Aroma or flavor reminiscent of flowers or fruits.

Green apple aroma, a byproduct of fermentation.

Enzymes, preservatives and antioxidants which are added to simplify the brewing process or prolong shelf life.

Fermentable material used as a substitute for traditional grains, to make beer lighter-bodied or cheaper.

An organism, such as top fermenting ale yeast, that needs oxygen to metabolize.

Ethyl alcohol or ethanol. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. Alcohol content is expressed as a percentage of volume or weight.

Amount of alcohol in beer measured in terms of the percentage weight of alcohol per volume of beer, i.e., 3.2% alcohol by weights equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approx [..]

Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer.

Warming taste of ethanol and higher alcohol's.

Beers distinguished by use of top fermenting yeast strains, Saccharomyces cerevisiae. The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their by [..]