Glossary General on beer, here you can finding all the technical terms for better understanding of the technical data of each board reviewed on this site.

Abbey:

Type of Belgian strong ale and fruity. Beers are inspired by the original Trappist monasteries.

Ale:

Term that indicates a high fermentation beer produced.

Altbier:

German term to indicate the typical beers in the area of ​​Dusseldorf.

Amber:

Generic term for a red beer.

Barley wine:

English term to indicate an extra-strong ale.

Bière de Garde:

Typical Ale from very strong gradation of northwestern France.

Bitter:

English terms indicating a very hoppy ale.

Bock:

German term to indicate a Lager, most often dark extra-strong.

Doppelbock:

Bock dark even stronger, by 7.5% up.

Dortmunder:

German term to indicate a Lager pale yellow with pronounced mineral dryness and alcohol content slightly higher than average.

Dunkel:

German term to indicate a dark beer.

Export:

Indicates a beer with an alcohol content slightly above average (5.25 to 5.5%).

Framboise/Frambozen:

Flemish term to indicate a beer raspberry.

Gueuze/Geuze:

Term used to describe a very particular taste Lambic, reminds us almost the champagne.

Hefe:

Into German mean "Yeast".

Hell/Helles:

German word that means "Light". Used to describe Lager straw color and malty.

Imperial Stout:

English term to indicate an extra-strong Stout.

IPA:

"India Pale Ale". Beer characterized by an alcohol and a bitter hops resulting from very marked. Born during the years of British rule in India, was drunk in British ships during the cross as a natural remedy to scurvy.

Irish Ale:

Irish Ale characterized by a copper color and a malty taste.

Kellerbier:

German term to indicate an unfiltered lager, very hoppy and slightly carbonated.

Kloster:

German term to indicate a beer brewed in a monastery.

Kolsch:

Indicates a German beer of high fermentation typical of Cologne.

Kriek:

Flemish term to indicate a cherry beer.

Lager:

Indicates all the beers produced by bottom fermentation.

Lambic:

Term to indicate the Belgian beers produced spontaneously fermented.

Maibock:

Bock marketed during the months of March, April or May.

Marzenbier:

This is a German Lager bronze-copper malty aroma and an alcohol content of around 5.5%. It is produced in March for drinking in September / October. (Beer dell'octoberfest).

Mild:

Term that indicates a slightly hoppy ale, slightly bitter taste and low alcohol content.

Munchner:

German term to indicate a malty lager.

Octoberfest:

Synonymous with "Marzenbier".

Old Ale:

Dark ale and the alcohol content slightly above average.

Pale Ale:

In English it means "clear". Indicates those wings bronze-colored auburn.

Pils/Pilsner/Pilsener:

Lager characterized by marked dryness of hops flowers, remember to be the original Pilsner Urquell.

Porter:

Ale dark color / black brewed with roasted malt.

Rauchbier:

German term to indicate Lager produced with smoked malt.

Saison:

Summer beer and refreshing, dry taste and sour, alcohol on 5-8%. Typical of the Belgian province of Hainaul.

Schwarzrbier:

German term to indicate a very dark Lager with notes of bitter chocolate. Produced in the former East Germany.

Scotch Ale:

Scottish beer characterized by a smooth taste and a fairly high alcohol content.

Stout:

Ale, most often by the Irish color ranging from dark brown to black. Characteristic of this beer are roasted cereals that give it a special flavor. Guinness is the most popular.

Trappista:

Belgian beers produced in monasteries by Trappist monks. Ales, complex taste and strong character and determination.

Tripel:

Beer extra-strong, clear, aromatic and hoppy.

Vienna:

Lager copper, sweet aroma and delicate flavor.

Weisse/Waissbier/Weizen:

German term to indicate a wheat beer.

Wit:

Term to indicate a Flemish Belgian Waissbier very spicy.

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