Hazy or cloudy appearance caused when the proteins and tannins naturally found in finished beer combine upon chilling into particles large enough to reflect light or become visible.

A cylindrical container, usually constructed of steel or sometimes aluminum, commonly used to store, transport and serve beer under pressure. In the U.S., kegs are referred to by the portion of a barr [..]

(American Homebrewers Association) was founded in 1978 and advocates for hombrewers rights, publishes Zymurgy Magazine, is a division of the Brewers Association and hosts the world’s largest beer comp [..]

A chemical and bi product of fermentation that is perceived as green apples in both aromas and flavor.

The shoot that grows as a barley grain is germinated.

Any unmalted grain or other fermentable ingredient used in the brewing process. Adjuncts used are typically either rice or corn, and can also include honey, syrups, and numerous other sources of ferme [..]

The action of introducing air or oxygen to the wort (unfermented beer) at various stages of the brewing process. Proper aeration before primary fermentation is vital to yeast health and vigorous ferme [..]

A synonym for ethyl alcohol or ethanol, the colorless primary alcohol constituent of beer. Alcohol ranges for beer vary from less than 3.2% to greater than 14% ABV. However, the majority of craft beer [..]

A measurement of the alcohol content of a solution in terms of the percentage volume of alcohol per volume of beer. This measurement is always higher than Alcohol by Weight. To calculate the approxima [..]

A measurement of the alcohol content of a solution in terms of the percentage weight of alcohol per volume of beer. For example: 3.2 percent alcohol by weight equals 3.2 grams of alcohol per 100 centi [..]