faucet is said to be served "on tap."
  
tart A pleasantly sharp, sour flavor.
  
tasting roomAn area of a brewery in which visitors can sample and buy beer.
  
textureSynonymous with "mouthfeel."
  
texture Synonym for “mouthfeel.”
  
thick Dense and weighty in mouthfeel, body and/or complexity.
  
thin Sparse and light in mouthfeel, body and/or complexity.
  
toasty Having malt aromas or tastes akin to toasted bread.
  
toffee Caramel, buttery scents or tastes evocative of English toffee.
  
top-fermentedOne of two categories of beer; top-fermented beers (generally, ales) are brewed with yeast strains that tend to rise to surface of the fermentation vessel. See bottom-fermented.
  
Trans-2-nonenal An off flavor typified by tastes of paper or wet cardboard, usually detected in old or stale beer. Developed during aging, the compound can be thwarted by minimizing air in aging containers and bottles.
  
TrappistBeer Beer brewed at one of the seven recognized Cistercian monasteries in Belgium or the Netherlands. Trappist beer is brewed on-premises at a monestary, under the supervision of monks.
  
treacle The British name for molasses; or, something cloyingly sweet.
  
turbid Opaque, cloudy or muddled in appearance.
  

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