Today, we’re giving a basic overview of the lingo used in the craft beer world, both for those who drink it and those who brew it. Whether you’re seeing beers pop up on your social network feed or chatting with your mates, you’ll either understand what they’re talking about or sound like a seasoned pro yourself. So, grab a pint and let’s dive into some essential craft beer terminology!
The Basics
- ABV (Alcohol by Volume): This tells you how strong your beer is…. so for normal people this is just asked “how strong is it?” or “Woah, better only have a half!” A higher ABV means more alcohol, so sip responsibly!
- IBU (International Bitterness Units): This measures the bitterness from the hops. Love that bitter bite? Look for a higher IBU! Beers like West coast IPA’s such as our Corbel have a bit more bitterness then say our Square Logic
- SRM (Standard Reference Method): This indicates the beer’s colour. Lower SRM = lighter beer, higher SRM = darker beer. Probably no normal conversation will use this exact term… will be more along the lines of high clarity to hazy…
The Brewing Ingredients
- Malt: The main part of your beer! Malted grains, usually barley or wheat, give beer its sweetness, colour, and body.
- Hops: These little green flowers are the star of the show they add bitterness, aroma, and flavour. Also help to balance the malt’s sweetness and preserve the beer.
- Yeast: The magic worker! Yeast ferments the sugars from the malt, turning them into alcohol and carbon dioxide.
- Adjuncts: Extra ingredients like fruits, spices, or honey that add unique flavours to your beer.
Brewing Process Lingo
- Mash: Mixing malted grains with hot water to extract those all-important sugars.
- Lauter: Separating the sweet liquid (wort) from the spent grains.
- Boil: Boiling the wort and adding hops for bitterness and flavour.
- Fermentation: Yeast does its thing, turning sugars into alcohol.
- Conditioning: Letting the beer mature to develop its flavours before it hits your glass.
Styles of Beer
- Ale: Brewed with top-fermenting yeast at warmer temperatures. Think Pale Ales, IPAs, and Stouts.
- Lager: Brewed with bottom-fermenting yeast at cooler temperatures. Pilsners and Bocks fall into this category.
- Pale Ale: A balanced, hoppy beer that’s a great intro to the craft scene.
- IPA (India Pale Ale): Hop-forward and often bitter. Perfect for those who love bold flavours.
- Stout: Dark and rich, with flavours of coffee, chocolate, and roasted malt.
- Porter: Similar to stouts but generally lighter with notes of caramel and chocolate.
- Pilsner: A crisp, light lager with a noticeable hop bitterness.
Specialty Terms
- Session Beer: Lower in alcohol (below 5%), so you can enjoy a few without getting too tipsy.
- Dry Hopping: Adding hops during or after fermentation for a burst of aroma.
- Kettle Sour: Sour beer made by adding lactobacillus to the wort before boiling, resulting in a tart and refreshing drink.
- Cask Ale: Also known as “real ale,” it’s conditioned and served from a cask without additional carbonation.
Tasting and Enjoying
- Head: The frothy foam on top of your beer, crucial for aroma and mouthfeel.
- Mouthfeel: The texture of the beer in your mouth. Is it light, medium, or full?
- Aroma: The beer’s scent, which comes from the malt, hops, and yeast.
- Finish: The aftertaste that lingers after you take a sip.
Terms for the beer geek
- Dank: Describes a beer with a strong, resinous, and often pungent aroma, reminiscent of cannabis. Commonly found in some IPAs.
- Juicy: Refers to beers, especially New England IPAs, that are full of fruity, hop-derived flavours and aromas. Often cloudy or hazy in appearance.
- Hazy: A beer that is intentionally cloudy, usually with a thick mouthfeel and juicy flavour profile. Popular in New England IPAs.
- Crushable: Easy to drink and refreshing, often with lower ABV. Perfect for a session beer.
- Hop Bomb: A beer with an intense hop flavour and aroma, typically very bitter and aromatic.
- Farmhouse: A style of beer that is typically brewed with wild or mixed fermentation, often resulting in complex, rustic flavours.
- Wild Ale: Beers fermented with wild yeast strains or bacteria, offering a variety of sour, funky, and earthy flavours.
Now, with this handy guide, you’ll impress your friends and bartenders alike with your beer-savvy chatter (although use sparingly as you don’t want to be “that guy”). So, next time you’re at a brewery or just having a pint with mates, you can confidently dive into discussions about dank IPAs and crushable session beers.
Stay hoppy, friends! 🍻