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By Root 1273 0

Andrew Knowlton of Bon Appetit, Scott Dolich, Stephanie Boettner, Katie Schneider, Marke Rubenstein, Jenny Tallis, Laura Herbert, Kelly McCandless, Barbara Neilan, Lisa Jones, Jan Metzmaker, Cara Schneider and Donna Schorr, Jack Bonney, Jeffra Clough, Glen Hemingson and the Copper Whale Inn, Caitlin Sullivan, Katharine Flanagan, Laurie Armstrong, Steven Holt, Caitlin Austin, Julie Camp, Laura Barnes, Julie Conover, Jess Clayton, Tia Troy, Tony Herbert, Jennifer Reisfeld, Kirsten Texler, Kate Lessman, Margo Metzger, Molly Brewer, Mike Harrelson, the incredibly helpful Roland Alonzi and Kara Strollo, Jen Elving Asbury, Deborah Park, Liz Biebl, Donnie Sexton, Ashley Johnston, Elizabeth Arnett, Sophie Shafter, Jennifer Thompson, Jody Overstreet (what a bike ride!), and Ken Hill, Jennifer Parnell, Monee Cottmann, Larry Noto, Kendra Borowski, Christine DeCuir and Kelly Schulz, Katerina Scherff, Claire Tucker, Debbie Rizzo, Louise Field of Facilitec, Christian D’Souza of Brübar, David Macbale of Old Town Computers, Elizabeth Pond, and L.M.T. And to everyone else I’ve surely forgotten, thank you.

Glossary

3.2 laws: Laws in certain states that only permit beer to be sold when it has an alcohol by weight of 3.2%, equivalent to 4% ABV. Famously applied in Utah, though laws are changing.

22 oz.: aka “bomber.” A U.S. standard size for large bottles of beer sold individually.

750ml: aka “wine bottle size.” The European standard size for a large bottle of beer, as opposed to 22 oz., which is also becoming more popular in U.S. craft brewing. The “750” is popular with Belgian and Belgian-style brews, and may be closed with a traditional crown cap, cork-and-cap, or cork-and-wire cage combination.

Abbey-style: Refers to malt-forward, typically fruitier beers made with traditional methods of brewing first used by the breweries of Belgian monks, including the Trappist monasteries. Something of a catch-all phrase. See also:Tripel.

Acidity: Level of acid in beer; proportional to the degree of sour/vinegar/lemony taste. A byproduct of fermentation adds dimensions of flavor beyond sweet, bitter, and estery notes See also: Esters.

Ale: Formerly, beer without hops; today, beer fermented with ale yeast at warmer temperatures than lagers (which are made with lager yeast), imparting fruitier and more aromatic notes.

Altbier: A style of robust German pale ale that is typically aged, or “conditioned,” for longer than standard periods of time, resulting in a smooth brew.

American wild ale: Beer fermented with ambient, naturally-occurring yeast in the United States that is allowed to settle in the beer naturally and begins the fermention spontaneously rather than with the intentional addition of brewers’ yeasts. See also: Lambic.

American Pale Ale (APA): Distinguishable by an elevated but still balanced presence of malt and hops, with fruity, floral, and citrus-like flavors.

Attenuation: The degree to which a beer’s fermentable sugars have been consumed by yeast or yeasts. See also: Dryness.

Barley wine: Traditionally sweet, nutty, sherry or whiskey-ish beers named for their high alcohol content, which approaches that of wine; often aged in oak barrels.

Barrel-age/aging/aged: Beers aged in wood barrels, resulting in intentional flavors from the wood, of the alcohol formerly aged in the wood (i.e. red wine, Bourbon, Scotch, sherry, rum), or of microorganisms living in the wood.

Bbl (abbrev.): aka “Barrels;” a barrel of beer is 31 gallons and the standard size for a keg is a half-barrel.

Beer engine: A traditionally English device for pumping beer from a cask in a pub’s cellar into the drinker’s glass.

Belgian-style: A style of brewing that tends to produce beers that are spicier due to the use of certain yeast strains, more intensely flavored and higher in alcohol content than their American counterparts, and often bear the tannins and acids from wood barrels and wild yeasts.

Bière de Garde (France): Literally, “beer to store,” which ranges in color from golden to light brown, characterized by a light to medium body, with a slight