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Pils, Pilsner: A pale lager with a strong hoppiness; first brewed in the Bohemian town of Pilsen (Czech: Plzeň).

Porter: A dark-colored ale originated in London brewed with dark malts, possibly named for the street and river porters who popularized it.

Rathskeller (German): A beer hall or restaurant in a basement or underground.

Reinheitsgebot: Also known as the German Purity Law of 1516, which limits beer ingredients in Germany to water, hops, malt and yeast. Though no longer a binding law, it is voluntarily observed in many German breweries, especially in the southern state of Bavaria, and by many German-style breweries outside the country.

Russian Imperial Stout: A stout with high alcohol by volume and a high malt character; tastes like chocolate and burnt or roasted malt.

Saison: Means “season” in French; earthy, unfiltered, low-alcohol pale ales meant to refresh farm workers during the summer; also called “farmhouse ales” and originated in the French-speaking part of Belgium known as Wallonia. Generally 6–8% ABV.

Session beer: An easy-drinking, mild beer with an alcohol content typically less than 4%, intended to be consumed several to a sitting.

Smoky/Smokiness: A taste in beer with a smoke flavor created by using malted barley dried or smoked over wood such as alder, beech, or over peat.

Sour beer: Beers fermented with wild yeasts and bacteria, sometimes but not always utilizing wood. Styles include Flanders Red, Oud Bruin, Lambic (known as American wild ale in the US) with varying degrees of acidity and little or no hop character.

Spontaneous fermentation: Beers made with natural, ambient yeasts in the air (“wild” strains of yeast), rather than yeast being added by the brewer.

Steam beer: A beer made with lager yeasts at the warmer temperatures of ale fermentation; uniquely linked to the Anchor Steam brewery in California. Also called “California Common.”

Stout: A dark beer made using roasted malt or barley, hops, water, and yeast; traditionally meant extra strong porter beer.

Tannins: In beer, organic compounds derived from grain husks, non-lupulin hop flower parts, and oak (as in oak barrels) which pucker and dry the mouth, balancing malty sweetness.

Trappist: Refers to beer made by Orval or one of the other six officially authorized Trappist abbeys: Rochefort, Westmalle, Westvleteren, Chimay, and Achel (Belgium); Schaapskooi lies just over the Dutch border at the Koningshoeven monastery. Monks take a vow of silence and live austerely, focused on the contemplative life and some agrarian pursuits such as farming, baking, and brewing.

Tripel: A lighter bodied Belgian-style or Belgian beer with a bright yellow color and a sweet finish; deceivingly alcoholic and good for sipping; named for the brewing process of this type of beer, in which brewers use two to three times the standard amount of malt.

Vienna-style: A lager named for the city in which it originated, brewed using a three-step decoction boiling process; subtle hop taste with residual sweetness.

Wild yeasts/wild ale: Beers fermented with yeast or bacteria strains including Brettanomyces, Lactobacillus, and Pediococcus, microorganisms considered taints in most beers and wine that can have appealing earthy and acidic flavors in beer when wrangled with care.

Yeast: A microorganism added into the raw ingredients of beer in order to facilitate the conversion of malt sugars into alcohol and CO2.

Zwickelbier: See “Kellerbier”.

Zymurgy: The art and science of brewing beer.

Index

Alabama

J. Clyde Hot Rock Tavern & Alehouse

Birmingham

331

Alaska

Anchorage Brewing Co.

Anchorage

56

Bear Tooth Theatre Pub & Grill

Anchorage

62

Café Amsterdam

Anchorage

62

Chair 5

Girdwood

63

Denali Brewing Co. & Twister Creek Restaurant

Talkeetna

63

Glacier Brewhouse

Anchorage

60

Haines Brewing Co.

Haines

54

Humpy’s Great Alaskan Alehouse

Anchorage

58

Midnight Sun Brewing Co.

Anchorage

60

Silver Gulch Brewing & Bottling Co.

Fairbanks

63

Snow Goose Restaurant & Sleeping