b'h A - Z O F B E E R h h A - Z O F B E E R hThere is a staggering amount of chatter about beer and not knowing some ofBthe techy languages can make it a tad confusing.To help, weve explained the main terms below, but dont be intimidated by the chatter.Beer is very, veryBarrel aged beersA wood- or barrel-aged beer is any beer that has been aged simple. All you need is water, yeast, a grain (barley, wheat, rice, etc.) to getfor a period of time in a wooden barrel or in contact with wood. This beer is your malt from, some hops.Then despite the bewildering array of names givenaged with the intention of imparting the unique character of the wood and/or to the final product all of them fall into two styles;the flavor of what has previously been in the barrelAle or Lager.BarleyA grain used to make beer.The main difference between these two is the yeast. Ale yeasts do well in the warm and Lager in the cold.Both are fermented and then taken down toBarleywineA style of beer high in alcohol content and quite malty.a lower temperature to finish off, with Lager being taken colder and leftBarrelThe unit of measurement used by brewers. In Britain, a barrel holds for longer.As a result, Lager is clean, bright and refreshing (usually36 gallons. served cold) and ale, complex, chewy and darker (often served closer to room temperature). Either way, a beer is only good if you enjoy ittrust your tasteBitter(N) A catch-all phrase for cask and bottled ale, usually referring to buds, thats enough to understand beer. Amber or Golden beers.(A) A sharp, tangy sensation that comes from the hops in your beer. Here are some common terms:-Bittering HopsHops added before the end of the brewing to make the beer (yes you guessed it) more bitter!A BlendingWhen you put 2 or more different batches of beer to create a final AdjunctAnything in a beer that isnt hops, water, yeast or from the grain.product.Rarely done in mass production but when a brewer is using the raw They are added to the beer to enhance one of the original 4 ingredients i.e.ingredients the end product varies because the ingredients vary e.g. a crop of honey or fruit to change the taste, smell or colour.They are very common inhops may taste different from one month to the next.mass-produced lager-style beers as its an easy way to change the end product.BockA strong lager traditionally from Germany and brewed seasonally. Full-AlcoholYay! A by-product of fermentation. It is produced when the yeastbodied, malty, well-hopped. It used to be a dark beer but more recently theyve consumes the sugars in the chosen grain. been produced light copper in colour as well.ABV (Alcohol by Volume)The percentage of the total volume of the beer thatBodyThe thickness of a beer in your mouth and usually used to make claims is pure alcoholof full, medium, or thin-bodied. Lagers are thin-bodied and Stouts full-bodied.AleA type of beer made with top-fermenting yeast. Bottle ConditioningBeer that has bottled without the yeast being filtered out so sediment is still left in the bottle. This is done so the beer can AltbierA style of German beer brewed near Dusseldorf.Its darker thancontinue to develop a complex taste while it waits for you to drink it.It a standard lager and is top-fermented before being cold conditioned i.e.usually means a higher abv too.lagered.Altbier literally means Old Beer.Bottom FermentationOne of the two basic fermentation methods and used to Aroma HopsHops added at the end of beer production to give it a final hoppymake lager. So-called because the yeast sinks to the bottom of the brew.boost. Bright beerBeer that is ready to drink and has had the yeast etc. filtered or dropped out of itBrown aleUsually a British, top-fermented style of beer which has strong caramel and malt flavours.INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER INN EXPRESS - DRINKS PORTFOLIO 2019|20 - THE A-Z OF BEER 345'