“Beauty lies in the hands of the beerholder”. If this saying makes you giggle then this post will surely fascinate you. Here, is a list of some of the basic beer jargons and terms that will expand your craft beer vocabulary and make you understand the differences between different styles of beer
The fact that beer is the most loved alcoholic beverage cannot be denied. People do often catch up for a beer but how much do they know about their favorite tipple is quite dubious.
To truly understand and appreciate your beer, here are some of the basic terms that every beer nerd should know:
Beer: Beer is an alcoholic beverage made by the fermentation of grains. After a series of several processes involving malts and hops beer is produced. The complete exercise of producing beer is known as brewing.
A.B.V(Alcohol by Volume): The volume of alcohol present in beer is always measured as a percentage of the total volume. It can be as low as 3% and scale up to a whopping 27%. You can get your favorite beer at any best online liquor store too.
Ale: This type of beer is produced using a warm fermentation method resulting in sweet, full-bodied and fruity taste. Traditionally this kind of beer is brewed without hops.
Aroma: All the beers can be classified on the basis of distinct flavor and smell. The fragrance that is produced basically comes from malt, hops, and by-products of fermentation.
Hops: They are used primarily as flavoring and stability agents in beer. They are responsible for a variety of flavors like citric, bitter and spicy.
Malt: The flavors and aromas of a malty beer may be termed as grainy, barley-like, and cooked sugar. Fermented malted cereal grains provide the sugars to create alcohol and CO2. They are the prime source of beer color and contribute significantly to the flavor that satiates the mouth palate.
Brewery: A place where beer is made commercially. If you want to buy liquor in Bangalore especially beer then you can find some of the best breweries there.
Bitterness: The bitterness that comes in the beer is majorly derived from the hops. It helps to balance the sweetness of the malt and other different flavors that range from citrus and pine to earthy and spicy.
Craft beer: A beer that is produced with the traditional and authentic old techniques generally by a small brewery.
Head Retention: The foam that rests on the top of the beer mug when the beer is poured into it is called head. Retention is how long it rests in the glass. Head exhibits aroma attributes of the beer that dies down as soon as the foam collapses.
Mouthfeel: The textures as perceived by the taste palate that includes carbonation, fullness, and aftertaste. It can range from thin and watery to thick and silky.
Reinheitsgebot: The German beer purity law passed in 1516, stating that beer may only contain water, barley, and hops.
Ale- Top fermentation: This is one of the two techniques that are used for fermentation. Ale yeast is used for top fermentation and the beers produced through this technique are called ale or top-fermented beers.
Session beer: A beer with very less quantity of alcohol that can be consumed in large amounts without making the person awry and inebriated.
Principle fermentation: The first step of fermentation that is carried in open or closed containers lasting for 2 to 22 days. During this phase, all the sugar is converted to ethyl alcohol and carbon dioxide gas.’
Wort: The bittersweet solution that is collected by mashing of the malt and boiling in the hops, Beer is called “wort” until it has been fermented, at which point it becomes beer.