20

Draft beer is another name for Draught beer, it means that the beer is served from a cask or a keg. When you see this term plastered on beer cans, then it means that it's a Canned Draught. The can contains a widget. This widget was invented by Guinness in order to let consumers drink a Draught beer at home. This differs from a typical can in that the beer ...


19

Trappist beers are all abbey beers, but not all abbey beers are trappist. It's a bit like champagne, it's a protected product name to designate a certain type of classical brewn beers.Trappist is the enumeration of beers brew within the walls of an abbey inhabitted by the Trappist monks of the Tre Fontane. Currently (Okt. 2015) there are 11 recognized ...


16

Beck's is a pale German pilsner brewed by Beck's Brewery headquartered in Bremen. The actual beer you drank was likely brewed in St. Louis, however, as Beck's is wholly owned by AB InBev. Pale Lagers as a style are usually straw colored, up to a light gold with a white head. The flavor is very light and dry with only slight malty sweetness. A little ...


14

It sounds like you live in a place that uses the metric system. A fluid ounce (fl. oz.) is a measure of volume in U.S. customary units: 1 fluid ounce = 29.5735 milliliters. A Fluid ounce in British Imperial Units is slightly smaller: 1 fluid ounce = 28.413 ml. However, you are unlikely to find any modern labeling that uses British Imperial units since the U....


12

All malt beer is made entirely from mashed barley malt and without the addition of adjuncts, sugars or additional fermentables. From an expert of a widely known brand beer producer in my country (Turkey), beers here must be at least 60% malt (This may be different in other countries). The rest are adjuncts, like sugar or corn or rice etc. Using adjuncts is ...


10

Skunking is a stage in a beer's life in which it goes rancid. It may smell funny, almost like a skunk, and taste bad. As John pointed out, it is generally caused by excess exposure to light. Beers packaged in clear (Corona and Land Shark for instance) or green bottles are particularly susceptible to this. It is best to avoid these kinds of beers to avoid the ...


10

There are a few theories out there, and their veracity, like that of most historical "facts", is hotly debated. One theory begins in 1722 when Ralph Harwood, a London brewer, created a beer called Entire. For some time, working folk had been drinking a blend of beer, ale, and strong beer, which pubs would mix to balance out their stocks and maintain ...


9

Fluid Ounces, even though it sounds like a measure of weight, is actually a measure of volume. Specifically, 1 fluid ounce is the volume of 1 ounce (by weight) of pure water. Similarly, in the metric system, 1 ml (or cubic centimeter) has 1 gram of mass, so often times (even in the US) you'll see ml listed as the volume as well.


8

The term "cider" is generally reserved for apples. There are 'pear ciders' such as Woodchuck that use the name, but as Wikipedia points out, "A similar product made from pears is called perry but sometimes (incorrectly) called Pear Cider in the marketing of some producers' products". I personally can forgive this, since pears are closely related to apples, ...


8

Draft isn't a very regulated term but most often draws its meaning from context. At a bar, draft is usually placed opposite bottled, meaning like you said that the beer is pushed using gas from a keg or drawn via vacuum from a cask. This is the actual meaning of draft. But.. On bottles and cans it most often means "Like-Draft", or the marketing ...


7

It doesn't actually mean anything; or at least, it almost never means the same thing twice, and doesn't refer to any specific common style or process. It's about as meaningful as the fact that several dozen breweries have a beer they label as "Select". For example, in the case of Molson Export, the story goes that it was deemed so high quality that it was "...


7

IMHO, I would classify ciders, perrys, and meads to be more like wine than beer -- they are made by fermenting fruit or honey without substantial change to the base ingredients. Beer is made from malted grain, which must first be mashed to convert starch into fermentable sugars. Beer must contain 4 essential ingredients: Malt extract (from the grain), hops, ...


7

I found this pretty amazing infographic at popsci. Most of them seem pretty clear, but for context reading some of the BJCP Style Descriptions might help you out. But really, describe it however it tastes to you even if the word isn't commonly used in beer tasting. There are some hop varieties that, to me, smell and taste like raw green onions rubbed on ...


6

In Wisconsin, there is not a coined term for those types of "craft brews" as produced by a global brewery. They are generally referred to simply by describing the brew as a/an fake or impostor craft, craft-style beer, or Big Beer craft. (The descriptors simply degenerate as the beer-passion elevates.) This 2013 TIME article simply references "Faux Craft" ...


5

In the UK, beer in Bars and Pubs is still sold in Pints, even though EU regulations require the actual quantity to be described in metric units. But asking for a "pint" is a lot easier than asking for "586ml of beer please barman". (Note that they use imperial units in the UK, and UK pint is bigger than it's US counterpart.) Bottled beer is invariably ...


5

Beer is measured by volume, but which measure depends both on country and on the context in which the measure is being used. For instance, in the US, you will almost always find servings of beer measured in fluid ounces. However, in production, you will regularly find the measure being listed in barrels (31 imperial gallons). You'll regularly find beer ...


5

It's likely just naming differences. Though the BJCP has distinct categories for "Dark American Lager" and "Schwarzbier (Black Beer)". The main difference seems to be that Dark lager is sweeter and more towards caramel malt than Black which is more dry and slightly roasty.


5

I believe the type of glass you are looking for is called an "Old Fashioned glass" named for the cocktail typically served in it. Depending on the size of the drink you may possibly want request your drink in a "Double Old Fashioned glass". I would hope that simply requesting your martini be served in an Old Fashioned glass would suffice.


4

Many large brewers, like AB InBev's famous Budweiser line, Miller-Coors' flagship brands and other Standard American Lagers (BJCP Style 1B) use adjunct grains in their grain bill. Aroma: Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of ...


4

Beck's is a German pilsner (a type of pale lager), sharp, crisp, flavorfull, and is not filling. Beck's uses roasted hops and has a more bitter earthy flavor with much less foam. The flavor of other "light lagers" (european pilsners) may be similar, however, a pilsner is much easier to drink because, unlike most other light lager beers, a true pilsner is ...


3

Beer generally refers to the fermented product of malted grains, yeast, water, and hops. An incredible variety of beers are derived from only these key ingredients, though many brewers do add additional ingredients called adjuncts (fruit, spices, herbs, etc). Mead is the product of fermented honey, sometimes called "honey wine", and is more comparable to ...


3

According to google: ci·der noun 1. an unfermented drink made by crushing fruit, typically apples. No fruit in ginger beer.


3

When I visited Stella Artois brewery in Leuven (Belgium), they told us that they distributed the same beer in two kind of bottles. In brown reusable simply etiqueted bottles for distribution inside Belgium (note that it is a regular beer, the most drunk in Belgium), and in green more fancier etiqueted bottles with "imported" insciption on it for distribution ...


3

Simply put, a draft (or draught) beer is one that uses a mechanism to push the beer from it's container (barrel/keg or can.) Typically the beer is pushed using gas, or drawn via a partial vacuum. A regular (non-draught) beer is a beer decanted without any special mechanism. For example a beer served directly from the bottle or a beer served from a tap ...


3

Some of the mocelues in the beer are broken down by ultraviolet light and bind to sulfur atoms. This causes Skunking. This is why some bottle six packs have a tall sleeve and beer keeps longer in a darker colored bottle. A common misperception is warming and cooling over and over again causes Skunking.


3

The stopper is called a “bung”. The hole is called the bung hole. A bung, stopper or cork is a truncated cylindrical or conical closure to seal a container, such as a bottle, tube or barrel. Unlike a lid, which encloses a container from the outside without displacing the inner volume, a bung is partially inserted inside the container to act as a seal. - ...


2

While I was in Germany, you had pretty much two common choices of beer available from the local brewery: Pils and Export. They were quite different, with Pils being lighter in color and taste and Export being darker and a little heavier flavor. They were in the same colored glass bottle with different labels. They are obviously two different beers. The name ...


2

Lucas Kauffman has given a lot of details about the question you asked. I want only to add that all Trappist beers have this logo on their label except Westvleteren beer which does not have any kind of label on the bottle.


2

For quick calculations, a Fluid Ounce is is slightly less than a tot. Tots are (at least in South Africa) 30 ml.


2

You judge a beer based on visual, aroma, taste, mouthfeel; and descriptive terms generally fall into these categories. Visually you might describe the color of the brew (amber, golden, inky black, hazy, clear), the color and retention of the head, how the beer poured. Aroma might be described by smell of hops (floral, citrusy, resiny, piney, etc.), or ...


Only top voted, non community-wiki answers of a minimum length are eligible