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Beer terms starting with: w

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warm, warming Featuring strong alcohol characteristics that appear to heat the mouth, throat or chest.
  
waterOne of four ingredients essential to brewing beer, water comprises about 80 to 90 percent of any given brew. Different water can have varying effects on beer; for example, the water in England's Burton-on-Trent region is extremely hard, lending a distinct sulfidic dryness to the region's beer.
  
watery Notably thin in mouthfeel or body.
  
wet-hoppedBeer brewed with fresh, just-harvested hops that have not been dried, lending them unique flavor and aroma characteristics unachievable with dried hops. Wet-hopped beers are usually crafted in September and October, prime months for harvesting hops.
  
widgetA small, hollow sphere (created in its original form by Guinness) inside a beer can that, when activated, lends the beer a creamy head. The sharp pressure drop inside a just-opened beer can forces the gas and beer inside the sphere out of a small hole, agitating the beer and creating bubbles.
  
winelike Vinous in flavor or mouthfeel; a desirable trait in sipping beers like Flanders red ales and oud bruins.
  
woody Contains wood smells or tastes; common and desirable in wood-aged beers.
  
wortThe sweet liquid derived from malt and water and created in the mash and lautering processes that is unfermented and contains no yeast. (Pronounced "wert")
  
worty Tasting of wort—flat and very sweet.
  

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